High-protein, low-carb, and rich in incredible flavors!
Chimichurri is a versatile, herb-based condiment that can elevate almost any protein. In this case, we’re using the fresh, earthy, and slightly tangy sauce on large, juicy shrimp. We love shrimp because they cook super quickly, provide an incredibly lean source of protein, and always taste fantastic. Our chimichurri shrimp recipe is healthy, delicious, and ready to enjoy in just 10 minutes.
The Difference Between Pesto and Chimichurri
This South American condiment is similar to pesto in its appearance, but the flavor is quite different. Pesto is an Italian topping made with basil, nuts, and cheese. On the other hand, chimichurri is an Argentinian condiment created by blending herbs like parsley and oregano with garlic, chili flakes, and bright red wine vinegar. Both are herby-green condiments, but they taste wonderfully unique.
Check out: How to Make Oil-Free Pesto
Rich in Earthy Flavors
Our chimichurri shrimp is anything but flavorless. The two main ingredients, parsley and oregano, pack quite the flavorful punch. Parsley has a fresh and slightly bitter taste, while oregano offers a bold, somewhat peppery flavor. The chimichurri also has a tangy, bright flavor, thanks to the use of red wine vinegar. When preparing your chimichurri sauce, feel free to adjust ingredients to fit your tastes.
How Long will the Chimichurri Sauce Last?
Assuming that you don’t eat it all in one day (we wouldn’t judge you if you did!), chimichurri lasts for about two weeks in the refrigerator. You can also freeze it in an ice cube tray for up to three months. That said, it will taste best if used within the first 48 hours!
If You Have Leftovers
This recipe makes six servings. If you’re cooking for one or two, you’re bound to have leftovers. While this shrimp recipe is perfectly divine on its own, there are a few ways that you can re-purpose your leftovers.
One option is to make tacos. Grab flour (or corn) tortillas and add the leftover shrimp. Spruce it up a bit by adding fresh avocado slices, corn and black bean salsa, and cotija cheese.
Leftover chimichurri shrimp is also a great way to add protein to a salad. Throw a few shrimp on top of a fresh bed of Bibb lettuce or kale. Layer on a few extra veggies, like grilled corn, sweet peppers, fresh tomatoes, and avocado, to create a complete meal.
- 2 cups parsley fresh
- 1/4 cup oregano fresh
- 3 garlic cloves
- 1/2 teaspoon red chili flakes
- 2 teaspoons red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 2 pounds shrimp large, peeled and deveined
In a food processor, combine the parsley, oregano, garlic, and red chili flakes. Pulse until chopped fine. Add the vinegar and half of the salt and pulse until mixed. Gradually add all but 1 tablespoon of the olive oil until well combined.
Preheat broiler to low temperature. Toss the shrimp in the remaining olive oil and salt.
Spread in an even layer on a baking sheet and broil for about 5 minutes or until cooked through. Remove from oven and toss in chimichurri sauce before serving.
SmartPoints (Freestyle): 6
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