Healthy Chimichurri Shrimp Appetizer
Start off your next party with this easy, yet impressive, Healthy Chimichurri Shrimp Appetizer. It’s sure to be a huge hit and leave guests asking for your recipe!
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Shrimp is one of my favorite recipes to cook up when I’m in a hurry and don’t want to be slaving away in the kitchen. I always keep a bag in the freezer, to pull out for a super fast meal or appetizer solution.
Shrimp appetizers like this one happen regularly in my house because they are so quick and easy to prepare. Â And this recipe is no exception. Literally, just blend up a few fresh ingredients and you’ve got yourself a yummy sauce. Then the shrimp cook up in about 5 minutes and you’ve got yourself a crowd-pleasing bite.
Now get that bottle of Pinot Grigio by Cavit chilling! These healthy chimichurri shrimp go perfectly with a glass (or two) of Pinot!
I can see these shrimp being served as a Christmas Eve appetizer, Christmas Day nibble between meals, or on a platter at your New Year’s Eve party. Gather round, pour yourself a glass of wine and enjoy this flavorful app!
As a side note, this chimichurri shrimp also works so well as a salad, rice or pasta topper. Another idea – add a few sides and call it dinner. One try and you’ll be making these shrimp throughout the year. Just don’t forget the wine!
Seriously, if you’re looking for a ridiculously easy appetizer for this holiday season, don’t forget about these tasty guys. You guys are going to LOVE these irresistible, light shrimp bites – bursting with fresh and savory flavors!
Simple. Â Classy. Â Delicious.
Your turn to try them! If you do make them, take a picture and tag it #kimscravings on Instagram! I’d love to see. No really, it makes my day. Cheers and happy holidays!
Healthy Chimichurri Shrimp Appetizer
Ingredients
- 2 cups fresh parsley
- 2 cups fresh cilantro
- 2 garlic clove, peeled
- 2 teaspoons sriracha sauce or other favorite hot sauce
- 1/4 cup olive oil + more for cooking shrimp
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon salt + more to taste
- 1/4 teaspoon pepper
- 2 lbs. fresh or frozen large shrimp, thawed and peeled
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Instructions
- Add fresh parsley and cilantro to a blender or food processor. Pulse for a couple of seconds until the herbs are finely chopped.
- Then add all other ingredients and pulse again into a well combined sauce. Add extra oil if necessary. Check the seasoning and add extra salt, hot sauce or lemon juice to taste as preferred. Place the chimichurri to the side.
- Heat about 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Once hot, add shrimp and season with a pinch of salt & pepper.
- Cook shrimp about 3 mins, then flip and add about a tablespoon chimichurri to the top of each shrimp. Continue to cook, stirring shrimp around for about 2-3 mins more and until shrimp are thoroughly cooked. Shrimp cook VERY quickly and are easy to overcook. Once they are pink on both sides, remove them from the skillet to a large plate lined with a paper towel.
- After all shrimp are cooked, transfer to a serving dish and serve with toothpicks, warm or at room temperature.
Notes
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