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chimichurri shrimp

Chimichurri Shrimp

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!
5 from 4 votes
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Course: Main Course
Cuisine: Argentinian, Seafood
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Author: Jeri Mobley-Arias


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


  • 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


  • 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.