Oh, honey, let me tell you about this Shrimp Chimichurri recipe! It’s one of those dishes that just makes you feel like you’ve got your life together, even if the laundry is overflowing and the kids are using the couch as a trampoline. The first time I made this Shrimp Chimichurri recipe, it was a total experiment.
I had some leftover chimichurri from a barbecue, and I thought, “Why not toss it with some shrimp?” The result? Pure magic. The vibrant, tangy chimichurri really wakes up the sweetness of the shrimp. I remember the first bite – the burst of fresh herbs, the subtle kick of chili, and the perfectly cooked shrimp. I knew right then that this Shrimp Chimichurri recipe was going to be a regular in our house.
Now, I’m not gonna lie, the first few times I made this Shrimp Chimichurri recipe, I overcooked the shrimp. We’ve all been there, right? Rubbery shrimp is the WORST! But I learned a trick – don’t over crowd the pan or grill! And honestly, this dish is a lifesaver on busy weeknights. It’s quick, it’s easy, and it’s packed with flavor. Plus, it’s healthy-ish, which is always a bonus. It’s definitely one of my favorite Argentinian shrimp chimichurri recipes.
What I love most about this Shrimp Chimichurri recipe is that it’s so versatile. You can serve it over rice, pasta, salad, or even just eat it straight off the skewer like my kids do. It’s also a crowd-pleaser. I’ve made this for countless parties and potlucks, and it’s always a hit. Everyone raves about the fresh, vibrant flavors and the perfectly cooked shrimp. It’s one of those recipes that people actually ask you for! Ready to give this Shrimp Chimichurri recipe a whirl? Trust me, you won’t regret it! It might just become your new favorite too! If you enjoy the flavor of this recipe, you might also like these flavor-packed shrimp tacos.
Ingredients for Shrimp Chimichurri
Here are the fresh ingredients needed for the Shrimp Chimichurri recipe:
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 red chili pepper, finely chopped (or 1/2 teaspoon red pepper flakes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
Okay, let’s talk ingredients for this glorious Shrimp Chimichurri recipe. I always use fresh herbs for my Shrimp Chimichurri recipe because it makes a HUGE difference in the flavor. Dried herbs just don’t have the same punch. And when it comes to shrimp, I prefer to use large shrimp because they’re easier to cook and they look prettier.
You can find good quality shrimp at most grocery stores, but I find that the seafood counter at my local market has the best selection. When making this easy Shrimp Chimichurri recipe, if you’re feeling lazy, you can totally buy pre-peeled and deveined shrimp. It’s a little more expensive, but it saves you a ton of time, especially on a busy weeknight.
Tips and Tricks
Here’s a Shrimp Chimichurri recipe trick I learned from my mom: she always adds a little bit of lemon zest to her chimichurri for an extra burst of flavor. It’s a game changer! To save money, buy your herbs in bulk and freeze any extras. Just chop them up and freeze them in ice cube trays with a little bit of olive oil. Then, you can just pop out a cube whenever you need fresh herbs for this delicious Shrimp Chimichurri recipe.
For the chili pepper, I usually use a red Fresno chili. It has a nice little kick, but it’s not too overpowering. If you don’t like spicy food, you can leave it out altogether, and the Shrimp Chimichurri recipe will still be delicious. I store any extra herbs I have in a glass of water in the fridge. They’ll stay fresh for much longer that way, which helps when making this Shrimp Chimichurri recipe regularly! This easy Shrimp Chimichurri recipe will be a new staple in your home in no time! If you need more tips on grilling shrimp, check out Grilled Chimichurri Shrimp – Snixy Kitchen.
How to Make Shrimp Chimichurri – Step-by-Step
- Prepare the Chimichurri: In a medium bowl, combine the parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, red chili pepper (or red pepper flakes), salt, pepper, and lemon juice. Mix well and set aside. This vibrant sauce is what makes our Shrimp Chimichurri recipe sing!
- Marinate the Shrimp: Place the shrimp in a bowl and pour about half of the chimichurri sauce over them. Toss to coat evenly. Let the shrimp marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. Don’t marinate for too long, or the acid in the vinegar and lemon juice will start to “cook” the shrimp. This Shrimp Chimichurri recipe is all about balance, so don’t skip this step!
- Cook the Shrimp: You can cook the shrimp in a few different ways:
- Grilling: Preheat your grill to medium-high heat. Thread the shrimp onto skewers. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque. This makes for excellent chimichurri shrimp skewers.
- Pan-Frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they are pink and opaque. I learned the hard way with this Shrimp Chimichurri recipe that overcrowding the pan will steam the shrimp instead of searing them.
- Baking: Preheat your oven to 400°F (200°C). Spread the shrimp in a single layer on a baking sheet. Bake for 8-10 minutes, or until they are pink and opaque.
- Serve: Remove the shrimp from the grill, pan, or oven. Drizzle with the remaining chimichurri sauce. Serve immediately and enjoy this amazing Shrimp Chimichurri recipe.
Okay, friends, let’s get down to business and make this Shrimp Chimichurri recipe. Don’t worry if your chimichurri doesn’t look exactly like mine. Every batch is a little different, and that’s part of the charm. I learned the hard way with this Shrimp Chimichurri recipe that mincing the garlic really finely is key. Otherwise, you’ll end up with big chunks of garlic in your sauce, which isn’t ideal. I find that using a microplane grater works best for mincing the garlic. In my kitchen, this Shrimp Chimichurri recipe usually takes about 20 minutes from start to finish, not including the marinating time. I like to make the chimichurri sauce while the shrimp are marinating.
While the Shrimp Chimichurri recipe is cooking, I usually throw together a quick salad or some rice to serve with it. And if I’m feeling fancy, I’ll make some grilled vegetables. Your Shrimp Chimichurri recipe should smell like a vibrant blend of herbs, garlic, and lemon. It’s such an amazing aroma!
Here’s a family-tested Shrimp Chimichurri recipe shortcut: If you’re short on time, you can skip the marinating step and just toss the shrimp with the chimichurri sauce right before cooking. It won’t be quite as flavorful, but it’ll still be delicious. If you prefer your Argentinian shrimp chimichurri a little more tangy, add a squeeze of extra lemon juice. If you enjoy shrimp skewers you may want to try these 15-Minute Basil Chimichurri Shrimp Skewers – A Sassy Spoon.
Serving Suggestions
My family loves our Shrimp Chimichurri recipe when I serve it over a bed of fluffy quinoa with a side of grilled asparagus. The quinoa soaks up all the delicious chimichurri sauce, and the asparagus adds a nice little crunch. My go-to side dishes that pair with Shrimp Chimichurri recipe are a simple green salad with a lemon vinaigrette or some roasted sweet potatoes. The sweetness of the potatoes complements the tangy chimichurri perfectly.
This Shrimp Chimichurri recipe is perfect for summer barbecues, casual get-togethers, or even just a quick weeknight dinner. For presentation, I like to arrange the shrimp on a platter and drizzle with extra chimichurri sauce. I also garnish with some fresh parsley and a few lemon wedges. If you have extra Shrimp Chimichurri recipe, you can use it as a marinade for chicken or fish, or you can toss it with some roasted vegetables.
One seasonal Shrimp Chimichurri recipe variation I’ve tried is adding some grilled corn to the chimichurri in the summer. It adds a nice sweetness and a little bit of texture. My friends always ask for this Shrimp Chimichurri recipe recipe whenever I have them over for dinner. They love how fresh and flavorful it is, and they’re always surprised at how easy it is to make. I love to pair the grilled shrimp with chimichurri sauce with creamy avocado, which is why it works so well in tostadas, like these grilled shrimp tostadas.
Frequently Asked Questions
Q: Can I make the chimichurri sauce ahead of time?
A: Absolutely! In fact, I often find that the chimichurri sauce tastes even better after it’s had a chance to sit for a few hours. Just store it in an airtight container in the refrigerator, and it will keep for up to 3 days. You know what I do when my Shrimp Chimichurri recipe needs a little extra oomph? I add a tiny pinch of sugar to the chimichurri sauce. It really helps to balance out the acidity and bring out the other flavors.
Q: Can I use frozen shrimp for this Shrimp Chimichurri recipe?
A: Yes, you can. Just make sure to thaw the shrimp completely before marinating them. I usually thaw my shrimp overnight in the refrigerator, or you can thaw them quickly by placing them in a bowl of cold water for about 30 minutes. My family prefers fresh shrimp in this Argentinian shrimp chimichurri recipe, but frozen works just fine.
Q: How long should I marinate the shrimp?
A: I recommend marinating the shrimp for at least 15 minutes, but no more than 30 minutes. If you marinate them for too long, the acid in the vinegar and lemon juice will start to “cook” the shrimp, and they’ll become mushy. I’ve made this Shrimp Chimichurri recipe mistake before, so trust me on this one!
Q: Can I make this Shrimp Chimichurri recipe spicy?
A: Yes, you can definitely add more chili pepper or red pepper flakes to the chimichurri sauce if you like it spicy. You could also add a pinch of cayenne pepper. My blog readers have suggested using different types of chili peppers to customize the heat level of this easy Shrimp Chimichurri recipe.
Q: What if I don’t have all the fresh herbs?
A: While fresh herbs are definitely the best for this Shrimp Chimichurri recipe, you can use dried herbs in a pinch. Just use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. Keep in mind that the flavor won’t be quite as vibrant, but it will still be delicious. I’ve had dinner guests not even notice the difference with my Shrimp Chimichurri recipe!
Q: Can I grill the shrimp with the chimichurri sauce on them?
A: Yes, you can grill the shrimp with the chimichurri sauce on them, but be careful not to burn the herbs. I recommend grilling them over medium heat and keeping a close eye on them. I find that it’s easier to just drizzle the chimichurri sauce over the shrimp after they’re cooked.
Q: What other proteins can I use with this chimichurri sauce?
A: The chimichurri sauce is also amazing with grilled chicken, steak, or fish. You can even use it as a marinade for tofu or vegetables. It’s a super versatile sauce that goes well with just about anything. The vibrant flavor of this chimichurri marinade for shrimp would be amazing on chicken, too!
My Final Thoughts
This Shrimp Chimichurri recipe holds a special place in my heart because it’s a dish that I can always count on to impress my family and friends. It’s easy to make, it’s packed with flavor, and it’s always a crowd-pleaser. Plus, it’s a great way to use up any leftover herbs you might have in your garden.
Shrimp Chimichurri Recipe Pro Tips:
- Don’t overcook the shrimp! Overcooked shrimp is rubbery and unpleasant. Cook them just until they’re pink and opaque.
- Use fresh herbs for the best flavor. Dried herbs just don’t have the same punch.
- Taste and adjust the chimichurri sauce to your liking. Add more lemon juice for tanginess, more chili pepper for heat, or more olive oil for richness.
Some Shrimp Chimichurri recipe variations I’ve tried with my family are: adding pineapple for a tropical twist, using different types of herbs like mint or basil, and serving it with coconut rice. My husband loves the pineapple version, and my kids love it when I serve it with coconut rice. You can even try stuffing this chimichurri shrimp into garlic bread, like these crabby shrimp stuffed garlic bread bombs with cream cheese and mozzarella.
I hope you try this Shrimp Chimichurri recipe and make it your own. Don’t be afraid to experiment with different ingredients and flavors. The most important thing is to have fun and enjoy the process. Happy cooking! I hope this Shrimp Chimichurri recipe becomes a favorite in your household, too! And with these 10 Minute Grilled Chimichurri Shrimp Skewers – Flavour and Savour, you’ll be sure to enjoy grilling with this recipe!
Shrimp Chimichurri recipe
This vibrant Shrimp Chimichurri features succulent shrimp bathed in a bright and herbaceous Argentinian chimichurri sauce. It’s a quick, flavorful, and healthy dish perfect for a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Argentinian
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil, plus more for grilling
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Prepare the Chimichurri: In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well and set aside.
- Prepare the Shrimp: In a bowl, toss the shrimp with 1/4 cup olive oil, salt, and pepper.
- Grill the Shrimp: Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the shrimp for 2-3 minutes per side, or until pink and opaque.
- Assemble: Transfer the grilled shrimp to a serving platter. Spoon the chimichurri sauce generously over the shrimp.
- Serve immediately and enjoy!
Notes
Serve the Shrimp Chimichurri over rice, quinoa, or pasta. You can also use it as a topping for tacos or salads. For a spicier kick, add more red pepper flakes to the chimichurri sauce.