Bring bold, fresh flavors to your table with this Shrimp Chimichurri recipe—a vibrant dish that pairs juicy shrimp with a tangy, herb-packed chimichurri sauce. Inspired by the traditional Argentine condiment, this version offers a citrusy twist and just the right amount of heat, making it perfect for everything from weeknight dinners to backyard get-togethers.
🌟 Why You’ll Love This Recipe
- Bursting with Flavor – The combination of citrus, garlic, herbs, and a touch of chili makes every bite exciting.
- Quick & Easy – With a total time of just 15–20 minutes, this recipe is ideal for busy evenings.
- Versatile – Serve it as an entrée, appetizer, or taco filling—it’s delicious any way you plate it.
- Light & Healthy – Lean protein, fresh herbs, and olive oil make this dish feel indulgent yet wholesome.
🍤 What Is Shrimp Chimichurri?
Shrimp Chimichurri is a modern take on a South American classic. It features tender shrimp quickly seared to perfection and tossed in a chimichurri sauce—a zesty green blend of parsley, cilantro, garlic, red wine vinegar, lime, and chili. The result? A fresh, flavorful dish with just the right balance of acidity, herbs, and spice.
🥣 Ingredients
For the Chimichurri Sauce:
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lime juice (plus zest of 1 lime)
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 1 red Fresno chili, finely chopped
- ¾ tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- Red chili flakes (for garnish, optional)
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- Olive oil (for searing)
- Salt & black pepper to taste
👩🍳 How to Make Shrimp Chimichurri
- Make the Chimichurri:
In a bowl, combine cilantro, parsley, garlic, Fresno chili, lime zest and juice, vinegar, oregano, salt, and pepper. Gradually whisk in olive oil until well blended. Adjust seasoning and consistency to your liking. - Sear the Shrimp:
Heat olive oil in a skillet over high heat. Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and cooked through. - Combine:
Toss hot shrimp in the chimichurri sauce until fully coated.
🔥 Chef’s Tips
- Marinate for Extra Flavor: Let the shrimp sit in a small portion of the chimichurri for 15–30 minutes before cooking to intensify the flavor.
- Adjust the Heat: Use more Fresno chili or add cayenne if you like it spicy. For milder flavor, remove seeds or swap for a jalapeño.
- Fresh Is Best: Fresh herbs make all the difference—avoid dried substitutions here.
- Cooking Shrimp Perfectly: Don’t overcook! Shrimp should be pink and slightly curled when done.
🍽️ How to Serve It
- Over Rice or Quinoa: Let the juices soak into fluffy grains.
- As Tacos: Serve in tortillas with avocado, shredded cabbage, and extra chimichurri.
- On a Salad: A protein-packed topping for greens, cherry tomatoes, and cucumbers.
- With Grilled Veggies: Zucchini, bell peppers, and onions pair perfectly.
🧊 Storage
- Leftover Chimichurri: Store in an airtight container in the fridge for up to 1 week.
- Cooked Shrimp: Store leftovers for 2–3 days in the fridge. Best enjoyed fresh.
📋 Nutrition Info (Per Serving)
- Calories: ~350
- Protein: 24g
- Carbs: 2g
- Fat: 27g
- Sodium: 400mg
❓ FAQs
Can I use frozen shrimp?
Yes, just thaw them thoroughly and pat dry before cooking.
What can I substitute for Fresno chili?
Try jalapeño, serrano, or red pepper flakes.
Can I make the chimichurri ahead of time?
Absolutely! In fact, it tastes even better after a few hours in the fridge.
Can this dish be grilled instead?
Yes! Grilled shrimp works beautifully with this sauce. Skewer them and cook for 2–3 minutes per side.
🥗 Final Thoughts
Shrimp Chimichurri is the kind of dish that feels fancy but comes together in minutes. It’s bold, colorful, and packed with flavor—sure to impress guests and satisfy cravings. Whether you’re serving it over grains, stuffing it in tacos, or enjoying it straight from the skillet, it’s bound to become a new favorite in your kitchen.