Chimichurri shrimp is a no-fuss, 20-minute recipe that calls for grilled shrimp and a homemade chimichurri sauce. This easy chimichurri shrimp recipe is absolutely delicious, can be an appetizer or main dish, and it’s full of flavor!
If you are looking for another recipe with chimichurri sauce, then check out my Chimichurri Steak and Chimichurri Chicken recipes next!
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Chimichurri Shrimp
This chimichurri shrimp recipe is the gift that keeps on giving. Tender, plump, juicy shrimp that’s adorned with a herbaceous homemade chimichurri sauce that I can’t get enough of! My husband asks to have this dish every week, and once you try it for yourself, you’ll see why.
Why This Recipe Works
- Easy to Prepare – With easy-to-follow instructions, you can make homemade chimichurri sauce in just 5 minutes and have juicy, flavorful shrimp in 15 minutes!
- Flavorful – Once you know how to make chimichurri sauce, you’ll have the ultimate cheat code for adding flavor to everyday meals. A mixture of fresh herbs, olive oil, vinegar, spices, and aromatics, elevate the most basic of dishes.
- Versatile – Use grilled chimichurri shrimp as protein in a bowl or add it to tacos. The serving options are endless!
What is Chimichurri?
Chimichurri is an Argentinian uncooked herb sauce. Traditional chimichurri is made with olive oil, fresh parsley, oregano, garlic, olive oil, red wine vinegar, and seasonings, however, there are many variations–some of which call for the use of cilantro and/or shallots.
Chimichurri is typically accompanied with chimichurri steam but this bright and herbaceous sauce has so many other great uses, hence this awesome recipe!
Tools You’ll Need
Ingredients You Will Need for Chimichurri Shrimp
This recipe has two components: the shrimp and a quick chimichurri sauce. The sauce adds a bright, vibrant, herby flavor and takes just minutes to whip up.
Chimichurri Sauce
- Flat leaf parsley – This fresh herb has a peppery taste. Chop it up finely.
- Large cloves garlic – Chop finely.
- Shallots – The flavor isn’t quite as sharp as white or red onions. It has a nice, mellow flavor. Add finely chopped.
- Red chili – They have a sweet, smoky flavor. Seeded (so they aren’t too spicy) and finely chopped.
- Red wine vinegar – The acidity helps to balance out any bitterness.
- Quality olive oil – This enriches the texture and deepens the flavor.
- Dried oregano – This dried herb is slightly bitter and pungent.
- Kosher salt – Diamond Crystal brand
- Freshly cracked pepper – This enhances the overall taste of the sauce.
Shrimp
- Large shrimp – You can use fresh or frozen shrimp. If the shrimp are frozen, just be sure to defrost them. Ensure they are deveined with the shell removed before seasoning.
- Seasoning – I use freshly cracked black pepper, onion powder, and cumin for depth of flavor.
- Garlic cloves – Grated.
- Quality olive oil – This is the preferred cooking oil.
- Avocado oil spray – Spray this on the grill pan in order to prevent the shrimp from sticking to the surface.
How To Make Chimichurri Shrimp
You are just 4 simple steps away from mouthwatering shrimp tossed in a delicious chimichurri sauce.
- Start by making herbaceous sauce. Finely chop and dice parsley, garlic, shallots, and red chili, and add then add them to a bowl with red wine vinegar, quality olive oil, dried oregano, salt, and pepper. Set aside.
- Clean and season shrimp. Clean and peel shrimp. Be sure to reserve tails. Season with salt, pepper, and onion powder. Set aside.
- Grill shrimp. Cook shrimp on a grill pan until plump and cooked through.
- Toss in Chimichurri Sauce. While the shrimp are still hot, toss in chimichurri sauce. Serve immediately.
Tips and Tricks
- The best shrimp for this recipe is large or jumbo shrimp. That way, you get plenty of surface space to drizzle on the sauce.
- The secret to a flavor-bomb of goodness for this dish is grilling the shrimp. Unlike cooking shrimp in a skillet, grilling shrimp for this recipe lends an extra layer of flavor that balances quite well with the chimichurri sauce.
- Keep the shrimp tails on. This is a personal preference but keeping them on retains more flavor.
- Shrimp cooks fast. Even the large ones cook within 3-4 minutes so watch them closely.
Variations
- Spicy – For an added kick of heat, add red pepper flakes to the chimichurri sauce.
- Sauté – Instead of grilling the shrimp, you can sauté them.
- Sauce – Shave off some prep time by using a blender or food processor to combine the ingredients for the chimichurri sauce. Pulse until you reach your desired consistency.
- Citrus – Some chimichurri recipes include lemon juice or lime juice for an added tart flavor.
What to Serve with Chimichurri Shrimp
This dish is highly versatile and makes for a great appetizer or main course meal. Let’s assume you won’t devour these scrumptious little guys as soon as they’re off the grill pan and you’re eager to find the perfect pairing for your grilled chimichurri shrimp.
- Rice – It’s simple and who doesn’t love rice that’s soaked in chimichurri sauce? I typically opt for Jasmine rice as it’s fragrant and absolutely delicious. But you can also use cauliflower rice or quinoa for a paleo option.
- Shrimp Bowl – This is a fun way to get creative and mix your protein with grains and something fresh. My go-to is to start with rice as my base and add a fresh green salad–delish!
- Chimichurri Shrimp Tacos – Taco Tuesday just got tastier! Add this shrimp between warmed flour or corn tortillas.
- Shrimp Skewers – Add raw, seasoned shrimp to skewers. If you are using wooden skewers, soak them in water for about 5 minutes beforehand, in order to prevent them from burning on the grill.
Storage
Leftover chimichurri shrimp should be stored in an airtight container in the fridge for up to 3 days. You can store leftover chimichurri sauce separately, in an airtight container in the fridge for up to 2 weeks (the vinegar helps it stay fresh for longer). For longer storage, freeze the sauce for up to 3 months (but the color won’t be as vibrant once it defrosts).
Frequently Asked Questions
What is chimichurri made of?
Chimichurri sauce includes Italian parsley, fresh garlic, shallots, deseeded red chili, red wine vinegar, olive oil, and seasonings.
Is chimichurri hot or spicy?
Chimichurri is only as spicy as you make it. This recipe has a mild heat but you can add hot elements to make it spicier if you prefer.
What does chimichurri go well with?
Chimichurri pairs well with grilled meats like steak, chicken, and this tasty shrimp!
Looking for More Shrimp Recipes?
- Honey Garlic Shrimp with Aleppo Pepper
- Shrimp Fra Diavolo
- Shrimp and Asparagus Stir Fry
- Shrimp Scampi
Loving this Chimichurri Shrimp Recipe?
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Chimichurri Shrimp
Equipment
- Mixing bowl
- Grill Pan
Ingredients
Chimichurri Sauce
- ½ cup flat leaf parsley, finely chopped
- 3 large cloves garlic, finely chopped
- ¼ cup shallots, finely chopped
- 1 red chili, seeded and finely chopped
- 2 tablespoons red wine vinegar
- ⅓ cup + 1 tablespoon quality olive oil
- ¾ teaspoon dried oregano
- ½ teaspoon kosher salt, Diamond Crystal brand
- ¼ teaspoon freshly cracked pepper
Shrimp
- 1 pound large shrimp, deveined, shell removed
- 1 teaspoon onion powder
- ½ teaspoon cumin
- 2 garlic cloves, grated
- 1½ teaspoons quality olive oil
- Kosher salt Freshly cracked black pepper
- Avocado oil spray
Instructions
- Add shrimp to a bowl and season with kosher salt and pepper. Add remaining ingredients and toss until shrimp are seasoned throughout. Set aside to marinate for 5 minutes.
- Add all chimichurri ingredients to a bowl and mix until well combined. Set aside.
- Preheat the grill pan over medium-high heat.
- Spray with avocado oil spray and add shrimp. Cook each side for 3 minutes or until plump and cooked through.
- Remove shrimp from grill pan and place in a bowl.
- Toss half of the chimichurri mixture and add more until your desired amount of sauce is achieved. Serve immediately as an appetizer or with steamed jasmine rice.
Garry says...
Looks sooo awesome and yummy.
Susan says...
Made this per the recipe and it’s outstanding! Served over risotto
Jeri Mobley-Arias says...
Hi Susan! Chimichurri shrimp over risotto sounds amazing! So glad you enjoyed.
danny orlando says...
This recipe was absolutely delicious and I have been the cook at home for decades, every.single.night. I did have to make a couple of mods because of resources and preferences. I didn’t have a red jalapeno so I used a teaspoon of medium salsa in the chimichurri and the base was cilantro. For the shrimp marinade, I used olive oil, salt and homemade old bay. I don’t like cumin, so that is why I made the mod. I served the grilled shrimp on brown rice basmati pilaf. This is the level of cuisine I like to prepare and eat. Thank you for the recipe, you are bookmarked.
Jeri Mobley-Arias says...
Hi Danny,
Glad it was a hit and love that you paired it with brown rice basmati pilaf. Delish!
Douglas arnold says...
Love it