There are some recipes that I keep coming back to when I need something impressive yet effortless on a busy weeknight. This chimichurri shrimp has become my absolute go-to when I want to transform an ordinary Monday dinner into something that feels special without spending hours in the kitchen.
I first discovered chimichurri sauce during a trip to Argentina where it’s practically a national treasure. The vibrant green sauce bursting with fresh herbs, garlic, and a hint of heat completely transformed how I approach quick meals. When paired with succulent shrimp that cook in literally minutes, you’ve got a combination that’s nothing short of magical.
What makes this recipe truly special is how it delivers restaurant-quality flavor with minimal effort. The chimichurri sauce comes together in a food processor in seconds, and the shrimp need just a few minutes in a hot pan. I’ve served this to guests who genuinely couldn’t believe I whipped it up in under 15 minutes – they thought I’d been cooking all afternoon!
Let me walk you through creating this weeknight wonder that’s bound to become a regular in your dinner rotation.
What is Chimichurri?
Before diving into the recipe, let’s take a moment to appreciate the star of our dish: chimichurri sauce.
Chimichurri : A vibrant, uncooked sauce that originated in Argentina and Uruguay, traditionally made with finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. It’s the quintessential accompaniment to grilled meats in South American cuisine.
Variations : The sauce has countless regional and family variations. Some include cilantro, red pepper flakes, paprika, cumin, or even lemon juice instead of vinegar.
Usage : While traditionally served with steak, chimichurri’s bright, herbaceous quality pairs beautifully with seafood, particularly quick-cooking shrimp.
The beauty of chimichurri lies in its versatility and how it brings fresh, vibrant flavor to simple proteins. It’s also incredibly forgiving – you can adjust the herbs and spices to your preference without compromising the essence of the sauce.
Ingredients You’ll Need
For this 15-minute wonder, I’ve carefully chosen ingredients that pack maximum flavor with minimum prep time. Here’s what you’ll need:
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- ½ cup fresh cilantro leaves, packed
- 4 cloves garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
For the Shrimp:
- 1½ pounds large shrimp (16-20 count), peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- ¼ teaspoon smoked paprika (optional but recommended)
For Serving:
- Lime wedges
- Fresh chopped parsley or cilantro
- Cooked rice, cauliflower rice, or crusty bread
Equipment Needed
One of the reasons I love this recipe is its simplicity – not just in terms of ingredients but also equipment:
- Food processor or blender
- Large skillet (preferably cast iron or non-stick)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small bowl (for the chimichurri)
That’s it! No specialized tools or complicated gadgets required, which makes cleanup just as quick as the cooking process.
Step-by-Step Instructions
Preparing the Chimichurri Sauce
- Combine parsley, cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, oregano, cumin, salt, and black pepper in a food processor.
- Pulse until finely chopped but not pureed – we want some texture here.
- With the processor running, slowly drizzle in the olive oil until just combined.
- Transfer to a bowl and let it sit for at least 5 minutes while you prepare the shrimp. This allows the flavors to meld together beautifully.
Cooking the Shrimp
- Pat the shrimp dry with paper towels – this is crucial for getting a nice sear rather than steaming them.
- Season the shrimp with salt, pepper, and smoked paprika if using.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add the shrimp to the pan in a single layer (work in batches if needed).
- Cook for 2 minutes on the first side until pink and slightly golden at the edges.
- Flip and cook for another 1-2 minutes until just cooked through. Be careful not to overcook!
- Remove from heat immediately.
Serving
- Transfer the shrimp to a serving platter.
- Drizzle generously with chimichurri sauce.
- Garnish with fresh herbs and lime wedges.
- Serve with your preferred side and extra chimichurri on the side.
That’s it! From start to finish, this dish comes together in about 15 minutes, with most of that time spent on simple prep work.
Why This Recipe Works
I’ve made this recipe dozens of times, and there are several key factors that make it foolproof:
- The sauce requires no cooking, so it’s impossible to mess up.
- Shrimp cook extremely quickly, making them perfect for fast dinners.
- The bright, acidic sauce perfectly complements the sweet, tender shrimp.
- Most of the ingredients are pantry and fridge staples if you cook regularly.
- The entire dish is naturally gluten-free, dairy-free, and packed with protein.
What I particularly love about this recipe is how it creates layers of flavor in such a short time. The garlic gets a quick sauté to take the edge off its raw bite, the shrimp develop a beautiful sear that concentrates their natural sweetness, and the uncooked chimichurri provides that perfect fresh, herbaceous contrast.
Nutritional Information
For those keeping an eye on nutritional content, here’s a breakdown of what you can expect per serving (assuming 4 servings from this recipe):
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 385 | – |
| Total Fat | 28g | 36% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0g | – |
| Cholesterol | 215mg | 72% |
| Sodium | 890mg | 39% |
| Total Carbohydrate | 4g | 1% |
| Dietary Fiber | 1g | 4% |
| Sugars | 0g | – |
| Protein | 30g | 60% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 25mg | 28% |
| Calcium | 135mg | 13% |
| Iron | 3mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet.
As you can see, this dish is high in protein while relatively low in carbohydrates, making it an excellent option for various dietary preferences.
Variations to Try
While the classic version of this recipe is already delicious, here are some ways I’ve customized it over time:
Spicy Chimichurri Shrimp
Add 1-2 fresh jalapeños (seeds removed if you prefer less heat) to the chimichurri sauce.
Grilled Version
Thread seasoned shrimp onto skewers and grill for 2 minutes per side instead of sautéing.
Chimichurri Shrimp Tacos
Serve in warmed corn tortillas with avocado slices, shredded cabbage, and an extra drizzle of chimichurri.
Mediterranean Twist
Add 2 tablespoons of capers and the zest of one lemon to the chimichurri sauce.
Make-Ahead Chimichurri Shrimp Bowl
Prepare the chimichurri a day ahead (it actually gets better as it sits), and serve the cooked shrimp over prepped quinoa with roasted vegetables for an elevated meal prep option.
Pro Tips for Perfect Chimichurri Shrimp
After making this dish countless times, I’ve picked up some tricks that make a significant difference:
- Don’t overprocess the chimichurri – It should have texture and not be completely smooth. A few quick pulses in the food processor are all you need.
- Use the largest shrimp you can find – Larger shrimp are more forgiving if you cook them a little too long, and they provide a better texture contrast with the sauce.
- Ensure your pan is hot before adding the shrimp – A proper sear develops flavor and prevents the shrimp from releasing too much water and steaming.
- Watch for the C-shape – Perfectly cooked shrimp form a C-shape. If they curl into a tight O-shape, they’re overcooked.
- Save some chimichurri – Reserve about a third of your sauce to serve on the side for drizzling or dipping. The sauce that touches the hot shrimp will slightly “cook” from the residual heat, changing its flavor slightly.
- Make extra chimichurri – The sauce keeps well in the refrigerator for up to 5 days and is delicious on eggs, roasted vegetables, or grilled chicken.
Serving Suggestions
This chimichurri shrimp pairs beautifully with:
- Fluffy white rice or cilantro lime rice
- Cauliflower rice for a low-carb option
- Crusty bread for soaking up the extra sauce
- A simple side salad with cherry tomatoes and avocado
- Roasted sweet potatoes
- Grilled vegetables like zucchini, bell peppers, and onions
For a complete feast, I often serve this with a bright, acidic starter like a simple tomato salad with red onion and a sprinkle of salt, followed by the chimichurri shrimp as the main event.
Storage and Reheating Instructions
While this dish is best enjoyed fresh, here’s how to handle leftovers:
Chimichurri Sauce:
- Store in an airtight container in the refrigerator for up to 5 days.
- The olive oil may solidify slightly when cold; let it come to room temperature before using.
- The sauce may darken slightly over time, but this doesn’t affect the flavor.
Cooked Shrimp:
- Refrigerate in an airtight container for up to 2 days.
- To reheat, warm gently in a skillet over low heat just until heated through (about 1-2 minutes).
- Better yet, enjoy the shrimp cold in a salad to avoid overcooking when reheating.
I typically keep the sauce and shrimp separate if I anticipate leftovers, combining them only when serving.
Frequently Asked Questions
Q: Can I make chimichurri without a food processor? A: Absolutely! Before food processors, chimichurri was traditionally made by hand-chopping all ingredients very finely. It takes a bit more time but delivers an authentic texture. Just mince everything as finely as possible and mix with a fork.
Q: I don’t like cilantro. Can I substitute something else? A: Yes! You can double the parsley or use a combination of parsley and fresh basil or mint. The flavor profile will change slightly, but it will still be delicious.
Q: Is there a way to make this recipe ahead for a dinner party? A: Prepare the chimichurri sauce up to 24 hours in advance (it actually improves with time). Have your shrimp peeled, deveined, and ready in the refrigerator. When guests arrive, the shrimp take just 5 minutes to cook, and you can quickly assemble the dish.
Q: What can I do with leftover chimichurri? A: So many things! Use it as a marinade for chicken or steak, drizzle it over eggs, toss it with roasted vegetables, use it as a sandwich spread, or mix a spoonful into mayo for a flavorful dip.
Q: Can I use frozen shrimp? A: Yes! Thaw them completely in the refrigerator overnight or under cold running water if you’re in a hurry. Pat them very dry before cooking to ensure proper searing.
Q: How spicy is this chimichurri? A: With ½ teaspoon of red pepper flakes, the sauce has a mild, pleasant warmth. Adjust up or down according to your preference. For a no-heat version, omit the red pepper flakes entirely.
A Brief History of Chimichurri
While we’re enjoying this delicious dish, let’s take a moment to appreciate its origins. Chimichurri sauce comes from Argentina, where it’s considered the national condiment. Its origins are somewhat disputed, with several stories about how it came to be:
Some say the name comes from Jimmy McCurry, a 19th-century meat trader who created the sauce, with his name eventually evolving into “chimichurri” through local pronunciation. Others claim it derives from the Basque term “tximitxurri,” meaning “a mixture of several things in no particular order.”
Regardless of its etymological origins, chimichurri has been a staple in Argentina for centuries, traditionally served alongside the country’s famous grilled meats. Its journey to becoming a beloved international condiment speaks to its incredible versatility and addictive flavor profile.
In Argentina, you’ll find slight variations from region to region and family to family. Some versions include more oregano, others incorporate different vinegars, and some families guard their secret recipes with fierce pride.
What I find most fascinating is how this sauce, originally paired with beef in a cattle-centric cuisine, works so beautifully with seafood – a testament to great flavor combinations transcending traditional boundaries.
Why You’ll Love This Recipe
After making this chimichurri shrimp countless times, I can confidently say it will become a staple in your kitchen because:
- It transforms humble ingredients into something spectacular.
- The entire dish comes together in 15 minutes or less.
- It works equally well for a quick weeknight dinner or an impressive dinner party main.
- The bright, herbaceous flavors feel fresh and exciting even when you’ve made it dozens of times.
- It’s naturally healthy, packed with fresh herbs, heart-healthy olive oil, and protein-rich shrimp.
I’ve even converted several “I don’t like seafood” friends with this recipe – the chimichurri brings such vibrant flavor that it completely transforms how people think about shrimp.
So the next time you’re staring at the clock at 6 PM wondering what to make for dinner, remember this chimichurri shrimp. In the time it would take to order and wait for takeout, you’ll have a restaurant-quality meal on the table – one that nourishes both body and soul with its vibrant colors and bold flavors.
Give it a try, and I guarantee it will earn a permanent spot in your recipe collection!
