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

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

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!

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

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!

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Chimichurri Shrimp

  • Yield: 4-6 Servings

Description

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


Ingredients

  • 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

Instructions

  1. Head over to Cooking Light for instructions for making these beauties!

Notes

Recipe from Cooking Light

Big Flavors Rating: 5 Stars

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

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