Easy Shrimp Chimichurri Recipe
In less than 10 minutes, this INSANELY flavorful and healthy shrimp with chimichurri sauce will wow everyone at your table. Easy and so delicious!
Last week I shared my recipe for authentic Argentino chimichurri sauce and so it seemed only fitting that this week, I share some of my favorite ways to use this nutritional powerhouse.
I’d like to tell you that my love for chimichurri came from my husband, who studied abroad for a semester in Buenos Aires. But the truth is, Matt says he can’t even remember eating chimichurri when he was in Argentina.
Whaaaaaaaa?!? DJ disk scratch –> cut to my jaw-dropped face covered in pure horror.
When I asked him what he did eat there, he said: “Steak. All day, err day. And empanadas. And provoleta.”
So… meat, bread and cheese. I should have known–this was only our first year of dating and Matt was still firmly planted in his white-foods-only diet (think bread, pasta, cheese, chicken, pizza…also known as heartburn, stomach aches and indigestion).
So, long story short, Matt did not come back from Argentina raving about chimichurri and introducing me to what would become one of my favorite foods.
BUT, he has since expanded his palate to be one of the most adventurous of anyone I know (praise God!). AND he was there with me the first time I tried chimichurri. Aaand I suppose he did introduce me to provoleta, so… I guess I’ll keep him.
In fact, I believe that first life-changing taste of chimichurri was from a plate of melty delicious provoleta that had been given a chimichurri bath at a restaurant we frequented when we lived in Dallas called La Duni.
Ever since, I’ve been hooked. Who knew a simple green sauce could pack so much flavor, so much nutrition, so much deliciousness! Chimichurri is fresh, it’s vibrant, it’s tangy, it’s garlicky, it’s got a little kick, it sends my tastebuds soaring, tucks me in at night and sings me lullabies as I drift softly off to sleep and dream of eating more chimichurri. It’s that good.
And it really couldn’t be easier to make. Making the chimichurri sauce itself takes less than 5 minutes already. And then you literally just throw some shrimp in a hot skillet for a few minutes, toss with chimichurri and you’re good to go. I love when meals are this easy and this impressive at the same time.
Speaking of shrimp… I’m a huge fan of Whole Foods’ Whole Catch frozen white shrimp. I always have a couple bags in my freezer and they make for awesome quick weeknight meals. Just a few minutes under cold water to defrost, and these shrimp are hot to trot. Plus they’re sustainable, fresh and delicious. Jackpot!
So what are you waiting for? Make up a big batch of this chimichurri and smother it on some wild-caught shrimp for a dinner so mouthwatering you won’t believe how little time you spent in the kitchen.
- 1 tablespoon organic extra-virgin olive oil
- 1 pound wild-caught shrimp , peeled and deveined
- 1/2 cup chimichurri sauce
- Heat the olive oil in large skillet over high heat. Add the shrimp and saute until pink and cooked through, about 3-5 minutes.
- Pour the chimichurri sauce over the shrimp and toss to coat. Serve immediately. Enjoy!
Photo Credit: Heidi Geldhauser
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Olive oil is not supposed to be heated to a high degree. Try coconut oil, instead.
Sure – you can use whatever oil you please! Coconut oil would be perfect for this recipe too.
Quick. Easy. Flavorful. Nutritious and Sustainable. What’s not love?!
This has become a weekly staple in my house!
This shrimp looks amazing. I love shrimp and I love how healthy it. I will have to try this recipe for dinner.
Thanks, Hazel. I hope you love it as much as I do. Be sure to tag your recipe photos with #rootandrevel so I can see 🙂