Description
Shrimp Chimichurri Recipe – A vibrant, quick dish for weeknights. Zesty, garlicky, and fresh, it’s a burst of flavor I love making for my family.
Ingredients
Scale
- Main Catch:
- 1 lb large shrimp (peeled, deveined)
- Chimichurri Freshness:
- 1 cup fresh flat-leaf parsley (packed)
- 2 tbsp fresh oregano leaves
- 4–5 garlic cloves (minced)
- Flavor Boosters & Essentials:
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (or more, to taste)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Prep the Chimichurri Herbs:: Gather your fresh parsley and oregano. Give them a good wash and dry them *really* well. Water is the enemy of a vibrant chimichurri, it can dilute the flavors, and honestly, it just doesn’t blend as nicely. Roughly chop them up—I usually just give them a quick pass with my knife before throwing them into the food processor. If you’re doing it by hand, chop them finely, like you’re creating little green confetti! This is where the magic starts to smell amazing, that fresh herb scent filling your kitchen.
- Blend the Chimichurri Base:: Into your food processor, toss those chopped herbs, your garlic cloves (all of them, don’t be shy!), and the red pepper flakes. Give it a few pulses until everything is finely minced but not a paste. You want some texture, you know? I’ve definitely over-processed it before, and it turns a sad, watery green. Add the red wine vinegar, salt, and pepper, then pulse again to combine. It should smell wonderfully pungent and tangy already!
- Emulsify with Olive Oil:: Now, with the food processor running on low, slowly drizzle in the extra virgin olive oil through the feed tube. This is the secret to a beautifully emulsified chimichurri! It’ll transform from a chunky mix to a luscious, vibrant green sauce right before your eyes. Keep drizzling until it’s all incorporated and looks glossy. Taste it, adjust seasoning if needed. Maybe a little more salt? A dash more vinegar? Make it yours!
- Marinate the Shrimp:: Pat your peeled and deveined shrimp *super* dry with paper towels. This helps them sear better, honestly. Place them in a bowl and spoon about a quarter to a third of your fresh chimichurri over them. Toss gently to coat. Don’t add too much chimichurri now, you want enough for flavor but not so much it impedes browning. Let them sit for about 10-15 minutes while you get your pan hot. Any longer and the vinegar can start to “cook” the shrimp, making them a bit rubbery – I learned that the hard way!
- Cook the Shrimp:: Heat a large skillet over medium-high heat with a tiny bit of olive oil. Once shimmering, add the marinated shrimp in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Cook for 1-2 minutes per side, until they turn opaque and pink and get those lovely little seared edges. Don’t overcook them! They’ll go from tender to tough in a flash. My kitchen always smells incredible at this point, that garlicky shrimp aroma is just divine.
- Serve and Enjoy:: Once cooked, transfer the shrimp to a serving platter. Drizzle the remaining fresh chimichurri generously over the top. Garnish with a little extra fresh parsley, maybe a lemon wedge if you’re feeling fancy. Serve immediately with your favorite sides. The vibrant colors alone are enough to make you smile, and that first bite of zesty shrimp? Pure happiness, I tell ya. Enjoy this simple, yet incredibly flavorful Shrimp Chimichurri Recipe!