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Easy Chimichurri Shrimp Recipe
This easy chimichurri shrimp recipe is my favorite Cinco de Mayo recipe!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 494 kcal
Ingredients
- 12 fresh or frozen prawns thawed and peeled
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 4 leaves fresh mint
- 1 small garlic clove peeled
- 1 tsp onion chopped
- hot chili sauce
- olive oil
- 1 tbsp lemon juice or lime juice
- ½ tsp dried oregano
- pepper
- salt
Instructions
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Add the fresh parsley, the mint and the cilantro to a clean blender.
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Pulse for a couple of seconds until the fresh herbs are finely chopped up. Then add the raw onion and chopped garlic.
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Pulse again and add ¼ cup (60 ml) of olive oil, a drop of hot chili sauce, the dried oregano, the lemon or lime juice and a good sprinkle of salt. Pulse again into a well combined runny pesto.
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Add extra olive oil to taste if necessary. Check the seasoning. Add salt, chili sauce or lemon juice if necessary. Then put it in the fridge for now. Pour a little olive oil to a non-stick pan. Place it over medium-high heat. Once hot, add the peeled prawns. Season them with a pinch of pepper and salt.
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Stir fry the prawns for about 5 minutes. Then add 3 to 4 tablespoons of the chimichurri sauce to the pan.
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Stir fry the prawns for another 2 minutes. Check the seasoning of the prawns. Add extra pepper or salt to taste. Scoop them onto plates. Serve with extra chimichurri sauce on the side.
