Save
Irresistible Shrimp Chimichurri brings a bold tang of fresh herbs and citrus paired with juicy seared shrimp. This speedy meal is inspired by my travels through South America where tablefuls of bright, herbaceous chimichurri are served with everything from grilled meats to seafood. You will love how easily you can recreate these flavors at home with just a handful of ingredients and less than half an hour in the kitchen.
Every time I serve this chimichurri shrimp, friends crowd the kitchen just to sneak a taste right from the pan. The sauce always disappears before the meal even begins because everyone starts dunking bread in it.
Ingredients
- Olive oil: the base of the chimichurri gives body and rich mouthfeel. Use a fruity, good-quality oil for best results
- Red wine vinegar: gives that classic tangy brightness. Choose one with deep color
- Fresh lime juice: layers in citrusy zip and balances herbs
- Cilantro and parsley: fresh and finely chopped for maximum flavor and vivid color. Reach for vibrant green bunches
- Garlic: brings warmth and classic chimichurri punch
- Red Fresno chili: adds gentle heat and a pop of color. Pick a shiny, firm pepper
- Dried oregano: rounds out the herbal flavor. Rub it in your palm before adding to release the oils
- Kosher salt and black pepper: for seasoning. Taste as you go
- Red chili flakes for garnish: a little extra zing if you like a spicier kick
- Shrimp: peeled and deveined for quick cooking. Choose plump, odor-free shrimp for freshness
- Salt and pepper: brings out natural flavors when seasoning the shrimp
Step-by-Step Instructions
- Prep the Herbs:
- Finely chop fresh cilantro, parsley, garlic, and red Fresno chili. Smaller pieces mean the sauce clings better to the shrimp and every bite pops with flavor.
- Mix the Chimichurri:
- In a medium bowl, combine the chopped herbs, garlic, Fresno chili, lime juice, red wine vinegar, dried oregano, kosher salt, and black pepper. Take a moment to let the ingredients mingle.
- Whisk in Olive Oil:
- Slowly drizzle in olive oil while whisking constantly. Keep going until the sauce looks cohesive and a bit glossy. Taste and adjust salt acid or pepper.
- Prep the Shrimp:
- Pat shrimp dry between layers of paper towel. Season lightly with salt and pepper on both sides so every bite is well-seasoned.
- Sear the Shrimp:
- Set a skillet over medium-high heat with a swirl of olive oil. Once hot, add the shrimp in a single layer without crowding. Sear two to three minutes on each side until pink curls form and the centers look opaque.
- Combine and Serve:
- Transfer shrimp right to your chimichurri sauce. Toss until the shrimp are evenly coated and shiny. Sprinkle with red chili flakes if using and serve immediately for best flavor.
Save
Fresh herbs are my favorite part of this recipe. The aroma when you chop parsley and cilantro reminds me of gathering in my grandmother’s sunny kitchen as a kid and stealing sprigs off her herb bunches before dinner. This sense of warmth comes through in every bite.
Storage Tips
Store extra chimichurri tightly sealed in the refrigerator for up to one week. Leftover cooked shrimp can be kept in an airtight container for up to three days. Always store shrimp and sauce separately to maintain the best texture when reheating.
Ingredient Substitutions
If you cannot find Fresno chili, use a red jalapeño or even a pinch of cayenne for gentle heat. Flat-leaf parsley works best but curly parsley is fine if that is what you have. For a citrus twist, substitute a bit of lemon juice for half of the lime.
Serving Suggestions
Serve shrimp chimichurri over warm rice or fluffy quinoa to soak up the extra sauce. It also makes a sensational filling for tacos with some slaw. For a lighter meal, pile the shrimp onto a big salad with avocado slices and crisp greens.
Save
Cultural Context
Chimichurri is an essential condiment in Argentina and Uruguay, gracing tables for grilled meats, seafood, and even vegetables. The blend of fresh herbs, vinegar, and chilis is believed to have arrived with Basque immigrants, adapting over the years into this vibrant sauce.
Common Recipe Questions
- → How do I avoid overcooking shrimp?
Sear shrimp for 2–3 minutes per side until pink and opaque, then remove from heat right away for the perfect texture.
- → Can I make chimichurri ahead of time?
Yes, chimichurri can be prepared in advance and kept in the refrigerator for up to one week to save time.
- → What proteins can I substitute for shrimp?
Try chicken breast, sliced steak, or roasted vegetables with the same chimichurri for different flavor combinations.
- → Is this dish spicy?
The Fresno chili and chili flakes add a mild heat, but you can adjust the spice level using more or less chili.
- → How should I serve shrimp chimichurri?
Enjoy it over rice, in tacos, on a salad, or as its own vibrant main—it's versatile and flavorful in any setting.
- → Do I need to use fresh shrimp?
Fresh or raw shrimp is best for this dish, as it delivers better flavor and texture than pre-cooked alternatives.