Chimichurri Shrimp #Recipe


1 lbs large raw shrimp or prawns ( 21-26 in a pound) peeled and deveined.
2 tsp olive oil
Chimichurri Sauce ( you will use ½, save the rest-- it is enough for 2 lbs shrimp)
1 bunch Cilantro or about 1 cup packed (stems OK)
1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
¼ C fresh lime juice (1-2 limes)
½ C olive oil
¼ C chopped onion
2 garlic cloves
salt ¾ tsp kosher
½ tsp smoked paprika- ( optional --only if you like smokey flavor)

Full recipe from :

Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.
In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again. Add oil, lime juice, smoked paprika ( optional) and salt. Pulse until combined. Set aside in small serving bowl.
When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the on eggs, veggies or beef ).
Serve over rice, pasta or as an appetizer with mini forks.