Chimichurri Shrimp with Tomatoes
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(4)
Ingredients
2-3 servings
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley
- 1 small chile (Fresno chiles preferred)
- 3–4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 pound jumbo shrimp, raw
- 1/2 cup tzatziki, for serving
- 2 cups cherry tomatoes, halved, for serving
- Bread or rice for serving
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Preparation
Step 1
Blitz up your sauce in a food processor. It will be somewhat emulsified and it will settle a bit as it rests. If you don’t have a food processor, finely chop everything and mix together in a bowl. Divide the sauce into three bowls: one bowl for tossing with the shrimp, one bowl for brushing while cooking, and one bowl for brushing at the table.
Step 2
Thaw shrimp (if frozen) and remove shells and tails (if necessary or desired). Pat dry with paper towels. Toss the shrimp with one third of the chimichurri.
Step 3
Thread the saucy shrimp onto soaked wood skewers. Transfer to a grill pan, grill, or standard sauté pan over medium high heat. Add the shrimp and cook for 2-3 minutes per side, depending on the size of your shrimp. Brush with additional sauce as you cook. Cook until no longer translucent, or until 145 degrees.
Step 4
I like to toss some cherry tomatoes with a spoonful of my reserved chimichurri and then plate it all up: rice, tomatoes, shrimp, and a little side dish of tzatziki just for something extra to dip and dunk.
Step 5
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Chef's notes
Garlic, herbs, a little bit of heat and the punch of red wine vinegar on buttery, golden grilled shrimp. This is a favorite for us right now!
Try using the chimichurri sauce from Trader Joe’s for a very fast version of this recipe.
Bonus:
Chimichurri sauce can be kept in the fridge for 3-4 days.
