Chimichurri Shrimp with Tzatziki (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
120ml olive oil
02 -
2 tablespoons red wine vinegar
03 -
120g fresh parsley, leaves and tender stems
04 -
1 small fresno chile, seeds removed
05 -
3-4 cloves garlic, peeled
06 -
1 teaspoon dried oregano
07 -
1 teaspoon salt
→ Protein & Accompaniments
08 -
450g jumbo shrimp, raw
09 -
120ml tzatziki sauce, for serving
10 -
300g cherry tomatoes, halved
11 -
Steamed rice or bread, for serving
# Instructions:
01 -
Combine olive oil, red wine vinegar, parsley, chile, garlic, oregano, and salt in a food processor. Pulse until ingredients are finely chopped and emulsified. The sauce will settle slightly as it rests. If you don't have a food processor, finely chop all ingredients and mix in a bowl. Divide the sauce into three separate portions for different uses during cooking.
02 -
If using frozen shrimp, thaw completely. Remove shells and tails if needed. Pat the shrimp dry with paper towels, then toss with one-third of the prepared chimichurri sauce to coat evenly.
03 -
Thread the marinated shrimp onto wooden skewers (pre-soaked in water to prevent burning). Heat a grill pan, outdoor grill, or sauté pan over medium-high heat. Cook the shrimp for 2-3 minutes per side, brushing with additional chimichurri sauce during cooking. Cook until shrimp are opaque and reach an internal temperature of 63°C (145°F).
04 -
Toss the halved cherry tomatoes with a spoonful of reserved chimichurri. Plate the dish with steamed rice as a base, topped with grilled shrimp and dressed tomatoes. Serve with tzatziki sauce on the side for dipping. Offer the remaining chimichurri at the table for additional drizzling.
# Notes:
01 -
The chimichurri can be prepared up to 24 hours in advance and stored in the refrigerator. Bring to room temperature before using.
02 -
For a complete meal, serve with a simple green salad dressed with lemon and olive oil.