Easy Chimichurri Shrimp

The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!

Easy Chimichurri Shrimp - The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!

Chimichurri sauce is a brightly colored green sauce typically used on grilled meats, but I’ve actually been seeing them everywhere on Pinterest – from shrimp, chickentacos and even hot dogs!

MY OTHER RECIPES


Easy Chimichurri Shrimp - The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!

But since shrimp can cook up in less than 10 minutes, I figured the chimichurri sauce would come in most handy here for those busy weeknights, making this to be the easiest, quickest 15 minute dinner ever.

Easy Chimichurri Shrimp - The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!

And like making anything else homemade, you have completely control of the sauce. So if you’re not much of a cilantro person, you can substitute additional parsley, and if you like heat, you can add more jalapeno as needed. It’s up to you!

Easy Chimichurri Shrimp - The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!

Now the best part are the leftovers. You can keep the leftover sauce in the fridge and slather this on anything and everything – a much needed condiment for all your meals!

Easy Chimichurri Shrimp

The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!

Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

For the chimichurri sauce

  • 1 cup parsley leaves, stems removed
  • 1 cup cilantro leaves, stems removed
  • 1 shallot, chopped
  • 1 jalapeno, chopped, optional
  • 3 cloves garlic, peeled
  • 2 tablespoons fresh oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup red wine vinegar
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup olive oil

Directions:

  1. To make the chimichurri sauce, combine parsley, cilantro, shallot, jalapeno, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
  5. Serve immediately with chimichurri sauce.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 456.4 Calories from Fat 333.9
% Daily Value*
Total Fat 37.1g 57%
Saturated Fat 5.3g 27%
Trans Fat 0g
Cholesterol 214.7mg 72%
Sodium 269.2mg 11%
Total Carbohydrate 5.6g 2%
Dietary Fiber 1.5g 6%
Sugars 0.6g
Protein 24.5g 49%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.