Ah, shrimp! Little ocean gems that remind me of summer barbecues and seaside escapes, don’t you think? This Easy Pan-Seared Chimichurri Shrimp recipe is a zesty tango on your taste buds—fiery, fresh, and fabulously fast. Oh, and if you fancy a little adventure, why not try it with a side of freshly baked bread to sop up every last drop of that vibrant green sauce?
Steps
- Prepare the chimichurri sauce by blending parsley, oregano, olive oil, red wine vinegar, and garlic in a food processor until somewhat emulsified. If you don’t have a food processor, finely chop the ingredients and mix them in a bowl. Divide the sauce into three portions for marinating, cooking, and serving.
- If using frozen shrimp, thaw them and remove the shells and tails if desired. Pat the shrimp dry with paper towels, then toss them with one portion of the chimichurri sauce to infuse the flavors.
- Thread the marinated shrimp onto soaked wooden skewers. Grill them on a pan or grill, cooking for 2-3 minutes on each side, depending on their size. While grilling, brush the shrimp with additional chimichurri sauce until they are opaque and cooked through.
- Serve the grilled shrimp alongside cherry tomatoes tossed with chimichurri sauce. Add a side of rice or crusty bread, and include a small dish of tzatziki for dipping to complete the meal.
Ingredients
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley
- 1 small chile (such as fresno chile)
- 3–4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 pound raw jumbo shrimp
- 1/2 cup tzatziki, for serving
- 2 cups cherry tomatoes, halved, for serving
- Bread or rice, for serving
FAQ
- What can I use as a substitute for shrimp?
- You can easily swap shrimp for chicken in this recipe. Simply cut the chicken into bite-sized pieces and skewer them in a similar fashion.
- How long will the chimichurri sauce keep in the fridge?
- The chimichurri sauce can be stored in the refrigerator for 3-4 days.
- Is there a vegetarian or meatless option for this dish?
- Absolutely! You can substitute shrimp with portobello mushroom caps for a delicious vegetarian version.
- How can I make this recipe gluten-free and dairy-free?
- The recipe is naturally gluten-free and dairy-free, so no modifications are needed.
- Can I prepare the chimichurri sauce without a food processor?
- Yes, you can mix all the ingredients in a small bowl. Just ensure that everything is finely chopped before mixing.
Tips
- Marinate Briefly for Maximum Flavor: Toss the shrimp with chimichurri sauce for a few minutes before cooking to enhance the flavor, but avoid letting it sit too long to prevent overpowering the delicate shrimp taste.
- Use Skewers for Ease and Fun: Consider threading the shrimp onto skewers for grilling, which makes flipping easier and adds an element of fun to the meal.
- Brush with Extra Sauce During Cooking: Continuously brush the shrimp with additional chimichurri sauce while cooking to keep them juicy and flavorful.
- Serve with Complementary Sides: Enhance the meal by serving the shrimp with a side of tomato salad mixed with chimichurri, steamed rice, or crusty bread to soak up the extra sauce, along with a dollop of tzatziki for a creamy contrast.
Equipment
- Grill Pan – If you don’t have access to an outdoor grill, a grill pan can be used to cook the shrimp indoors.
- Wood Skewers – Needed for threading the shrimp if you choose to grill them on skewers.
- Food Processor – Useful for making the chimichurri sauce quickly and easily. If you don’t have one, you can chop everything finely and mix by hand, but a food processor makes the process much faster.
