Chimichurri Shrimp with Tzatziki

This chimichurri shrimp recipe has become my summer meal MVP, offering that perfect balance of vibrant freshors and satisfying protein in under 30 minutes. The bold herb sauce works triple duty as a marinade, cooking glaze, and finishing touch, making each bite burst with Mediterranean flavors.

I first created this recipe during a summer heatwave when turning on the oven felt criminal. Now it's requested at nearly every family gathering, especially when we host on our deck during warm evenings.

Ingredients

• Fresh parsley: Provides the herbaceous backbone for authentic chimichurri flavor try to find flat leaf Italian parsley for best results
• Red wine vinegar: Adds necessary acidity that brightens the entire dish quality matters here
• Fresno chiles: Deliver gentle heat without overwhelming the delicate shrimp adjust amount based on your heat preference
• Jumbo shrimp: Cook quickly while remaining juicy look for sustainably sourced options when possible
• Tzatziki: Creates a cooling contrast to the punchy chimichurri store bought works perfectly fine
• Cherry tomatoes: Add fresh pops of color and acidity in summer choose sun ripened for best flavor
• Rice or bread: Provides the perfect vehicle for soaking up every bit of the delicious sauce

Step-by-Step Instructions

Prepare the chimichurri:

Combine olive oil red wine vinegar parsley chile garlic oregano and salt in a food processor. Pulse until ingredients are finely chopped but still have texture approximately 8 to 10 pulses. The sauce should look vibrant green with visible herb flecks throughout. Divide into three separate bowls for different uses throughout cooking.

Marinate the shrimp:

Thaw frozen shrimp under cold running water for about 5 minutes if necessary. Remove shells and tails for easier eating unless presentation is important. Pat shrimp thoroughly dry with paper towels to ensure proper sauce adhesion. Toss in the first portion of chimichurri making sure each piece is well coated. Let sit for at least 10 minutes while preparing other components.

Skewer and cook:

Thread marinated shrimp onto wooden skewers that have been soaked in water for 30 minutes to prevent burning. Arrange in a single layer on a preheated grill pan or regular skillet over medium high heat. Cook for 2 to 3 minutes per side depending on size watching carefully as they turn pink and opaque. Brush with the second portion of chimichurri while cooking for extra flavor development and moisture.

Serve with accompaniments:

Arrange cooked shrimp over rice or alongside bread. Add halved cherry tomatoes for freshness and color. Serve with tzatziki on the side for cooling creaminess. Bring the reserved third portion of chimichurri to the table for drizzling over the finished dish just before eating.

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The real secret to this dish is using the chimichurri in three stages. I discovered this technique after noticing how restaurant chefs layer flavors throughout the cooking process. The fresh herbs maintain their vibrancy when added at the end while developing deeper complexity when cooked with the shrimp.

Make Ahead Options

This recipe works beautifully for entertaining because almost everything can be prepared in advance. The chimichurri sauce actually improves after sitting for a few hours as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days bringing to room temperature before using. The shrimp can be marinated up to 4 hours ahead but not longer as the acid in the vinegar will begin to "cook" the proteins.

Perfect Pairing Suggestions

The bright herbaceous notes in this dish call for equally vibrant accompaniments. A simple green salad dressed with lemon and olive oil makes an excellent side dish. For a more substantial meal consider adding roasted vegetables like zucchini or eggplant that can be prepared on the same grill or pan. Wine lovers will appreciate how well this pairs with crisp whites like Albariño or Sauvignon Blanc that complement both the herbs and seafood.

Customization Ideas

The beauty of this recipe lies in its flexibility. Vegetarians can substitute firm tofu or halloumi cheese for the shrimp using the same cooking method. For a heartier version add grilled vegetables like bell peppers and red onions to the skewers. Those avoiding carbs can serve over cauliflower rice or with a large Greek salad instead of traditional grains. The chimichurri itself can be adjusted by adding cilantro mint or even a touch of fruit like mango for interesting variations.

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Embrace the vibrant flavors of chimichurri shrimp and make it your go-to meal this summer.

Frequently Asked Questions

→ Can I make the chimichurri sauce ahead of time?

Yes, chimichurri sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. The flavors will actually intensify over time, making it even more delicious. Just give it a quick stir before using.

→ What can I substitute for red wine vinegar in the chimichurri?

If you don't have red wine vinegar, you can substitute with white wine vinegar, apple cider vinegar, or even fresh lemon juice. Each will provide a slightly different flavor profile but will work well in the sauce.

→ How do I know when the shrimp are properly cooked?

Properly cooked shrimp turn from translucent gray to opaque pink and form a 'C' shape. They should reach an internal temperature of 145°F. Be careful not to overcook them as they can become rubbery. They typically need only 2-3 minutes per side.

→ What can I serve instead of rice with this dish?

This versatile dish pairs well with many alternatives to rice. Try serving with crusty bread, quinoa, cauliflower rice, roasted potatoes, or a simple green salad for a lighter option. Orzo pasta or couscous would also complement the Mediterranean flavors.

→ Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work perfectly for this recipe. Just make sure to completely thaw them first (overnight in the refrigerator or under cold running water), then pat them dry thoroughly before tossing with the chimichurri sauce to ensure proper flavor absorption and cooking.

→ Is there a way to make this dish less spicy?

To reduce the heat, you can remove the seeds and membranes from the chile before adding it to the chimichurri, use a milder pepper like bell pepper instead of fresno chile, or simply reduce the amount of chile. The tzatziki will also help balance any heat in the final dish.