Chimichurri Shrimp

Chimichurri Shrimp is bold, fresh, and packed with flavor. Juicy shrimp are pan-seared until golden and tossed in a vibrant homemade chimichurri sauce that brings heat, tang, and herbiness all in one bite. It’s a quick, punchy appetizer that feels special without requiring much effort.

This is the kind of dish you make when you want something fast but still impressive. The shrimp cook in minutes, and the chimichurri can be made ahead of time so it’s ready to go. Whether you serve it warm or room temp, it disappears fast. Add toothpicks and you’ve got an easy party bite, or serve it over toast or rice for something more filling.

Helpful Tips

• Let the chimichurri sit: The sauce gets better as it rests, so give it at least 30 minutes to meld before serving.
• Use big shrimp: Jumbo shrimp hold up well in the pan and look great on a platter. Just make sure they’re peeled and deveined.
• Don’t crowd the pan: Cook the shrimp in a single layer to get a good sear. Overcrowding will steam them instead of searing.

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Chimichurri Shrimp

Chimichurri Shrimp is bold, fresh, and pan-seared until golden then tossed in a vibrant homemade chimichurri sauce that brings heat, tang, and herbiness all in one bite.

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Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 11 minutes mins

Course Appetizer

Cuisine American

Servings 8 Servings

Calories 214 kcal

Ingredients

  

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For the chimichurri:

• 1/2 cup parsley or cilantro finely chopped
• 2 cloves garlic finely minced
• 1 red chili pepper seeded and finely minced
• 1 teaspoon oregano dried
• 1/2 cup olive oil
• 3 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For the shrimp:

• 1 pound jumbo shrimp peeled and deveined
• 3 tablespoon olive oil
• 2 cloves garlic finely minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

 

• Mix all of the chimichurri ingredients in a bowl. Allow the flavors to meld for 30 minutes or longer, if possible.
• Mix the olive oil, garlic, paprika, salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for 20 minutes.
• Heat a pan over high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side.
• Transfer the shrimp to a bowl. Pour half the chimichurri over the shrimp. Toss to coat. Serve the rest on the side.

Nutrition

Calories: 214kcalCarbohydrates: 2gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 71mgSodium: 905mgPotassium: 108mgFiber: 0.4gSugar: 0.4gVitamin A: 352IUVitamin C: 9mgCalcium: 41mgIron: 1mg

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