Description
This vibrant Chimichurri Shrimp recipe combines juicy jumbo shrimp marinated in a honey-smoked paprika blend and topped with a fresh, zesty chimichurri sauce made from parsley, garlic, and red wine vinegar. Perfect for tacos, rice bowls, or grilled bread, this dish offers a delightful mix of smoky, tangy, and herbaceous flavors.
Ingredients
Units
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Chimichurri Sauce
- 1/2 cup parsley, finely chopped
- 4 cloves garlic, finely minced
- 1 Fresno pepper, seeded, finely minced
- 1 tsp oregano, dried
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Shrimp
- 1 lb shrimp, jumbo, peeled and deveined
- 3 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 tbsp honey, mild in flavor, like Clover
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- Prepare chimichurri sauce: Finely chop parsley, garlic, and Fresno pepper using a sharp knife, avoiding a food processor to maintain texture. Place the chopped ingredients in a medium bowl, then add dried oregano, salt, and pepper.
- Mix the sauce: Pour in the extra virgin olive oil and red wine vinegar. Stir well to combine all ingredients thoroughly. Let the chimichurri rest for at least 1 hour to allow the flavors to meld together, or longer if time permits.
- Marinate shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for 20 minutes to marinate.
- Cook shrimp: Heat a saucepan or grill pan over high heat until hot. Arrange the marinated shrimp in a single layer and cook for 3 minutes on one side, then flip and cook for another 3 minutes until shrimp are pink and cooked through.
- Combine shrimp with sauce: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup of the chimichurri sauce over the shrimp and toss gently to coat evenly.
- Serve: Pour the remaining chimichurri sauce into a small bowl or ramekin for serving on the side. Serve shrimp in tacos, on rice, or alongside grilled bread slices for a delicious meal.
Notes
- Use fresh herbs for the chimichurri to maximize flavor and freshness.
- Adjust the Fresno pepper quantity or omit seeds to control the heat level of the sauce.
- Do not overcook the shrimp; they become tough if cooked too long.
- Letting the chimichurri rest for longer than an hour will deepen the flavors.
- Honey can be substituted with agave nectar for a different sweetness profile.
- Serve with warm tortillas for tasty shrimp tacos or with steamed rice for a hearty meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 195 mg
