Description
This recipe offers a flavorful Chimichurri Shrimp with Rice. It’s a quick and easy meal.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Make the chimichurri sauce: Combine olive oil, red wine vinegar, parsley, cilantro, garlic, and red pepper flakes in a bowl. Season with salt and pepper.
- Marinate the shrimp: Place the shrimp in a bowl and pour half of the chimichurri sauce over them. Toss to coat and let marinate for 15 minutes.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- Serve: Serve the cooked shrimp over cooked rice. Drizzle with the remaining chimichurri sauce.
Notes
- Adjust the red pepper flakes to your spice preference.
- You can grill the shrimp instead of pan-frying.
- Leftover chimichurri sauce is great on other proteins or vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-fry
- Cuisine: Argentinian/Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg