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
- Finely chop parsley and oregano and set aside in a small bowl. Mince garlic and add to the bowl.
- Add chili flakes, sea salt, olive oil, and vinegar and stir to combine.
- I recommend storing in an airtight container for a few hours to allow the flavors to combine.
- In a large bowl, toss shrimp with lemon juice, sea salt, and pepper.
- 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.
- 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.
- 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