Easy Chimichurri Shrimp
20 min·Latin American
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Ingredients
Shrimp
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
For the chimichurri sauce
- 1 cup parsley leaves, stems removed
- 1 cup cilantro leaves, stems removed
- 1 shallot, chopped
- 1 jalapeno, chopped, optional
- 3 cloves garlic, peeled
- 2 tablespoons fresh oregano
- ½ teaspoon crushed red pepper flakes
- ½ cup red wine vinegar
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
- ½ cup olive oil
Instructions
5 steps
- 1
Chimichurri Sauce - 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
Shrimp - Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 3
Shrimp - 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
Shrimp - Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- 5
Serving - Serve immediately with chimichurri sauce.
Progress
0 / 5 steps
