Chimichurri Shrimp

A quick and simple weeknight recipe, perfect as an appetizer or main course.

There’s nothing like an easy, delicious meal after a long day. These shrimp were just the ticket for dinner with my in-laws.

When I came across this recipe in Cooking Light, I flagged it immediately. It was listed as an appetizer, but I knew it would be perfect for a main course if I paired it with another simple dish.

The only change I had to make with this recipe was to broil my shrimp. I was hoping to grill them, but it was raining pretty hard and I couldn’t make it happen. Broiling on high for a few minutes per side worked out just fine.

I ended up serving this with my Fennel + Citrus Salad with Shallots + Capers, and it was the perfect, light dinner. My family loved it, including my 4-year-old, who ate more of the shrimp than any of the adults!

To make this serve 4 adults and 1 kid as a main course, I multiplied the recipe by 1.5 and it was just right!

We all really liked the chimichurri sauce. The arugula added a nice bit of peppery flavor, and it was really vibrant and fresh. I definitely added a little more garlic than it called for, and I recommend you do so if you’re a garlic lover, too!

• 1 cup arugula leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons chopped shallots
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper
• 1 garlic clove
• 1/2 teaspoon kosher salt, divided
• Cooking spray
• 2 teaspoons canola oil
• 24 large shrimp, peeled and deveined (about 1 pound), tails on
• 1/2 teaspoon black pepper

See MyRecipes for the full recipe.