Easy 20-Minute Chimichurri Shrimp With Tomatoes
This Easy 20-Minute Chimichurri Shrimp with Tomatoes combines tender shrimp, zesty chimichurri sauce, and juicy tomatoes for a quick, healthy, and flavorful meal. Ready in just 20 minutes, it’s the perfect dish for a busy weeknight or a simple weekend treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish, Seafood
- Method: Skillet
- Cuisine: Latin-American, Argentine
- Diet: Gluten Free
Ingredients
For the Chimichurri Sauce:
1 cup Flat-Leaf Parsley
1 cup Fresh Cilantro
1/2 tsp Dried Red Pepper Flakes
1 tsp Fresh Oregano
4 cloves Garlic
1/4 cup Red Wine Vinegar or Fresh Lemon Juice
1/4 cup Olive Oil
1 pinch Salt
For the Shrimp & Tomato:
1 lb Wild Raw Argentinian Red Shrimp
1 tbsp Avocado Oil
1 Vine-Ripened Tomato, diced
Instructions
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Make the chimichurri sauce: Combine parsley, cilantro, red pepper flakes, oregano, garlic, red wine vinegar (or lemon juice), olive oil, and a pinch of salt in a food processor or blender. Pulse until finely chopped and well-mixed. Adjust seasoning to taste.
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Cook the shrimp: Heat avocado oil over medium-high heat in a skillet. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
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Sauté tomatoes: Dice the tomato and sauté it in the same skillet for 1-2 minutes until softened.
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Combine: Return shrimp to the skillet, toss with sautéed tomatoes, and pour chimichurri sauce over the shrimp mixture. Stir to coat evenly.
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Serve: Serve the chimichurri shrimp with tomatoes immediately.
Notes
For a smoky twist, try grilling the shrimp.
Add more veggies like bell peppers or zucchini for extra flavor.
If you’re not a fan of cilantro, substitute it with basil or mint.
