Description
Discover how to make flavorful chimichurri shrimp with our easy-to-follow recipe. Perfect for a quick and delicious meal any day of the week!
Ingredients
- 450g large raw shrimp or prawns ( 21-26 in a pound) peeled and deveined
- 2 tsp (10ml) olive oil
- salt and pepper to taste
- 1 bunch Cilantro or about 1 cup (240 ml) packed (small stems OK)
- 1 bunch Italian Parsley- about 1 cup (240 ml) packed (thin stems OK)
- 1/4 cup (60ml) fresh lime juice (1-2 limes)
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60g) chopped onion
- 2 garlic cloves
- 1/2-3/4 tsp (4 ml) salt
- optional additions: 1/2 tsp (3 ml) smoked paprika, pinch cayenne, a few slices of jalapeno, fresh oregano
Instructions
- Create the Chimichurri mixture. Use a food processor to chop the garlic and onion, or alternatively, dice them finely by hand. Add the cilantro and Italian parsley, including the small stems, to the processor and chop further. Pour in the olive oil, lime juice, smoked paprika if desired, and salt. Blend until everything is well mixed. Transfer the mixture to a small bowl for serving.
- Cook the shrimp. Dry the shrimp with a paper towel and add salt and pepper for seasoning. Warm up oil in a pan over medium-high heat. Place the shrimp in the heated pan with enough space between them. Allow them to cook on one side until they turn golden, then flip them over—avoid moving them around too much. Once they start to form a “C” shape, turn off the heat. If they curl into a full circle, they are close to being overcooked.
- Once the shrimp are ready, gently mix them with half or some of the chimichurri sauce.
- Serve the dish over jasmine rice, cauliflower rice, pasta, Everyday Quinoa, or offer as an appetizer with small forks.
Notes
- – Enhance the chimichurri mixture with a pinch of cayenne or slices of jalapeno for a spicier flavor.
- – Cook the shrimp until they form a “C” shape, ensuring they are not overcooked.
- – Customize the dish by adding fresh herbs like oregano for an extra burst of flavor.
