Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Step 1: In a medium bowl, combine the chopped parsley, olive oil, red grape vinegar, minced garlic, red pepper flakes, salt, pepper, and lime juice to make the chimichurri sauce. Mix well until all ingredients are fully incorporated.
- Step 2: In a large mixing bowl, add the shrimp and pour half of the chimichurri sauce over them. Toss to ensure that the shrimp are evenly coated. Let them marinate for about 15-20 minutes.
- Step 3: Preheat a grill or grill pan over medium-high heat. Once hot, lightly grease the grill grates with oil to prevent sticking.
- Step 4: Place the marinated shrimp on the grill in a single layer. Cook for about 2-3 minutes on each side or until they turn pink and opaque.
- Step 5: Remove the grilled shrimp from the heat and transfer them to a serving dish. Drizzle with any remaining chimichurri sauce before serving. Enjoy your chimichurri shrimp with rice or crusty bread!
Notes
- For optimal freshness, store any leftover chimichurri shrimp in an airtight container in the refrigerator for up to 2 days.
- When reheating, gently warm the shrimp in a skillet over low heat to prevent them from becoming rubbery; you can add a splash of olive oil to keep them moist.
- Serve the chimichurri shrimp over a bed of fluffy rice or alongside crusty bread to soak up the delicious sauce, and consider garnishing with extra lime wedges for added brightness.
- For a flavor boost, let the shrimp marinate for a longer period—up to an hour—allowing the chimichurri sauce to penetrate deeper into the shrimp for a more robust taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup of Chimichurri Shrimp
- Calories: 250
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 2g