Chimichurri Shrimp Recipe

Get ready to meet your newest obsession: Chimichurri Shrimp. This vibrant, flavor-packed dish brings together succulent, juicy shrimp tossed in a garlicky, herby chimichurri sauce that brightens up your taste buds with every bite. There’s a lovely balance happening here — the mellow richness of perfectly seared shrimp, the punchy zip from fresh herbs and vinegar, a subtle hint of sweetness, and just the right amount of heat. Whether you’re looking for something quick for a weeknight dinner or an impressive dish to wow guests at your next backyard get-together, this crowd-pleaser is impossibly easy to prepare and bursting with color and freshness.

Ingredients You’ll Need

What I adore about Chimichurri Shrimp is how straightforward the ingredient list is. Each item brings its unique flair: fresh herbs lift the sauce, the spices add warmth, and the combination of oil and vinegar ties all the flavors together. Let’s dive into these essentials:

• Parsley: Opt for flat-leaf for the freshest, boldest flavor — it’s the foundation of our chimichurri.
• Garlic: Use fresh cloves and mince them finely for big, aromatic impact.
• Fresno pepper: These add a gentle, fruity heat; substitute with a jalapeño if needed.
• Oregano (dried): Earthy, slightly minty; dried is actually preferred here for its concentrated taste.
• Extra virgin olive oil: Use your best-quality oil for the sauce — it makes a real difference.
• Red wine vinegar: Bright, tangy, and the secret to making the herby flavors sing.
• Salt: Essential for bringing everything into balance.
• Fresh ground pepper: Adds a subtle bite and really freshens up the whole dish.
• Shrimp (jumbo, peeled and deveined): Bigger is better for juicy, tender bites — buy the freshest you can find.
• Olive oil: For marinating and cooking; it keeps the shrimp moist and glossy.
• Honey (mild in flavor): Clover honey is perfect — just a touch balances the acidity.
• Smoked paprika: Adds depth, gentle smokiness, and a lovely hint of color to the shrimp.

How to Make Chimichurri Shrimp

Step 1: Make the Chimichurri

Start by finely chopping the parsley, garlic, and Fresno pepper by hand. This is one time you’ll want to skip the food processor; hand-chopping keeps the sauce light and textured, not mushy. Transfer the parsley, garlic, and pepper to a medium bowl, then add the oregano, salt, and freshly ground pepper. Stir in the extra virgin olive oil and red wine vinegar. Mix everything gently but thoroughly. Let the chimichurri sit for at least an hour at room temperature; this bit of patience unlocks so much flavor as everything melds together beautifully.

Step 2: Marinate the Shrimp

Next, peel and devein your jumbo shrimp, patting them dry. In a large bowl, combine olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Add the shrimp and toss to make sure every piece is well coated. Cover the bowl and let the shrimp marinate in the fridge for about 20 minutes. This quick soak is enough to infuse them with garlicky sweetness and just a whisper of smoke.

Step 3: Cook the Shrimp

Heat a saucepan or grill pan over high heat — you want it really hot, so the shrimp sizzle as soon as they hit the pan. Lay the marinated shrimp out in a single layer, being careful not to crowd the pan. Cook for 2 to 3 minutes per side, flipping them only once. They’ll turn pink and opaque with slightly charred spots. Remove promptly to avoid overcooking, which keeps your shrimp tender and juicy.

Step 4: Sauce and Serve

Transfer the cooked shrimp to a serving dish. Spoon about 1/4 cup of the chimichurri sauce over the shrimp and give it a gentle toss so the flavors coat every curve. Pour the remaining chimichurri into a little bowl or ramekin for dipping — people love to add more! From here, you can go creative: serve as a shareable platter, nestle them into tacos, pile onto rice, or pair with grilled bread.

How to Serve Chimichurri Shrimp

Garnishes

A sprinkle of extra chopped parsley or cilantro, thinly sliced radishes, or a little extra Fresno pepper on top makes the colors pop and adds a fresh crunch. Try a final drizzle of olive oil for some gloss, or a squeeze of fresh lemon or lime for a bright finish. With Chimichurri Shrimp, just a touch of garnish transforms the dish from simple to truly show-stopping.

Side Dishes

Chimichurri Shrimp plays well with all sorts of sides. I love piling it onto a bed of fluffy white rice or garlicky cauliflower rice, but grilled vegetables, crispy potatoes, or even a simple salad with tangy vinaigrette are all fantastic. Serve with warm, crusty bread to mop up every last drop of that herby sauce. The options are endless — just aim for something that soaks up all the vibrant juices!

Creative Ways to Present

Tuck the shrimp into warm tortillas for dazzling tacos, or spoon them over creamy polenta for an unexpected twist. You can also skewer the shrimp and let folks dip them in extra chimichurri as a cocktail appetizer. Or, toss them with cooked pasta and a little reserved pasta water for a quick and colorful summer meal. However you present it, Chimichurri Shrimp always grabs attention.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chimichurri Shrimp in an airtight container in the refrigerator. The flavors actually continue to develop overnight, making these shrimp even more delicious the next day. Just make sure to keep the shrimp and any remaining sauce together so the flavors stay balanced.

Freezing

While you can freeze cooked shrimp, keep in mind that the texture may change slightly. If you must freeze them, place the cooled shrimp (with or without chimichurri) in a zip-top bag or airtight container. Try to use within 2 months for best flavor. For the chimichurri sauce alone, freezing isn’t ideal as the herbs can lose their vibrancy, but it’s possible if needed.

Reheating

Gently reheat Chimichurri Shrimp in a skillet over medium-low heat just until warmed through; avoid overcooking the shrimp by heating in short bursts and stirring often. Alternatively, you can enjoy them cold straight from the fridge! Chimichurri’s zippy flavor is lively even without reheating.

FAQs

Can I use frozen shrimp for Chimichurri Shrimp?

Absolutely! Thaw frozen shrimp completely and pat them dry before marinating. Fresh is wonderful, but frozen makes this dish accessible any time of year and still gives delicious results.

What if I can’t find Fresno peppers?

No worries — swap in red jalapeños, serranos for extra heat, or even a pinch of crushed red pepper flakes. The key is a bit of gentle heat and vibrant color, so feel free to experiment with what you have on hand.

Is the chimichurri sauce spicy?

The Fresno pepper adds a mild heat, but it’s not fiery. If you’re spice-shy, use less or remove all the seeds. For those who love heat, add more pepper or throw in a pinch of chili flakes.

How long can I marinate the shrimp?

You only need about 20 minutes for the marinade to work its magic, but don’t leave shrimp soaking for much longer or the texture can get a little mushy. For the chimichurri sauce, longer resting is fantastic — even overnight is fine!

Can Chimichurri Shrimp be served cold?

Definitely! Chimichurri Shrimp is delicious chilled as part of a salad, over cool grains, or even as a refreshing seafood appetizer on a hot day. The bold flavors are just as vibrant when served cold.

Final Thoughts

I hope you’ll give this Chimichurri Shrimp a spot in your recipe rotation. It’s quick to pull together, endlessly adaptable, and absolutely bursting with flavor. Go ahead and make a double batch — it always disappears fast!

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