Chimichurri Shrimp
User Reviews
3.5
Chimichurri Shrimp
Description
Chimichurri Shrimp combines lightly sautéed shrimp with a fresh chimichurri sauce. The shrimp are tossed with olive oil, salt, and pepper and cooked in a hot skillet until they curl and turn pink quickly, maintaining a tender and juicy texture. They are then arranged over a bed of chimichurri, which typically includes parsley, garlic, vinegar, and olive oil, lending a pungent, tangy complement. This preparation balances the rich seafood flavor with the bright, herbal sauce, creating a dish that can act as an appetizer or main course.
The recipe suggests serving the shrimp with crusty bread to soak up the chimichurri or as a topping over rice, couscous, or pasta, allowing the sauce to flavor the starch and create a well-rounded meal.
A note provided recommends using leftover fresh herbs efficiently by drying them in the microwave, which can be helpful for maintaining flavor availability for chimichurri or other herb-based dishes.
Ingredients
- chimichurri sauce recipe here, one batch
- 1 pound Shrimp shelled and veined, leave tails on, raw
- 3 Tbsp olive oil
- salt
- black pepper fresh cracked
Instructions
- Toss the shrimp with the olive oil, salt, and pepper. Heat a large skillet on medium heat, and when it is hot, add the shrimp in a single layer. Cook just until the shrimp curl and turn pink, then flip and cook for another minute. Remove from heat.
- Spread the chimichurri sauce in a casserole dish, serving dish, or skillet, and nestle the cooked shrimp down into the sauce.
- Serve with crusty bread for dipping, or serve over rice, couscous, or pasta.
Notes
- Use leftover fresh herbs by drying them in the microwave to preserve flavor for future chimichurri sauce or other herb uses.
User Reviews
Overall Rating
3.5
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