Tasty Shrimp with Tzatziki

My summer meals revolve around this tangy shrimp with herbs. It's become my go-to dish when I want something packed with fresh flavors that's ready in less than half an hour. What makes it special? The zesty herb mixture works in three ways - it seasons the raw shrimp, adds flavor during cooking, and finishes the plate with a burst of Mediterranean taste.

I came up with this dish during a scorching summer when cooking in a hot kitchen wasn't an option. These days my family asks for it at almost every outdoor gathering, especially when we're eating on the patio on warm nights.

Ingredients

• Fresh parsley: Forms the green base of our sauce - grab the flat-leaf Italian kind if you can find it
• Red wine vinegar: Gives that zingy tang that makes everything pop - don't skimp on a good bottle here
• Fresno chiles: Add a nice kick without drowning out the shrimp's flavor - use more or less depending on how spicy you like things
• Jumbo shrimp: They cook fast but stay plump and juicy - try to get ones that are responsibly caught
• Tzatziki: Cools everything down with its creamy texture - the supermarket version works just fine
• Cherry tomatoes: Bring bright color and juicy bursts - pick ripe summer ones for the sweetest taste
• Rice or bread: Helps mop up all that amazing sauce so nothing goes to waste

Step-by-Step Instructions

Prepare the chimichurri:

Mix olive oil, red wine vinegar, parsley, chile, garlic, oregano and salt in your food processor. Give it about 8-10 quick pulses - you want it chopped small but not totally smooth. You'll see bright green flecks throughout. Split this mixture into three separate containers for different uses as you cook.

Marinate the shrimp:

If your shrimp are frozen, run them under cold water for about 5 minutes. Take off the shells and tails unless you're going for a fancy look. Dry them really well with paper towels so the sauce sticks better. Toss them in the first batch of your herb mixture, making sure they're all coated. Let them sit for at least 10 minutes while you get everything else ready.

Skewer and cook:

Put your shrimp on wooden skewers (soak these in water for half an hour first so they don't burn). Place them on a hot grill pan or skillet over medium-high heat. They'll need about 2-3 minutes on each side, depending on their size. Watch for them to turn pink and opaque. Brush them with your second portion of herb sauce while they cook to keep them moist and flavorful.

Serve with accompaniments:

Place your cooked shrimp over rice or next to some bread. Scatter halved cherry tomatoes around for some color and freshness. Put the tzatziki on the side for people to add as they like. Bring that third container of herb sauce to the table so everyone can add an extra drizzle right before eating.

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The trick that makes this dish stand out is using the herb mixture three different ways. I learned this after watching how chefs in restaurants build flavor in layers. The herbs stay bright when added at the end but develop deeper taste when cooked with the shrimp.

Make Ahead Options

This dish is great for having friends over because you can prep most of it beforehand. The herb sauce actually tastes better after it sits for a few hours as all the flavors mix together. Keep it in a sealed container in your fridge for up to 3 days, but let it warm up to room temp before using. You can marinate the shrimp up to 4 hours ahead of time, but don't go longer than that - the acid in the vinegar will start to cook the shrimp if left too long.

Perfect Pairing Suggestions

The fresh, herby flavors in this dish need sides that are just as lively. Try a basic green salad with lemon juice and olive oil dressing. If you want something more filling, add some grilled zucchini or eggplant that you can cook on the same pan. This meal goes really well with crisp white wines like Albariño or Sauvignon Blanc that match both the herbs and the seafood.

Customization Ideas

What's great about this dish is how easy it is to change up. If you don't eat meat, swap the shrimp for firm tofu or halloumi cheese and cook it the same way. Want something heartier? Add grilled bell peppers and red onions to your skewers. Watching carbs? Serve it over cauliflower rice or with a big Greek salad instead of regular rice. You can even play with the herb sauce by adding cilantro, mint, or a bit of mango for different flavors.

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Try this herb-covered shrimp dish and watch it become your favorite summer meal.

Frequently Asked Questions

→ Can I prepare the herb sauce a day early?

Definitely! The herb sauce tastes even better when made up to a day ahead and kept in the fridge in a sealed container. The flavors get stronger overnight, making your dish tastier. Just stir it once before you use it.

→ What can I use if I don't have red wine vinegar?

No red wine vinegar? Don't worry! Try white wine vinegar, apple cider vinegar, or just squeeze some fresh lemon juice instead. They'll each give a slightly different taste but will still work great in the sauce.

→ How can I tell when my shrimp are done cooking?

When shrimp are done, they change from gray and see-through to pink and solid, curling into a 'C' shape. They should reach 145°F inside. Don't cook them too long or they'll get tough. They usually need just 2-3 minutes on each side.

→ What other sides go well with this dish?

This dish goes great with lots of things besides rice. Try it with some crusty bread, quinoa, riced cauliflower, oven-roasted potatoes, or a simple green salad if you want something lighter. Small pasta or couscous would also taste great with these Mediterranean flavors.

→ Is it okay to use shrimp from the freezer?

Sure thing! Frozen shrimp work great in this recipe. Just make sure you thaw them completely first (leave them in your fridge overnight or run cold water over them), then dry them well with paper towels before mixing with the herb sauce so they soak up all the good flavors.

→ How can I make this dish less hot?

To tone down the spiciness, you can take out the seeds from the chile, swap the fresno chile for a sweet bell pepper, or just use less chile. The yogurt sauce will also help cool things down when you eat it.