Ingredients
Shrimp
- 1 pound raw large or jumbo shrimp, peeled and deveined
- Salt, to taste
- Ground black pepper, to taste
- 1 tablespoon olive oil
Chimichurri Sauce
- ½ cup chimichurri sauce (plus more to serve, optional)
Instructions
- Prep: Pat the shrimp dry with paper towels to remove excess moisture. This helps them sear nicely when cooked.
- Season: Lightly season the shrimp with salt and freshly ground black pepper to enhance their natural flavor.
- Heat skillet: Place a large skillet over medium-high heat and add the olive oil. Let it heat until shimmering, indicating it is hot enough for cooking.
- Sauté shrimp: Add the shrimp in a single layer without crowding. Cook for 2-3 minutes on the first side until pink and slightly browned, then flip and cook the other side for approximately 2 minutes or until the shrimp is fully cooked through and opaque.
- Toss with chimichurri: Remove the skillet from heat and add the chimichurri sauce. Toss the shrimp well to coat them evenly with the vibrant sauce.
- Serve: Serve the chimichurri shrimp over rice, pasta, quinoa, polenta, or alongside toasted bread for a complete meal. Optionally, drizzle extra chimichurri sauce on top for added flavor.
Notes
- Ensure shrimp is fully cooked; it should be opaque and pink, not translucent.
- Use freshly made or store-bought chimichurri sauce based on preference.
- Serve immediately for best texture and flavor.
- Can be paired with various grains or bread for versatility.
- Adjust seasoning according to taste.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian
- Diet: Gluten Free
