Chimichurri Shrimp Recipe

ByAmanda
Jump to Recipe· 4.8 from 29 reviews

If you’re craving something fresh, vibrant, and bursting with flavor, you’ve got to try this Chimichurri Shrimp Recipe. It’s one of those dishes that feels fancy enough for guests but simple enough for a weeknight dinner. Juicy shrimp get all dressed up in a zesty, garlicky chimichurri sauce that’s bright and herbaceous – trust me, once you make it, you’ll be hooked!

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Why This Recipe Works

  • Fresh Ingredients: Using freshly chopped parsley and garlic keeps the chimichurri zingy and bright, making every bite lively.
  • Balanced Flavors: The acid from red wine vinegar and the heat from Fresno pepper create layers that complement the sweetness of shrimp perfectly.
  • Quick Marination: Just 20 minutes of marinating lets the shrimp soak up flavors without getting mushy or overwhelming the delicate seafood.
  • Versatility: Whether you grill, pan-sear, or toss the shrimp in tacos or salads, this recipe adapts to whatever you’re craving.
Chimichurri Shrimp, grilled shrimp with chimichurri, flavorful shrimp recipes, easy seafood dinner, herbaceous shrimp sauce - A close-up view of many grilled shrimp in a pan, each shrimp showing a lightly charred outer layer with golden-orange and pale peach tones. The shrimp are arranged in a tight cluster, with visible grill marks creating dark brown to black lines that add texture and depth. The shrimps’ surfaces appear slightly shiny with a glazed look, indicating they have been brushed with oil or sauce during cooking. The pan beneath them has a silver metal texture with some seasoning remnants scattered around. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Chimichurri Shrimp Recipe comes from combining fresh herbs with simple pantry staples. Each ingredient brings something unique so don’t skip the herbs or the vinegar — they’re the soul of the sauce.

Chimichurri Shrimp, grilled shrimp with chimichurri, flavorful shrimp recipes, easy seafood dinner, herbaceous shrimp sauce - Flat lay of a bunch of fresh flat-leaf parsley with bright green leaves, four whole cloves of garlic with smooth white skins, one glossy red Fresno pepper sliced in half to show its seeds, a small white ceramic bowl filled with dried oregano leaves, a small white ceramic bowl holding golden extra virgin olive oil, a small white ceramic bowl with deep red wine vinegar, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of freshly ground black pepper, a handful of jumbo shrimp with a natural pink and white shell, a small white ceramic bowl of honey with a golden hue, and a small white ceramic bowl containing smoked paprika powder with a rich red tint, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Parsley: Fresh and vibrant, it’s the base that gives chimichurri its signature green color and herbal flavor.
  • Garlic: Adds pungency and warmth – be sure to mince it finely for the best texture.
  • Fresno pepper: Offers just the right amount of mild heat without overwhelming the dish.
  • Oregano: Brings a slight earthiness – dried works great here for punchier flavor.
  • Extra virgin olive oil: The rich fat captures all the herbs and spices and helps make a silky sauce.
  • Red wine vinegar: Provides essential acidity that brightens and balances the oil.
  • Shrimp (jumbo, peeled, and deveined): I recommend fresh or high-quality frozen; jumbo sized shrimp hold up beautifully once cooked.
  • Honey: A touch of sweetness to round out smoky paprika and tangy vinegar notes.
  • Smoked paprika: Lends warmth and depth without overpowering the shrimp’s natural flavor.
  • Salt and pepper: Always essential for balancing flavors — season to taste.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Chimichurri Shrimp Recipe my own depending on the mood and what’s in season. Feel free to amp up the heat or sweeten it gently, whatever makes it yours. You’ll find it’s a wonderfully flexible dish!

  • Spicy kick: I’ve added extra Fresno peppers or swapped in jalapeños when I want more fire—just remove the seeds if you like milder heat.
  • Herb swap: Sometimes I mix parsley with fresh cilantro for a Latin flair—it’s delicious and brightens the sauce even more.
  • Marinade time: If you’re in a rush, even 10 minutes of marinating the shrimp adds good flavor, but 20 minutes is definitely ideal for those big flavor pops.
  • Cooking method: Grilling adds a smoky touch, but a hot skillet works perfectly when you’re short on time.

Step-by-Step: How I Make Chimichurri Shrimp Recipe

Step 1: Make the Chimichurri Sauce the Old-School Way

I always chop the parsley, garlic, and Fresno pepper by hand with a sharp knife instead of using a food processor. This prevents over-processing which can turn the sauce bitter or mushy. Mixing the herbs with oregano, salt, and pepper first helps evenly distribute the flavors before adding olive oil and vinegar. If you have the time, let the chimichurri rest at least an hour so all those fresh flavors get to know one another — it’s totally worth it!

Step 2: Marinate the Shrimp

While the chimichurri is resting, toss your peeled and deveined shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Make sure each shrimp is coated well, then cover and pop it in the fridge. Twenty minutes is just enough time for the shrimp to soak up the sweet and smoky marinade without getting mushy.

Step 3: Cook the Shrimp Hot and Fast

Heat your skillet or grill pan over high heat — it needs to be hot so the shrimp get a nice sear. Place shrimp in a single layer (no crowding!) and cook about 2-3 minutes per side. You’ll know they’re done when they curl nicely and turn opaque pink. Overcooking shrimp is a common pitfall, so keep an eye on them!

Step 4: Toss with the Sauce and Serve

Transfer cooked shrimp to your serving plate and drizzle about a quarter cup of that gorgeous chimichurri right over the shrimp. Toss them gently to coat evenly. Pour the remaining sauce into a little bowl so everyone can add more if they want. I like to serve this with crusty bread, rice, or stuffed inside warm tacos.

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Pro Tips for Making Chimichurri Shrimp Recipe

  • Hand Chop Herbs: Using a knife instead of a food processor keeps the chimichurri bright and prevents bitterness.
  • Don’t Skip Resting: Letting the chimichurri sit for an hour really boosts the flavor meld.
  • Marinate Briefly: Keep shrimp marinade time to 20 minutes max; longer can change texture too much.
  • Watch Your Heat: Cooking shrimp quickly on high heat means they stay juicy and tender, not rubbery.

How to Serve Chimichurri Shrimp Recipe

Chimichurri Shrimp, grilled shrimp with chimichurri, flavorful shrimp recipes, easy seafood dinner, herbaceous shrimp sauce - A white plate with a ridged edge holds six grilled shrimp coated with a shiny glaze and sprinkled with small pieces of red pepper and green herbs, giving a colorful touch. The shrimp are golden brown with some darker char marks and are arranged close together in the center of the plate. To the left, a thick slice of toasted bread with grill lines sits leaning against the shrimp. A silver fork rests at the bottom of the plate, positioned diagonally with its prongs near the shrimp. The plate is placed on a wooden surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of finishing with a sprinkle of fresh parsley or a squeeze of lime — it adds a little extra brightness and freshness that elevates the whole dish. Sometimes I add thinly sliced radishes for crunch and color, especially when serving as tacos.

Side Dishes

This chimichurri shrimp pairs beautifully with fluffy cilantro-lime rice, grilled vegetables like zucchini or bell peppers, or even simple buttered crusty bread to soak up that delicious sauce. On warmer days, I’ll serve it alongside a fresh green salad dressed lightly with lemon vinaigrette.

Creative Ways to Present

For a party, I’ve served these shrimp on mini skewers with a dollop of chimichurri on top as finger food — everyone loved it. Another fun idea is to spoon the shrimp and sauce over toasted baguette slices for an easy tapas-style appetizer. Pretty and oh-so-delicious!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cooked shrimp and chimichurri sauce separately in airtight containers in the fridge. The shrimp keep best for 1-2 days. Keeping the sauce apart helps it stay fresh and lively without the shrimp becoming soggy.

Freezing

I generally don’t freeze cooked chimichurri shrimp because the texture changes, but you can freeze raw shrimp separately (without honey and oil), then prepare the chimichurri fresh when you’re ready. The sauce’s fresh herbs don’t freeze well, so making it fresh is always best.

Reheating

To warm leftover shrimp, I gently reheat them in a skillet over medium heat for just a couple of minutes, adding a splash of olive oil if needed. Avoid microwave reheating to prevent them from turning rubbery. Add fresh chimichurri sauce right before serving to brighten things back up.

FAQs

  1. Can I make the chimichurri sauce ahead of time?

    Absolutely! Chimichurri actually tastes better after it sits for at least an hour, so making the sauce a day ahead is a great idea for deeper flavor. Just store it in an airtight jar in the fridge and bring it to room temperature before serving.

  2. What kind of shrimp is best for this recipe?

    I prefer jumbo shrimp that are peeled and deveined because they have a nice firm texture and hold up well to quick cooking. Fresh is ideal, but good-quality frozen shrimp work great too—just thaw them gently before marinating.

  3. Can I grill the shrimp instead of cooking in a pan?

    Yes! Grilling imparts a wonderful smoky flavor that pairs beautifully with the chimichurri sauce. Just make sure your grill is hot and oil the grates well to prevent sticking. Cook shrimp 2-3 minutes each side until pink and opaque.

  4. Is chimichurri sauce spicy?

    This chimichurri has a mild, pleasant heat thanks to the Fresno pepper. If you want it spicier, you can add more peppers or include some seeds. If you prefer mild, just remove the seeds and reduce the pepper amount.

  5. What can I serve with chimichurri shrimp?

    Chimichurri shrimp goes great with rice, fresh salads, grilled veggies, or tucked inside warm corn tortillas for tacos. Crusty bread is another favorite to soak up all that tasty sauce!

Final Thoughts

This Chimichurri Shrimp Recipe is definitely a keeper in my kitchen. It’s quick, fresh, and full of personality—exactly what I reach for when I want something impressive but fuss-free. I can’t wait for you to try it and make it your own. If you’re anything like me, it’ll become one of those “make it again and again” dishes, perfect for sharing and savoring. Let me know how your version turns out!

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Chimichurri Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 29 reviews
  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: South American
  • Diet: Gluten Free
Print Recipe

Description

Chimichurri Shrimp is a vibrant and flavorful dish featuring jumbo shrimp marinated in a honey and smoked paprika blend, grilled to perfection, and tossed in a fresh, zesty chimichurri sauce made from parsley, garlic, and red wine vinegar. Perfect for serving with rice, tacos, or grilled bread, this recipe brings a lively South American flair to your table in just 20 minutes.

Ingredients

Units Scale

Chimichurri Sauce

  • 1/2 cup parsley, finely chopped
  • 4 cloves garlic, finely minced
  • 1 Fresno pepper, seeded, finely minced
  • 1 tsp oregano, dried
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Shrimp

  • 1 lb shrimp, jumbo, peeled and deveined
  • 3 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 tbsp honey, mild in flavor, like Clover
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Instructions

  1. Prepare Chimichurri Sauce: Finely chop parsley, garlic, and Fresno pepper with a sharp knife without using a food processor. Place in a medium bowl and add dried oregano, salt, and fresh ground pepper. Pour in olive oil and red wine vinegar, stirring to combine. Let the sauce rest for at least 1 hour to allow flavors to meld.
  2. Marinate Shrimp: Peel and devein the shrimp. In a bowl, combine shrimp with olive oil, garlic, honey, smoked paprika, salt, and fresh ground pepper. Toss to coat evenly. Cover and refrigerate for 20 minutes.
  3. Cook Shrimp: Heat a saucepan or grill pan over high heat until hot. Arrange marinated shrimp in a single layer and cook for 3 minutes on each side until pink and opaque.
  4. Toss Shrimp in Chimichurri: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup of chimichurri sauce over the shrimp and toss gently to coat.
  5. Serve: Pour the remaining chimichurri sauce into a small bowl for serving on the side. Serve shrimp with rice, inside tacos, or alongside grilled bread slices.

Notes

  • Do not use a food processor for the chimichurri sauce to maintain the fresh texture of the herbs.
  • Allow the chimichurri sauce to rest for at least 1 hour to enhance flavor melding.
  • Adjust the Fresno pepper quantity if you prefer more or less heat.
  • Marinate the shrimp no longer than 20 minutes to avoid breaking down the texture due to the acidity and honey.
  • This dish pairs wonderfully with grilled bread, rice, or inside soft tacos for a complete meal.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1.5 g
  • Protein: 22 g
  • Cholesterol: 180 mg

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