Shrimp Chimichurri

$- 1 pound large shrimp, peeled and deveined - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1/4 cup white vinegar - 1/2 cup olive oil - Juice of 1 lime - Salt and pepper to taste - Wooden skewers (if grilling) When making shrimp chimichurri, I use fresh ingredients. Fresh shrimp gives the best taste. The parsley and cilantro bring vibrant flavors. Garlic adds a nice kick. Red pepper flakes can spice things up, but adjust them to your liking. For the sauce, I mix white vinegar and olive oil. The lime juice brings brightness to the dish. Always season with salt and pepper. If you grill, soak the wooden skewers. This helps them not burn. Check out the Full Recipe for more details on how to create this delicious dish. To make a tasty chimichurri sauce, start by gathering your herbs. You need fresh parsley and cilantro. Chop them finely, and place them in a medium bowl. Add four minced garlic cloves and a teaspoon of red pepper flakes for some heat. Next, mix in a quarter cup of white vinegar, half a cup of olive oil, and the juice of one lime. Season with salt and pepper to taste. Whisk everything together until well combined. Set aside about a quarter cup of this sauce for later use. Now, it's time to marinate the shrimp. Take one pound of large, peeled, and deveined shrimp. Place them in a large bowl. Pour the remaining chimichurri sauce over the shrimp. Toss everything well to coat the shrimp evenly. Cover the bowl and refrigerate it for 30 minutes. This allows the shrimp to soak up all the delicious flavors. While the shrimp marinate, prepare for cooking. If you’re grilling, soak wooden skewers in water for 20 minutes. This prevents them from burning. Preheat your grill or grill pan to medium-high heat. After marinating, take the shrimp out of the fridge. Skewer the shrimp, placing about four to five shrimp per skewer. Make sure they are packed tightly but not overcrowded. Now, place the skewers on the grill. Cook for about two to three minutes on each side. You’ll know they’re done when the shrimp turn pink and opaque. Once cooked, remove the skewers from the grill. Drizzle the reserved chimichurri sauce over the shrimp for an extra burst of flavor. Enjoy your flavorful grilled shrimp chimichurri! For the full recipe, check the earlier section. To make your shrimp taste amazing, follow these tips: - Marinate Well: Use the chimichurri sauce. Let the shrimp sit for at least 30 minutes in the fridge. This helps the flavors soak in. - Adjust Seasoning: If you like it spicy, add more red pepper flakes. For a milder taste, use less. Taste the sauce and adjust before marinating. To cook your shrimp just right, keep these points in mind: - Grilling Temperature: Preheat your grill to medium-high heat. This helps the shrimp cook evenly. - Cooking Time: Grill shrimp for about 2-3 minutes on each side. They should turn pink and opaque when done. - Check for Doneness: The shrimp should curl slightly and be firm to the touch. If they look juicy and pink, they’re ready! Serving your shrimp well makes a big difference: - Garnish: Sprinkle fresh herbs on top before serving. Add lime wedges for color and zest. - Pairing: Serve with crusty bread to soak up the chimichurri. A side of grilled vegetables or rice also works well. For the full experience, check out the Full Recipe for all the details! {{image_2}} You can switch up the herbs in this dish. If you don't have parsley or cilantro, try basil or mint. Both bring a fresh taste to your shrimp chimichurri. For the acid, use lemon juice or apple cider vinegar. These options add their own unique twist to the dish. If you want to skip grilling, baking works well too. Preheat your oven to 400°F. Place the shrimp on a baking sheet, drizzle with chimichurri, and bake for 8-10 minutes. For stovetop cooking, heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until they turn pink. Pair shrimp chimichurri with rice or quinoa for a filling meal. Crispy bread is great for soaking up the sauce. For a fun presentation, serve the shrimp on skewers with colorful veggies in between. Arrange everything on a large platter with lime wedges for a bright touch. Check out the Full Recipe for more ideas! To store leftover shrimp chimichurri, place it in an airtight container. Keep it in the fridge. It stays fresh for up to three days. Make sure the shrimp is covered in chimichurri sauce. This helps keep its flavor strong. For best flavor, let the shrimp marinate in the sauce before storing it. This keeps the taste rich and vibrant. If you have extra chimichurri, store that too. Use it as a drizzle for other meals. Can you freeze shrimp chimichurri? Yes, you can! Place the shrimp and sauce in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. It can last up to three months. To properly freeze, ensure the shrimp is fresh before cooking. For defrosting, place the bag in the fridge overnight. This helps maintain its taste and texture. The best method for reheating shrimp is to use a skillet. Heat it on medium-low. Add a splash of olive oil to keep it moist. Cook for about 3-4 minutes, stirring gently. For the best texture and taste, avoid microwaving. Microwaving can make shrimp rubbery. Instead, gently warm it on the stove. This way, it stays juicy and flavorful. Chimichurri sauce is a fresh and tangy sauce from Argentina. It usually has a mix of herbs, garlic, vinegar, and oil. Here are the key ingredients: - Fresh parsley - Fresh cilantro - Garlic - Red pepper flakes - White vinegar - Olive oil - Lime juice - Salt and pepper These flavors combine to create a bright and bold sauce. It perfectly complements grilled shrimp. If you like heat, you can easily spice up your chimichurri. Here are some tips: - Add more red pepper flakes for extra kick. - Mix in chopped jalapeños or serrano peppers. - Use hot sauce or chili oil in the marinade. Start with a small amount and taste as you go. Adjust until you find your perfect heat level. Yes, you can use frozen shrimp for shrimp chimichurri. Here are some guidelines: - Thaw shrimp in the fridge overnight or run under cold water. - Pat them dry with paper towels to remove excess moisture. - Marinate them as you would with fresh shrimp. Using frozen shrimp is a great time-saver and still tastes delicious! Shrimp chimichurri combines fresh herbs and shrimp for a tasty dish. We discussed the main ingredients, the method to prepare the sauce, and how to cook the shrimp. Remember, proper marination and cooking are key to great flavor. Don’t forget to explore variations and serving ideas to make it your own. Use the tips for storing and reheating to keep it fresh and delicious. Enjoy this dish as a simple, yet flavorful meal that impresses!$

Looking for a quick and flavorful grilled dish? Try my delicious Shrimp Chimichurri recipe! Juicy shrimp marinated in a vibrant herb sauce create a zesty meal perfect for any cookout. With simple ingredients and easy steps, you'll have a mouthwatering dish in no time. Click through to discover the full recipe and impress your guests with this flavorful grilled delight that’s sure to be a hit!

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Ingredients

1 pound large shrimp, peeled and deveined

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1/4 cup white vinegar

1/2 cup olive oil

Juice of 1 lime

Salt and pepper to taste

Wooden skewers (if grilling)

Instructions

Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, and red pepper flakes.

Mix the Dressing: Add the white vinegar, olive oil, and lime juice to the herbs. Season with salt and pepper to taste. Whisk together until well combined. Set aside about 1/4 cup of chimichurri for serving.

Marinate the Shrimp: Place the shrimp in a large bowl and pour the remaining chimichurri sauce over them. Toss to coat and allow them to marinate for at least 30 minutes in the refrigerator to absorb the flavors.

Prepare for Cooking: If grilling, soak the wooden skewers in water for 20 minutes to prevent burning. Preheat your grill or grill pan to medium-high heat.

Skewer the Shrimp: Thread the marinated shrimp onto skewers, about 4-5 shrimp per skewer. Ensure they are tightly packed but not overcrowded.

Grill the Shrimp: Place the skewers on the grill and cook for about 2-3 minutes on each side until the shrimp are pink and opaque.

Serve: Remove the shrimp from the grill and arrange them on a serving platter. Drizzle the reserved chimichurri sauce over the top.

Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

- Presentation Tips: Serve the shrimp skewers on a vibrant platter, garnished with lime wedges and a sprinkle of fresh herbs for a pop of color. Pair with crusty bread to soak up the chimichurri!