Description
This vibrant Chimichurri Shrimp recipe features succulent jumbo shrimp marinated in a flavorful mix of garlic, honey, and smoked paprika, then quickly grilled or sautéed to perfection. Served with a zesty, herbaceous chimichurri sauce made from fresh parsley, garlic, Fresno pepper, oregano, olive oil, and red wine vinegar, it offers a fantastic balance of smoky, tangy, and fresh flavors. Ideal for tacos, rice bowls, or accompanied by grilled bread, this dish is quick to prepare and packs an impressive punch of taste and texture.
Ingredients
Scale
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 seed the Fresno pepper with a sharp knife, avoiding the use of a food processor to retain the fresh texture. Place the chopped herbs and pepper in a medium bowl. Add dried oregano, salt, and freshly ground pepper to the bowl.
- Mix Sauce Ingredients: Pour in the extra virgin olive oil and red wine vinegar into the herb mixture. Stir well to combine all elements. Let the chimichurri sit for at least 1 hour, allowing the flavors to meld together harmoniously.
- Marinate Shrimp: In a separate bowl, toss the peeled and deveined shrimp with olive oil, finely minced garlic, honey, smoked paprika, salt, and fresh ground pepper until evenly coated. Cover and refrigerate the shrimp to marinate for 20 minutes to infuse flavor.
- Heat Pan: Heat a sauce pan or grill pan over high heat until hot, ensuring a good sear on the shrimp.
- Cook Shrimp: Arrange the marinated shrimp in a single layer in the hot pan. Cook for 2-3 minutes on each side until shrimp are opaque and slightly browned, taking care not to overcook.
- Combine Shrimp and Sauce: Transfer cooked shrimp to a serving dish. Spoon approximately 1/4 cup of chimichurri sauce over the shrimp and toss gently to coat them evenly.
- Serve: Pour the remaining chimichurri sauce into a ramekin or small bowl to serve alongside the shrimp. Enjoy the shrimp as a taco filling, over a bed of rice, or paired with grilled slices of bread for a complete meal.
Notes
- Letting the chimichurri sit for at least an hour enhances the flavors significantly, but longer resting times are beneficial if time allows.
- Do not use a food processor for the chimichurri sauce; chopping by hand preserves the texture and integrity of the herbs.
- Marinate the shrimp for exactly 20 minutes to avoid the acid in the marinade from beginning to cook the shrimp prematurely.
- Ensure the pan or grill pan is very hot before adding shrimp to achieve a nice sear without sticking.
- Adjust the heat level by modifying the amount of Fresno pepper or substituting with a milder chili if preferred.
- Use mild honey like Clover to maintain a balanced sweetness that complements but does not overpower the smoky paprika.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: Argentinian
Keywords: chimichurri shrimp, grilled shrimp recipe, Argentinian shrimp, shrimp tacos, chimichurri sauce, seafood recipes
