Serves: 4
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Ingredients
For the Shrimp
- 1½ pounds jumbo shrimp, peeled and deveined, tails on
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- Juice of ½ lemon
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro or basil, finely chopped
- 2 tablespoons fresh oregano or 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 small red chili or ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Method
- Pat the shrimp dry with paper towels. Place in a bowl with olive oil, smoked paprika, garlic powder, sea salt, black pepper, lemon zest, and lemon juice. Toss well and let sit for 10 minutes.
- To make the chimichurri, combine parsley, cilantro or basil, oregano, garlic, chili, red wine vinegar, olive oil, lemon juice, sea salt, and black pepper in a small bowl. Stir until well combined. Let it sit while the shrimp cooks so the flavors can get their act together.
- Heat a grill pan or outdoor grill over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, until pink, lightly charred, and just cooked through.
- Transfer the shrimp to a serving platter and spoon the chimichurri over the top. Serve warm with extra lemon if desired.
Recommended Side Dish
Serve with a warm quinoa, roasted zucchini, cherry tomato, and arugula salad tossed with lemon juice, olive oil, and a little feta. This adds fiber, colorful plants, complex carbohydrates, and extra minerals.
Estimated Nutrition Per Serving
Based on 4 servings, including chimichurri but not the side dish.
- Calories: 315
- Protein: 35g
- Carbohydrates: 3g
- Fiber: 1g
- Fat: 18g
- Saturated Fat: 2.5g
- Sodium: 620mg
- Omega-3 fats: Small amount from shrimp
Why This Fits the MW&B Lifestyle
This recipe fits the Midlife Wellness & Beyond lifestyle because it is protein-forward, colorful, simple, and built around real ingredients. Shrimp provides lean protein to support muscle maintenance, which becomes increasingly important as we age. The chimichurri adds fresh herbs, garlic, olive oil, and acidity, giving big flavor without relying on heavy sauces or ultra-processed ingredients.
Paired with a vegetable-rich quinoa salad, this meal supports several MW&B pillars: Real Food First, Build and Keep Muscle, Gut Health and Digestive Support, and Reduce Harmful Inputs. It is light, satisfying, nutrient-dense, and easy enough for a weeknight but attractive enough for guests.
