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Chimichurri Shrimp


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  • Author: Jordan Cord
  • Total Time: 15 minutes
  • Yield: 6 oz. 1x

Description

Bright and herby with notes of garlic and tangy vinegar, this sauce complements grilled meats, seafood, and veggies.


Ingredients

Scale
  • 1 cup fresh flat leaf parsley
  • 1/4 fresh cup oregano
  • 4 cloves garlic
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon sea salt
  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • optional, for those who like it hot: 1 dried thai chile, finely chopped
  • 1 pound raw shrimp
  • 1 Tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • olive oil

Instructions

  1. Finely chop parsley and oregano and set aside in a small bowl. Mince garlic and add to the bowl.
  2. Add chili flakes, sea salt, olive oil, and vinegar and stir to combine.
  3. I recommend storing in an airtight container for a few hours to allow the flavors to combine.
  4. In a large bowl, toss shrimp with lemon juice, sea salt, and pepper.
  5. If grilling – Skewer shrimp on bamboo skewers. Spray the grill with olive oil to prevent sticking. Over high heat, grill shrimp 1 minute per side.
  6. If sautéing – heat 2 tablespoons of olive oil in a cast iron or nonstick skillet to medium high heat. Sear shrimp for 2 minutes per side.
  7. Remove shrimp from heat (grill or skillet) and spoon chimichurri over top.
  • Prep Time: 10 mins
  • Cook Time: 5 mins

Nutrition

  • Calories: 335
  • Sugar: 1 g
  • Sodium: 1245 mg
  • Fat: 26 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 22 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 16 g