Herb-Marinated Grilled Shrimp (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
½ cup parsley, finely chopped
02 -
4 cloves garlic, finely minced
03 -
1 Fresno pepper, seeded and finely minced
04 -
1 teaspoon dried oregano
05 -
½ cup extra virgin olive oil
06 -
3 tablespoons red wine vinegar
07 -
1 teaspoon salt
08 -
½ teaspoon fresh ground pepper
→ Shrimp
09 -
1 lb jumbo shrimp, peeled and deveined
10 -
3 tablespoons olive oil
11 -
2 cloves garlic, finely minced
12 -
2 tablespoons honey (mild in flavor, like Clover)
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon salt
15 -
½ teaspoon fresh ground pepper
# Instructions:
01 -
Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Avoid using a food processor for authentic texture. Place these ingredients in a medium bowl, then add the dried oregano, salt, and pepper.
02 -
Pour the olive oil and red wine vinegar into the herb mixture. Stir thoroughly to combine all ingredients. Allow the chimichurri to stand for at least 1 hour or longer if time permits, so the flavors can properly meld together.
03 -
In a separate bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Toss until shrimp are evenly coated. Cover and marinate in the refrigerator for 20 minutes.
04 -
Heat a saucepan or grill pan over high heat. When hot, arrange the marinated shrimp in a single layer. Cook for 2-3 minutes per side until pink, opaque, and cooked through.
05 -
Once the shrimp are cooked, transfer them to a serving dish. Spoon about ¼ cup of chimichurri sauce over the shrimp and toss gently to coat them.
06 -
Pour the remaining chimichurri sauce into a small bowl and serve alongside the shrimp. These can be enjoyed inside tacos, over rice, or with grilled bread slices.
# Notes:
01 -
For the most authentic chimichurri flavor, hand-chopping the herbs and garlic is essential.
02 -
The chimichurri sauce can be made up to 2 days ahead and stored in the refrigerator, allowing the flavors to develop even more.
03 -
If Fresno peppers aren't available, substitute with red jalapeños for similar heat or red bell peppers for a milder version.