It’s still pretty summery here in San Francisco, so I have been in the mood for fresh and light dinners like these shrimp tacos that don’t require a ton of time over a hot stove. I love chimichurri because it is raw, so simple, and yet so bright tasting. This sauce has origins in Argentina, where it is typically served over steak, but to be honest I love it on everything. For example, it’s great on shrimp!
Ever since we have been sheltering in place, I have been buying big bags of frozen jumbo shrimp to keep in my freezer. They are easy to defrost and quick to cook, and when they are really big they feel pretty luxurious for a weeknight meal. I decided to stuff this combo into tacos because they are the best handheld delivery system from plate to mouth—Don’t you agree?
Chimichurri Shrimp Tacos
(Makes 4–6)
- 1 lb shrimp, peeled and deveined (I used the 13/15 size)
- 4–6 corn tortillas
- 1/2 cup parsley leaves, finely chopped
- 2–3 tsp oregano, finely chopped
- 3–4 cloves garlic, minced
- 1 red Fresno chili, seeded and finely chopped
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- salt
- pepper
- cooking oil
- chopped onion, cilantro, lime wedges for garnish
Combine the parsley, oregano, garlic, chili, vinegar, and olive oil in a bowl. Set aside and allow flavors to mingle for at least 30 minutes.
Season shrimp generously with salt and pepper.
Heat a large skillet over medium-high heat with a little bit of cooking oil. When oil is hot, add shrimp in a single layer. When shrimp transform in color, flip and cook until both sides are peachy. Immediately remove from heat.
Heat tortillas in a dry skillet or over a gas stove. Divide shrimp among the tortillas and drizzle chimichurri on top of shrimp. Serve with taco garnishes of your choice.
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