For this chimichurri shrimp, I made the chimichurri sauce from scratch for the first time, and boy am I glad I did. I used fresh oregano instead of dried, and I love how it turned out and think you will too. This zesty herb-based sauce is packed with flavor. Serve with crusty bread to soak up the delicious blend of herbs and olive oil.
Ingredients
- 0.5 cups fresh parsley
- 5 cloves garlic
- 1/2 shallot
- 2 tablespoons fresh oregano
- 2 tablespoons red pepper flakes
- 0.5 cups olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon black or white pepper
Instructions
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1
For chimichurri, add parsley, garlic, shallot, oregano, red pepper, olive oil, vinegar, salt, and pepper to a bowl; stir well to combine. Allow to sit for at least 30 minutes or up to 1 hour to allow flavors to develop.
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2
To marinate shrimp, add peeled shrimp to a large bowl. Add olive oil, honey, garlic powder, smoked paprika, salt, and pepper. Mix well to coat shrimp. Cover and marinate in the refrigerator for 30 minutes.
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3
Heat a griddle or cast iron skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook for 3 minutes on each side. You may have to work in batches.
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4
Put cooked shrimp in a bowl, spoon a generous amount of chimichurri sauce over the shrimp and toss to coat shrimp.
Nutrition Facts
Per serving
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