Easy Chimichurri Shrimp
- Easy Chimichurri Shrimp
- Recipe
- Ingredients
- Instructions
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, chicken, tacos and even hot dogs!
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.
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!
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!
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
Instructions
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.
