Prep: 15 min | Marinate: 20 min | Cook: 8 min | Serves: 4
Shrimp cooks fast, which makes it perfect for a weeknight dinner that still feels like a bit of an occasion. A bright, herby chimichurri does double duty as marinade and finishing sauce, bringing polyphenols and fresh flavor to a dish that's on the table in well under 45 minutes total.
Ingredients
- 600g large shrimp, peeled and deveined
- Wooden or metal skewers
- Chimichurri: 1 cup fresh parsley, 1/4 cup fresh oregano, 3 garlic cloves, 1/3 cup olive oil, 2 tbsp red wine vinegar, 1/2 tsp chili flakes, salt and pepper
Instructions
- Finely chop parsley, oregano, and garlic, or pulse briefly in a food processor. Combine with olive oil, red wine vinegar, chili flakes, salt, and pepper.
- Toss shrimp with half the chimichurri. Marinate for 20 minutes.
- Thread shrimp onto skewers. Grill or pan-sear over high heat for 2-3 minutes per side until pink and opaque.
- Serve topped with the remaining fresh chimichurri.
Nutrition Facts (per serving)
| Calories | 260 |
| Total fat | 16g |
| Total carbohydrates | 3g |
| Dietary fiber | 1g |
| Protein | 26g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Fresh herbs in the chimichurri provide anti-inflammatory polyphenols that support beneficial gut bacteria. Garlic contributes prebiotic inulin. Shrimp's lean protein supports gut lining repair without excess saturated fat.
Don't overcook the shrimp. Two to three minutes per side is genuinely all it needs before it turns rubbery.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.