Shrimp Chimichurri

Ingredients

For the Shrimp

1 pound shrimp, peeled and deveined

For the Chimichurri:

½ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lime juice

¼ cup cilantro leaves, finely chopped

¼ cup parsley leaves, finely chopped

4 cloves garlic, finely chopped

1 red Fresno chili, finely chopped

¾ teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red chili flakes (for garnish)

Swaps & Notes

No Fresno chili? Use red jalapeño or a pinch of crushed red pepper for heat.

Love more lime? Add extra juice or zest for brightness.

Want it extra spicy? Toss in some serrano or habanero for fire.

No shrimp? Try this over grilled chicken, steak, or even roasted cauliflower.

Step-by-Step Directions

1. Prep the Chimichurri:

Finely chop cilantro, parsley, garlic, and red chili. Place in a bowl.

2. Add Citrus & Seasoning:

Zest and juice a lime into the bowl. Add vinegar, oregano, salt, and pepper.

3. Whisk in Oil:

Slowly whisk in olive oil until well combined. Adjust with more oil if you prefer a thinner sauce

4. Cook the Shrimp:

Heat a skillet over high heat. Sear shrimp 1–2 minutes per side until just opaque. Remove from heat.

5. Toss & Garnish:

While shrimp is still hot, toss with chimichurri. Garnish with red chili flakes for extra pop.

Tips for Success

• Don’t overcook the shrimp—they go rubbery fast. Pull them as soon as they’re opaque and slightly curled.

• Let the chimichurri sit for at least 10 minutes before serving to deepen the flavor.

• Make extra chimichurri: It stores beautifully and is delicious spooned over this Cajun gumbo too!

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