High in Protein, Low in Carbohydrates, and Rich in Amazing Flavors!
Chimichurri is a versatile herb-based spice that can increase almost any protein. In this case we use the fresh, earthy and slightly spicy sauce for large, juicy prawns. We love shrimp because they cook super fast, are an incredibly lean source of protein, and always taste amazing. Our chimichurri shrimp recipe is healthy, tasty and ready in just 10 minutes.
The difference between pesto and chimichurri
This South American spice is similar in appearance to pesto, but the taste is very different. Pesto is an Italian topping made from basil, nuts and cheese. Chimichurri, on the other hand, is an Argentine spice made from the blend of herbs like parsley and oregano with garlic, chilli flakes, and bright red wine vinegar. Both are tart green spices, but they taste wonderfully unique.
Check: How to make oil-free pesto
Rich in earthy flavors
Our chimichurri shrimp are anything but tasteless. The two main ingredients parsley and oregano make for a spicy punch. Parsley has a fresh and slightly bitter taste, while oregano has a strong, somewhat peppery taste. The Chimichurri also has a spicy, light taste thanks to the use of red wine vinegar. When making your chimichurri sauce, you can customize the ingredients to suit your taste.
How long does the chimichurri sauce last?
Assuming you don’t eat everything in one day (we wouldn’t judge you if you did!), Chimichurri would keep in the refrigerator for about two weeks. You can also freeze it in an ice cube tray for up to three months. That said, it tastes best when used within the first 48 hours!
If you have leftovers
This recipe makes six servings. If you’re cooking for one or two people, you must have leftovers. While this shrimp recipe is completely divine on its own, there are a few ways you can reuse your leftovers.
One option is to make tacos. Take flour (or corn) tortillas and add the leftover shrimp. Spice things up with fresh avocado slices, salsa made from corn and black beans, and cotija cheese.
Leftover chimichurri shrimp are also a great way to add protein to a salad. Throw some shrimp on a fresh bed of bibb lettuce or kale. Apply a few extra veggies like grilled corn, bell peppers, fresh tomatoes, and avocado for a full meal.
- 2 cups parsley fresh
- 1/4 Cup oregano fresh
- 3 Garlic cloves
- 1/2 teaspoon red chilli flakes
- 2 teaspoon Red wine vinegar
- 1/3 Cup olive oil
- 1 teaspoon kosher salt
- 2 lb shrimp large, peeled and deveined
In a food processor, combine parsley, oregano, garlic, and red chilli flakes. Pulse until everything is well chopped. Add the vinegar and half of the salt and pulse until everything is mixed. Gradually add all but 1 tablespoon of olive oil until well mixed.
Preheat the gridiron to a low temperature. Put the prawns in the remaining olive oil and salt.
Spread evenly on a baking sheet and fry for about 5 minutes or until cooked through. Remove from the oven and pour in chimichurri sauce before serving.
SmartPoints (Freestyle): 6th
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