Description
A delightful and flavorful dish featuring succulent shrimp cooked with a zesty chimichurri sauce and paired with blistered cherry tomatoes. This Chimichurri Shrimp with Tomatoes recipe is a quick and easy way to enjoy a delicious meal bursting with fresh ingredients.
Ingredients
Units
Scale
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chimichurri Sauce:
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Tomatoes:
- 1 pint cherry tomatoes, halved
Instructions
- Prepare Chimichurri Sauce: In a small bowl, whisk together all chimichurri sauce ingredients until well combined. Set aside.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- Cook Tomatoes: In the same skillet, add cherry tomatoes and cook for 3-4 minutes until softened and slightly blistered.
- Combine: Return shrimp to the pan, drizzle with chimichurri sauce, stir to coat evenly, and cook for an additional 1-2 minutes.
- Serve: Serve immediately over rice, quinoa, or salad.
Notes
- For a bolder flavor, marinate the shrimp in a few tablespoons of chimichurri for 15 minutes before cooking.
- This dish is also delicious served cold as a salad topping.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 180 mg
