Chimichurri Shrimp Recipe

ByLily
Jump to Recipe· 4.7 from 20 reviews

If you’re anything like me and love vibrant, zesty dishes with a little kick, then you’re going to adore this Chimichurri Shrimp Recipe. It’s fresh, flavorful, and surprisingly easy to whip up. Whether you’re cooking for a quick weeknight dinner or impressing friends at a weekend gathering, this dish hits all the right notes. Trust me, once you try it, you’ll be making it on repeat!

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Why This Recipe Works

  • Fresh Ingredients: The vibrant parsley and garlic give the chimichurri an authentic, herbaceous punch that brightens the shrimp beautifully.
  • Balance of Flavors: The smoky paprika with a touch of honey creates the perfect sweet and smoky shrimp marinade.
  • Simple Yet Sophisticated: It’s a quick recipe with just a handful of ingredients that feel special, without any fuss.
  • Versatility: Serve it with tacos, rice, or grilled bread and it never disappoints.
Chimichurri Shrimp, flavorful shrimp recipe, easy seafood dinner, zesty shrimp marinade, quick weeknight shrimp dinner - A close-up view of many grilled shrimp in a pan, each shrimp showing a lightly charred outer layer with golden-orange and pale peach tones. The shrimp are arranged in a tight cluster, with visible grill marks creating dark brown to black lines that add texture and depth. The shrimps’ surfaces appear slightly shiny with a glazed look, indicating they have been brushed with oil or sauce during cooking. The pan beneath them has a silver metal texture with some seasoning remnants scattered around. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Chimichurri Shrimp Recipe is in its straightforward, quality ingredients. Each component plays a role—whether it’s the acidity from the red wine vinegar or the punch from fresh garlic—that together deliver a mouthwatering experience. Shopping tip: use fresh parsley and good olive oil to maximize flavor.

Chimichurri Shrimp, flavorful shrimp recipe, easy seafood dinner, zesty shrimp marinade, quick weeknight shrimp dinner - Flat lay of a bunch of fresh flat-leaf parsley with bright green leaves, four whole cloves of garlic with smooth white skins, one glossy red Fresno pepper sliced in half to show its seeds, a small white ceramic bowl filled with dried oregano leaves, a small white ceramic bowl holding golden extra virgin olive oil, a small white ceramic bowl with deep red wine vinegar, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of freshly ground black pepper, a handful of jumbo shrimp with a natural pink and white shell, a small white ceramic bowl of honey with a golden hue, and a small white ceramic bowl containing smoked paprika powder with a rich red tint, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Parsley: Fresh is key here! It’s the base of your chimichurri, giving it that bright, herbal character.
  • Garlic: Mince it finely to distribute the flavor evenly without overpowering.
  • Fresno Pepper: Mildly spicy with a fruity note, it adds just enough heat and color.
  • Oregano (dried): Adds earthy undertones that balance the fresh herbs.
  • Extra virgin olive oil: Use a good-quality one for smoothness and richness.
  • Red wine vinegar: Brings acidity and brightness crucial for authentic chimichurri.
  • Salt & Fresh ground pepper: Seasoning essentials to enhance all the flavors.
  • Shrimp (jumbo, peeled & deveined): Choose fresh or properly thawed frozen shrimp for the best texture.
  • Honey (mild variety like Clover): Balances smoky paprika with a gentle sweetness.
  • Smoked paprika: Provides a smoky depth that really elevates the shrimp taste.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Chimichurri Shrimp Recipe depending on the season or my mood—you should too! The freshest herbs you have on hand or a different chili pepper can add a new twist every time.

  • Variation: Once, I swapped Fresno pepper for a jalapeño—kicked up the heat just right for a spicy summer cookout favorite.
  • Dietary modification: For a lighter version, skip the honey or use maple syrup instead for a different sweetness profile.
  • Seasonal touch: Adding fresh cilantro along with parsley can make it even more vibrant during summer months.

Step-by-Step: How I Make Chimichurri Shrimp Recipe

Step 1: Prepping the Chimichurri Sauce

This is where all the magic begins. I finely chop the parsley, garlic, and Fresno pepper by hand—never using a food processor because the flavors stay brighter and the texture is better. Then I mix in the dried oregano, salt, and pepper. Adding olive oil and red wine vinegar last, I stir everything gently to combine. The key? Let it sit for at least an hour so the flavors meld beautifully—you’ll notice a big difference if you have the time!

Step 2: Marinating the Shrimp

Peeling and deveining the shrimp can be tedious but worth it for that clean seafood flavor. I toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper, then let it chill in the fridge for about 20 minutes. This short marinate time allows the honey and spices to soak in without making the shrimp mushy.

Step 3: Cooking the Shrimp

Heat your pan until it’s really hot—this sears the shrimp quickly, locking in juiciness. Spread the shrimp in a single layer so they cook evenly, about 2-3 minutes per side. Overcrowding the pan is a rookie mistake I learned to avoid; it steams the shrimp instead of giving you that desirable slight char.

Step 4: Tossing and Serving

Once fully cooked, I transfer the shrimp to a serving plate and spoon about 1/4 cup of chimichurri sauce over them, tossing gently to coat. The rest of the sauce goes into a small bowl on the side—you’ll want that extra drizzle! Serve immediately for the freshest taste.

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Tips from My Kitchen

  • Hand-Chopping Herbs: Chopping by hand keeps the herbs from bruising, which preserves bright colors and flavors.
  • Marinate Briefly: Don’t over-marinate shrimp — 20 minutes is sweet spot so they stay firm and juicy.
  • Hot Pan Sear: Make sure your pan is hot before adding shrimp to get that perfect caramelized edge.
  • Avoid Overcrowding: Cook shrimp in batches if needed to keep that sear crisp and avoid steaming.

How to Serve Chimichurri Shrimp Recipe

Chimichurri Shrimp, flavorful shrimp recipe, easy seafood dinner, zesty shrimp marinade, quick weeknight shrimp dinner - A white plate with a ridged edge holds six grilled shrimp coated with a shiny glaze and sprinkled with small pieces of red pepper and green herbs, giving a colorful touch. The shrimp are golden brown with some darker char marks and are arranged close together in the center of the plate. To the left, a thick slice of toasted bread with grill lines sits leaning against the shrimp. A silver fork rests at the bottom of the plate, positioned diagonally with its prongs near the shrimp. The plate is placed on a wooden surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Personally, I sprinkle some extra chopped parsley and a squeeze of fresh lime over the shrimp just before serving. Sometimes, a light sprinkle of crumbled queso fresco or feta adds a lovely salty contrast.

Side Dishes

I love pairing this Chimichurri Shrimp with fluffy cilantro-lime rice or warm grilled bread to soak up all that luscious sauce. For something green, a simple mixed greens salad with a tangy vinaigrette complements the shrimp well without competing with the bold chimichurri flavors.

Creative Ways to Present

For a fun twist at parties, I serve chimichurri shrimp skewers on a wooden board with avocado slices and cherry tomatoes arranged around them. It looks colorful, inviting, and doubles as easy finger food!

Make Ahead and Storage

Storing Leftovers

I keep leftover shrimp and chimichurri sauce stored separately in airtight containers in the fridge—shrimp stays fresh up to 2 days, while the sauce lasts about 4 days. This way, I can add fresh cilantro before serving again.

Freezing

I don’t usually freeze cooked shrimp with the sauce because the texture changes a bit, but you can freeze raw shrimp and thaw it before marinating and cooking fresh. Freezing chimichurri sauce is okay too but best used within a month.

Reheating

To reheat shrimp, gently warm them in a skillet over medium heat just until heated through to prevent rubberiness. Then, drizzle with fresh chimichurri sauce right before serving to revive the bright flavors.

FAQs

  1. Can I use frozen shrimp for this Chimichurri Shrimp Recipe?

    Absolutely! Just make sure to thaw shrimp completely and pat them dry before marinating to get the best texture and flavor. Fresh or properly thawed frozen shrimp work wonderfully.

  2. Is it okay to prepare chimichurri sauce ahead of time?

    Yes! In fact, letting the sauce rest for an hour or more allows the flavors to meld beautifully, making the sauce taste even better. You can prepare it up to a day in advance and keep it refrigerated.

  3. How spicy is the chimichurri sauce in this recipe?

    The Fresno pepper adds a mild to medium heat that can be adjusted or omitted if you prefer less spice. It’s enough to give a gentle kick without overwhelming the other flavors.

  4. Can I grill the shrimp instead of cooking on the stove?

    Definitely! Grilling enhances the smoky flavors even more. Just be sure to oil the grill grates well and cook shrimp quickly on high heat to avoid sticking or overcooking.

Final Thoughts

This Chimichurri Shrimp Recipe is one of those feel-good dishes for me—easy enough for a weeknight but fancy enough to serve company. I love how the fresh herbs and smoky spices come alive together, and it always brings a little joy to the dinner table. Give it a go, and I promise it’ll find a regular spot in your recipe rotation. Bon appétit, friend!

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Chimichurri Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 20 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Latin American
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Description

This vibrant Chimichurri Shrimp recipe combines juicy jumbo shrimp marinated in a honey-smoked paprika blend and topped with a fresh, zesty chimichurri sauce made from parsley, garlic, and red wine vinegar. Perfect for tacos, rice bowls, or grilled bread, this dish offers a delightful mix of smoky, tangy, and herbaceous flavors.

Ingredients

Units Scale

Chimichurri Sauce

  • 1/2 cup parsley, finely chopped
  • 4 cloves garlic, finely minced
  • 1 Fresno pepper, seeded, finely minced
  • 1 tsp oregano, dried
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Shrimp

  • 1 lb shrimp, jumbo, peeled and deveined
  • 3 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 tbsp honey, mild in flavor, like Clover
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Instructions

  1. Prepare chimichurri sauce: Finely chop parsley, garlic, and Fresno pepper using a sharp knife, avoiding a food processor to maintain texture. Place the chopped ingredients in a medium bowl, then add dried oregano, salt, and pepper.
  2. Mix the sauce: Pour in the extra virgin olive oil and red wine vinegar. Stir well to combine all ingredients thoroughly. Let the chimichurri rest for at least 1 hour to allow the flavors to meld together, or longer if time permits.
  3. Marinate shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for 20 minutes to marinate.
  4. Cook shrimp: Heat a saucepan or grill pan over high heat until hot. Arrange the marinated shrimp in a single layer and cook for 3 minutes on one side, then flip and cook for another 3 minutes until shrimp are pink and cooked through.
  5. Combine shrimp with sauce: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup of the chimichurri sauce over the shrimp and toss gently to coat evenly.
  6. Serve: Pour the remaining chimichurri sauce into a small bowl or ramekin for serving on the side. Serve shrimp in tacos, on rice, or alongside grilled bread slices for a delicious meal.

Notes

  • Use fresh herbs for the chimichurri to maximize flavor and freshness.
  • Adjust the Fresno pepper quantity or omit seeds to control the heat level of the sauce.
  • Do not overcook the shrimp; they become tough if cooked too long.
  • Letting the chimichurri rest for longer than an hour will deepen the flavors.
  • Honey can be substituted with agave nectar for a different sweetness profile.
  • Serve with warm tortillas for tasty shrimp tacos or with steamed rice for a hearty meal.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1.5 g
  • Protein: 25 g
  • Cholesterol: 195 mg

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