Zesty Chimichurri Shrimp (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
4 garlic cloves, minced finely
02 -
½ teaspoon black pepper, freshly ground
03 -
3 tablespoons red wine vinegar
04 -
½ cup olive oil (extra virgin)
05 -
½ cup parsley, chopped very small
06 -
1 teaspoon oregano (dried)
07 -
1 Fresno chili, deseeded and minced
08 -
1 teaspoon salt
→ Shrimp
09 -
1 teaspoon salt
10 -
1 lb large shrimp, shells removed and deveined
11 -
½ teaspoon black pepper, freshly ground
12 -
1 teaspoon smoked paprika powder
13 -
3 tablespoons regular olive oil
14 -
2 garlic cloves, minced finely
15 -
2 tablespoons light honey (like clover)
# Instructions:
01 -
Grab your knife to finely chop the parsley, garlic, and Fresno chili. Skip the food processor. Mix all this in a medium-sized bowl. Throw in oregano, some salt, and freshly ground pepper. Pour in the olive oil and vinegar. Stir really well to combine everything. Let it sit out for at least 1 hour so the flavors can blend together.
02 -
Remove the shrimp shells and veins. In another bowl, mix minced garlic, paprika, honey, olive oil, salt, and pepper. Toss the shrimp into this mix, making sure it's coated well. Cover it up and chill for 20 minutes in the fridge.
03 -
Warm up a grill pan or a regular pan on high heat. Lay the shrimp out so they don’t pile up, and cook them for roughly 2-3 minutes on each side until done.
04 -
Move the cooked shrimp onto a plate or dish. Pour about ¼ cup of the chimichurri sauce over the shrimp and toss them around to coat. Put some extra sauce in a smaller bowl for serving. You could eat it with rice, tuck it into tacos, or pair it with crispy bread.
# Notes:
01 -
Let the sauce rest for at least 1 hour so the flavors can come together perfectly.