Irresistible Shrimp Chimichurri (Print-Friendly Version)
Lively shrimp and chimichurri come together for a vibrant, fresh, and gluten-free meal in under half an hour.
# What You'll Need:
→ Chimichurri Sauce
01 -
120 ml olive oil
02 -
30 ml red wine vinegar
03 -
15 ml fresh lime juice
04 -
15 g cilantro, finely chopped
05 -
15 g flat-leaf parsley, finely chopped
06 -
4 cloves garlic, minced
07 -
1 red Fresno chili, finely chopped
08 -
2 g dried oregano
09 -
5 g kosher salt
10 -
1 g ground black pepper
11 -
0.5 g red chili flakes, for garnish
→ Shrimp
12 -
450 g shrimp, peeled and deveined
13 -
Olive oil, for searing
14 -
Salt and pepper, to taste
# How to Make It:
01 -
Finely chop cilantro, parsley, garlic, and Fresno chili before starting.
02 -
In a medium bowl, combine chopped herbs, garlic, Fresno chili, fresh lime juice, red wine vinegar, dried oregano, kosher salt, and black pepper. Whisk in olive oil gradually until the sauce is emulsified and smooth. Taste and adjust seasoning if needed; reserve.
03 -
Pat shrimp thoroughly dry and season lightly with salt and black pepper.
04 -
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear shrimp for 2–3 minutes each side, turning once, until just pink and opaque. Remove immediately from heat to prevent overcooking.
05 -
Toss hot shrimp with chimichurri sauce. Garnish with red chili flakes. Serve warm for fullest flavor.
# Additional Tips:
01 -
Chimichurri can be made ahead and chilled for up to 1 week. For best flavor and texture, use raw peeled shrimp rather than pre-cooked. Adjust spice by adding more red chili flakes if desired. Serve warm, at room temperature, or cold.
02 -
This preparation adapts beautifully for salads, tacos, or served with freshly steamed rice.