Shrimp Chimichurri

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Chimichurri:

2 tablespoons red wine vinegar

1/2 teaspoon red pepper flakes (optional)

1/4 cup finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro (optional, or use more parsley)

2 garlic cloves, minced

1/2 teaspoon dried oregano

1/3 cup olive oil

Salt and freshly ground black pepper, to taste

Juice of 1/2 lemon (optional, for extra brightness)

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined

1 tablespoon olive oil

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Juice of 1/2 lime (for serving)

 

Instructions

1. Make the Chimichurri:

In a small bowl, whisk together red wine vinegar, red pepper flakes, parsley, cilantro, garlic, oregano, and olive oil.

Season with salt and black pepper.

Let sit for at least 10 minutes (or longer in the fridge for deeper flavor).

 

2. Cook the Shrimp:

In a bowl, toss shrimp with olive oil, smoked paprika, salt, and pepper.

Heat a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side, until pink and opaque.

 

3. Assemble:

Drizzle chimichurri over the hot shrimp or serve it on the side.

Squeeze fresh lime juice over everything before serving.