Name: Chimichurri Shrimp With Smoky Cocktail Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 30 min
Yield: 10 to 12 servings
Ingredients: 4 (8 oz.) packs sidestriped shrimp, peeled; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons high-heat cooking oil; FOR THE CHIMICHURRI; 1 bunch parsley, chopped (about 1 cup); ¾ cup extra-virgin olive oil; Zest and juice of 1 lemon; 4 garlic cloves, minced; 2 teaspoons ground coriander; 1 teaspoon salt; ½ teaspoon red pepper flakes; FOR THE SMOKY COCKTAIL SAUCE; 1 cup prepared cocktail sauce; 1 teaspoon chipotle powder; ½ teaspoon ground cumin

A Fresh Take on Traditional Shrimp Cocktail

The sweetness of the sidestriped shrimp pairs incredibly well with an herby chimichurri and zesty, smoky cocktail sauce. A fresh take on a traditional shrimp cocktail, this recipe is a delicious addition to your next gathering. The shrimp and two sauces come together quickly — but to help manage your menu, you can make the sauces a day ahead and combine everything together when you’re ready to serve.

To try different variations of this shrimp appetizer, try serving them as skewers, in lettuce cups, or on toast.

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Chimichurri Shrimp With Smoky Cocktail Sauce

By Wild Alaskan Company

Alternative cooking method: For this recipe, the sidestriped shrimp can also be cooked by poaching. Bring 3 cups of water to a boil in a large saucepan over medium-high heat. Add shrimp to the pot and cook for 2 to 3 minutes, stirring until shrimp start to turn opaque, but are still plump. Remove the shrimp and drain on a paper towel-lined plate to cool.

Prep time

20 minutes

Cook Time

5 minutes

Total time

30 minutes

Yield

10 to 12 servings

Ingredients

4 (8 oz.) packs sidestriped shrimp, peeled
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons high-heat cooking oil
FOR THE CHIMICHURRI
1 bunch parsley, chopped (about 1 cup)
¾ cup extra-virgin olive oil
Zest and juice of 1 lemon
4 garlic cloves, minced
2 teaspoons ground coriander
1 teaspoon salt
½ teaspoon red pepper flakes
FOR THE SMOKY COCKTAIL SAUCE
1 cup prepared cocktail sauce
1 teaspoon chipotle powder
½ teaspoon ground cumin

Instructions

1. In a medium bowl, toss shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Set aside at room temperature for 10 minutes.

2. Cook the shrimp: Heat a large skillet over medium-high heat and add your cooking oil to the pan. When oil starts to shimmer (sizzling hot), add shrimp in a single layer and cook undisturbed for 2 minutes. You may need to cook the shrimp in two batches, depending on the size of your pan. Flip all of the shrimp over and cook for 1 more minute, tossing the shrimp frequently in the pan to ensure even cooking. Transfer shrimp to a bowl and let cool for 10 minutes.

3. Make the smoky cocktail sauce: In a small bowl, mix together the prepared cocktail sauce, chipotle powder and cumin. Set aside.

4. Meanwhile, prepare the chimichurri: In a small bowl, stir together parsley, olive oil, lemon zest, coriander, 1 teaspoon salt, and red pepper flakes. (Alternatively, combine these ingredients in a food processor.) Taste and adjust salt to your liking, then add lemon juice. Set aside.

5. Once the shrimp has cooked, toss it all together in a large bowl with one third of the chimichurri. Continue to add chimichurri to the shrimp to your liking. Set aside the remaining chimichurri for serving.

6. To serve, place the cocktail sauce in a small bowl. Place the cocktail sauce in a large platter and plate the chimichurri shrimp around the sauce. Serve with lemon wedges and the rest of the chimichurri.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Chimichurri Shrimp With Smoky Cocktail Sauce

A Fresh Take on Traditional Shrimp Cocktail

Chimichurri Shrimp With Smoky Cocktail Sauce

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