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Emma

Chimichurri Shrimp Skillet: A Mouthwatering Recipe Guide

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentinian
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. 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.
  3. In the same skillet, add the cherry tomatoes and corn. Sauté for 3-4 minutes until the tomatoes start to soften.
  4. 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.
  5. Remove from heat and gently fold in the diced avocado.
  6. Serve the chimichurri shrimp over cooked rice or quinoa.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 17gCholesterol: 200mgSodium: 800mgFiber: 3gSugar: 2g

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.

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