This mint chimichurri makes a bright, garlicky sauce for chicken, seafood, and grilled veggies! It comes together in five minutes with no cooking.
If you asked me about the sauce recipes I make most in my kitchen, I’d have to say tzatziki and chimichurri. Both of them have such a huge flavor punch, they make anything taste incredible.
So when I had a huge amount of mint in my garden, I decided to try a mint version of my chimichurri recipe. It turned out so flavorful and delicious, it’s one of my new favorite things to do with this herb! It’s perfect with chicken, salmon or shrimp: or even grilled veggies!
Why You’ll Love This Mint Chimichurri
Ittakes 5 minutes. It takes only a few minutes to whip up and you don’t even need a blender.
It stores well. Store it refrigerated for a week (though it does darken over time).
Ingredients You’ll Need
Here’s what you’ll need for this recipe:
Fresh mint: This recipe is best with garden mint, but you can use store-bought too. Just keep in mind that it can be expensive because it comes in small packages. I made this a ½ batch of my normal recipe to use less mint. You can also use ⅓ cup Italian parsley and 2 tablespoons mint in a pinch.
Garlic: Mince it as finely as you can for this sauce.
Red wine vinegar: This gives it a beautiful tangy flavor.
Olive oil: This adds the richness to the sauce.
Red pepper flakes: Start low and work up; the quantity in the recipe card below makes a mild sauce.
How to Make Mint Chimichurri
Dissolve the salt in the water. This might sound odd, but it’s a trick I learned from Argentinian chef Francis Mallman in his classic chimichurri recipe.
Add everything else. Add the remaining ingredients into the salt water.
Stir and taste. Give it a taste and add more red pepper flakes if you’d like it to be spicier.
Pro Tips for the Best Texture
Strip the stems of the mint. You’ll need just the mint leaves, so strip them right off the stalks.
Chop by hand very finely: There’s no blender needed here, but make sure to chop it very finely. You don’t want big garlic chunks since it’s raw.
What to Serve With Mint Chimichurri
Chimichurri is often served with grilled meats (like lamb), but I like it with literally everything! Here are a few ideas:
Store mint chimichurri stores refrigerated for about 1 week. The color of the mint darkens over time, and the oil solidifies. Before serving, let it sit at room temperature for about 15 minutes. The flavor is best in the first 3 to 4 days.
If you’re making it for a party, make the morning of. I don’t recommend freezing this sauce.
Dietary Notes
This mint chimichurri recipe is vegan, vegetarian, plant-based, dairy-free, and gluten-free.
½ cup finely chopped mint leaves (see Notes for substitute)
⅛ to 1/4 teaspoon red pepper flakes, plus more to taste
1 ½ tablespoons red wine vinegar
3 tablespoons olive oil
Instructions
Mix the warm water with salt in a large bowl until dissolved.
Stir in the garlic, mint, red pepper flakes, red wine vinegar, and olive oil. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.
Notes
If using store-bough mint, you can use ⅓ cup Italian parsley and 2 tablespoons fresh mint (so it’s not as expensive).
from A Couple Cooks https://ift.tt/0fPtZ4h
This shaved Brussels sprout salad is crisp, sweet-tart, and ready in 25 minutes. Apple, pomegranate, and a maple Dijon vinaigrette make it a family favorite!
How can you eat a healthy, vegetable-centric food on the regular? Many people me my secret, and it’s this: the non-diet diet approach. I simply eat delicious, healthy, fresh recipes on the regular, without feeling the need to add foods to a “bad list.”
Recipes like this shaved brussels sprouts salad taste so incredible, it’s hard to believe they’re also good for you! To me, this salad is like the best treat: feathery shaved Brussels sprouts, the vibrant burst of pomegranate seeds, and a tangy sweet vinaigrette. It really tastes like salad candy!
5 Star Reader Review
“I LOVED the pomegranate Brussels sprouts salad! My fiance devoured it and I had a lot of friends ask me for the recipe. Thank you for sharing! I’m excited for your book!” -Irina
Why You’ll Love This Shaved Brussels Sprout Salad
This shaved Brussels sprout salad is the perfect fall salad or winter salad for when Brussels sprouts are in season! Here’s what makes it so tasty:
It’s got delicious texture and flavor contrasts. It’s got feathery shaved Brussels, the pop of the Pomegranate seeds, and the bright crunch of the apple. It’s so vibrant and colorful, covered in a lightly sweet vinaigrette.
It’s super satisfying. It’s like eating a bowl of confetti! It feels so satisfying and everyone in my family loves it, even the Brussels sprout “haters.”
Ingredients You’ll Need
Here’s what you’ll need for this salad recipe:
Brussels sprouts: You can use fresh sprouts in a bag or on the stem. To save time, you can purchase shaved Brussels sprouts from the grocery. You can find these packaged in the produce section at some grocery stores (I know Trader Joe’s usually stocks them).
Pomegranate seeds: I love fresh airils from a pomegranate best: see my guide for How to Cut a Pomegranate. You can also purchase shelled pomegranate seeds.
Apple: I love a good crisp tart apple here, like Honeycrisp, Pink Lady, or Granny Smith.
Shallot: Raw thin rings have a gentle onion flavor.
Dijon, white wine vinegar, maple syrup, and olive oil: These form a sweet and tangy maple vinaigrette.
How to Shave Brussels Sprouts
Shredding or shaving Brussels sprouts is actually more difficult than you think! Cut them the wrong way, and the pieces look all wrong. If you have a food processor, you also can chop off the ends and use the slicing attachment on a food processor to shred the Brussels sprouts. However, using a knife is just as easy! To get those signature shreds, here’s what to do — see the video below!
Remove any tough outer layers with your fingers.
With a large Chef’s knife, cut the Brussels sprout in half lengthwise.
Place the cut side down and thinly slide cross-wise to create shreds.
Separate the shreds with your fingers. Discard the root.
How to Make Shaved Brussels Sprout Salad
Here are the basic steps for this salad (or jump to the recipe card below);
Prep the vegetables. Shred the Brussels, chop the apples, slice the shallot, and seed the pomegranate.
Whisk the dressing. Whisk together the Dijon, vinegar, maple syrup, and salt in a small bowl, then add the olive oil a little bit at a time.
Combine and serve. Pour everything together and taste. Add additional salt if desired.
Variations and Add-Ins
Here are a few ways you can change up this salad:
Use honey or agave: You can swap in honey or agave syrup in the dressing as an alternative sweetener.
Add lemon: Swap out the vinegar for fresh lemon juice.
Leftover salad stores refrigerated for up to 3 days. It actually holds up pretty well and much better than most dressed salads.
To prep ahead, shred the sprouts in advance and whisk up the dressing the night before. Combine everything when ready to serve.
Dietary Notes
This shaved Brussels sprout salad recipe is vegetarian, vegan, gluten-free, plant-based, dairy-free, and naturally sweet. For sugar free and Whole 30 friendly, omit the maple in the dressing.
Cut the apple into bite-sized pieces. Thinly slice the shallot into rings.
In a small bowl, whisk together the mustard, white wine vinegar, maple syrup, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until thick and emulsified.
In a large bowl, stir all ingredients together. Serve immediately.
Notes
Buying shredded Brussels sprouts and shelled Pomegranate seeds can help cut down prep time. We’ve heard shredded Brussels sprouts are available at Trader Joe’s!
More Brussels Sprouts Recipes
Brussels sprouts are the new best thing: they’re totally on trend, especially shredded and roasted. Here are some of our favorite on the site:
Try these easy shrimp recipes for fast and easy meals! These tested recipes are my favorite shrimp dinner ideas, from sautes to scampi to stir fries.
If you’re looking for quick and healthy dinners, shrimp recipes are one of the best places to look! As a cookbook author who eats the Mediterranean diet, I often make shrimp for dinner because it’s quick and my whole family loves it.
Here’s why I love it: shrimp cooks up in just 3 minutes, literally faster than unloading the dishwasher! It is also naturally high in protein, low in calories, and packed with nutrients. After years of recipe testing, here are my top easy shrimp recipes to turn it into a satisfying meal.
Shrimp, butter, garlic, lemon, and white wine: what could be better? This Italian-American classic is always a crowd-pleaser when I serve it. Juicy, garlicky shrimp swim in a rich, tangy butter sauce that's delicious sopped up with crusty bread or served with linguine.
This shrimp rice bowl gets 5 stars from everyone in my house: and that's saying something. Each bowl has a generous helping of cilantro lime rice, tender shrimp and a quick black bean and corn salad. The best part is the creamy, zingy chipotle ranch dressing that covers it all!
This tasty shrimp and rice skillet is a tasty one-pan meal! Succulent, juicy shrimp sit atop a bed of fluffy rice flavored with garlic, dill and spinach. Give it a good sprinkling of feta cheese and a few spritzes of lemon juice before serving.
The sweet-savory combination of honey and garlic takes only 10 minutes to make, making a sticky glaze that coats each piece of shrimp. It hits all the comforting, satisfying dinner notes with lightning-fast prep. I've found it's especially popular with people who might be hesitant about seafood.
This luscious shrimp linguine is a wow-worthy dinner ready in 30 minutes! This is one of my favorite ways to serve shrimp: juicy shrimp are bathed in a vibrant lemon butter sauce and served with al dente linguine.
This is my go-to in the fast and easy dinner category. It's quick to put together, and the stir fry sauce is full of irresistible flavor. I add whatever vegetables I have in the fridge to make a satisfying dinner that pleases everyone.
When I want hands-off cooking, baked shrimp is the answer. I toss the shrimp with garlic, herbs, and olive oil, and pop them in the oven for about 10 minutes. The shrimp come out juicy and perfectly seasoned, freeing you up to make side dishes while dinner cooks.
There's something so fun about baking dinner on one pan in the oven, right? These sheet pan shrimp fajitas are perfect for easy weeknight meals! The shrimp comes out juicy and succulent, and everything gets infused with a combination of Tex-Mex spices.
Is there anything more delicious than succulent, garlicky shrimp right off the grill? Here’s a seriously easy recipe for grilled shrimp, using a zesty lemon and savory garlic. It takes only 2 to 4 minutes to cook! There’s nothing faster on the grill, and it makes for a simple, healthy shrimp dinner. Also try my Grilled Shrimp Skewers.
Shrimp tacos have a fun vibe that makes any dinner feel more fun. This easy recipe works as both a fast family dinner for weeknights and for a dinner party with friends. I pile them high with crunchy cabbage slaw and a drizzle of cilantro ranch.
A meal cooked on a single sheet pan never really gets old! This Mediterranean-inspired dinner combines juicy shrimp with colorful vegetables like cherry tomatoes and artichoke hearts, then tops everything with a squeeze of lemon and a hearty sprinkle of feta cheese. Serve with orzo, couscous, or rice.
Broiled shrimp is so tasty, and you don't even need to preheat the oven. I place seasoned shrimp on a baking sheet, slide it under the broiler, and watch them turn pink and slightly caramelized in minutes. It's perfectly seasoned with garlic and lemon, making it ideal for busy weeknights when you need something fast.
This flavorful Tuscan shrimp recipe is the perfect easy dinner! I also call it “Marry Me Shrimp,” a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a satisfying meal.
This 30-minute creamy shrimp pasta is great for the weekly dinner rotation: juicy, savory shrimp and al dente pasta swim in a creamy sauce. Try it with a white wine sauce or this easy cream sauce, a Parmesan-infused sauce that’s actually made with no cream at all.
Add sauteed shrimp to Caesar salad and you've got a meal! This is one of my favorite ways to make a quick and easy dinner. Make it with my homemade Caesar dressing, but if you're running short of time store-bought works too!
Try pairing this juicy seafood with pasta and fresh vegetables in this shrimp primavera. It’s like a classic pasta primavera with shrimp added, and smothered in a light creamy sauce, it makes a simple satisfying dinner in just 30 minutes.
This cilantro lime shrimp recipe is packed with zingy flavor: and it takes less than 10 minutes to put together! It comes out beautifully tangy and fresh. It pairs perfectly with Mexican-style flavors: serve it with rice, an avocado salad, or in tacos. You can also make it into a main dish salad topped with cilantro dressing.
I'm always looking for fun and healthy dinner ideas, and these lettuce wraps are perfect: bursting with zingy flavor and crunchy veggies. The creamy peanut sauce seals the deal. This one is so flavor-packed you won’t go away unsatisfied.
Here's a shrimp recipe that’s so quick, simple and bursting with flavor, it will become a family favorite in no time. It’s amazing what a little garlic, butter, and lemon juice can do for a pile of shrimp. Throw them in the pan and it makes absolute magic in under 15 minutes of prep time!
Here's a fun recipe starring this succulent seafood: Shrimp Nachos! It makes the best fun appetizer or simple dinner atop crunchy tortilla chips with a confetti of colorful toppings. You don't even need to cook the shrimp separately: throw them on top of the chips and bake!
Looking for a fun, flavorful way to use that bag of frozen shrimp? This BBQ shrimp recipe makes a bold, tangy sauce for the shrimp to swim in, flavored with barbecue sauce and a few pantry extras. It's the perfect fast dinner for nights when you don't want to think too hard.
Looking for a healthy and easy weeknight meal that comes together fast? Shrimp and broccoli are cooked with soy sauce and rice vinegar until bright and savory. This dish packs in vegetables without any complaints from my family.
Try this go-to Marinated Shrimp Skewers! The flavors are bold, savory, and penetrate the tender, juicy flesh in a way that a simple seasoning can’t. Throw together a few pantry ingredients, no chopping required. Make them in the broiler and they cook in just 5 minutes!
I find myself coming back to blackened shrimp again and again. Blackening is a Cajun cooking technique that's all about the spices—I combine homemade blackened seasoning with grilled or pan-fried shrimp. Everyone always loves the blend of flavors.
This method is technically a combination of boiling and steaming, but it results in beautifully succulent, seasoned shrimp in just 2 to 3 minutes. I love using Old Bay seasoning for its iconic blend of celery salt, paprika, and spices.
Why not make a lobster roll...with shrimp? This recipe makes a savory, creamy filling on a warm, buttery bun. This recipe takes all the goodness of a lobster roll and makes it more budget-friendly.
Here’s a shrimp dinner idea to impress that doubles as an easy weeknight meal: try this Cajun Shrimp Pasta! This one scores major points with kids and adults alike at my table. It features irresistibly seasoned Cajun shrimp, colorful veggies, and a rich garlic Parmesan flavoring.
When I want a meal to impress with a little kick, I make Shrimp Fra Diavolo. This Italian-style dish stars tender shrimp swimming in a garlicky, spicy tomato sauce. "Fra diavolo" means to "brother devil" in Italian, alluding to the intense heat, but here you can customize the spiciness to your taste preferences.
You can make just about anything into a burger, from chicken to seafood to vegetables. So why not try a shrimp burger? Turns out, these succulent shellfish make a surprisingly juicy and satisfying patty. Slathered with a creamy sauce and served up on a bun, it’s a hearty meal that I like even better than a salmon burger.
This shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home! There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice.
This shrimp and grits recipe will wow everyone at the table. This recipe really is "world famous" and was blessed by Gordon Ramsey himself. Everyone loves the creamy grits, tender shrimp, and luscious veggie gravy.
This Italian-style dish is full of bold flavor: juicy, succulent shrimp sit over a bed of creamy, Parmesan and lemon-scented rice. It’s great for impressing guests as a main dish, but it’s simple enough to work as a weeknight meal, too.
Why not harness the magic of the shrimp boil for an every day meal? This shrimp boil in the oven is an easy way to make it on a weeknight: no large pot or fire required! The shrimp is tender and the veggies have browned and caramelized goodness, seasoned with the nuance of Old Bay seasoning.
Here’s a fast and easy dinner recipe that’s always a hit: shrimp pesto pasta! Coat long noodles in silky basil pesto, then add juicy, succulent shrimp. It works just as well for a dinner party as a weeknight meal.
Shrimp on a pizza is unique but absolutely delicious: the garlicky, buttery shrimp against creamy ricotta cheese is one of the best pizza topping combinations I've had! It’s like shrimp alfredo on a pizza crust instead of noodles: which tastes just as good as it sounds.
This shrimp recipe is all about comfort food vibes. The garlic, ginger and soy sauce meld perfectly with the colorful veggies, bursts of shrimp and gooey bits of egg. It’s one of my favorites for a quick dinner if I have leftover rice on hand.
Paella is a shrimp dinner idea that looks fancy but can be made on a weeknight, too. What makes the dish is the smoked paprika (pimentón), which lends an irresistibly smoky flavor. Top the saffron rice with some tender, juicy shrimp and tangy artichokes, and you’ve got one satisfying dinner.
The Best Way to Cook Shrimp
The best way to cook shrimp depends on your equipment and comfort level in the kitchen:
Grilling shrimp is one of the most delicious methods when it’s grilling season! It gives them a nice blackened char. See How To Grill Shrimp or my Grilled Shrimp Skewers.
Baking or broiling shrimp are great hands-off methods. I don’t like the flavor quite as much because it gets less caramelization, but it’s tasty and so easy. See Baked Shrimp and Broiled Shrimp.
Butter vs oil: I like using both: olive oil is my go-to heart healthy oil for sauteing, but butter has a nice flavor and richness. You can also use both for even better flavor!
Tips for Buying and Preparing Shrimp
Shopping for shrimp can feel overwhelming with all the options at the grocery store. Here’s what I’ve learned after years of cooking with shrimp:
Choose the right size. I typically buy medium shrimp for most recipes (labeled 41-50 count per pound). I find this size is generally bite-sized and works well regardless of the recipe.
Frozen is perfectly fine. Most shrimp you see at the grocery store has been frozen at some point, even if it’s displayed in the “fresh” case. Buying frozen shrimp is convenient to keep in the freezer for last-minute meals and usually tastes just as fresh. Here’s my guide on how to thaw shrimp.
Look for deveined shrimp. The “vein” you see is actually the shrimp’s digestive tract. It’s safe to eat, but removing it improves its appearance.
Look for wild caught if possible, or find a well-regulated farm. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
How to Avoid Rubbery Shrimp
Rubbery shrimp is one of the most common cooking mistakes! Shrimp cooks in 2 to 4 minutes.
You want to catch it right at the moment shrimp turns from translucent to opaque pink. It works to pull shrimp off the heat slightly before it looks completely cooked, because residual heat will finish the cooking. Overcooking by even 30 seconds can turn perfectly tender shrimp into tough, rubbery pieces.
Another important tip: don’t crowd the pan. If shrimp are packed too tightly, they steam instead of sear. This has happened to me more times than I can count! Cook the shrimp in batches if needed to ensure each piece has enough space to develop a caramelized exterior.
Ways to Serve Shrimp
I serve shrimp in so many different ways depending on the occasion – whip it up sauteed or baked then use one of these ideas for serving:
In tacos and bowls:Grilled shrimp tacos are a staple you can make with simply tortillas, guacamole, and pico de gallo. I also love burrito bowls with shrimp, black beans, salsa, and all the toppings.
With pasta: It’s a natural match for noodles. I especially love it with lemon pasta or angel hair.
Cooked shrimp stores well in the refrigerator for 2-3 days in an airtight container. When reheating, use a skillet over low heat to prevent the shrimp from becoming tough and rubbery.
For meal prep, I prefer not to cook shrimp too far in advance (personally, it never seems to appeal cold). Since it cooks so quickly, I cook it right before I plan to serve.
Frequently Asked Questions
What types of shrimp are best for cooking?
There are many types to choose from! Popular ones include white shrimp, brown shrimp, pink shrimp, and tiger shrimp. Each has a slightly different flavor and texture. We like using tail on shrimp for most recipes.
Should I buy fresh or frozen shrimp?
Both options are great! Fresh shrimp often have a slightly better flavor, but high-quality frozen shrimp can be just as delicious. If you choose frozen, thaw them in the refrigerator overnight for best results.
How do I devein and peel shrimp?
Deveining removes the dark intestinal tract. We recommend buying shrimp that are already deveined before making shrimp recipes. Only use shell on shrimp if the recipe calls for it.
How do I tell if shrimp is fully cooked?
Cooked shrimp turn opaque and a vibrant pink/orange color. They will also curl into a loose “C” shape.
Can I adapt recipes to use smaller or larger shrimp?
Yes! Be sure to adjust cooking times as needed. Smaller shrimp cook faster than large ones.
What’s the best way to reheat leftover shrimp dishes?
Reheat gently to avoid overcooking and tough shrimp. Low heat on the stovetop or a quick warmup in the oven are usually preferred.
Do you rinse shrimp after boiling?
Only if you’re serving them cold. The rinse stops the cooking and keeps them from going rubbery. For hot dishes, just serve immediately.
Pin Recipe
