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Easy Chimichurri Shrimp

The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course , Appetizer

Ingredients

  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Kosher salt and freshly ground black pepper to taste
For the chimichurri sauce
  • 1 cup parsley leaves stems removed
  • 1 cup cilantro leaves stems removed
  • 1 shallot chopped
  • 1 Jalapeño chopped, optional
  • 3 cloves garlic peeled
  • 2 tablespoons fresh oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ cup red wine vinegar
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup olive oil

Instructions

    Cup of Yum
  1. 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.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. 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.
  4. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
  5. Serve immediately with chimichurri sauce.