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This vibrant chimichurri shrimp recipe transforms simple ingredients into a zesty, herbaceous meal that brings Argentine flavors right to your table. The bright green sauce adds a perfect punch to plump, juicy shrimp for a dish that looks as beautiful as it tastes.
I first made this chimichurri shrimp for a summer dinner party and it quickly became my most requested recipe. The vibrant colors and bold flavors never fail to impress guests while being surprisingly simple to prepare.
Ingredients
Chimichurri Sauce
- Parsley: freshly chopped for that signature bright flavor and color
- Garlic: cloves minced by hand for authentic texture and stronger flavor profile
- Fresno pepper: adds a mild heat that enhances rather than overwhelms
- Dried oregano: brings an earthy Mediterranean element to the sauce
- Extra virgin olive oil: use good quality for best results
- Red wine vinegar: provides essential acidity that balances the richness
- Salt and pepper: enhance all other flavors
Shrimp
- Jumbo shrimp: select the freshest available preferably wild caught
- Olive oil: helps carry flavors and prevents sticking
- Garlic: provides aromatic foundation for the marinade
- Honey: creates beautiful caramelization and subtle sweetness
- Smoked paprika: adds depth and smoky complexity
- Salt and pepper: for proper seasoning
Step-by-Step Instructions
- Prepare The Chimichurri:
- Hand chop all herbs and aromatics with a sharp knife until very fine but still textured. Combine parsley garlic and Fresno pepper in a medium bowl making sure pieces are consistently sized. Add dried oregano salt and pepper then pour in the olive oil and red wine vinegar. Stir thoroughly and allow to rest for at least one hour for flavors to develop fully.
- Marinate The Shrimp:
- Clean shrimp thoroughly ensuring all shells and veins are removed. In a bowl combine olive oil garlic honey smoked paprika salt and pepper then add shrimp tossing gently until each piece is evenly coated. Cover and refrigerate for precisely 20 minutes allowing flavors to penetrate without starting to cook the shrimp in the acidic marinade.
- Cook The Shrimp:
- Preheat your pan until very hot then arrange marinated shrimp in a single layer ensuring space between pieces for proper browning. Cook exactly 2 to 3 minutes per side until shrimp turns pink and opaque with slight charring on the edges. The honey in the marinade will create a beautiful caramelization.
- Combine And Serve:
- Transfer cooked shrimp to your serving dish while still hot. Spoon approximately one quarter cup of chimichurri sauce directly over the shrimp and toss gently to coat each piece evenly. Place remaining sauce in a small serving dish alongside for additional dipping. Arrange on your chosen base whether tacos rice or grilled bread slices.
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Parsley is truly the star of this recipe. I grow several varieties in my garden specifically for making chimichurri. The flat leaf Italian parsley offers the best flavor when freshly picked I find harvesting it in the morning gives the brightest taste profile for this particular sauce.
Storage and Leftovers
Chimichurri sauce keeps beautifully in an airtight container in the refrigerator for up to one week. The flavors actually continue to develop during storage making it even more delicious after a day or two. For best results allow it to come to room temperature before serving leftovers.
Cooked shrimp can be refrigerated for up to two days. To reheat gently warm in a pan over low heat just until hot to avoid overcooking. Alternatively serve cold leftover chimichurri shrimp on a salad for a delicious lunch option that requires no additional preparation.
Perfect Pairings
This vibrant dish pairs wonderfully with crusty bread for soaking up the extra sauce. For a complete meal serve alongside simple saffron rice or roasted vegetables that won't compete with the bold flavors. A crisp Argentinian white wine particularly Torrontés complements the herbaceous qualities perfectly.
For an impressive spread serve these chimichurri shrimp as part of a grilled seafood platter alongside simply prepared fish calamari or scallops. The bright green sauce works as a unifying element while allowing each seafood to maintain its distinct character.
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Cultural Background
Chimichurri sauce originates from Argentina where it traditionally accompanies grilled meats particularly beef. Its name likely comes from Basque settlers who brought their cooking techniques to South America. This adaptation using shrimp represents the versatility of this beloved condiment while respecting its cultural heritage.
In Argentina chimichurri is more than just a sauce its a culinary symbol of national identity served at asados family barbecues that form the cornerstone of social gatherings. By incorporating it with seafood we create a contemporary interpretation that honors tradition while exploring new culinary territory.
Frequently Asked Questions
- → Can I use pre-cooked shrimp for this dish?
It's best to use raw shrimp to fully absorb the marinade and flavors. Pre-cooked shrimp may not yield the same results.
- → How should I store leftover chimichurri shrimp?
Store the cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and flavor.
- → What can I serve with chimichurri shrimp?
This dish pairs beautifully with rice, tacos, grilled bread, or a fresh salad for a well-rounded meal.
- → Can I make the chimichurri sauce in advance?
Yes, the sauce can be made a day in advance and stored in the refrigerator to allow the flavors to meld even more.
- → What substitute can I use for smoked paprika?
If you don't have smoked paprika, regular paprika or a light dash of chili powder can be used for a similar effect.