Description
Sizzling Argentine flavors dance through this zesty Chimichurri Shrimp Delight, bringing bold herbal notes to succulent seafood. Guests will savor each herb-infused bite, discovering a perfect balance of tangy marinade and perfectly grilled shrimp.
Ingredients
Scale
Protein:
- 1 pound jumbo shrimp (peeled and deveined)
Chimichurri Sauce Ingredients:
- 1/2 cup parsley (finely chopped)
- 1/2 cup extra virgin olive oil
- 4 cloves garlic (finely minced)
- 3 tablespoons red wine vinegar
- 1 Fresno pepper (seeded, finely minced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Marinade and Seasoning:
- 3 tablespoons olive oil
- 2 tablespoons honey (mild in flavor like Clover)
- 2 cloves garlic (finely minced)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Prepare a vibrant chimichurri sauce by meticulously mincing parsley, garlic, and Fresno pepper into fine, uniform pieces.
- Blend the chopped herbs and aromatics with oregano, introducing salt and pepper for balanced seasoning.
- Incorporate olive oil and red wine vinegar, whisking thoroughly to create a harmonious sauce.
- Allow the chimichurri to rest at room temperature for approximately 1 hour, enabling flavors to meld and intensify.
- Create a zesty marinade for shrimp by combining olive oil, minced garlic, honey, smoked paprika, salt, and pepper.
- Gently coat the shrimp in the marinade, ensuring even distribution of flavors.
- Refrigerate the marinated shrimp for 20 minutes to enhance taste absorption.
- Preheat a grill pan or saucepan to high heat, preparing for quick, intense cooking.
- Arrange shrimp in a single layer, cooking for 2-3 minutes per side until they turn pink and slightly charred.
- Transfer cooked shrimp to a serving dish, generously drizzling with approximately ¼ cup of prepared chimichurri sauce.
- Present the remaining chimichurri sauce alongside the dish for additional flavor enhancement.
- Serve as a versatile option – stuffed in tacos, atop fluffy rice, or accompanied by grilled artisan bread.
Notes
- Chop herbs and garlic with a razor-sharp knife for the most vibrant, fresh chimichurri flavor that releases maximum essential oils.
- Let chimichurri rest for at least one hour to develop deeper, more complex taste profiles by allowing ingredients to marry and meld together.
- Use wild-caught shrimp for superior texture and sustainable seafood choice, ensuring a more authentic and environmentally conscious dish.
- For gluten-free adaptation, serve over cauliflower rice or zucchini noodles instead of traditional grains, maintaining the recipe’s delicious essence while meeting dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 575 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 195 mg