Basil Chimichurri Shrimp
Easy Basil Chimichurri Shrimp - sauteed or grilled shrimp - topped with easy fresh herb Basil Chimichurri sauce. Delicious appetizer or over a pile of steamy rice as a main dish - ready in 20 minutes!
Servings: 4
Calories:
Equipment
- food processor OR large sharp knife
Ingredients
Basil Chimichurri:
- 1 1/2 to 2 cups basil leaves packed/stems removed
- 1/4 cup italian parsley stems reoved
- 1/4 cup red onion rough chopped
- 2 large garlic cloves peeled and rough chopped
- 1/4 cup olive oil or more to preferred texture
- 2 tablespoons red wine viegar
- 2 tablespoon lemon juice
- 1/4 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes or to taste
Shrimp:
- 1 pound large shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
Basil Chimichurri:
- Add basil, parsley, red onion, garlic, lemon juice, salt and pepper and red pepper flakes to the bowl of a food processor.
- Pulse 10-12 times pausing to scrape the sides or until it’s a light chunky texture then transfer to a shallow bowl.
- Stir in olive oil and red wine vinegar. Taste and adjust for spices then set aside.
Season Shrimp:
- To a medium bowl, blend salt, black pepper, paprika and garlic powder. Use paper towel to pat shrimp dry the add to the bowl. Toss shrimp to coat.
Cooking Shrimp:
- Add olive oil to a large skillet. Once it's hot, carefully place shrimp in the skillet. Cook 1-2 minutes per side (cook time varies with size of shrimp).
- Spoon some of the chimichurri sauce over the top of the shrimp (remaining chimichurri sauce can be served on the side) and (optional) another squeeze of lemon juice.We love this with some crusty bread too!