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For my chimichurri shrimp, I use fresh and simple ingredients. Here’s what you need: - 1 lb large shrimp, peeled and deveined - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 3 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or lemon juice for a twist) - Salt and pepper to taste - Juice of 1 lime These ingredients create a vibrant and tasty dish. The shrimp cook quickly and soak up the chimichurri sauce. You can add some optional ingredients for even more flavor. Consider these: - 1 teaspoon of smoked paprika for a smoky taste - A pinch of cumin for warmth - Fresh oregano leaves for a herby touch These ingredients can enhance the dish. Feel free to mix and match based on your taste. Each serving of chimichurri shrimp gives you a boost of nutrients. Here’s a quick look: - Calories: ~220 - Protein: ~25g - Fat: ~12g - Carbohydrates: ~2g This dish is low in carbs and high in protein. It’s a great option for a healthy meal. Enjoy your chimichurri shrimp with a side of veggies or rice for a complete meal. For the full recipe, check the instructions later in this article! To make the chimichurri sauce, grab a medium bowl. Add 1/4 cup of fresh parsley and 1/4 cup of fresh cilantro, both finely chopped. Next, include 3 minced garlic cloves and 1/2 teaspoon of red pepper flakes. Pour in 1/4 cup of olive oil and 2 tablespoons of red wine vinegar. You can use lemon juice for a twist instead of vinegar. Mix everything until it blends well. Now, taste the chimichurri sauce. Add salt and pepper as needed. If you want it tangier, try adding more lemon juice. This sauce brings fresh flavor to the shrimp. In another bowl, take 1 pound of large shrimp that are peeled and deveined. Squeeze the juice of 1 lime over the shrimp. Add a pinch of salt and pepper. Toss the shrimp to coat them evenly. Let them marinate for about 10 to 15 minutes. This step adds flavor and helps the shrimp absorb the tangy lime juice. Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet. Cook for about 2 to 3 minutes on each side. You want them to turn pink and opaque. This means they are done. After cooking, take the skillet off the heat. Pour the chimichurri sauce over the shrimp and toss to coat. Serve your chimichurri shrimp over rice or with some crusty bread for dipping. Enjoy this hearty dish! For the complete details, check the Full Recipe. To make the best chimichurri, fresh herbs are key. Use parsley and cilantro for a bright taste. Chop them finely to release their flavor. Garlic adds depth, so don’t skip it. Red pepper flakes bring just the right amount of heat. Adjust the vinegar for tanginess. If you want a twist, try lemon juice instead. Mix all these in a bowl and season with salt and pepper. This sauce should make your taste buds dance. For perfect shrimp, choose large, fresh shrimp. Peel and devein them to make cleaning easy. Marinate the shrimp in lime juice for flavor and tenderness. Let them sit for 10-15 minutes. This step enhances their taste. Cook shrimp over medium-high heat for about 2-3 minutes on each side. They should turn pink and opaque. Don't overcook them; they can become rubbery. Chimichurri shrimp pairs well with many sides. Serve it over rice for a hearty meal. Crusty bread also works well for dipping. You can add a fresh salad to balance the dish. For a fun twist, serve it in tacos with fresh veggies. This dish is not only tasty but also looks great on a plate. Check out the Full Recipe to explore more ways to enjoy this dish. {{image_2}} You can play with different herbs in chimichurri. While parsley and cilantro work well, you can also try basil or mint. These herbs add unique tastes to your dish. Fresh thyme or oregano can also add depth. Just chop the herbs finely and mix them into your sauce. If you like it hot, add more red pepper flakes. You could also use fresh chili peppers. Diced jalapeños or serranos bring a nice kick. For a smoky flavor, try smoked paprika. Adjust the heat to your taste when mixing your chimichurri sauce. Using chimichurri as a marinade is a fantastic idea. Coat your shrimp in the sauce before grilling. Let them soak for about 30 minutes. This gives them a great flavor. Grill until they turn pink and slightly charred for the best results. Serve them with the extra chimichurri sauce for more flavor. You can find the full recipe for chimichurri shrimp in the earlier sections. After you enjoy your chimichurri shrimp, store leftovers in an airtight container. Keep the container in the fridge. The shrimp can last for about two days. Make sure to keep the shrimp and sauce together for the best flavor. If you separate them, the shrimp may dry out. To reheat chimichurri shrimp, use a skillet on low heat. This way, you avoid overcooking them. Stir gently until they warm up. You can also microwave the shrimp in short bursts. Cover them with a damp paper towel to prevent drying out. If you have extra chimichurri sauce, you can freeze it. Pour the sauce into ice cube trays. Once frozen, transfer the cubes to a bag. This method lets you use small amounts later. Just thaw the cubes in the fridge before use. I recommend using large shrimp for chimichurri. They hold the sauce well. Look for shrimp that are fresh or frozen. If using frozen, thaw them first. You can also use wild-caught shrimp for better taste and texture. Yes, you can make chimichurri sauce ahead of time. This allows the flavors to blend. Store the sauce in a sealed jar in the fridge. Use it within a week for the best taste. Just give it a good stir before using. To adjust the spice level, change the amount of red pepper flakes. For a milder flavor, use less. If you want more heat, add more flakes. You can also use fresh chili peppers for a different heat. This will give your dish a fresh kick. - Full Recipe Chimichurri shrimp blends bold flavors with simple steps. We explored key ingredients, from herbs to shrimp types. You learned how to make the chimichurri sauce, marinate the shrimp, and cook them just right. I shared tips to perfect your dish and ideas for variations. Plus, we covered how to store leftovers for later. Enjoy creating your tasty chimichurri shrimp, and remember: experimenting can lead to your best meal yet. Happy cooking!

Chimichurri Shrimp

Dive into a vibrant flavor adventure with this Chimichurri Shrimp Fiesta recipe! Perfectly marinated shrimp are paired with a zesty chimichurri sauce made from fresh herbs and garlic. In just 30 minutes, you can create a delicious meal that's sure to impress. Serve it over rice or with crusty bread for a complete feast. Click through to explore this exciting recipe and bring a taste of fiesta to your kitchen!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/4 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/4 cup olive oil

2 tablespoons red wine vinegar (or lemon juice for a twist)

Salt and pepper to taste

Juice of 1 lime

Instructions
 

In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, and red wine vinegar (or lemon juice). Mix until well blended to create the chimichurri sauce.

    Season the chimichurri sauce with salt and pepper to taste, and adjust the acidity by adding more lemon juice if desired.

      In a separate bowl, toss the shrimp with lime juice, and a pinch of salt and pepper. Let marinate for about 10-15 minutes.

        Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque.

          Once the shrimp are cooked, remove from heat and pour the chimichurri sauce over the shrimp, tossing to coat evenly.

            Serve the chimichurri shrimp over a bed of rice or with crusty bread for dipping.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4