Hello! It's Tuesday feeling like a Monday! And that means plotting the plan for what to cook this week.
Shrimp recipes are my weeknight secret weapon, and this bright and tangy chimichurri shrimp has quickly become a new favorite because it is so simple to make and so good to eat.
Big, succulent shrimp are briefly marinated in an herbaceous chimichurri sauce before being cooked lightning fast in a skillet.
The shrimp is packed with bright and tangy flavor and it takes almost no effort to prepare. We’re talking a quick 15-minute soak in a garlicky, herby chimichurri that tastes like it’s been marinating all day, then it hits the skillet.
Shrimp cooks in a flash, which means dinner is basically ready before you’ve even finished setting the table!
I love piling this chimichurri shrimp over a bed of lemon rice (my favorite) or tossing it with tender orzo. You could even serve it with toothpicks or on crostini toasts for an easy appetizer.
The shrimp is fresh and zippy — perfect for warm evenings when you want something that’s both good and good for you.
Enjoy!
Heidi
