Name: Chimichurri Shrimp Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Argentinian
Ingredients: 1 pound large shrimp (peeled and deveined); 2 tablespoons olive oil; Salt and pepper to taste; 1 cup fresh parsley (finely chopped); 1/4 cup fresh cilantro (finely chopped); 3 cloves garlic (minced); 1/2 teaspoon red pepper flakes; 2 tablespoons red wine vinegar; 1/2 cup extra virgin olive oil; 1 tablespoon fresh lemon juice; Salt and pepper to taste; Lemon wedges for serving

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When you crave a meal that explodes with bright, herby flavors and takes next to no time, Chimichurri Shrimp is your new best friend. Tender, juicy shrimp are seared to perfection and then tossed in a tangy, garlicky homemade chimichurri sauce, infusing every bite with a rush of freshness from parsley, cilantro, and just the right zing of red wine vinegar and lemon. This dish feels both elegant and effortless—a weeknight hero and a dinner party showstopper alike. Whether you want to serve up an Argentinian-inspired feast or just brighten a busy night, Chimichurri Shrimp is equal parts simple and spectacular.

Chimichurri Shrimp Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a clear, flavorful job to do, from the cooling, aromatic herbs to the rich olive oil and the sharp sparkle of vinegar. Gather these few basics for a dish that tastes much more complex than its short ingredient list lets on!

Shrimp: Go for large, peeled and deveined shrimp—these cook up juicy and perfectly tender in minutes.
Olive Oil: You’ll use this for searing the shrimp, giving them a lovely golden edge while keeping the interior moist and succulent.
Salt and Pepper: Essential for seasoning both the shrimp and the chimichurri, enhancing all those vivid flavors.
Fresh Parsley: The heart of any chimichurri; pick flat-leaf parsley and chop it finely for a wonderfully fresh, grassy backbone.
Fresh Cilantro: Adds a subtle citrusy note—don’t skip it, even if you’re on the fence about cilantro!
Garlic: Three cloves, minced, lend a zesty punch and irresistible aroma to the sauce.
Red Pepper Flakes: Brings just a hint of heat—feel free to adjust to your liking.
Red Wine Vinegar: Adds tangy brightness, crucial for balancing the richness of the shrimp and oil.
Extra Virgin Olive Oil: For the chimichurri itself, use high-quality extra virgin for the best flavor and silky texture.
Lemon Juice: Fresh squeezed is key; it sharpens up every green note in the sauce.
Lemon Wedges: For serving—an extra squeeze over the top wakes up the whole dish.

How to Make Chimichurri Shrimp

Step 1: Prep and Season the Shrimp

First things first: Pat your shrimp very dry with paper towels. This will help them sear beautifully and keep their texture firm, not soggy. Once dry, sprinkle them all over with salt and pepper—don’t be shy here, as this first seasoning lays the flavor foundation for your chimichurri shrimp.

Step 2: Sear the Shrimp

Heat two tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer, working in batches if needed so every piece has contact with the pan. Sear each side for 2 to 3 minutes, flipping when they go opaque and lightly curled. Remove from the heat the moment they’re just cooked—shrimp cook fast and overcooking makes them rubbery.

Step 3: Make the Chimichurri Sauce

While your shrimp are cooling slightly, whip up the fresh chimichurri! In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, extra virgin olive oil, lemon juice, and a pinch each of salt and pepper. Whisk well until everything is thoroughly blended and the sauce looks lush and full of color. Taste and tweak—add more vinegar, lemon juice, or salt to ramp up the tang or brightness if you’re feeling bold.

Step 4: Toss Shrimp with Chimichurri

Generously spoon the chimichurri sauce over your just-cooked shrimp. Toss gently so each piece gets coated in those vivid greens and pops of red pepper. The warmth of the shrimp will help the flavors bloom and sink in with every bite, making the dish irresistibly aromatic.

Step 5: Serve Immediately

Transfer your saucy chimichurri shrimp to a serving platter. Pass extra chimichurri and lemon wedges at the table—everyone will want another drizzle and squeeze. If you’re making sides, have them ready so you can plate up the shrimp piping hot, soaking in all that fresh sauce.

How to Serve Chimichurri Shrimp

Garnishes

Scatter a handful of reserved chopped parsley or cilantro over the top for a burst of color and garden-fresh scent. Lemon wedges are a must so each diner can add an extra tangy note, and a final sprinkle of flaky sea salt will pop all those layered flavors.

Side Dishes

Chimichurri shrimp shines next to fluffy white or brown rice, but don’t stop there: Serve it over gently charred grilled veggies, a bed of creamy polenta, or tucked into toasty tortillas for a fast shrimp taco night. Toasted slices of crusty bread let you mop up every last drop of that herby, garlicky sauce.

Creative Ways to Present

Make your table pop by threading the shrimp onto skewers for party-perfect bites, or top a fresh salad with warm, saucy shrimp for a lunch that feels like a vacation. If you’re feeling fancy, serve each portion in individual cocktail glasses with a drizzle of extra chimichurri for a playful appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, lucky you! Store the shrimp and chimichurri in an airtight container in the fridge for up to two days. The sauce actually deepens in flavor as it sits, so tomorrow’s lunch could taste even brighter than tonight’s dinner.

Freezing

While chimichurri itself freezes well, shrimp can get a bit tough after a stint in the freezer. For best texture, freeze only the sauce and make the shrimp fresh when ready to enjoy. If you must freeze the whole dish, let it cool, pack it airtight, and use within one month for best results.

Reheating

Gently reheat leftover chimichurri shrimp in a skillet over low heat just until warmed through, or microwave briefly. Be careful not to overheat, as shrimp can toughen quickly—focus on just bringing everything back to temperature, not recooking.

FAQs

Can I grill the shrimp instead of sautéing?

Absolutely! Thread the seasoned shrimp onto skewers and grill over medium-high heat for 2 to 3 minutes per side until just pink. The grilled flavor is fantastic paired with chimichurri and adds a smoky depth to the dish.

What if I don’t like cilantro?

No worries—simply replace the cilantro with more parsley, or try a bit of fresh basil or mint for a different herbal twist. The key is using lots of bright, leafy herbs to keep chimichurri shrimp vibrant.

Is this recipe spicy?

Chimichurri shrimp is only mildly spicy thanks to the red pepper flakes. Feel free to add more or less to suit your personal preference, or leave them out entirely for a milder version.

Can I use frozen shrimp?

Yes, just be sure to thaw the shrimp completely and dry them well with paper towels before cooking. This helps them sear nicely and absorb all that delicious chimichurri sauce.

How long does chimichurri sauce last?

Stored in the refrigerator, homemade chimichurri can last up to five days. It’s great not just on shrimp, but also drizzled on grilled veggies, chicken, or even toasted bread!

Final Thoughts

If you’re looking for a recipe that’s as vibrant in flavor as it is in appearance, Chimichurri Shrimp should absolutely make it into your rotation. It’s quick, unbelievably fresh, and versatile enough to become the highlight of any meal. Try it soon, and get ready to fall in love with every zesty, herby bite!

Chimichurri Shrimp Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A zesty and flavorful dish, Chimichurri Shrimp is a quick and easy recipe that features succulent shrimp tossed in a vibrant chimichurri sauce. Perfect for a light and satisfying meal.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp (peeled and deveined)
2 tablespoons olive oil
Salt and pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley (finely chopped)
1/4 cup fresh cilantro (finely chopped)
3 cloves garlic (minced)
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper to taste

Lemon wedges for serving

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Instructions

Prepare the Shrimp: Pat the shrimp dry and season with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque. Remove from heat.

Make the Chimichurri Sauce: In a small bowl, whisk together the parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, extra virgin olive oil, lemon juice, and a pinch of salt and pepper until well combined. Taste and adjust seasoning as needed.
Combine and Serve: Spoon the fresh chimichurri sauce over the warm shrimp and toss gently to coat. Serve immediately with extra chimichurri on the side and lemon wedges for squeezing.