Description
Fresh, vibrant, and bursting with bold flavor, this Shrimp Chimichurri recipe is the kind of dish that takes minimal effort but delivers maximum impact. Juicy, tender shrimp are seasoned and seared to perfection, then drenched in a herby, garlicky chimichurri sauce that adds a punch of zest, spice, and brightness to every bite.
Whether you’re planning a quick weeknight dinner or a lively summer cookout, this dish comes together in less than 30 minutes and pairs beautifully with rice, grilled vegetables, or rustic bread. It’s the perfect balance of smoky, citrusy, spicy, and savory goodness!
Why You’ll Love This Recipe
- 🌿 Fresh and Flavorful – Chimichurri adds a garden-fresh kick to the dish.
- 🦐 Fast and Easy – Ready in just 25–30 minutes.
- 🔥 Customizable Heat – Adjust the spice to your liking.
- 🍋 Naturally Gluten-Free and Low Carb – Healthy and satisfying.
- 🍽️ Versatile – Serve it as an appetizer, main course, or taco filling!
Ingredients
For the Shrimp:
- 1 lb (450g) shrimp, peeled and deveined (medium or large shrimp work best)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for added heat)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional, for added freshness)
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice (or lime juice for a twist)
Instructions
🔹 Step 1: Make the Chimichurri Sauce
- In a small mixing bowl, combine the chopped parsley, cilantro (if using), minced garlic, red pepper flakes, salt, and black pepper.
- Stir in the olive oil, red wine vinegar, and lemon juice until the herbs are fully coated and a slightly loose, spoonable sauce forms.
- Set aside and let it sit for 15–30 minutes to allow the flavors to meld. You can also refrigerate it for up to a day in advance.
Pro Tip: The longer the chimichurri sits, the deeper and richer the flavor becomes.
🔹 Step 2: Cook the Shrimp
- In a medium bowl, toss the shrimp with olive oil, salt, pepper, smoked paprika, and red pepper flakes (if using).
- Heat a large skillet or grill pan over medium-high heat.
- Add the shrimp in a single layer and cook for 2–3 minutes per side, or until they are pink, opaque, and lightly golden around the edges.
Note: Be careful not to overcook the shrimp—they cook fast and can turn rubbery if left too long.
🔹 Step 3: Assemble and Serve
- Transfer the cooked shrimp to a serving plate or bowl.
- Generously drizzle the chimichurri sauce over the top, or serve it on the side as a dipping sauce.
- Garnish with a wedge of lemon, fresh parsley, or a sprinkle of chili flakes if desired.
Serving Suggestions
This shrimp chimichurri is incredibly versatile and goes well with:
- 🍚 Steamed rice, quinoa, or cauliflower rice
- 🫓 Warm tortillas or flatbread for tacos or wraps
- 🥗 Grilled or roasted vegetables
- 🥖 Crusty bread to soak up all the saucy goodness
- 🥑 Avocado slices or guacamole for a creamy touch
- 🍋 A fresh squeeze of lemon or lime right before serving
Storage Tips
- Fridge: Store leftover shrimp in an airtight container in the fridge for up to 2 days.
- Chimichurri Sauce: Keeps well in the fridge for up to 1 week. Just give it a stir before serving.
Variations
- Grilled Version: Skewer the shrimp and grill for 2–3 minutes per side. Great for BBQs!
- Chili-Lime Shrimp: Swap lemon for lime and add a pinch of chili powder.
- Creamy Twist: Mix a spoonful of Greek yogurt or sour cream into the chimichurri for a creamy dip.
Final Thoughts
Shrimp Chimichurri is more than just a recipe—it’s a vibrant, flavor-forward dish that’s sure to impress. With its colorful presentation, quick cook time, and customizable ingredients, it’s one of those go-to meals you’ll want to make again and again.
So go ahead—grab your skillet, whip up that garlicky herb sauce, and bring the taste of sunshine and spice to your table tonight.
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