STEP-BY-STEP INSTRUCTIONS
1.
Make the Chimichurri:
In a bowl, combine parsley, garlic, oregano, red pepper flakes, olive oil, vinegar, and lemon juice. Season with salt and pepper. Mix well and let it sit for 30 minutes to let the flavors develop.
2.
Season the Shrimp:
Pat shrimp dry and toss with olive oil, paprika, salt, and pepper.
3.
Cook the Shrimp:
Heat a skillet or grill pan over medium-high heat. Sear shrimp 2–3 minutes per side until opaque and slightly golden. Remove from heat.
4.
Toss or Top:
Drizzle chimichurri over warm shrimp or toss to coat. Add any extras—avocado, tomatoes, feta—for layers of texture and taste.
5.
Serve & Slay:
Serve over rice, quinoa, or greens. Or go full taco mode with charred tortillas and a side of lime wedges.
