Chimichurri Shrimp Recipe

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If you haven’t had chimichurri shrimp before, get yourself into the kitchen immediately. (Unless you’re allergic to shrimp, of course). These incredibly shrimp are a perfect blend of sea and land. Delicious, plump shrimp marinated and cooked to perfection, are then served with sauce spooned over the top. It’s an amazing main course!

Love shrimp? You might also enjoy these shrimp tacos (one of my favorites!), some shrimp saganaki, or some delicious shrimp curry.

What Is Chimichurri?

Chimichurri is a delicious sauce or marinade that comes from Argentina and Uruguay. It’s commonly used in South American cuisine, especially with grilled meats like steak. The sauce is usually made from a combination of fresh parsley, garlic, vinegar, olive oil, oregano, and red pepper flakes, though other versions can include additional ingredients such as cilantro, lemon juice, or shallots.

Chimichurri is known for its vibrant green color and tangy, herby flavor with a little bit of heat. It can be served as a condiment on the side or used as a marinade before cooking. It’s also sometimes used to spoon over vegetables, seafood, or even as a dip for bread.

Why You’ll Love This Recipe

1. It’s quick and easy to make. You can marinate the shrimp ahead of time and have the main course on the table in 10 minutes
2. You can make this with either fresh or frozen shrimp.
3. It’s definitely something deliciously different than having another night of chicken.

How To Use Chimichurri Sauce

• Marinade for grilled meats (steak, chicken, pork)
• Topping for grilled vegetables
• Dressing for roasted potatoes
• Drizzle over seafood (shrimp, fish)
• Sauce for empanadas
• Dip for bread or flatbreads
• Dressing for salads
• Topping for tacos or fajitas
• Accompaniment to burgers or sandwiches
• Drizzle over roasted or grilled tofu
• Sauce for scrambled eggs or omelets
• Drizzle over roasted mushrooms
• Topping for baked potatoes or sweet potatoes
• Marinade for tofu or tempeh
• Sauce for grilled cheese sandwiches
• Dressing for pasta salads
• Dip for fries or chips
• Topping for quesadillas or nachos
• A side for charcuterie boards

Pro Recipe Tip

Skip the shrimp peeling and de-veining and use precooked, frozen shrimp. Once they are thawed, you can marinate them the same way simply heat them up in the pan instead of having to fully cook them. Once they are warmed up to your liking, simply add the sauce as usual.

What You’ll Need To Make Chimichurri Shrimp

Shrimp Ingredients

Jumbo shrimp – Peeled and de-veined (tail on) if using raw shrimp. See pro notes above for skipping the shrimp prep.

Paprika

Salt

Pepper

Garlic powder – Or garlic granules.

Extra virgin olive oil – Or any other light-flavored oil.

Chimichurri Ingredients

Extra virgin olive oil – Or any other right-flavored oil.

Italian parsley – It needs to be Italian (flat leaf) parsley. Curly parsley won’t taste the same here.

Salt

Pepper

Oregano

Garlic

Red chili flakes

Red wine vinegar

How To Make Chimichurri Shrimp

Combine the shrimp, oil and spices in a mixing bowl and toss well to combine. Marinate the shrimp in the seasoning for 15-30 minutes before cooking.

Add all of the chimichurri ingredients to a medium bowl. Mix well and set aside.

Heat a skillet over medium-high heat with the remaining olive oil. Once hot, add the shrimp and cook for 1 to 2 minutes on each side until done. Do not overcrowd the pan. Cook in two batches if needed.

Drizzle the chimichurri over the shrimp and serve. Enjoy!

Storing Leftover Chimichurri Shrimp

This can be stored in an airtight container for up to three days in the fridge. Do not freeze.

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