Chimichurri Shrimp: Fresh and Easy Dinner

Chimichurri Shrimp is a bright, tasty dish with juicy shrimp tossed in a tangy, herb-packed chimichurri sauce. It’s perfect for a quick weeknight dinner or a fun appetizer for gatherings. I made this for a summer dinner, and everyone loved the fresh, bold flavors! This recipe takes about 20 minutes and uses simple ingredients. Let’s make this delicious dish together!

Why You’ll Love This Chimichurri Shrimp Recipe

This recipe is fast, ready in about 20 minutes, and bursting with flavor. The chimichurri sauce adds a fresh, tangy kick that pairs perfectly with tender shrimp. You only need a skillet and a blender, so cleanup is easy. It’s great for quick dinners, meal prep, or impressing guests. You can adjust the sauce’s spice to your taste. I love how it feels like a fancy restaurant dish but is so simple to make at home!

Ingredients for Chimichurri Shrimp Recipe

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• 3 cloves garlic, minced
• ½ cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• ½ tsp red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika (optional)

For Garnish (Optional):

• 1 tbsp chopped fresh parsley
• Lemon wedges

Substitutions: Use all parsley if you don’t like cilantro. Swap red wine vinegar for apple cider vinegar for a milder tang. Replace shrimp with scallops or chicken for a different protein. Use lime juice instead of lemon for a different citrus flavor.

Equipment Needed

• Blender or food processor
• Large skillet
• Knife
• Cutting board
• Measuring cups and spoons
• Mixing bowl
• Tongs

These are common kitchen tools you likely have. A blender makes the chimichurri sauce smooth and quick.

How to Make Chimichurri Shrimp Recipe

Make the Chimichurri Sauce

In a blender or food processor, combine parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Blend until smooth, scraping down the sides as needed.

Prepare the Shrimp

Pat shrimp dry with paper towels to help them cook evenly. Season with salt, pepper, and smoked paprika, if using.

Cook the Shrimp

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque.

Toss with Sauce

Remove skillet from heat and add half the chimichurri sauce to the shrimp. Toss gently to coat the shrimp evenly.

Serve the Dish

Serve shrimp hot, drizzled with extra chimichurri sauce for more flavor. Garnish with parsley and lemon wedges, if using.

Pair with Sides

Pair with rice, quinoa, or a simple salad for a complete meal. Crusty bread also works great to soak up the sauce.

Tips for a Great Chimichurri Shrimp Recipe

Pat shrimp dry before cooking to get a nice sear; I skipped this once, and they were steamy instead of crisp. Blend the chimichurri just until smooth to keep it fresh. Use fresh herbs for the best flavor; dried herbs don’t work as well. Adjust red pepper flakes to control the spice level. Cook shrimp in a single layer to avoid overcrowding. Make extra sauce to store for other dishes like chicken or veggies.

Pro Tip: Boost the Flavor

Add ½ tsp cumin to the chimichurri for a warm, earthy note. I tried this, and it made the sauce taste even richer.

Variations and Substitutions

Use scallops or white fish instead of shrimp for a seafood twist; I tried scallops, and they were tender and tasty. Add ¼ cup chopped red bell pepper to the chimichurri for extra crunch. Swap lemon juice for lime juice for a brighter flavor. Serve over zucchini noodles for a low-carb option.

Storage Instructions

Store leftover shrimp and chimichurri sauce separately in airtight containers in the fridge for up to 2 days. Reheat shrimp gently in a skillet over low heat to avoid overcooking.

Can You Freeze Chimichurri Shrimp?

Freeze the chimichurri sauce in a freezer-safe container for up to 3 months; shrimp don’t freeze well after cooking. Thaw sauce in the fridge overnight and use with fresh shrimp.

FAQs About Chimichurri Shrimp Recipe

Here are answers to common questions about this dish.

1. Can I use frozen shrimp?
   Yes, thaw them completely and pat dry before cooking. I used frozen shrimp, and they worked great with extra drying.
   
2. What if I don’t have a blender?
   Finely chop herbs and garlic, then mix with other sauce ingredients in a bowl. I did this once, and it was still tasty but chunkier.
   
3. Can I make the sauce ahead?
   Yes, store chimichurri in the fridge for up to 5 days; stir before using. I prepped it early, and it saved time.
   
4. Why are my shrimp rubbery?
   Overcooking can cause this; cook just until pink, about 2-3 minutes per side. I watched the time closely, and they stayed tender.
   

How to Serve Chimichurri Shrimp

Serve hot over rice, quinoa, or roasted veggies for a balanced meal. Pair with a glass of white wine or sparkling water for a refreshing dinner.

Nutrition Info for Chimichurri Shrimp

Per serving (about ¾ cup shrimp with sauce, 4 servings):

• Calories: 280 kcal
• Protein: 24g
• Carbohydrates: 4g
• Fiber: 1g
• Sugars: 2g
• Fat: 19g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Chimichurri Shrimp Recipe is a quick, fresh dish perfect for busy nights or special occasions. Its tangy sauce and juicy shrimp make it a crowd-pleaser. Share your favorite way to serve this dish in the comments below!