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Chimichurri & Shrimp Salad
4.9 from 195 votes

Chimichurri & Shrimp Salad

This Chimichurri & Shrimp Salad features sautéed shrimp cooked quickly in butter and white wine with garlic, chili pepper, and parsley, paired with a vibrant chimichurri sauce made from fresh herbs. The salad base uses a handful of spring mix, combining the buttery seafood with the bright herbaceous sauce for a fresh and lively dish.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2 servings
Course: Salad
Cuisine: International

Ingredients

  • 10 Shrimp fresh or frozen
  • 1 handful of spring mix
  • 1 clove garlic
  • 1 Chili pepper
  • 30 g butter
  • 50 ml white wine
  • 1 parsley bunch
Chimichurri
  • 1 bunch of parsley
  • 1 bunch of basil
  • 1 bunch of oregano
  • 1 bunch of thyme
  • 1/4 clove garlic
  • ½ tsp dried pepperoncino
  • 2 tbsp olive oil
  • ½ lemon
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Finely chop the garlic and chili pepper and fry them in a pan with a little butter. After 5-6 seconds, add the prawns, sauté, and then add some wine. Add the finely chopped green parsley and leave the pan over a high heat for 1 minute to reduce the wine.
  2. For the chimichurri sauce, chop the greens finely. Add the minced garlic and pepperoncini. Mix with salt, pepper, olive oil, and lemon juice.

Notes