Here’s that overdue mango chimichurri recipe y’all asked for! I love making a batch of chimichurri and using throughout the week to season different proteins. The mango adds a subtle touch of sweetness (peaches also work great!) and a pop of color ????
You can also freeze the leftover sauce (I have like 5 different herb based sauces in the freezer) They last for a few months! Alright, full recipe is below! xoxo
Shrimp Mango Chimichurri
Ingredients
- 16 ounces of raw shrimp peeled and deveined
- For the chimichurri sauce:
- 1/2 cup parsley leaves
- 1/4 cup cilantro leaves
- 1/2 cup chopped mangoes
- 4 cloves garlic
- 1 tablespoon red pepper flakes
- 1/2 tablespoon ground oregano
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
Instructions
-
Add the shrimp to a bowl. Pulse all of the ingredients for the sauce together until consistent, and add 1/2 cup of the sauce to the bowl with the shrimp. Marinate for at least 30 minutes. Heat up a large oiled pan and sauté the shrimp over high heat for 1-2 minutes on each side. Enjoy with rice, your favorite sautéed vegetables, and drizzle a couple tablespoons of chimichurri sauce for a finishing touch. Enjoy!!
Recipe Notes
Store leftover chimichurri sauce and enjoy on rice, sandwiches, or vegetables throughout the week.
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