Serves 4
Ingredients
Shrimp
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Green sauce
- 1 large bunch cilantro, thick stems trimmed
- 1/2 bunch flat-leaf parsley, thick stems trimmed
- 1/4 cup basil leaves
- 1 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 lemons, juiced
- 1/2 to 3/4 cup extra-virgin olive oil
- Kosher salt and black pepper
Instructions
- Make the green sauce. Add the cilantro, parsley, basil, coconut aminos, apple cider vinegar, lemon juice, 1/2 cup olive oil, a generous pinch of salt, and several grinds of pepper to a blender. Blend on high until smooth and emulsified, scraping down as needed. Stream in more olive oil until it pours like a loose sauce, not a paste. Taste and adjust salt and acid.
- Pat the shrimp completely dry and season with the salt and pepper.
- Heat the olive oil in a large skillet over high heat until shimmering. Add the shrimp in a single layer and sear, undisturbed, about 1 to 2 minutes per side, until pink, opaque, and lightly caramelized. Do not overcrowd; work in batches if needed.
- Transfer the hot shrimp to a large bowl. Add enough green sauce to coat generously and toss until every piece is slick and green. Reserve the rest for serving or dipping.
- Pile onto a platter and serve warm, with extra sauce alongside.
Notes
This is the same blended green sauce from the skirt steak tacos, and it makes more than you need for one batch of shrimp; it keeps in the fridge for several days and is good on everything from grilled vegetables to eggs. Toss the shrimp while they are still hot so they drink in the sauce rather than just wearing it. Sear hard and fast over real heat; shrimp turn rubbery the second they overcook, so pull them the moment they turn opaque.