If you’re looking for an unforgettable burst of flavor in just 20 minutes, Shrimp Chimichurri will be your new dinnertime obsession! This zesty, herb-packed Argentine-inspired dish features juicy shrimp tossed with vibrant chimichurri sauce, combining fresh herbs, garlic, chili, and lime in every mouthwatering bite.
Why You’ll Love This Recipe
- Fast & Flavorful: This Shrimp Chimichurri comes together in less than 20 minutes, perfect for weeknights and dinner parties alike.
- Fresh Herb Explosion: The chimichurri sauce bursts with cilantro, parsley, garlic, and a touch of chili for a vibrant, garden-fresh finish.
- Customizable Heat: You can easily dial up (or down) the spice level, so every bite sings to your taste buds.
- Incredibly Versatile: Serve these shrimp as an appetizer, main, or transform them into tacos, bowls, or salads with ease!
Ingredients You’ll Need
Every element in Shrimp Chimichurri brings something magical to the table — the freshest shrimp, a rainbow of herbs, and bold seasonings ensure every bite is unforgettable! Simple ingredients, but each one pulls its weight for taste, texture, and color.
- Olive Oil: Adds richness and helps marry the bright flavors of the chimichurri sauce.
- Red Wine Vinegar: Brings lovely tang and acidity, making the herbs sing.
- Lime Juice: Freshly squeezed for zippy citrus notes that highlight the seafood.
- Cilantro Leaves: A must for chimichurri’s bold, green punch.
- Parsley Leaves: Balances the cilantro and gives the sauce its signature color and body.
- Garlic: Four cloves for irresistible depth and a little garlicky kick.
- Red Fresno Chili: Brings mild heat and a pop of color. Adjust to taste!
- Dried Oregano: Adds a subtle, earthy warmth—the backbone of authentic chimichurri.
- Kosher Salt & Black Pepper: Essential for rounding out all the flavors in the sauce and shrimp.
- Red Chili Flakes: A sprinkle for garnish and an extra kiss of heat.
- Shrimp (peeled and deveined): The star! Choose the freshest shrimp you can find for juicy, sweet bites.
- Olive Oil for Searing: Gets those shrimp golden and tender in just minutes.
Variations
One of the best things about Shrimp Chimichurri is how easy it is to tweak! Tailor it to your cravings, pantry, or special dietary needs—don’t be afraid to get creative with swaps and extras!
- Grilled Instead of Seared: Fire up the grill! Grilling the shrimp adds smoky depth that pairs beautifully with the fresh herbs.
- Chicken Chimichurri: Try the same sauce and method on chicken breast or thighs for a delicious alternative.
- Vegan Version: Swap shrimp for roasted cauliflower florets or grilled tofu for a plant-based showstopper.
- Extra Zest: Blend in some lemon zest or use a splash of orange juice for a citrusy twist.
How to Make Shrimp Chimichurri
Step 1: Prep the Fresh Ingredients
Start by finely chopping the cilantro, parsley, garlic, and that lovely red Fresno chili. You want everything minced as fine as possible, so the flavors meld beautifully into the sauce—no big leafy bites here! Gather the herbs and chili together in a medium-sized bowl as your base.
Step 2: Add Zest, Juice, and Season
Zest and juice a lime right into your herb mixture, making sure to scrape all those fragrant oils and tartness into the bowl. Next, add the red wine vinegar, dried oregano, kosher salt, and black pepper. Stir until everything looks well-combined and vibrant—it should already smell irresistible!
Step 3: Emulsify the Sauce
Slowly drizzle in the olive oil while whisking steadily. This step gives the chimichurri its gorgeous glossy sheen and helps suspend all those little herb flecks. If you like a thinner sauce, add a touch more olive oil until it’s just how you want it.
Step 4: Sear the Shrimp
Heat a drizzle of olive oil in a skillet over high heat—hot enough so the shrimp sizzle the second they hit the pan! Season them lightly with salt and pepper. Sear each side for just 2-3 minutes, flipping when they turn bright pink and opaque. Remove from heat so they stay juicy and tender.
Step 5: Toss & Serve
Toss the freshly-seared shrimp in the chimichurri sauce until they’re coated in all those fragrant herbs and spices. I like to give them a minute to mingle so the flavors really soak in. Finish with a sprinkle of red chili flakes for extra pop—now you’re ready to dig in!
Pro Tips for Making Shrimp Chimichurri
- Marinate for Extra Flavor: If you have a few spare minutes, let the shrimp bathe in a little chimichurri before cooking—it infuses the shrimp with even more bold, herby notes.
- Searing Snap: Use a super-hot skillet and don’t crowd the pan, so your shrimp get that irresistible golden crust without turning rubbery.
- Herb Texture Matters: Hand-chopping the herbs gives the sauce a rustic feel—avoid using a food processor so things don’t turn to mush.
- Customize Your Chimichurri: Taste the sauce before serving and adjust lime, vinegar, or salt based on your personal tangy or savory preferences.
How to Serve Shrimp Chimichurri
Garnishes
A flourish of extra chopped cilantro and parsley makes Shrimp Chimichurri irresistible on the plate! A pinch of red chili flakes or thinly sliced fresh chili adds pop, while a final drizzle of olive oil helps the herbs glisten beautifully. Lime wedges on the side are always a winner.
Side Dishes
Shrimp Chimichurri loves company—serve it over fluffy jasmine rice or quinoa to soak up all that sauce, or pile high alongside grilled vegetables, roasted potatoes, or warm tortillas for a fun, hands-on meal.
Creative Ways to Present
This recipe truly shines in so many forms! Try building taco bars with mini tortillas, turning it into lettuce wraps for a fresh bite, or arranging the shrimp atop a vibrant summer salad. For a party, serve them skewered as a stunning appetizer platter with a bowl of extra chimichurri for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp Chimichurri will keep beautifully in the refrigerator for up to 2 days. Store it in an airtight container, and the sauce will continue to infuse the shrimp with even more flavor.
Freezing
While the chimichurri sauce itself freezes well, shrimp can become a bit watery after freezing and thawing. For the best results, freeze the sauce separately and cook shrimp fresh before serving.
Reheating
Reheat Shrimp Chimichurri gently in a skillet over medium-low heat, just until warmed through. Avoid microwaving for long periods, as it can make the shrimp rubbery—just a quick heat is all you need!
FAQs
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Can I make Shrimp Chimichurri with frozen shrimp?
Yes! Just thaw your shrimp thoroughly and pat them dry before cooking. This ensures they sear properly and don’t turn watery when tossed with the chimichurri sauce.
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Is chimichurri spicy?
Chimichurri usually has a gentle heat from chili—using a Fresno chili keeps it mild. If you enjoy spicier food, add more chili or extra red pepper flakes to turn up the heat!
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Can I make the chimichurri sauce ahead of time?
Absolutely! Chimichurri sauce actually improves as it sits. Prepare it a day in advance and keep it refrigerated in a sealed jar for the flavors to meld and deepen.
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What else can I use Shrimp Chimichurri sauce on?
This sauce is a powerhouse—try it on grilled chicken, steak, roasted veggies, or even as a punchy salad dressing. It brightens up just about everything!
Final Thoughts
I hope you give Shrimp Chimichurri a try the next time you want a vibrant, quick dinner that feels truly special. It’s fresh, fun, and shockingly easy—a total flavor party that always draws rave reviews. Enjoy every herby, zesty bite!
Print
Shrimp Chimichurri Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Category: Main Course
- Method: Searing, Whisking
- Cuisine: Latin American
- Diet: Gluten Free
Description
Delight in the vibrant flavors of Shrimp Chimichurri, a zesty and herbaceous dish that pairs succulent shrimp with a fresh and tangy chimichurri sauce.
Ingredients
For the Chimichurri Sauce:
- 1/2 cup Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Lime Juice
- 1/4 cup Cilantro leaves, finely chopped
- 1/4 cup Parsley leaves, finely chopped
- 4 cloves Garlic, finely chopped
- 1 Red Fresno Chili, finely chopped
- 3/4 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Red Chili Flakes (for garnish)
For the Shrimp:
- 1 pound Shrimp, peeled and deveined
- Olive oil for searing
- Kosher salt and black pepper (to taste)
Instructions
- Step 1: Finely chop the cilantro, parsley, garlic, and red Fresno chili—combine them in a medium-sized bowl.
- Step 2: Zest and squeeze the juice of the lime into the bowl, ensuring to capture all the bright flavors.
- Step 3: Add the red wine vinegar, oregano, kosher salt, and black pepper to the herb mixture, stirring to combine all the ingredients well.
- Step 4: Gradually whisk in the olive oil. For a thinner consistency, feel free to add additional olive oil until you reach your desired texture and taste.
- Step 5: In a skillet over high heat, add some olive oil. Once hot, add the peeled and deveined shrimp, seasoning them lightly with salt and pepper. Sear the shrimp until they turn pink and opaque, about 2-3 minutes per side, then remove from heat. Toss the seared shrimp with the chimichurri sauce until well coated.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 260mg
