Shrimp Chimichurri

Short Description

Shrimp Chimichurri is a vibrant, zesty dish where tender shrimp are tossed with a bold, herbaceous chimichurri sauce made with parsley, lemon juice, and olive oil. This refreshing yet savory recipe is perfect for quick dinners, summer gatherings, or as a light, flavorful appetizer.

Why You’ll Love This Recipe

This dish is a beautiful blend of simplicity and bold flavor. The garlicky chimichurri brings brightness to the sweet, juicy shrimp, and the entire meal comes together in under 30 minutes. It’s naturally gluten-free, low-carb, and versatile—perfect served on its own, over rice, or with crusty bread.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chimichurri:

• fresh lemon juice

• olive oil

• finely chopped fresh parsley

• garlic, minced

• red pepper flakes (optional)

• salt and pepper, to taste

For the Shrimp:

• large shrimp, peeled and deveined

• olive oil (for cooking)

• salt and pepper, to taste

• lemon wedges (for serving)

Directions

1. Make the Chimichurri:

• In a bowl, whisk together 2 tablespoons lemon juice, ½ cup olive oil, 1 cup finely chopped parsley, and 2–3 cloves minced garlic.

• Add a pinch of red pepper flakes (optional) and season with salt and pepper to taste.

• Let the mixture sit for 10 minutes to allow the flavors to meld.

2. Cook the Shrimp:

• Pat the shrimp dry and season with salt and pepper.

• In a skillet over medium-high heat, heat 1–2 tablespoons olive oil.

• Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque. Remove from heat.

3. Combine and Serve:

• Toss the cooked shrimp with half of the chimichurri sauce.

• Serve immediately with extra sauce on the side and lemon wedges for garnish.

Servings and Timing

• Servings: Serves 4

• Total Time: About 20–25 minutes including prep and cooking

Variations

• Add Cilantro: Blend in ¼ cup chopped cilantro for added depth.

• Grilled Shrimp: Grill the shrimp on skewers for extra char and smokiness.

• Spicy Version: Add more red pepper flakes or a finely chopped chili to the sauce.

• Citrus Blend: Use lime or orange juice instead of lemon for a twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Freezing: Not recommended, as chimichurri and cooked shrimp don’t freeze well together.

• Reheating: Reheat shrimp gently in a skillet over low heat to avoid overcooking. Add fresh chimichurri after reheating.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking.

Is chimichurri raw or cooked?

It’s a raw sauce made with fresh herbs, garlic, and oil—no cooking needed.

Can I make chimichurri in advance?

Yes, it can be made up to 3 days ahead and stored in the refrigerator.

Is this dish spicy?

Only if you add red pepper flakes—otherwise, it’s mild and herb-forward.

Can I serve this cold?

Yes, it works well as a chilled shrimp salad or appetizer.

What sides pair well with this?

Serve with rice, quinoa, grilled vegetables, or warm bread for dipping.

Can I use another herb instead of parsley?

Parsley is traditional, but basil, cilantro, or mint can be used for variation.

How long should I marinate the shrimp?

This recipe doesn’t require marinating, but you can let the shrimp sit in chimichurri for 10–15 minutes before cooking for more flavor.

Is this suitable for meal prep?

Yes, but keep the shrimp and chimichurri separate until ready to serve.

Can I use pre-cooked shrimp?

Yes, but just toss them with warm chimichurri and heat briefly without overcooking.

Conclusion

Shrimp Chimichurri is a quick, flavorful dish that captures the essence of fresh, herb-driven cooking. With juicy shrimp and zesty chimichurri, it’s an easy go-to for vibrant weeknight meals or impressive starters. Light, healthy, and bursting with flavor, this recipe is sure to become a regular on your menu.

Shrimp Chimichurri

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 15 minutes
• Yield: 4-servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This vibrant Shrimp Chimichurri pairs juicy seared shrimp with a zesty, herb-packed chimichurri sauce. Perfect as an appetizer or main dish, it’s a quick, healthy recipe bursting with bold Argentinian flavors. Keyword: shrimp chimichurri

---

Ingredients

For the Chimichurri Sauce:

• 2 tablespoons fresh lemon juice

• 1/2 cup olive oil

• 1 cup finely chopped fresh parsley

• 2 cloves garlic, minced

• 1 tablespoon red wine vinegar

• 1/2 teaspoon red pepper flakes (adjust to taste)

• Salt and pepper to taste

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon olive oil

• Salt and pepper to taste

• Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

• Make the Chimichurri:
  In a bowl, whisk together lemon juice, red wine vinegar, minced garlic, olive oil, red pepper flakes, and salt and pepper.
  Stir in finely chopped parsley. Let sit for 10 minutes to develop flavor.

• Cook the Shrimp:
  Toss shrimp with olive oil, salt, and pepper.
  Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque.

• Combine and Serve:
  Toss cooked shrimp with chimichurri or serve chimichurri on the side.
  Garnish with lemon wedges and additional parsley if desired.

Notes

• Great served over rice, pasta, or with grilled vegetables.

• Chimichurri can be made ahead and stored in the fridge for up to 3 days.

• Try it with grilled shrimp for a smoky twist.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Argentinian-Inspired