Chimichurri Shrimp

To try

Servings: 4 · $5/serving · Active: 15 min · Total: 20 min ·

chimichurri-shrimpcandidateto-tryeasyquickseafooddairy-free

Notes

Added by Thursday candidate discovery from validated source list (A Couple Cooks); quick shrimp recipe adds fast seafood variety while respecting household fish preferences.
Imported from structured recipe metadata on 2026-08-27T09:01:57-04:00.
Image saved locally at /images/chimichurri-shrimp.jpg.

Quantity	Unit	Item	Section	Pantry?
1	pound	large shrimp, tail-on and deveined	Meat & Seafood	no
		Extra-virgin olive oil	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes
1/2	teaspoon	dried oregano	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/4	teaspoon	each garlic powder and onion powder	Produce	no
1/2	teaspoon	kosher salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
		Freshly ground black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1		lemon, cut into wedges	Produce	no
1 1/2	tablespoons	warm water	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/2	teaspoon	kosher salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
3		garlic cloves, minced	Produce	no
1/3	cup	finely chopped Italian parsley plus 2 tablespoons fresh oregano (or 1/2 cup finely chopped fresh mint)	Mexican/Italian ingredients	no
		⅛ to 1/4 teaspoon red pepper flakes, plus more to taste	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1 1/2	tablespoons	red wine vinegar	Wine and beverages	yes
3	tablespoons	olive oil	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes

In a large bowl, stir together the warm water and kosher salt until the salt dissolves. Stir in the garlic, herbs, red pepper flakes, red wine vinegar, and olive oil. Taste and add more red pepper flakes if desired. Serve immediately, or store refrigerated for 2 to 3 weeks.
Place the shrimp in a bowl with 1 tablespoon olive oil, dried oregano, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Mix until the shrimp are evenly coated, then cook using one of the three methods below.
Preheat a grill to medium-high heat (375 to 450°F). Place the shrimp directly on the grates and cook for 1 to 2 minutes per side, until bright pink and cooked through. Remove from the grill, spritz with fresh lemon juice, and top with chimichurri.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, turning them with tongs, until just opaque and cooked through. Spritz with fresh lemon juice and top with chimichurri.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the shrimp on the baking sheet in an even layer and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Spritz with fresh lemon juice and top with chimichurri.