Shrimp with Fresh Chimichurri Sauce (Print Version)
# Ingredients:
→ For the Chimichurri Sauce
01 -
½ cup olive oil
02 -
2 tablespoons red wine vinegar
03 -
1 tablespoon lime juice
04 -
¼ cup cilantro leaves, finely chopped
05 -
¼ cup parsley leaves, finely chopped
06 -
4 cloves garlic, finely chopped
07 -
1 red Fresno chili, finely chopped
08 -
¾ teaspoon dried oregano
09 -
1 teaspoon kosher salt
10 -
½ teaspoon black pepper
11 -
¼ teaspoon red chili flakes (for garnish)
→ For the Shrimp
12 -
1 pound shrimp, peeled and deveined
13 -
Olive oil for searing
14 -
Kosher salt and black pepper, to taste
# Instructions:
01 -
Finely chop the cilantro, parsley, garlic, and red Fresno chili. Combine them in a medium-sized bowl.
02 -
Zest the lime if desired, then squeeze the juice into the bowl with the herbs and garlic. Add the red wine vinegar, dried oregano, kosher salt, and black pepper to the mixture.
03 -
Gradually whisk in the olive oil until well incorporated. For a thinner consistency, add more olive oil until you reach your desired texture. Taste and adjust seasonings if needed.
04 -
Heat a skillet over high heat and add enough olive oil to coat the bottom. Season the peeled and deveined shrimp lightly with salt and pepper. Once the oil is hot, add the shrimp and sear until they turn pink and opaque, about 2-3 minutes per side. Be careful not to overcook.
05 -
Remove the skillet from heat and transfer the shrimp to a bowl. While still warm, toss the shrimp with the chimichurri sauce until well coated.
06 -
Transfer to a serving dish and garnish with a sprinkle of red chili flakes if desired. Serve immediately while warm.
# Notes:
01 -
For deeper flavor, consider marinating the shrimp in a portion of the chimichurri sauce for 15-30 minutes before cooking.
02 -
This dish pairs well with rice, grilled vegetables, or can be served in tortillas as tacos with avocado and diced tomatoes.
03 -
Chimichurri sauce will keep in the refrigerator for up to 3 days and can be used on other proteins or as a dipping sauce.