Description
A delicious and vibrant Chimichurri Shrimp Skillet recipe that combines succulent shrimp with a fresh chimichurri sauce, cherry tomatoes, and avocado, served over rice or quinoa.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (fresh or frozen)
- 1 avocado, diced
- Cooked rice or quinoa, for serving
Instructions
- In a medium bowl, whisk together the parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, black pepper, and lemon juice to make the chimichurri sauce. Set aside.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the cherry tomatoes and corn. Sauté for 3-4 minutes until the tomatoes start to soften.
- Return the shrimp to the skillet and pour the chimichurri sauce over the mixture. Toss to combine and heat through for an additional 2 minutes.
- Remove from heat and gently fold in the diced avocado.
- Serve the chimichurri shrimp over cooked rice or quinoa.
Notes
- For a spicier kick, add more red pepper flakes or a diced jalapeño to the chimichurri sauce.
- You can substitute the shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg