Spicy Shrimp Tacos with Chimichurri Sauce | Extra Healthy Taco Recipe
With homemade authentic chimichurri sauce, spicy shrimp tacos don't get healthier!
Get the step-by-step recipe:
Fun. Colorful. Quick to make. And extra healthy. This spicy shrimp taco recipe with delicious chimichurri sauce -- made with fresh herbs, garlic and olive oil -- piled with avocados and cabbage on low carb tortillas is the perfect better-for-you taco.
Taco Ingredients:
• 8 Mission® Carb Balance® Flour Tortilla Wraps, warmed
• 3 mashed avocados
• 3½ cups purple cabbage, shredded
• ¾ cup Cotija cheese, crumbled
• 2 small jalapeño peppers, thinly sliced
Spicy Shrimp Ingredients:
• 1½ lbs. shrimp, peeled and deveined (tails removed)
• ¼ cup vegetable oil
• 1½ tsp. chili powder
• 2 tsp. salt
• 1 tsp. pepper
Chimichurri Sauce Ingredients:
• 4 green onions
• 1 red serrano chili pepper
• 1 cup fresh basil
• ½ cup fresh parsley
• ½ cup olive oil
• 2 tbsp. lime juice
• 2 tbsp. fresh oregano
• 2 garlic cloves
• 1 tsp. salt
• ½ tsp. pepper
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Authentic Chimichurri Sauce Recipe
#Chimichurri #ChimichurriRecipe #Chimichurrisauce
How To Make Authentic Chimichurri Sauce. Chimichurri is the most popular sauce in Argentina. You can find it on any table in restaurants. It is like their ketchup! Regester For Dinner shows you how to make this quick and easy Chimichurri Recipe. All it requires is a few simple ingredients that be found at any grocery store. Chimmichurri Sauce goes great on steaks, chicken, burgers.. you name it! Please make sure you LIKE, COMMENT, & SUBSCRIBE!!!
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Ingredients:
- 2 Bunches Flat Leaf Italian Parsley
- 1/4 cup Oregano
- 1 cup Warm Water
- 1 cup Olive Oil
- 1 cup Apple Cider Vinegar
- 5-6 Garlic Cloves
- Salt & Pepper to Taste
- Crushed Red Pepper Flakes (optional)
Directions:
Mince up your parsley and garlic cloves and add to a large mixing bowl. Heat 1 cup of water in microwave for 1 minute. Add Oregano to warm water and let steep for roughly 3 minutes. Pour oregano and water into bowl with parsley and garlic. Add olive oil, vinegar, salt, pepper, and chili flakes to bowl and mix well. Let rest at least 2 hours before serving!
Serve & Enjoy :)
Shrimp with Chimichurri Sauce. Try it today! It's very easy!
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Shrimp with Chimichurri Sauce. Try it today! It's very easy!
10 oz shrimp
4 oz grape tomato
1 oz pickled jalapeño pepper
2 tbsp roasted pistachios
½ cup barley
1 pepper
¼ cup cilantro sauce
1 tbsp weeknight hero spice blend (garlic, onion, smoked paprika and parsley)
1 lime
2 scallions
2 tbsp dried currants
1- fill a pot ¾ of the way up with water
Once boiling, add the barley and cook 30 minutes
Drain and return to the pot
2- place the currants in a bowl; cover with hot water
Set aside for 10 minutes
Dice the pepper. Slice the scallions, separating the white bottoms and hollow green tops
Halve the tomatoes. Quarter the lime.
Chop the pistachios. Chop the jalapeño pepper
3- dry the shrimp with paper towel; place in a bowl
Season with salt, pepper, and the spice blend
In a pan, heat 2 tsp of olive oil
Add the shrimp, diced pepper, and the white bottoms of the scallions; season with salt and pepper. Cook 3 minutes
Add the tomatoes; season with salt and pepper
Cook 2 minutes
4- in a bowl, combine the cilantro sauce, the juice of 2 lime wedges, and the jalapeño pepper
5- to the pot of cooked barley, add the currants and 1 tbsp of olive oil. Season with salt and pepper
Serve the barley topped with the shrimp and vegetables
Drizzle with the chimichurri. Garnish with the pistachios, green top of the scallions, and remaining lime wedges
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Asian Chimichurri Grilled Shrimp
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For our April Wine of the Month, we are using grapes from the Southern Hemisphere! When I spoke to our winemaker about the grape varietals and specifically where they were from, I immediately thought of a spin on chimichurri! When I traveled to Australia I was in awe at all of the beautiful seafood, and I can’t think of a better way to blend these food cultures together than to use ingredients found in all of these regions! I will be firing up my wood and charcoal grill to usher in spring and create an amazing shrimp dish that will rival the best wood-fired restaurants all over the Southern Hemisphere!
INGREDIENTS
SHRIMP MARINADE
2 lbs. jumbo shrimp, peeled but
tail still on (I like using domestic
shrimp U-12; approximately
12 per pound)
2 Tbsp extra virgin olive oil
1 tsp garlic, minced
½ tsp kosher salt
¼ tsp fresh cracked pepper
¼ tsp ground fennel seed
½ tsp smoked paprika
2 Tbsp cilantro, chopped
1 lemon, cut in half and reserved
to cook later with shrimp
CHIMICHURRI
1½ cups fresh cilantro leaves and stems, chopped fine
½ cup fresh basil leaves, packed then chopped fine
½ cup fresh mint leaves, packed then chopped fine
4 garlic cloves, peeled, chopped fine
1 inch ginger, peeled and chopped fine
3 green onions, chopped fine
1 jalapeño, deveined, seeds separated, chopped fine
¾ cup extra virgin olive oil
3 Tbsp rice wine vinegar
1 Tbsp fish sauce (may substitute soy sauce)
1 tsp toasted sesame oil
½ teaspoon kosher salt
¼ teaspoon black pepper
DIRECTIONS
Begin by marinating the shrimp. In a glass or other nonreactive bowl, add all ingredients for the marinade except the shrimp and lemon and combine well. Gently fold in the shrimp, being sure that all the marinade is evenly dispersed. I like using my hands for this part... best tools in the kitchen! Cover with plastic wrap and place in your refrigerator for at least 30 minutes or up to 2 hours before you plan on grilling.
While the shrimp are marinating, prepare your chimichurri. Really there are two ways to accomplish this. You can add all the ingredients into a food processor and blend until smooth, making sure to scrape down the sides of the bowl as you go. The other way is doing it all by hand and mixing well in a bowl. Mixing by hand yields a slightly chunkier finished product, which I like, but it takes a little longer. Choose the method you prefer.
Wrap the mixture in plastic and place in the refrigerator for at least 20 minutes while you prepare the grill. Once your grill is ready, at a medium-high heat, be sure to wipe the grates off with a lightly oiled clean rag so the shrimp doesn’t stick. Remove the shrimp from your refrigerator and gently place on the cleaned area of the grill. Grill on each side for approximately 3 minutes. Grill the lemon pieces, cut side down for a few minutes.
Remove from the grill, place on a nice serving platter and drizzle with the chimichurri, cilantro leaves, and grilled lemon and some extra Asian chimichurri for dipping. Serve with some roasted potatoes or grilled veggies and a glass of your Below the Belt!
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#chwinery #foodandwine #recipe #chef #shrimp
Grilled Shrimp & Scallops with Chimichurri Sauce | Husband Can Cook
It is almost summer season in my area..it is so close I can taste it! But indoor grilling will do for now. Try this garlicky, salty, and sour Chimichurri sauce. This sauce is perfect for any grilled seafood and grilled meat. It can be used as a marinate or drizzle the sauce as a condiment. Enjoy!
Ingredients:
- About a cup of fresh cilantro (chopped finely)
- About a cup of fresh parsley (chopped finely)
- 3 to 4 garlic cloves (chopped finely)
- 1/2 cup of good quality olive oil
- 1 freshly squeezed lime juice
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes or 1 red Thai chili
Any left overs, store the sauce in the fridge in an airtight container. Use within a week.
#chimichurri
#grilledshrimp
#grilledscallops
Chef Bruce - Shrimp with Chimichurri
In this Ingles Table, Chef Bruce cooks up Shrimp with Chimichurri.