Description
Chimichurri Shrimp is a vibrant and flavorful dish featuring jumbo shrimp marinated in a honey and smoked paprika blend, grilled to perfection, and tossed in a fresh, zesty chimichurri sauce made from parsley, garlic, and red wine vinegar. Perfect for serving with rice, tacos, or grilled bread, this recipe brings a lively South American flair to your table in just 20 minutes.
Ingredients
Units
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Chimichurri Sauce
- 1/2 cup parsley, finely chopped
- 4 cloves garlic, finely minced
- 1 Fresno pepper, seeded, finely minced
- 1 tsp oregano, dried
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Shrimp
- 1 lb shrimp, jumbo, peeled and deveined
- 3 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 tbsp honey, mild in flavor, like Clover
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- Prepare Chimichurri Sauce: Finely chop parsley, garlic, and Fresno pepper with a sharp knife without using a food processor. Place in a medium bowl and add dried oregano, salt, and fresh ground pepper. Pour in olive oil and red wine vinegar, stirring to combine. Let the sauce rest for at least 1 hour to allow flavors to meld.
- Marinate Shrimp: Peel and devein the shrimp. In a bowl, combine shrimp with olive oil, garlic, honey, smoked paprika, salt, and fresh ground pepper. Toss to coat evenly. Cover and refrigerate for 20 minutes.
- Cook Shrimp: Heat a saucepan or grill pan over high heat until hot. Arrange marinated shrimp in a single layer and cook for 3 minutes on each side until pink and opaque.
- Toss Shrimp in Chimichurri: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup of chimichurri sauce over the shrimp and toss gently to coat.
- Serve: Pour the remaining chimichurri sauce into a small bowl for serving on the side. Serve shrimp with rice, inside tacos, or alongside grilled bread slices.
Notes
- Do not use a food processor for the chimichurri sauce to maintain the fresh texture of the herbs.
- Allow the chimichurri sauce to rest for at least 1 hour to enhance flavor melding.
- Adjust the Fresno pepper quantity if you prefer more or less heat.
- Marinate the shrimp no longer than 20 minutes to avoid breaking down the texture due to the acidity and honey.
- This dish pairs wonderfully with grilled bread, rice, or inside soft tacos for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 180 mg
