Delicious Chimichurri Shrimp (Print version)
Pan-seared shrimp tossed with fresh, herby chimichurri sauce and lemon. A bright, fast dinner ready in about twenty minutes.
# Ingredients:
For the chimichurri
01 -
1 cup packed flat-leaf parsley leaves, finely chopped
02 -
1/2 cup fresh cilantro leaves, finely chopped
03 -
4 cloves garlic, minced
04 -
1/4 cup extra-virgin olive oil
05 -
2 tablespoons red wine vinegar
06 -
1 teaspoon dried oregano
07 -
1/2 teaspoon red pepper flakes
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
For the shrimp
10 -
1.5 lb (680 g) large shrimp, peeled and deveined
11 -
1 tablespoon olive oil
12 -
1/2 teaspoon smoked paprika
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon freshly ground black pepper
15 -
1 lemon, cut into wedges
# Instructions:
01 -
Finely chop the parsley, cilantro, and garlic, then stir in the olive oil, vinegar, oregano, red pepper flakes, salt, and pepper. Set aside so the flavors meld.
02 -
Pat the shrimp very dry with paper towels. Toss with olive oil, smoked paprika, salt, and black pepper until evenly coated.
03 -
Heat a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for about 2 minutes per side until pink and just opaque. Work in batches if needed to avoid steaming.
04 -
Remove the pan from the heat. Spoon half the chimichurri over the shrimp and toss to coat. Serve immediately with lemon wedges and the remaining chimichurri on the side.
# Good to know:
01 -
For best flavor, let the chimichurri rest at room temperature for 15 minutes before serving.