Go Back
Jordan Cord

Chimichurri Shrimp

Bright and herby with notes of garlic and tangy vinegar, this sauce complements grilled meats, seafood, and veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 oz.
Course: Main Course
Cuisine: American
Calories: 335
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.