Follow these steps for perfect results
Large Shrimp
Peeled and Deveined
Kosher Salt
Black Pepper
Dried Orzo
Fresh Cilantro
For Garnish
Fresh Cilantro
Roughly Chopped
Fresh Parsley
Roughly Chopped
Fresh Oregano
Garlic
Serrano Chile Pepper
Lime Zest
Lime Juice
Red Chili Flakes
Honey
Olive Oil
Season shrimp with salt and pepper.
Prepare chimichurri sauce: Combine cilantro, parsley, oregano, garlic, serrano chile, lime zest, lime juice, red chili flakes, honey, and olive oil in a food processor.
Pulse until finely chopped.
Stream in olive oil while blending until incorporated.
Add more olive oil for desired consistency.
Season chimichurri with salt and pepper to taste.
Refrigerate chimichurri until ready to use.
Preheat grill pan to medium-high heat.
Spray grill pan with cooking spray.
Grill shrimp 1-2 minutes per side, until pink and cooked through.
Transfer shrimp to a plate.
Boil orzo in salted water until al dente (8-10 minutes).
Drain orzo well.
In a large bowl, toss orzo, grilled shrimp, and chimichurri sauce.
Add additional chimichurri sauce as needed.
Plate and garnish with fresh cilantro.
Expert advice for the best results
Marinate shrimp in lime juice for extra flavor.
Adjust chili flakes for desired spice level.
Make chimichurri sauce a day ahead for flavors to meld.
Everything you need to know before you start
15 minutes
Chimichurri sauce can be made ahead.
Serve in a shallow bowl, garnished with cilantro and a drizzle of olive oil.
Serve with a side of grilled vegetables.
Offer crusty bread for dipping in the chimichurri sauce.
Pairs well with the citrusy and herbaceous flavors.
Discover the story behind this recipe
Fusion of Argentinian and Italian culinary traditions.