Chimichurri Shrimp with Tomatoes Recipe
Chimichurri Shrimp with Tomatoes might just become your new go-to dish, thanks to its punchy herb sauce, succulent shrimp, and juicy burst of cherry tomatoes. This recipe is one of those rare gems that offers bold, fresh flavors and bright colors in just 20 minutes from start to finish. Each bite delivers the zesty, garlicky tang of homemade chimichurri clinging to plump shrimp, all balanced perfectly by the natural sweetness of tomatoes. Whether you’re cooking for yourself or guests, this meal promises to wow with very little fuss.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chimichurri Shrimp with Tomatoes is in the simplicity and quality of its ingredients. Each component plays a crucial role, whether it’s adding vibrant color, a burst of flavor, or a layer of satisfying texture. Here’s what you’ll need, with a tip or two for each ingredient:
- Shrimp: Go for large, peeled and deveined shrimp for maximum tenderness and ease, and pat them dry to ensure a good sear.
- Cherry tomatoes: Halved for quick cooking, these add juiciness and a sweet contrast to the herby, tangy notes.
- Olive oil: Use a high-quality olive oil for both sautéing and making the chimichurri sauce—it’ll really boost the flavor.
- Salt and pepper: Season simply with kosher salt and freshly cracked black pepper to elevate all the natural flavors in the dish.
- Fresh parsley: Finely chopped, this is the soul of any good chimichurri, contributing verdant, grassy brightness.
- Fresh cilantro: Not traditional everywhere, but it lends a burst of freshness that pops with seafood.
- Garlic: Fresh garlic gives the sauce its irresistible punch—don’t skimp!
- Red wine vinegar: This gives your sauce a subtle tang that balances out the richness of the oil and shrimp.
- Lemon juice: Just a touch amps up the acidity and keeps everything lively.
- Red pepper flakes: These bring just the right amount of heat to make the flavors sing.
- Salt (for chimichurri): Critical for bringing out the herbal flavors of the sauce—taste and adjust as you go.
- Black pepper (for chimichurri): Adds a gentle, earthy kick to round out the sauce.
How to Make Chimichurri Shrimp with Tomatoes
Step 1: Whip Up the Chimichurri Sauce
First things first, you’ll want to mix up your dynamic, flavor-packed chimichurri sauce. In a medium bowl, combine the freshly chopped parsley and cilantro with minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Pour in the olive oil and whisk everything until beautifully blended. The sauce should look vibrant and glossy. Set it aside so the flavors can meld—trust me, this little rest makes all the difference.
Step 2: Sear the Shrimp
Heat two tablespoons of olive oil in a large skillet over medium-high heat. While it’s heating up, season your shrimp generously with salt and black pepper. Once the oil shimmers, add the shrimp in a single layer. Cook for about 2 to 3 minutes on each side, just until they turn pink and opaque. Don’t walk away during this step—shrimp cook incredibly fast and the goal is juicy, not rubbery!
Step 3: Sauté the Tomatoes
Add the halved cherry tomatoes to the skillet right after the shrimp. Toss everything together and let the tomatoes cook for another 2 to 3 minutes. You’re looking for the tomatoes to just begin softening and release some of their sweet juices, creating a bit of a pan sauce that mingles with the shrimp.
Step 4: Toss Everything with Chimichurri
Remove the pan from heat. Add half of your vibrant chimichurri sauce and toss the shrimp and tomatoes to coat them generously. This is the magic moment where the warm shrimp drink up all those fresh, herbal flavors.
Step 5: Finish and Serve
Transfer your gorgeous mixture to a serving platter or shallow bowl. Drizzle the rest of the chimichurri on top for that final pop of color and freshness. Serve straight away while it’s bright, juicy, and irresistible.
How to Serve Chimichurri Shrimp with Tomatoes
Garnishes
Sprinkle extra chopped parsley or cilantro over the top just before serving to echo the flavors of the chimichurri and add freshness to every bite. A wedge of lemon on the side never hurts, and a quick shower of flaky sea salt can make everything taste even bolder. If you love spice, an extra pinch of red pepper flakes will give your plate a little heat and color.
Side Dishes
Chimichurri Shrimp with Tomatoes is fantastic served with crusty bread to mop up the herby sauce, a light green salad for contrast, or spooned over fluffy white rice. Grilled vegetables and roasted potatoes also soak up the leftover sauce beautifully, making this dish perfect for family-style feasting or easy weeknight dinners.
Creative Ways to Present
Try piling the shrimp and tomatoes onto toasted baguette slices for a vibrant appetizer, or toss them with cooked pasta for a summery main. For a low-carb option, serve over a bed of baby spinach or mixed greens, letting the warm sauce slightly wilt the leaves. You can even skewer the shrimp and grill them, then finish with the tomatoes and chimichurri as a zesty platter.
Make Ahead and Storage
Storing Leftovers
Leftover Chimichurri Shrimp with Tomatoes will keep in the refrigerator in an airtight container for up to two days. The flavors actually deepen overnight, making it a delicious option for lunchboxes or next-day dinners. Store any extra chimichurri sauce separately, as it will stay vibrant for up to a week.
Freezing
While chimichurri sauce freezes well, it’s best to freeze the sauce on its own if you want to get ahead. Cooked shrimp and tomatoes can lose their beautiful texture if frozen and reheated, so aim to enjoy those fresh when you can. If you do need to store extra portions, freeze portions tightly wrapped and defrost slowly in the fridge before reheating.
Reheating
To reheat, simply warm the shrimp and tomatoes gently in a skillet over low heat, just until heated through. Avoid microwaving for too long, as this can lead to rubbery shrimp. Add a fresh drizzle of chimichurri right before serving to lift the flavors and restore that brightness.
FAQs
Can I make the chimichurri sauce ahead of time?
Absolutely! You can prepare the chimichurri sauce up to a week in advance and keep it in the fridge sealed tightly. The flavors only get better as they sit, and having it ready means your Chimichurri Shrimp with Tomatoes comes together even faster.
What if I don’t like cilantro?
No worries—just swap the cilantro for more parsley, or try fresh basil for a slightly different twist. The dish will still burst with herbal freshness and pair beautifully with shrimp and tomatoes.
Can I use frozen shrimp?
Yes, just make sure to thaw them thoroughly and pat them dry before cooking. This ensures they sear nicely and don’t release too much moisture into the pan.
How spicy is the chimichurri sauce?
The sauce in Chimichurri Shrimp with Tomatoes has a mild, warm heat from the red pepper flakes. Feel free to adjust up or down to suit your spice preference—or omit if you prefer a totally mild dish.
Is this recipe gluten-free?
Yes, Chimichurri Shrimp with Tomatoes is naturally gluten-free, making it a fantastic option for those with dietary restrictions. Just be mindful with your choice of sides to keep the entire meal gluten-free if needed.
Final Thoughts
If you’re searching for a vibrant, flavor-packed meal that’s as easy as it is impressive, you simply have to try Chimichurri Shrimp with Tomatoes. It’s one of those dishes that leaves everyone craving more and brings a little sunshine to your table, no matter the time of year. Why not give it a whirl and let those zesty chimichurri flavors brighten your dinner tonight?
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Chimichurri Shrimp with Tomatoes Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and savory dish featuring succulent shrimp and juicy cherry tomatoes tossed in a zesty chimichurri sauce. This Chimichurri Shrimp with Tomatoes recipe is bursting with fresh flavors and is perfect for a quick and healthy meal.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Chimichurri Sauce: In a bowl, whisk together all chimichurri sauce ingredients until well combined. Set aside.
- Cook Shrimp and Tomatoes: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften.
- Toss and Serve: Remove from heat and toss shrimp and tomatoes with half of the chimichurri sauce. Transfer to a serving dish and drizzle with remaining sauce. Serve immediately with crusty bread, rice, or salad.
Notes
- For extra flavor, marinate the shrimp in a few tablespoons of chimichurri for 30 minutes before cooking.
- Leftover chimichurri can be stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 180mg
