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1/2 cup finely chopped fresh parsley
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5 cloves garlic, finely chopped
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1/2 shallot, finely chopped
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2 tablespoons finely chopped fresh oregano
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2 tablespoons red pepper flakes
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1/2 cup olive oil
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3 tablespoons red wine vinegar
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1 teaspoon salt
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1 teaspoon freshly ground black or white pepper
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1 pound jumbo or large shrimp, peeled and deveined
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3 tablespoons olive oil
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1 tablespoon honey
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1 tablespoon garlic powder
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2 teaspoons smoked paprika
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
Chimichurri Shrimp
For this chimichurri shrimp, I made the chimichurri sauce from scratch for the first time, and boy am I glad I did. I used fresh oregano instead of dried, and I love how it turned out and think you will too. This zesty herb-based sauce is packed with flavor. Serve with crusty bread to soak up the delicious blend of herbs and olive oil.
Nutrition Information
205
Calories
13g
Carbohydrates
5g
Protein
352mg
Potassium
3g
Fiber
4g
Sugar
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