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Chimichurri Shrimp

Chimichurri Shrimp

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PARTNER POST: Get ready to feed a winter crowd with appetizer recipes paired perfectly with food-friendly Cavit wines.
Start off your next party with this easy, yet impressive appetizer of Chimichurri Shrimp. It’s sure to be a hit with a bottle of Pinot Grigio.

Chimichurri Shrimp

Shrimp is one of my favorite recipes to cook up when I’m in a hurry and don’t want to be slaving away in the kitchen. I always keep a bag in the freezer, to pull out for a super fast meal or appetizer solution.

Chimichurri Shrimp



Shrimp appetizers like this one happen regularly in my house because they are so quick and easy to prepare. And this recipe is no exception. Literally, just blend up a few fresh ingredients and you’ve got yourself a yummy sauce. Then the shrimp cook up in about 5 minutes and you’ve got yourself a crowd-pleasing bite.

Now get that bottle of Pinot Grigio by Cavit chilling! These healthy chimichurri shrimp go perfectly with a glass (or two) of Pinot!

Chimichurri Shrimp

I can see these shrimp being served on a platter at your New Year’s Eve party. Gather round, pour yourself a glass of wine and enjoy this flavorful app!

As a side note, this chimichurri shrimp also works so well as a salad, rice or pasta topper. Another idea – add a few sides and call it dinner. One try and you’ll be making these shrimp throughout the year. Just don’t forget the wine!

See Also

For another easy holiday appetizer, try these trout bites. Recipe here.

Chimichurri Shrimp

Kim Lee
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Appetizer
Servings 60 shrimp

Ingredients
  

  • 2 cups fresh parsley
  • 2 cups fresh cilantro
  • 2 garlic clove peeled
  • 2 teaspoons sriracha sauce or other favorite hot sauce
  • ¼ cup olive oil + more for cooking shrimp
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • ½ teaspoon salt + more to taste
  • ¼ teaspoon pepper
  • 2 lbs. fresh or frozen large shrimp thawed and peeled

Instructions
 

  • Add fresh parsley and cilantro to a blender or food processor. Pulse for a couple of seconds until the herbs are finely chopped.
  • Then add all other ingredients and pulse again into a well combined sauce. Add extra oil if necessary. Check the seasoning and add extra salt, hot sauce or lemon juice to taste as preferred. Place the chimichurri to the side.
  • Heat about 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Once hot, add shrimp and season with a pinch of salt & pepper.
  • Cook shrimp about 3 mins, then flip and add about a tablespoon chimichurri to the top of each shrimp. Continue to cook, stirring shrimp around for about 2-3 mins more and until shrimp are thoroughly cooked. Shrimp cook VERY quickly and are easy to overcook. Once they are pink on both sides, remove them from the skillet to a large plate lined with a paper towel.
  • After all shrimp are cooked, transfer to a serving dish and serve with toothpicks, warm or at room temperature.

Notes

*Depending on the size of your skillet, you may need to cook shrimp in batches. I cooked mine in two batches.

 

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