Seared Shrimp tossed in a Cilantro Mint Chimichurri
No one likes to spend a lot of time cooking on a hot day! This dish is great as an appetizer or entrée for those nights outside when you want a bit of fresh flavor!
Perfect combination! With so many meals, a combination of sweet and spicy is a tough one to accomplish. As mint is so often used in sweet dishes, I decided to go a different direction here and try to play up a spicy element. To open up the peppers a bit more, I would suggest making the sauce a little ahead of time, giving time for them to mix well with the other ingredients. This sauce would make for a great addition to chicken, fish, or roasted veggies!
Versatility is key! So many times when creating theses recipes, instead of showing the full plate with various sides, the picture highlights one aspect. In this meal, do not waste that sauce! I found these flavors absolutely delicious with a side of sautéed vegetables and served over rice. It would also make for a fun and lighter pasta! The opportunities are endless!
Looking for ways to use that summer mint? Check out some of these other recipes:
Balsamic Chicken with Mint and Rosemary Sauce
Asparagus Ribbon Salad with Mint, Thyme and Lemon Dressing
Nettle Crepes with Goat Cheese, Shiitake Mushrooms and Mint
Cucumber Noodle Salad with Strawberry, Mint, and Basil
Asparagus and Mint Salad with Pickled Radishes
Summer is here and we are in full swing of experimenting with garden produce! Check back to the website frequently as new recipes are posted often!
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Seared Shrimp tossed in a Cilantro Mint Chimichurri
Equipment
- Mixing bowl
- Skillet
- Kitchen knife
Ingredients
- 2 sprigs Fresh Mint
- 2 sprigs Fresh Cilantro
- 1 clove Garlic
- 2 tbsp Olive Oil
- 1 tsp Crushed Red Pepper
- 1/2 squeezed Lemon
- 10-12 medium Shrimp
- Salt and Pepper
- 1/4 tsp Paprika
- 1/4 tsp Chili Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1 tbsp Olive Oil
- Salt and Pepper
- Fresh Mint (optional to garnish)
Instructions
- In mixing bowl, add finely chopped cilantro and mint. Mince a clove of garlic and add, along with olive oil, lemon juice, crushed red pepper, salt and pepper. Stir well and set aside.
- In a small bowl, sprinkle shrimp with chili powder, paprika, garlic powder, onion powder, salt and pepper.
- Heat a bit of oil in the skillet, mix shrimp thoroughly with spices and add to pan to create a sear on each side.
- When shrimp are cooked through, add them to the bowl of chimichurri sauce and toss to coat.
- Serve with a fresh mint garnish. Enjoy!This makes a great sauce that could be used to further this dish-add to a side of roasted veggies, over some cauli rice, or on top of some zoodles for a full meal!
