Description
Juicy, garlicky shrimp served with a vibrant and herby Argentinian-style chimichurri sauce. A quick, flavorful, and impressive dish perfect for any night of the week.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh cilantro
- 3 cloves garlic, minced
- 1 small shallot, finely minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 1 lemon, cut into wedges for serving
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together the olive oil, red wine vinegar, parsley, cilantro, garlic, shallot, red pepper flakes, oregano, and a large pinch of salt and pepper. This is your chimichurri sauce. Set aside.
- Pat the shrimp dry with paper towels and season generously with salt and pepper.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the chimichurri sauce to the hot pan. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque.
- Remove the skillet from the heat. Pour half of the remaining fresh chimichurri sauce over the cooked shrimp and toss to coat.
- Transfer the shrimp to a serving platter. Drizzle with the remaining fresh chimichurri sauce. Serve immediately with lemon wedges on the side.
Notes
You can customize the seasonings to taste.