Description
Quick and Healthy Chimichurri Shrimp for Busy Nights!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Cooked rice or quinoa, for serving
Instructions
- In a medium bowl, combine the parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, black pepper, and lemon juice. Mix well to create the chimichurri sauce.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
- Pour the chimichurri sauce over the shrimp in the skillet and toss to coat evenly. Cook for an additional 1-2 minutes to heat through.
- Serve the chimichurri shrimp over cooked rice or quinoa, drizzling any remaining sauce on top.
Notes
- For a spicier kick, add more red pepper flakes or a diced jalapeño to the chimichurri sauce.
- Substitute shrimp with chicken breast or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: salt content varies
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 24g