Description
Chimichurri Shrimp: A Flavor-Packed One-Pan Delight that combines tender shrimp with zesty chimichurri sauce, making it an easy and impressive meal ready in just 30 minutes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
- 1 lemon, sliced (for garnish)
- Your choice of vegetables (e.g., bell peppers, zucchini) for grilling
Instructions
- Prepare the chimichurri sauce by combining finely chopped parsley, minced garlic, and red pepper flakes in a bowl.
- Mix in olive oil and red wine vinegar, stirring until well combined.
- In a large skillet over medium heat, add shrimp and pour the chimichurri sauce over them. Sauté for about 5-7 minutes until shrimp are pink and fully cooked.
- Serve the shrimp garnished with lemon slices and fresh parsley alongside grilled vegetables.
Notes
- Leftover chimichurri shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm them in a skillet over low heat to preserve flavors.
- For a different protein, substitute shrimp with chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 Kcal
- Sugar: 0g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 180mg