Shrimp Chimichurri (Printer-Friendly Layout)
Shrimp pops with herbs and chimichurri in a bright, gluten-free meal you can throw together quick—done in under thirty minutes.
# Ingredients You'll Need:
→ Chimichurri Sauce
01 -
0.5 g red chili flakes, for topping
02 -
1 g black pepper, ground
03 -
5 g kosher salt
04 -
2 g dried oregano
05 -
1 red Fresno chili, chopped up small
06 -
4 garlic cloves, finely chopped
07 -
15 g flat-leaf parsley, chopped fine
08 -
15 g cilantro, chopped fine
09 -
15 ml fresh lime juice
10 -
30 ml red wine vinegar
11 -
120 ml olive oil
→ Shrimp
12 -
Olive oil, for frying up the shrimp
13 -
Salt and pepper, just enough
14 -
450 g shrimp, all peeled and cleaned
# Step-by-Step Instructions:
01 -
Mix the shrimp with the chimichurri while they’re still warm. Sprinkle over some red chili flakes. It tastes best served hot, right away.
02 -
Crank the heat to medium-high and drizzle in some olive oil. Lay the shrimp down and cook them for about two to three minutes on each side, flipping once. When they turn pink and a bit firm, pull them from the pan or they'll overcook fast.
03 -
Dry those shrimp with paper towels, then sprinkle over a light layer of salt and black pepper.
04 -
Grab a bowl and toss in all those chopped herbs, the garlic, diced chili, lime juice, vinegar, oregano, salt, and black pepper. Pour the olive oil in while you whisk like crazy so it blends well and isn’t greasy. Taste it and add more seasoning if you want, then put it to the side.
05 -
Chop up your garlic, Fresno chili, cilantro, and parsley so they’re all ready to throw in.
# Extra Tips and Tricks:
01 -
You can throw this together ahead of time and keep it chilled for up to a week. Use raw peeled shrimp for the best bite, not those pre-cooked ones. Want more kick? Toss in extra red chili flakes. Enjoy it warm, chilled, or even at room temp.
02 -
Switch things up and use this for tacos, bowls of rice, or make a nice salad out of it too.