Chimichurri Shrimp Recipe

I’m so excited about how tossing shrimp in olive oil, red wine vinegar, lemon juice, parsley, cilantro, garlic, oregano and red pepper flakes creates a wild flavor explosion that reminds me of those carefree summer nights when me and my friends just kicked back.

I love making Chimichurri Shrimp because I think its perfect for a protein rich meal. I use extra virgin olive oil, red wine vinegar, fresh parsley and cilantro along with garlic and dried oregano.

Its tangy, zesty and packed with healthy fats that I think make it a smart choice for dinner.

Ingredients

• Shrimp: Lean protein that’s low fat and super tender for a well-balanced meal.
• Olive oil: Packed with healthy fats and gives a rich, smooth flavor boost.
• Red wine vinegar: Its tangy acidity lifts the savory taste and balances flavors.
• Parsley: A fresh, vitamin-rich herb that adds fiber and a crisp green taste.
• Cilantro: Optional herb with a zesty, citrus-like punch for extra flair.
• Garlic: A sharp, aromatic ingredient that deepens the savory profile.
• Oregano and red pepper flakes: Spices that deliver earthy notes and a touch of heat.
• Lemon juice: Natural acid that brightens all the ingredients with a subtle sour kick.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh flat-leaf parsley, finly chopped
• 1/4 cup fresh cilantro, chopped (if you like it)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

How to Make this

1. In a medium bowl, mix together the olive oil, red wine vinegar, lemon juice, chopped parsley, chopped cilantro, minced garlic, dried oregano and red pepper flakes. Add a pinch of salt and some black pepper.

2. Put the shrimp in the bowl and toss them in the marinade until they are well coated.

3. Let the shrimp sit in the marinade for at least 10 minutes; if you have more time, 20 minutes is even better to let the flavours sink in.

4. Heat a grill pan or large skillet over medium-high heat.

5. Place the shrimp on the hot pan in a single layer and cook them for about 2 minutes on one side.

6. Flip the shrimp over and cook for another 2 minutes until they are pink and firm.

7. Avoid overcooking the shrimp because they can become tough; just keep an eye on them.

8. Serve the cooked shrimp immediately with a spoonful of extra chimichurri sauce from the pan drizzled over top. Enjoy your meal!

Equipment Needed

1. Medium bowl for mixing the marinade
2. Measuring cups and spoons for the oil, vinegar, lemon juice, and spices
3. Cutting board and sharp knife for chopping the parsley, cilantro, and garlic
4. Whisk or fork for blending the marinade ingredients
5. Grill pan or large skillet for cooking the shrimp
6. Tongs or spatula for flipping the shrimp
7. Serving plate for presenting the finished dish

FAQ

• Q: How long should I marinate the shrimp?
  
  A: Just 20 minutes should do. Don’t marinate them too long or they might start to get mushy.
• Q: Can I prepare the chimichurri sauce ahead of time?
  
  A: Yep, you can make it a few hours ahead so the flavors blend, but let it sit at room temp for about 30 minutes before using.
• Q: I don’t really like cilantro, can I leave it out?
  
  A: Absolutely, you can skip the cilantro or use extra parsley if that’s more your style.
• Q: Do I grill the shrimp or can I panfry them?
  
  A: Either works great. Panfrying is quick while grilling adds a nice smoky flavor, so choose what you prefer.
• Q: How do I know when the shrimp are done?
  
  A: When they turn pink and curl up, you’ll know they’re all set. Just be careful not to overcook them.

Chimichurri Shrimp Recipe Substitutions and Variations

• Instead of extra virgin olive oil, you could use avocado oil which gives a decent, neutral flavor.
• If you don’t have red wine vinegar, apple cider vinegar works fine in its place and adds a similar tang.
• Out of fresh flat-leaf parsley? Try using fresh basil instead, though it changes up the flavor a bit.
• If cilantro isn’t your thing, you can just add a bit more parsley or even a few mint leaves for a different twist.
• Don’t have dried oregano? A pinch of dried thyme can be used as a backup if needed.

Pro Tips

Here’s the lowdown on making some mean grilled shrimp with a kick. First, grab a bowl and mix together 1/2 cup olive oil, 1/4 cup red wine vinegar, the juice of 1 lemon, about 1 cup of finely chopped parsley, 1/4 cup chopped cilantro (if you’re into it), 4 minced garlic cloves, 1 tsp dried oregano and 1/2 tsp red pepper flakes. Add some salt and black pepper and stir it up real good. Now toss in your 1 lb of shrimp that have been peeled and deveined and let them soak up the flavours for at least 10 minutes. Trust me, if you can give them 20 minutes, it’s even better.

While those shrimp are chillin in the marinade, heat up a grill pan or a large skillet on medium-high. Lay the shrimp in a single layer and cook them for about 2 minutes on one side. Flip them and cook for another 2 minutes until they’re pink and firm. Dont overcook them though – overdone shrimp get tough really quick. Once done, plate ‘em up and drizzle some of the extra chimichurri sauce from the pan right on top.

Pro tip 1: If you have a little extra time, let your shrimp marinate for 20 minutes instead of just 10 so they really absorb all the flavours.
Pro tip 2: When you’re cooking the shrimp, make sure you don’t overcrowd the pan. That way you can get a good sear instead of steaming them.
Pro tip 3: Adjust the amount of red pepper flakes to match your heat level. More flakes if you like it spicy, or a little less if you prefer a milder taste.
Pro tip 4: Use leftover marinade drizzled over the top when serving. It adds an extra punch of flavor that really brings the dish together.

Enjoy your meal and have fun with it!