I remember when I first moved to the U.S., craving fresh flavors that reminded me of home but with quick, simple preparation. This chimichurri shrimp recipe quickly became my go-to for busy weeknights or summer dinners. It’s vibrant, easy to make, and packed with flavor, all ready in about 25 minutes. Let me share how it can brighten your kitchen too.
Table of Contents
Why You’ll Love This Foolproof Chimichurri Shrimp
- Super Quick to Make: Ready in around 25 minutes, perfect for busy weeknights.
- Bursting with Fresh Flavor: The vibrant chimichurri sauce brings fresh herbs and a touch of heat.
- Versatile for Any Meal: Great served with rice, bread, or as a topping for tacos and bowls. For another flavorful and easy shrimp dinner, consider exploring our shrimp creole recipe.
- Perfectly Cooked Shrimp Every Time: Simple techniques ensure juicy, tender shrimp even for beginners.
Essential Kitchen Tools for Making Chimichurri Shrimp
- Food Processor: To quickly blend chimichurri sauce to the ideal texture.
- Grill Pan or Cast Iron Skillet: Provides a nice sear and even cooking for shrimp.
- Grill Tongs: Makes flipping shrimp on skewers easy and safe.
- Soaked Wood Skewers: Prevent shrimp from slipping and aid in even grilling.
These tools simplify the process and help deliver the best flavor and texture.
Ingredient Deep Dive: Choosing the Best Shrimp for Chimichurri
Selecting quality shrimp is key for this recipe’s success. I recommend:
- Type: Wild-caught shrimp offer firm texture and cleaner flavor, but sustainably farmed shrimp work well too.
- Size: Jumbo shrimp (around 21/25 count per pound) are ideal. They’re large enough to skewer and won’t dry out quickly.
- Raw vs. Pre-cooked: Use raw shrimp for best results. Pre-cooked shrimp can become rubbery when reheated.
- Sourcing: Look for fresh or properly frozen shrimp with no off-odor. Local seafood markets often have the best options.
Good shrimp quality shines through in this chimichurri shrimp dish, making all the difference.
Ingredients
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- 1/2 cup parsley
- 1 small chile (I use fresno chiles)
- 3-4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 pound jumbo shrimp, raw
- 1/2 cup tzatziki, for serving
- 2 cups cherry tomatoes, halved, for serving
- bread or rice for serving
How to Make the Best Chimichurri Shrimp: A Step-by-Step Guide
Crafting Your Vibrant Chimichurri Sauce
Start by blitzing olive oil, apple cider vinegar, parsley, fresh chile, garlic, dried oregano, and salt in a food processor. You’ll see the sauce emulsify into a slightly chunky, herb-packed blend. As it rests, the seasoning settles, balancing the flavors. Don’t have a processor? No worries, finely chop everything by hand and mix them in a bowl for a rustic touch.
Blooming the dried oregano before mixing can enhance its aroma just briefly stir it into the vinegar and oil. Adjust your chile amount depending on your preferred heat; Fresno chiles add a nice, moderate spice.
Prepping Your Shrimp for Perfection
If using frozen shrimp, thaw them thoroughly in cold water. Peel off shells and tails if desired. Then, pat the shrimp completely dry with paper towels to achieve a perfect sear. Moisture is the enemy of browning here, so be sure to get them as dry as possible.
Marinating for Maximum Chimichurri Flavor (Without Overdoing It!)
Toss your shrimp in one-third of your chimichurri sauce to marinate. Keep this brief — about 15 to 30 minutes. Longer marinating can “cook” the shrimp in the acidic vinegar, making them mushy. Look for shrimp that are just evenly coated and still firm to the touch.
Cooking Your Chimichurri Shrimp: Grill, Pan-Fry, or Air Fry?
For perfectly cooked shrimp, thread them onto soaked skewers and grill over medium-high heat for 2 to 3 minutes per side until opaque and curled into a ‘C’ shape. Brush with chimichurri sauce during cooking for extra flavor. Alternatively, cook shrimp in a grill pan or sauté pan using the same timing and cues. The shrimp are done when they lose translucency or reach 145°F internally.
Air frying is also a great option: cook at 400°F for about 6 minutes, shaking the basket halfway through. Shrimp should still curl nicely and be firm, just like in our recipe for crispy homemade shrimp balls.
Serving Suggestions: More Than Just a Meal!
Chimichurri Shrimp Tacos
Place cooked shrimp in warm tortillas and top with cabbage slaw, creamy avocado slices, and a squeeze of fresh lime for a fresh, handheld meal.
Chimichurri Shrimp Bowls
Build a bowl with quinoa or rice, roasted seasonal vegetables, and a drizzle of your chimichurri marinade for a colorful, balanced lunch or dinner.
Chimichurri Shrimp Appetizer Platter for Entertaining
Arrange shrimp skewers on a platter with crusty bread, fresh mozzarella, and a variety of olives to impress your guests with minimal effort.
Flavor Variations for Your Chimichurri Sauce
| Ingredient/Variation | Flavor Impact |
|---|---|
| Fresh Cilantro | Adds a bright, herbaceous, slightly citrusy note. |
| Fresh Mint | Introduces a refreshing, cool undertone. |
| Red Wine Vinegar | Deeper, fruitier tang than apple cider vinegar. |
| Lemon or Lime Zest | Brighter, more vibrant citrus aroma. |
| Smoked Paprika | Adds a subtle smoky depth and color. |
| Extra Chile/Red Pepper Flakes | Boosts the heat level for a spicier kick. |
Expert Tips for Perfectly Cooked Chimichurri Shrimp (Every Time!)
- Prevent Overcooking: Watch for shrimp turning from translucent to opaque with a curled ‘C’ shape. Avoid curling into an ‘O’ that means overcooked.
- Control Spice Level: Adjust the amount or type of chile in your chimichurri to suit your taste, starting small if you’re sensitive to heat.
- Thawing Frozen Shrimp: Thaw under cold running water or in the fridge overnight. Never use hot water, which can harm texture and safety.
Storing Leftovers & Meal Prep Ideas
Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 3 days. Cooked shrimp keeps well in the fridge for 1-2 days; reheat gently or enjoy cold in salads or wraps.
Freeze cooked shrimp for up to 1 month in a freezer-safe bag. When reheating, do so briefly to prevent rubberiness. Use leftovers in quick lunches, like shrimp salads or chimichurri toast. For more stress-free shrimp meal prep ideas, explore our pasta recipes.
Frequently Asked Questions about Chimichurri Shrimp
How do I tell when shrimp is perfectly cooked?
Look for the shrimp to change from translucent to opaque and curl into a gentle ‘C’ shape. Overcooked shrimp curl tightly into an ‘O’ and become tough. An internal temperature of 145°F confirms doneness.
Can I make the chimichurri sauce ahead of time?
Yes! Make the sauce up to 2 days in advance. Store in the fridge in a sealed container to keep the herbs fresh. Stir well before using.
What kind of sides pair best with chimichurri shrimp?
Alongside rice or bread, try quinoa, roasted veggies, fresh salad greens, or even couscous to complement the bright chimichurri flavors.
Can I use frozen shrimp for this recipe?
Absolutely. Thaw frozen shrimp properly by placing them in a colander under cold running water or thawing overnight in the fridge for the best texture.
How spicy is traditional chimichurri, and how can I adjust the heat?
Traditional chimichurri has a mild to moderate heat level. Adjust by using fewer or milder chiles, or remove seeds. For more spice, add extra chiles or red pepper flakes.
What wines or drinks pair best with chimichurri shrimp?
Crisp white wines like Sauvignon Blanc, light rosé, or sparkling wines pair well. For non-alcoholic options, try sparkling water with citrus or a light, herbal iced tea.
Conclusion
This chimichurri shrimp recipe is your new quick and flavorful weeknight hero—easy, fresh, and versatile for many kinds of meals. I hope it brings confidence and joy to your kitchen like it did mine. Give it a try, then drop a comment. I can’t wait to hear your stories and help with any questions!
Chimichurri Shrimp
Ingredients
Equipment
Method
- Blitz your sauce in a food processor, or finely chop all ingredients and mix in a bowl. Divide the sauce into three portions: one for tossing with shrimp, one for brushing during cooking, and one for serving at the table.
- Thaw shrimp if frozen, remove shells and tails as desired, then pat them dry with paper towels. Toss the prepared shrimp with one-third of the chimichurri sauce.
- Thread the saucy shrimp onto soaked wood skewers. Cook on a grill pan, grill, or standard sauté pan over medium-high heat for 2-3 minutes per side, brushing with additional sauce, until no longer translucent or 145 degrees.
- Toss some cherry tomatoes with a spoonful of reserved chimichurri. Serve the shrimp with rice, tomatoes, and a small side of tzatziki for an extra dip.
