Go Back
–+ servings
chimichurri shrimp on a plate with rice and limes

Chimichuri Shrimp

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 servings
Calories 387kcal

Ingredients

  • 1/2 cup yellow onion minced
  • 1/2 cup parsley leaves chopped
  • 2 tablespoons fresh oregano chopped
  • 1 tablespoon garlic minced
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 pounds large shrimp peeled, deveined, tails off
US Customary - Metric

Instructions

  • Make the chimichurri, either in a food processor or by hand, by combining the onion, parsley, oregano, garlic, salt, pepper, red pepper flakes, olive oil, and red wine vinegar together in a bowl.
  • Place shrimp in a large bowl with 1/4 cup of the chimichurri and toss to coat. Allow the shrimp to marinate for 15 minutes.
  • Grill or sear in a pan over high heat until cooked through, about 2-3 minutes per side. If grilling the shrimp, I like to place them on skewers first. Serve with remaining chimichurri and enjoy.

Nutrition

Calories: 387kcal | Total Carbohydrates: 7g | Protein: 24g | Fat: 29g | Sodium: 1848mg | Fiber: 2g | Sugar: 1g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com