Shrimp Chimichurri Recipe
When it comes to dishes that balance bold flavor with simplicity, few can rival the Shrimp Chimichurri Recipe. A vibrant marriage of smoky grilled shrimp and an herbaceous, garlicky chimichurri sauce, this dish is a celebration of fresh ingredients and culinary finesse. Whether you’re hosting a backyard BBQ, craving a quick weeknight dinner, or planning a light yet luxurious date-night meal, this recipe is a knockout.
As a chef with years of experience in both rustic and refined cooking, I’ve prepared countless seafood dishes. But there’s something uniquely satisfying about the punchy flavors of this Argentinian-inspired shrimp chimichurri that keeps it on repeat in my own kitchen. In this blog post, I’ll walk you through every detail of crafting the perfect Shrimp Chimichurri — from sourcing ingredients to plating like a pro.
What Is Chimichurri?
Chimichurri is a classic Argentinian sauce traditionally made with parsley, garlic, oregano, red wine vinegar, and olive oil. It’s often served with grilled meats, offering a bright, tangy contrast to charred flavors. Over time, variations have emerged, and modern chimichurri can include cilantro, red pepper flakes, shallots, and even a touch of lemon juice.
In this Shrimp Chimichurri Recipe, we use the sauce both as a marinade and as a finishing drizzle, maximizing its flavor impact.
Why You’ll Love This Shrimp Chimichurri Recipe
- Fast and flavorful: Ready in under 30 minutes with minimal prep.
- Healthy and vibrant: High in protein, naturally low-carb, and gluten-free.
- Versatile: Serve it over rice, in tacos, or on a salad.
- Crowd-pleaser: Perfect for entertaining or weeknight dinners alike.
Ingredients You’ll Need
Let’s break down what goes into making this irresistible shrimp chimichurri.
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- ½ cup fresh cilantro, finely chopped (optional but adds a fresh zing)
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano or 1 tablespoon dried oregano
- ½ teaspoon red pepper flakes (adjust to taste)
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (optional, for brightness)
For the Shrimp:
- 1½ pounds large shrimp, peeled and deveined (tails on or off based on preference)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Wooden or metal skewers, if grilling
Step-by-Step Preparation
1. Make the Chimichurri Sauce
Time: 10 minutes
In a medium bowl, combine the chopped parsley, cilantro, oregano, garlic, and red pepper flakes. Add the red wine vinegar, olive oil, salt, black pepper, and lemon zest. Stir well and let it sit for at least 10 minutes to allow the flavors to meld. You can also refrigerate it for up to 24 hours for deeper infusion.
Chef’s Tip: Use a sharp knife instead of a food processor to avoid bruising the herbs, which can turn the sauce bitter.
2. Marinate the Shrimp
Time: 15–30 minutes
Place the shrimp in a large mixing bowl. Add ¼ cup of the chimichurri sauce, olive oil, lemon juice, salt, and pepper. Toss to coat evenly. Cover and refrigerate for 15–30 minutes. Avoid marinating for longer, as the acid from the vinegar and lemon can start to “cook” the shrimp.
Chef’s Tip: Save the remaining chimichurri sauce to drizzle over the finished dish or serve as a dipping sauce on the side.
3. Grill or Sear the Shrimp
Time: 6–8 minutes
If Grilling: Thread the marinated shrimp onto skewers. Preheat your grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side, or until opaque and lightly charred.
If Pan-Searing: Heat a tablespoon of oil in a cast-iron skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side.
Chef’s Tip: Shrimp cook fast — as soon as they curl into a “C” shape and turn opaque, they’re done. Overcooking will make them rubbery.
4. Finish and Serve
Once the shrimp are cooked, plate them on a serving dish and spoon the reserved chimichurri sauce generously over the top. Garnish with fresh herbs or a squeeze of lemon if desired.
Variations on the Shrimp Chimichurri Recipe
Looking to put your own spin on this classic? Here are a few creative variations:
1. Spicy Chimichurri Shrimp Tacos
Serve the shrimp in warm corn tortillas with avocado slices, shredded cabbage, and extra chimichurri.
2. Shrimp Chimichurri Rice Bowl
Serve over a bed of cilantro-lime rice with roasted vegetables and a dollop of Greek yogurt or sour cream.
3. Chimichurri Shrimp Skewers with Pineapple
Alternate shrimp with chunks of fresh pineapple on skewers for a tropical twist.
4. Creamy Chimichurri Pasta
Toss grilled shrimp with pasta and a chimichurri-cream sauce for an indulgent fusion dish.
Pairing and Serving Suggestions
Sides That Shine:
- Grilled vegetables: zucchini, bell peppers, or asparagus
- Herbed couscous or quinoa
- Garlic bread or crusty baguette for soaking up extra sauce
- Simple mixed greens salad with a citrus vinaigrette
Wine Pairing:
- Sauvignon Blanc: Crisp, citrusy notes pair well with the herbal chimichurri.
- Rosé: Refreshing and fruit-forward — a great summer pairing.
- Light-bodied reds: Like Pinot Noir or Gamay, if you’re in the mood for red.
Pro Chef Tips for the Best Shrimp Chimichurri
- Use fresh herbs: Dried herbs won’t deliver the same vibrant flavor.
- Don’t over-marinate: Shrimp are delicate — 15 to 30 minutes is plenty.
- Make extra sauce: Chimichurri is incredibly versatile — use it on steak, chicken, vegetables, or even as a sandwich spread.
- Grill for depth: If possible, use a charcoal grill for added smoky flavor.
- Balance flavors: Taste and adjust the chimichurri — sometimes a pinch of sugar or extra acid (lemon juice or vinegar) rounds it out beautifully.
Storage and Make-Ahead Tips
- Chimichurri Sauce: Store in an airtight container in the fridge for up to 5 days. The flavors actually get better over time!
- Cooked Shrimp: Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking.
- Freezing: Raw marinated shrimp can be frozen for up to 2 months. Thaw in the fridge before cooking.
Frequently Asked Questions
Can I make this recipe without cilantro?
Absolutely. If you’re not a fan of cilantro, simply omit it and use all parsley. You’ll still get a delicious, herbaceous chimichurri.
What size shrimp should I use?
Large (21/25 count) or extra-large (16/20 count) shrimp work best — they’re meaty enough for the grill and absorb the marinade beautifully.
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before marinating to prevent excess water from diluting the flavor.
Final Thoughts
This Shrimp Chimichurri Recipe is one of those gems that feels elegant yet approachable, fancy yet fast. With just a handful of ingredients and a bit of know-how, you can create a restaurant-worthy dish in your own kitchen. Whether you’re throwing it on the grill or searing it in a skillet, the combination of juicy shrimp and zesty chimichurri is downright irresistible.
Ready to impress your guests — or just treat yourself to something sensational? Give this Shrimp Chimichurri a spot in your weekly rotation. You won’t regret it.
Shrimp Chimichurri Recip
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- ½ cup fresh cilantro finely chopped (optional)
- 4 garlic cloves minced
- 2 tbsp fresh oregano or 1 tbsp dried oregano
- ½ tsp red pepper flakes
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp lemon zest optional
For the Shrimp:
- 1½ lbs large shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Skewers if grilling
Instructions
Step 1: Make Chimichurri Sauce
- In a bowl, combine parsley, cilantro, oregano, garlic, and red pepper flakes. Stir in red wine vinegar, olive oil, salt, black pepper, and lemon zest. Let sit for 10 minutes to allow flavors to blend.
Step 2: Marinate Shrimp
- Place shrimp in a bowl. Add ¼ cup of chimichurri sauce, olive oil, lemon juice, salt, and pepper. Toss to coat. Cover and marinate in the fridge for 15–30 minutes.
Step 3: Grill or Sear Shrimp
- Grill Method: Thread shrimp onto skewers. Grill over medium-high heat for 2–3 minutes per side.
- Pan Method: Heat a skillet with 1 tbsp oil. Cook shrimp 2–3 minutes per side until opaque and curled.
Step 4: Serve
- Plate shrimp and drizzle with the remaining chimichurri sauce. Garnish with extra herbs or lemon wedges if desired.
Notes
- Storage: Leftover shrimp can be stored in the fridge for up to 2 days. Chimichurri sauce lasts up to 5 days refrigerated.
- Make-Ahead: Chimichurri can be made 1 day in advance.
- Variations: Serve as tacos, over rice bowls, or with grilled pineapple skewers.
- No Grill? Use a cast-iron skillet for a beautiful sear.