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Chimichurri Shrimp

Chimichurri Shrimp brings a bright herb-forward chimichurri to quickly cooked shrimp for a flavorful, fast meal that pairs well with rice or bread.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian
Calories: 300
Ingredients Method Notes

Ingredients
  

Chimichurri Sauce
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley fresh, chopped
  • 1 small chile (e.g. fresno chiles)
  • 3-4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
Shrimp and Serving
  • 1 pound jumbo shrimp, raw deveined
  • 1/2 cup tzatziki for serving
  • 2 cups cherry tomatoes, halved for serving
  • bread or rice for serving

Method
 

Preparation
  1. Blitz the chimichurri sauce in a food processor until somewhat emulsified or finely chop and mix in a bowl.
  2. Divide the sauce into three bowls: one for tossing with the shrimp, one for brushing while cooking, and one for the table.
  3. Thaw shrimp if frozen, remove shells and tails if desired, and pat dry with paper towels.
  4. Toss the shrimp with one third of the chimichurri.
Cooking
  1. Thread shrimp onto soaked wood skewers.
  2. Grill over medium high heat for 2-3 minutes per side or until cooked through (145 degrees). Brush with additional sauce as they cook.
Serving
  1. Toss cherry tomatoes with reserved chimichurri and serve with shrimp over rice or with tzatziki on the side.

Notes

Serve the skewers over a bed of steamed rice to soak up the chimichurri and tomato juices. Offer tzatziki on the side to add a cooling contrast.