Chimichurri Shrimp Recipe

Serve this chimichurri shrimp over rice or orzo with your favorite veggies on the side for a quick and easy dinner any night of the week.

Course Main Course

Cuisine Mediterranean

Keyword shrimp

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 333kcal

Make the chimichurri sauce. If using a blender or food processor: Add ½ cup flat-leaf parsley leaves, ⅛ cup cilantro leaves, ⅛ cup fresh oregano, ⅛ cup red onion, and 2 garlic cloves to a blender or food processor, and pulse until minced. Add ½ cup olive oil, ⅛ cup red wine vinegar, 1 ½ tablespoons lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon red pepper flakes, and pulse 2–3 times to combine. Add more salt to taste if needed.
If making by hand: Finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar.
Marinate the shrimp for extra flavor. Place 1 pound of peeled and deveined large shrimp in a mixing bowl. Toss the shrimp with ¼ cup chimichurri sauce, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Cover with plastic wrap and refrigerate for 15-20 minutes.
Cook the shrimp, then toss with the rest of the chimichurri. In a large cast-iron skillet, heat the reserved 1 tablespoon olive oil over medium-high. Add the shrimp to the skillet in a single layer, and cook for 2-3 minutes until golden on each side and becoming opaque and firm to the touch.
Transfer the cooked shrimp to a bowl or serving dish with the rest of the chimichurri, and toss to coat. Serve over fluffy white rice, lemon rice, or orzo pasta.