This Chimichurri Shrimp recipe is what you need to make if you want to eat something amazing in less than 30 minutes. The shrimp are seasoned, seared until golden, and tossed in a bright, garlicky chimichurri made with fresh parsley, red wine vinegar, and olive oil. It comes together in under 20 minutes and works as an appetizer, a main over rice, or tucked into tacos.
Wondering what else you can make using shrimp? Then check these recipes out: Mediterranean Shrimp (Sheet pan recipe), Shrimp Scampi, Lemon Garlic Shrimp Kabobs.
Chimichurri is a bright, herb-based sauce that originated in Argentina and is also popular in Uruguay. It’s commonly served with grilled meats, especially steak, but also works well with chicken, fish, seafood, vegetables, and bread.
Why I Love This Recipe
- Easy to make
- Quick to pull together
- Excellent for either an appetizer or light main
- Easy entertaining
- Full of amazing flavor
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Chimichurri Shrimp Ingredients
Perfect for grilling, sautéing, or serving as an appetizer, this easy chimichurri shrimp recipe comes together quickly and makes a delicious meal for busy weeknights or summer entertaining. The fresh herb sauce complements the tender shrimp beautifully, adding a tangy, garlicky finish to every bite.
Recipe Ingredients
Large shrimp – peeled, deveined, and tails-on.
Olive oil – for cooking the shrimp and as the base of the chimichurri.
Salt and black pepper – to enhance flavors overall.
Smoked paprika – just enough to add a hint of smokiness to the shrimp.
Red pepper flakes – a little heat in the shrimp, a little more in the sauce. Adjust to your taste.
Chimichurri Sauce
Fresh parsley – you need fresh here, not dried. It’s the heart of the chimichurri.
Garlic – minced fine so it blends into the sauce rather than overpowering it.
Dried oregano – one of those ingredients that makes chimichurri taste like chimichurri.
Red wine vinegar – what gives chimichurri its signature tang. Don’t substitute.
Red onion – you’ll need only 2 tbsps of it, finely chopped. This is optional, but so good.
How to make this Chimichurri Shrimp
Make the chimichurri first. Combine finely chopped parsley, garlic, oregano, red pepper flakes, and salt. Add finely chopped red onion here if using.
Then stir in the vinegar and olive oil. Let it sit for at least 15 minutes before using; this is what gives it that deep, authentic flavor.
Pat the shrimp dry with paper towels, then toss with olive oil, salt, pepper, paprika, and red pepper flakes.
Heat a skillet over medium-high heat. Cook the shrimp 1.5 to 2 minutes per side until pink and lightly golden. Pull them off the heat as soon as they’re done because overcooked shrimp turns rubbery fast.
Toss the shrimp with half the chimichurri right after cooking and spoon extra chimichurri over the top just before serving.
Recipe Pro Tips
Does chimichurri sauce need to be refrigerated?
Yes, as it includes fresh herbs, chimichurri needs to be refrigerated. Always make sure that the top is fully covered in oil for better preservation. Homemade chimichurri lasts 2 to 3 weeks in the fridge.
Does chimichurri sauce have cilantro?
No, authentic Argentinean chimichurri is made with fresh parsley. The Mexican version uses fresh cilantro. The flavor is different, but both are so flavorful and delicious.
What to serve with Chimichurri Shrimp?
Serve chimichurri shrimp as an appetizer with crusty sourdough bread or crackers. Or as a main meal next to fluffy rice, a simple green salad or as a taco filling.
Pin it HERE!!
Pin it HERE!!
Chimichurri Shrimp
Ingredients
- 1 lb large shrimp peeled, deveined and tails-on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes
Chimichurri sauce
- 1/2 cup fresh parsley finely chopped
- 2 garlic cloves finely minced
- 1 tbsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp salt adjust to taste
- 2 tbsp red wine vinegar
- 1/3 cup olive oil extra virgin
- 1-2 tbsp very finely minced red onion optional
Instructions
- Make the chimichurri first. Combine finely chopped parsley, garlic, oregano, red pepper flakes, and salt. Add finely chopped red onion here if using. Then stir in the vinegar and olive oil. Let it sit for at least 15 minutes before using; this is what gives it that deep, authentic flavor.
- Pat the shrimp dry with paper towels, then toss with olive oil, salt, pepper, paprika, and red pepper flakes.
- Heat a skillet over medium-high heat. Cook the shrimp 1.5 to 2 minutes per side until pink and lightly golden. Pull them off the heat as soon as they're done because overcooked shrimp turns rubbery fast.
- Toss the shrimp with half the chimichurri right after cooking and spoon extra chimichurri over the top just before serving.
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