Easy Chimichurri Shrimp Tacos

Ever since we have been sheltering in place, I have found that keeping a big bag of jumbo “e-z peel” shrimp in the freezer has been super useful. They are quick to defrost and cook, and they feel pretty luxurious when they are a nice large size.

This taco recipe that I developed for my friends at Nomtastic Foods is summery, fresh, and pretty dang easy to put together. While the shrimp make it super satisfying, the star is the chimichurri—a raw Argentinian condiment that is typically served with steak but really goes great with everything.

CLICK HERE to get the recipe!