🦐 Chimichurri Shrimp

Ingredients (Serves 4)

For the chimichurri sauce:

• 1 cup fresh parsley (packed)

• ½ cup fresh cilantro (optional, traditional is parsley-only)

• 4 garlic cloves

• ½ cup olive oil

• 3 tbsp red wine vinegar (or lemon juice)

• 1 small red chili (or ½ tsp red pepper flakes)

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

For the shrimp:

• 1 ½ lbs large shrimp, peeled & deveined

• 2 tbsp olive oil

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Make the chimichurri sauce

• In a food processor, pulse parsley, cilantro, garlic, chili, oregano, vinegar, salt, and pepper until finely chopped.

• Stream in olive oil until well combined but still slightly chunky. Taste and adjust seasoning.

2. Cook the shrimp

• Pat shrimp dry. Toss with olive oil, paprika, salt, and pepper.

• Heat a skillet or grill pan over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque.

3. Combine & serve

• Toss hot shrimp with chimichurri sauce or drizzle on top right before serving.

• Garnish with lemon wedges.