Chimichurri Shrimp Recipe

Introduction

This Chimichurri Shrimp recipe offers a vibrant and flavorful twist on classic shrimp dishes. The fresh herb sauce perfectly complements the sweet and smoky marinated shrimp, making it an easy yet impressive meal for any occasion.

Ingredients

• 1/2 cup parsley (finely chopped)
• 4 cloves garlic (finely minced)
• 1 Fresno pepper (seeded, finely minced)
• 1 tsp dried oregano
• 1/2 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1 lb jumbo shrimp (peeled and deveined)
• 3 tbsp olive oil
• 2 cloves garlic (finely minced)
• 2 tbsp mild honey (such as Clover)
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp fresh ground pepper

Instructions

1. Step 1: Prepare the chimichurri sauce by finely chopping parsley, garlic, and Fresno pepper with a sharp knife—avoid using a food processor. Place these into a medium bowl, then add dried oregano, salt, and pepper.
2. Step 2: Stir in the extra virgin olive oil and red wine vinegar until combined. Let the chimichurri sit for at least 1 hour to allow the flavors to meld.
3. Step 3: Prepare the shrimp by peeling and deveining them if not already done. In a bowl, toss shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for 20 minutes to marinate.
4. Step 4: Heat a sauté pan or grill pan over high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes on each side until opaque and cooked through.
5. Step 5: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup of chimichurri sauce over the shrimp and toss gently to coat. Serve the remaining sauce on the side.
6. Step 6: Enjoy the shrimp on their own, inside tacos, over rice, or with grilled bread slices for a complete meal.

Tips & Variations

• For extra heat, include some of the Fresno pepper seeds or add a pinch of red pepper flakes to the marinade.
• Use fresh oregano if available for a brighter herb flavor.
• Try grilling the shrimp instead of pan-frying for a smoky char.
• Swap honey for agave syrup or maple syrup for a different sweetness profile.

Storage

Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to 3 days. Keep cooked shrimp refrigerated and consume within 1 day. Reheat shrimp gently in a pan or microwave to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, chimichurri sauce actually tastes better after resting for a few hours or overnight in the refrigerator, which helps the flavors develop fully.

What type of shrimp works best for this recipe?

Jumbo peeled and deveined shrimp are ideal for this dish because they cook quickly and have a satisfying texture, but medium shrimp can also work if jumbo is unavailable.

Chimichurri Shrimp Recipe

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★★★★★

4.5 from 77 reviews

A vibrant and flavorful Chimichurri Shrimp recipe featuring juicy jumbo shrimp marinated in a smoky, sweet blend and grilled to perfection. Paired with a fresh, herbaceous chimichurri sauce made from parsley, garlic, and red wine vinegar, this dish is perfect for serving over rice, inside tacos, or with grilled bread for a delicious, easy-to-make meal.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 1 hour 21 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Argentinian

Ingredients

Scale 1x2x3x

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: Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Avoid using a food processor to retain texture. Place these ingredients into a medium bowl, then add dried oregano, salt, and freshly ground pepper.
2. Mix Sauce Ingredients: Pour in the extra virgin olive oil and red wine vinegar into the herb mixture and stir well to combine. Let the chimichurri sauce rest for at least 1 hour to allow the flavors to meld beautifully; longer resting time will enhance the depth of flavor.
3. Marinate Shrimp: Peel and devein the jumbo shrimp if not already done. In a mixing bowl, combine the shrimp with olive oil, finely minced garlic, honey, smoked paprika, salt, and fresh ground pepper. Toss everything thoroughly to coat the shrimp evenly. Cover and refrigerate, allowing the shrimp to marinate for 20 minutes.
4. Cook Shrimp: Heat a sauce pan or grill pan over high heat until very hot. Arrange the marinated shrimp in a single layer on the pan. Cook for about 2 to 3 minutes on each side until shrimp turn opaque and have a nice sear.
5. Combine and Serve: Transfer cooked shrimp to a serving dish. Spoon approximately 1/4 cup of the chimichurri sauce over the shrimp and toss gently to coat. Pour the remaining chimichurri sauce into a small ramekin or bowl to serve on the side for added flavor.
6. Serving Suggestions: Enjoy the Chimichurri Shrimp inside tacos, over a bed of steamed rice, or accompanied by grilled slices of bread for a satisfying and versatile meal.

Notes

• Do not use a food processor for the chimichurri sauce to maintain the texture of the herbs.
• Allowing the chimichurri sauce to rest for longer than an hour intensifies the flavors.
• Use fresh, high-quality olive oil and fresh parsley for the best taste.
• Adjust the amount of Fresno pepper to control the heat level of the sauce.
• The shrimp cooks quickly; be careful not to overcook to keep them tender and juicy.
• This recipe pairs well with grilled bread, tacos, or rice for a complete meal.

Keywords: Chimichurri, Shrimp, Grilled Shrimp, Argentinian Sauce, Seafood, Summer Recipes, Easy Dinner, Cilantro Substitute, Fresh Herb Sauce