Easy Chimichurri Shrimp
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course, Appetizer
Easy Chimichurri Shrimp
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The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!
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Ingredients
- 1 pound Shrimp peeled and deveined, medium
- 2 tablespoons olive oil
- 2 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the chimichurri sauce
- 1 cup parsley stems removed, leaves
- 1 cup cilantro stems removed, leaves
- 1 shallot chopped
- 1 jalapeño chopped, optional
- 3 cloves garlic peeled
- 2 tablespoons oregano fresh
- ½ teaspoon red pepper flakes crushed
- ½ cup red wine vinegar
- lime juice of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup olive oil
Instructions
- To make the chimichurri sauce, combine parsley, cilantro, shallot, jalapeno, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- Serve immediately with chimichurri sauce.
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