Chimichurri Shrimp

May 2, 2024

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!

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!

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.

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.

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.

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.

Prep Time: 10minutes minutes

Cook Time: 15minutes minutes

Total Time: 25minutes minutes

Servings: 2 people

Author: Jeri Mobley-Arias

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.