Zesty Chimichurri Shrimp (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
3 tablespoons red wine vinegar
02 -
½ teaspoon freshly ground pepper
03 -
½ cup parsley, chopped tiny
04 -
4 garlic cloves, minced sharp
05 -
1 teaspoon dried oregano
06 -
1 Fresno pepper, finely chopped without seeds
07 -
1 teaspoon salt
08 -
½ cup good-quality olive oil
→ Shrimp
09 -
2 tablespoons light honey like clover
10 -
1 lb peeled big shrimp, deveined
11 -
2 small garlic cloves, minced smooth
12 -
1 teaspoon smoked paprika
13 -
½ teaspoon ground black pepper
14 -
1 teaspoon salt
15 -
3 tablespoons olive oil
# Instructions:
01 -
With a sharp blade, chop Fresno pepper, parsley, and garlic super finely. Skip using any powered processor. Toss everything into a medium bowl—oregano, salt, and pepper come next. Then pour in the red wine vinegar and olive oil. Give it a good stir. Let it rest for about an hour for the flavors to blend well.
02 -
Take the shells off the shrimp and clean them well. Mix olive oil, smoked paprika, garlic, honey, pepper, and salt in a bowl till combined. Toss the shrimp in the mixture until every piece is covered. Chill the bowl in the fridge for 20 minutes.
03 -
Fire up a grill pan or skillet to high heat. Spread the shrimp out in a single layer and sear each side for about 2–3 minutes until they’re cooked all the way through.
04 -
Move the cooked shrimp onto a platter. Pour about ¼ cup of the chimichurri over them and give it a quick toss. Serve the rest of the sauce on the side in a small bowl. These shrimp go great served over rice, in tacos, or alongside some toasty bread.
# Notes:
01 -
Letting the chimichurri sit for an hour helps everything mix together nicely.