Discover the vibrant flavors of Chimichurri Shrimp, a dish that combines succulent shrimp with a zesty herb sauce. Perfect for seafood lovers and those craving a taste of Argentine cuisine, this recipe promises to elevate your dining experience with its tangy and aromatic Chimichurri sauce. Whether you’re hosting a dinner party or looking for a quick yet impressive meal, Chimichurri Shrimp is sure to delight your taste buds and impress your guests.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
Instructions
Preparing the Chimichurri Sauce:
- Mix herbs and garlic: In a bowl, combine finely chopped parsley, cilantro, and minced garlic.
- Add liquids: Stir in olive oil, red wine vinegar, lime juice, and red pepper flakes. Season with salt and black pepper to taste. Set aside to let the flavors meld while you prepare the shrimp.
Cooking the Shrimp:
- Preheat the grill or skillet: Heat olive oil over medium-high heat.
- Season shrimp: Season peeled and deveined shrimp with salt and black pepper.
- Cook shrimp: Cook shrimp for 2-3 minutes per side until pink and opaque. Avoid overcooking to maintain tenderness.
Serving:
- Plate the shrimp: Arrange cooked shrimp on a serving platter or individual plates.
- Top with Chimichurri: Spoon generous amounts of Chimichurri sauce over the shrimp, ensuring each piece is well coated.
- Garnish and serve: Garnish with additional chopped parsley or cilantro if desired. Serve immediately while shrimp are warm and flavors are fresh.
Cook’s Notes and Variations
Cook’s Notes:
- Freshness matters: Use fresh herbs for the best flavor. Adjust the amount of garlic and red pepper flakes according to your preference for spice.
- Grill or skillet: You can grill the shrimp outdoors for a smoky flavor or use a skillet indoors for convenience.
- Make ahead: Chimichurri sauce can be prepared ahead and stored in the refrigerator for up to 2 days. Bring it to room temperature before serving with the shrimp.
Variations:
- Spicy twist: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
- Citrus infusion: Enhance the sauce with a splash of orange juice or zest for a citrusy twist.
- Herb substitutions: Experiment with different herbs like basil or mint to create your unique Chimichurri blend.
Keto-Friendly and Low-Carb Options:
- Skip the lime juice: Reduce carbs by omitting lime juice or using it sparingly.
- Serve with salad: Accompany shrimp with a side salad of greens and avocado for a low-carb meal.
Frequently Asked Questions (FAQs)
Q: Can I use frozen shrimp for this recipe? A: Yes, you can use thawed frozen shrimp. Make sure to pat them dry with paper towels before seasoning and cooking.
Q: What can I serve with Chimichurri Shrimp? A: Chimichurri Shrimp pairs well with rice, quinoa, or a crusty bread to soak up the flavorful sauce. It also complements grilled vegetables or a fresh green salad.
Q: Is Chimichurri sauce spicy? A: The level of spiciness can be adjusted by varying the amount of red pepper flakes used. Start with a smaller amount and add more according to your taste preference.
In conclusion, Chimichurri Shrimp is a delightful dish that celebrates the bold flavors of fresh herbs and succulent shrimp. Whether enjoyed as a main course or appetizer, its simplicity and vibrant taste make it a standout on any menu. Elevate your dining experience with this easy-to-make recipe that promises to impress and satisfy. Bring a taste of Argentina to your table with Chimichurri Shrimp, and savor every bite of its zesty, herbaceous goodness.
