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Chimichurri Shrimp

Quick Chimichurri Shrimp
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This chimichurri shrimp is ready in 20 minutes or less, and works on the grill, in a skillet, or in the oven. The garlicky herb sauce and a squeeze of lemon makes it taste better than a restaurant!

Ingredients

Scale

For the shrimp

  • 1 pound large shrimp, tail-on and deveined
  • Extra-virgin olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon each garlic powder and onion powder
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 lemon, cut into wedges

For the chimichurri (makes ½ cup) — or see Chimichurri or Mint Chimichurri

  • 1 ½ tablespoons warm water
  • ½ teaspoon kosher salt
  • 3 garlic cloves, minced
  • ⅓ cup finely chopped Italian parsley plus 2 tablespoons fresh oregano (or ½ cup finely chopped fresh mint)
  • ⅛ to ¼ teaspoon red pepper flakes, plus more to taste
  • 1 ½ tablespoons red wine vinegar
  • 3 tablespoons olive oil

Instructions

  1. Make the chimichurri: In a large bowl, stir together the warm water and kosher salt until the salt dissolves. Stir in the garlic, herbs, red pepper flakes, red wine vinegar, and olive oil. Taste and add more red pepper flakes if desired. Serve immediately, or store refrigerated for 2 to 3 weeks.
  2. Season the shrimp: Place the shrimp in a bowl with 1 tablespoon olive oil, dried oregano, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Mix until the shrimp are evenly coated, then cook using one of the three methods below.
  3. Cook the shrimp: 
    1. To grill: Preheat a grill to medium-high heat (375 to 450°F). Place the shrimp directly on the grates and cook for 1 to 2 minutes per side, until bright pink and cooked through. Remove from the grill, spritz with fresh lemon juice, and top with chimichurri.
    2. To sauté: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, turning them with tongs, until just opaque and cooked through. Spritz with fresh lemon juice and top with chimichurri.
    3. To bake: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the shrimp on the baking sheet in an even layer and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Spritz with fresh lemon juice and top with chimichurri.

Notes

Storage: Cooked shrimp are best the day they’re made, but leftovers last up to 2 days refrigerated. The chimichurri stores up to 2 to 3 weeks in the refrigerator; bring it to room temperature and stir before serving.

Serving ideas: 

  • Chimichurri shrimp bowls: Serve with rice or quinoa and cherry tomatoes, cucumber, and avocado.
  • Skewers: Thread the shrimp onto soaked wooden or metal skewers before grilling for easier flipping. See my grilled shrimp skewers.
  • Chimichurri shrimp tacos: Add the shrimp to warm tortillas with cilantro lime slaw, a squeeze of lime, and a drizzle of chimichurri.
  • Shrimp and pasta: Toss the cooked shrimp with hot linguine, a splash of pasta water, and the chimichurri.

Find it online: https://www.acouplecooks.com/chimichurri-shrimp/