Chimichurri Shrimp with Tomatoes is a vibrant and flavorful dish that brings together juicy shrimp with a zesty chimichurri sauce and sweet cherry tomatoes. This recipe is quick and easy to prepare, making it perfect for a weeknight dinner yet impressive enough for guests. Serve it over rice, pasta, or with crusty bread to soak up the delicious sauce!
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- Salt and pepper, to taste
For the chimichurri sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
Instructions:
- Prepare the chimichurri sauce:
- In a food processor or blender, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper.
- Pulse until everything is finely chopped and well combined, but still slightly chunky. Taste and adjust seasoning as needed. Set aside.
- Cook the shrimp:
- Season the shrimp with salt and pepper.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
- Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook the shrimp. Remove the shrimp from the skillet and set aside.
- Cook the tomatoes:
- In the same skillet, add the halved cherry tomatoes. Cook for 2-3 minutes, stirring occasionally, until they start to soften and release their juices.
- Combine everything:
- Return the cooked shrimp to the skillet with the tomatoes.
- Pour the chimichurri sauce over the shrimp and tomatoes. Stir gently to coat everything evenly.
- Cook for another minute or two, just until everything is heated through.
- Serve:
- Remove from heat and serve immediately.
- Serve the chimichurri shrimp and tomatoes over cooked rice, pasta, or with crusty bread.
- Garnish with additional chopped parsley or cilantro, if desired.
Tips:
- Tail-on or tail-off shrimp: Use whichever you prefer. Tail-on shrimp can add extra flavor to the dish, but tail-off shrimp are easier to eat.
- Adjust spice level: If you prefer a milder sauce, reduce the amount of red pepper flakes. For a spicier kick, increase the amount or add a dash of hot sauce.
- Make ahead: You can prepare the chimichurri sauce ahead of time and store it in the refrigerator for up to 3 days. Let it come to room temperature before using.
- Variations: Feel free to add other vegetables such as bell peppers or spinach to the dish for extra color and nutrients.
Enjoy this flavorful and colorful Chimichurri Shrimp with Tomatoes for a delicious meal that’s bursting with fresh flavors!