Chimichurri Shrimp Recipe

Name: Chimichurri Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely minced shallots; 1/4 teaspoon kosher salt, plus more to taste; 1/2 teaspoon sugar; 1 finely minced hot chile; 1/4 cup freshly squeezed lime juice or a mix of lime and vinegar, such as white balsamic; 1/4 cup (scant) finely minced cilantro; 2 tablespoons finely minced parsley; 1/3 cup extra-virgin olive oil, plus more to taste; 1 pound (16 to 20 count) shrimp, peeled, deveined, and butterflied; 1 tablespoon neutral oil

Servings: persons

1/4 cup finely minced shallots
1/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar
1 finely minced hot chile
1/4 cup freshly squeezed lime juice or a mix of lime and vinegar, such as white balsamic
1/4 cup (scant) finely minced cilantro
2 tablespoons finely minced parsley
1/3 cup extra-virgin olive oil, plus more to taste
1 pound (16 to 20 count) shrimp, peeled, deveined, and butterflied
1 tablespoon neutral oil

1
Set a cast iron skillet on a grill, cover it, and preheat it to high. In a small bowl, combine the shallots, salt, sugar, chile, lime juice, and herbs. Drizzle in the olive oil, stirring to combine. Taste. Adjust with more salt, sugar, vinegar (for more bite) or oil (for less bite). If you would like it hotter, add a pinch of crushed red pepper flakes.
2
Place the shrimp in a large bowl and season generously with kosher salt.
3
When the grill temperature has climbed to 550u00b0 F or so, pour the tablespoon of neutral oil into the skillet. Carefully add the shrimp. Shake the skillet to distribute the shrimp, cover the grill, and cook for 2 minutes. Uncover, shake again, and cook for 30 seconds to 1 minute more.
4
Transfer shrimp to a large bowl. Toss with about half of the chimichurri. Transfer shrimp to a platter and serve immediately, with more chimichurri on the side.

1034

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup finely minced shallots, 1/4 teaspoon kosher salt, plus more to taste, 1/2 teaspoon sugar, 1 finely minced hot chile, and more.

Yes, Chimichurri Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichurri Shrimp

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