Description
This vibrant Chimichurri Shrimp recipe features plump jumbo shrimp marinated in a flavorful blend of olive oil, garlic, honey, and smoked paprika, then cooked quickly on a hot grill pan. The fresh chimichurri sauce, made from parsley, garlic, Fresno pepper, oregano, olive oil, and red wine vinegar, adds a zesty and herbaceous punch. Perfect as a main course or served over rice, tacos, or grilled bread, this dish balances fresh herbs with smoky and sweet notes for an irresistible meal.
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 dried oregano
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Shrimp
- 1 lb jumbo shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 tbsp mild honey, such as Clover
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- Prepare the Chimichurri Sauce: Finely chop the parsley, garlic, and Fresno pepper using a sharp knife; avoid using a food processor for best texture. In a medium-sized bowl, combine the chopped herbs with dried oregano, salt, and fresh ground pepper. Add the extra virgin olive oil and red wine vinegar, stirring thoroughly to blend all ingredients well. Let the chimichurri rest for at least 1 hour to allow flavors to meld together.
- Marinate the Shrimp: Peel and devein the shrimp if not already done. In a mixing bowl, add olive oil, finely minced garlic, honey, smoked paprika, salt, and fresh ground pepper to the shrimp. Toss gently to coat all the shrimp evenly. Cover and refrigerate to marinate for 20 minutes.
- Cook the Shrimp: Heat a saucepan or grill pan over high heat until very hot. Arrange the marinated shrimp in a single layer without crowding. Cook the shrimp for 3 minutes on one side, then flip and cook for an additional 3 minutes on the other side until they turn pink and opaque.
- Serve with Chimichurri: Transfer cooked shrimp to a serving dish, then spoon about 1/4 cup of chimichurri sauce over the top and toss gently to coat the shrimp with the sauce. Pour the remaining chimichurri sauce into a small bowl or ramekin to serve alongside the shrimp.
- Serving Suggestions: Serve the chimichurri shrimp as a main dish over rice, inside soft tacos, or alongside grilled bread slices for a delicious meal.
Notes
- Do not use a food processor for the chimichurri sauce to maintain a fresh and slightly coarse texture.
- Allow the chimichurri sauce to rest for at least 1 hour or overnight in the refrigerator for deeper flavor.
- Choose mild honey to balance the smoky and spicy notes but avoid overpowering sweetness.
- Do not overcrowd the pan when cooking shrimp to ensure even searing and cooking.
- For a spicier kick, leave some seeds in the Fresno pepper or add extra red chili flakes.
- Serve immediately after cooking shrimp for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 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: 28 g
- Cholesterol: 190 mg
