Description
A vibrant and zesty Shrimp Chimichurri dish that combines succulent shrimp with a fresh herb sauce, perfect for grilling or sautéing.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well to create the chimichurri sauce.
- In a separate bowl, toss the shrimp with half of the chimichurri sauce. Let the shrimp marinate for at least 15 minutes.
- Preheat a grill or skillet over medium-high heat.
- Cook the shrimp for 2-3 minutes on each side until they are pink and opaque.
- Remove the shrimp from heat and drizzle with the remaining chimichurri sauce.
- Serve immediately, garnished with additional herbs if desired.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- This dish pairs well with rice or grilled vegetables.
- Leftover chimichurri can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 180 mg