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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
- 2 handfuls fresh parsley
- 1 handful fresh mint
- 2 handfuls fresh cilantro
- 1 medium garlic clove peeled
- 1 tbsp onion chopped
- hot chili sauce
- ⅓ cup olive oil (80 ml)
- 1 tbsp lemon juice or lime juice
- olive oil
- pepper
- salt
Instructions
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Add the fresh herbs, garlic and onion to the bowl of the Cook Processor fitted with the MultiBlade.
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Close the bowl and press Pulse for 5 seconds. Scrape down the sides of the bowl and pulse again until finely chopped. Then add the lemon juice, ⅓ cup (80 ml) of olive oil, chili sauce to taste and some salt.
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Close the bowl and press Pulse. Scrape down the sides and pulse again. Repeat until you get a runny pesto. Add extra oil if necessary. Don’t add water, it makes the chimichurri bland. In the end check the seasoning and add extra salt, chili sauce or lemon juice to taste.
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Transfer the sauce to a cup. Rinse and dry the bowl. Add the StirAssist. Then add 3 tablespoons of olive oil and the peeled prawns.
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Close the bowl and select FRY P2. Adjust the time of Step 1 to 5 minutes (instead of 10 minutes) and press Start to activate the program. After that, add 3 to 4 tablespoons of chimichurri sauce to the bowl and a pinch of pepper and salt. Close the lid.
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Press Start to activate Step 2. Once the program is finished, press cancel to exit the keep warm mode. Check the seasoning of the prawns and add extra pepper or salt to taste.
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Scoop the prawns onto plates and serve with extra chimichurri sauce.
