Shrimp Chimichurri Recipe

There’s just something unforgettable about the bold, herby kick of chimichurri drizzled over perfectly seared shrimp—it’s the kind of flavor combo that instantly takes me back to warm evenings grilling with friends. This Shrimp Chimichurri recipe is one I’ve made countless times, and every time it delivers that wow factor without the stress. In just 20 minutes, you can have tender, juicy shrimp soaking up all the zesty, garlicky goodness of homemade chimichurri, made with fresh parsley, olive oil, garlic, and a splash of vinegar.

Whether I’m whipping this up for a casual weeknight dinner or serving it as a stunning platter for guests, Shrimp Chimichurri always disappears fast. It’s simple, satisfying, and full of character—just the way good food should be. If you’ve never tried Shrimp Chimichurri before, you’re in for a treat that’s as easy as it is impressive. I promise, one bite and it’ll become a go-to favorite in your kitchen too.

Why This Shrimp Chimichurri Recipe Stands Out

One of my favorite ways to bring bold, fresh flavor to the table is with this Shrimp Chimichurri—a dish that feels elevated but couldn’t be simpler to pull together. The magic is in the sauce: Argentina’s classic chimichurri, bursting with parsley, garlic, and a hint of red wine vinegar, gives these shrimp a vibrant punch without any heaviness. Unlike cream-based sauces, chimichurri keeps things light and lively while doubling as both a marinade and a final drizzle of flavor.

This Shrimp Chimichurri recipe has become a go-to in my kitchen, whether I’m firing up the grill in the summer or cooking indoors when it’s chilly out. It’s incredibly versatile—serve it up in warm tortillas for chimichurri shrimp tacos, pile it over fluffy rice for a shrimp chimichurri bowl, or pair it with grilled veggies for a wholesome dinner. It also happens to be low-carb and keto-friendly, so it’s great for guests with different dietary needs. No matter how you serve it, Shrimp Chimichurri is the kind of dish that brings people back for seconds.

Jump to:

• Ingredients
• Instructions
• Recipe Variations and Creative Twists
• Equipment
• Storage and Make-Ahead Tips
• Perfect Pairings and Serving Suggestions
• The Secret to Irresistible Shrimp Chimichurri: A Little Love, a Lot of Balance
• FAQ
• Why Shrimp Chimichurri Will Be Your New Weeknight Wonder
• Related
• Pairing
• Argentine Shrimp Chimichurri Recipe

Ingredients

For the Chimichurri Sauce:

• Parsley, finely chopped (packed)
• Garlic, minced
• White vinegar or apple cider vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh oregano (or 1 tablespoon dried)

For the Shrimp:

• 2 pounds large shrimp, peeled and deveined (tails on or off, your choice)
• 2 tablespoons olive oil
• 1 teaspoon seafood seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, minced
• Juice of 1 lemon

Ingredient Notes and Substitutions:

The fresh parsley is the star of chimichurri sauce - avoid dried parsley here as it won't give you the same vibrant flavor. If you can't find red wine vinegar, white wine vinegar or apple cider vinegar work well too. For the shrimp, Argentine red shrimp are traditional, but any large shrimp (16-20 count) will work beautifully. Those following a dairy-free diet can rest easy knowing this recipe is naturally dairy-free and gluten-free.

See recipe card for quantities.

Instructions

Step 1: Make the Chimichurri Sauce

Start by making your chimichurri sauce, as the flavors improve when they have time to meld. In a medium bowl, whisk together the red wine vinegar, minced garlic, salt, pepper, and red pepper flakes. Slowly drizzle in the olive oil while whisking continuously. Stir in the chopped fresh parsley and oregano until well combined. The sauce should have a slightly chunky texture with a bright green color.

Set aside about ¼ cup of chimichurri for serving, and use the rest to marinate the shrimp. This technique gives you both marinated shrimp and a fresh sauce for finishing.

Step 2: Prepare and Marinate the Shrimp

Pat the shrimp dry with paper towels - this step is crucial for getting a good sear. In a large bowl, combine the shrimp with olive oil, seafood seasoning, salt, pepper, minced garlic, and lemon juice. Add ¾ of your chimichurri sauce to the bowl and toss everything together until the shrimp are well coated.

Let the shrimp marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator. The acid in the chimichurri will start to "cook" the shrimp slightly, similar to ceviche, which adds another layer of flavor.

Step 3: Cook the Shrimp

You have several options for cooking your chimichurri shrimp:

For Grilled Chimichurri Shrimp: Preheat your grill to medium-high heat. Thread the marinated shrimp onto metal skewers or soaked wooden skewers to make chimichurri shrimp skewers. Grill for 2-3 minutes per side until the shrimp are pink and slightly charred.

For Pan-Seared Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer (work in batches if needed). Cook for 2-3 minutes per side until pink and cooked through.

For Baked Chimichurri Shrimp: Preheat oven to 425°F. Arrange shrimp on a baking sheet and bake for 8-10 minutes until pink and cooked through.

Step 4: Finish and Serve Your Shrimp Chimichurri

Once your shrimp are cooked, transfer them to a serving platter and drizzle with the reserved fresh chimichurri sauce. The combination of the cooked chimichurri marinade and fresh sauce creates incredible depth of flavor.

Pro Tips for Perfect Shrimp Chimichurri

Here's the secret to restaurant-quality shrimp chimichurri: don't overcook the shrimp! Shrimp cook incredibly fast, and overcooked shrimp become rubbery. Look for shrimp that are pink, slightly firm, and curled into a C-shape. If they curl into tight O-shapes, they've gone too far.

Another game-changing tip is to make your chimichurri sauce at least 30 minutes ahead of serving. This allows the garlic to mellow and all the flavors to marry together beautifully.

Health Benefits and Nutritional Information of Shrimp Chimichurri

This shrimp with chimichurri sauce is packed with nutritional benefits. Shrimp are an excellent source of lean protein, containing all essential amino acids while being naturally low in calories and carbs. They're also rich in selenium, vitamin B12, and iodine.

The chimichurri sauce brings its own nutritional benefits. Fresh parsley is loaded with vitamin K, vitamin C, and antioxidants. The olive oil provides healthy monounsaturated fats, while garlic offers immune-boosting properties.

This dish is naturally keto-friendly, paleo-compliant, and works well for those following Mediterranean diet principles. Each serving contains approximately 300 calories, 35g protein, and only 3g carbohydrates.

Recipe Variations and Creative Twists

Spicy Chimichurri Shrimp

For those who like heat, create spicy chimichurri shrimp by doubling the red pepper flakes or adding a minced jalapeño to your chimichurri sauce.

Chimichurri Shrimp Tacos

Transform this into chimichurri shrimp tacos by serving the cooked shrimp in warm tortillas with avocado, cilantro, and lime. Add some crunchy cabbage slaw for texture.

Chimichurri Shrimp Bowl

Create a chimichurri shrimp bowl by serving over cilantro lime rice with black beans, corn, and avocado. This makes for excellent shrimp meal prep - just store components separately and assemble when ready to eat.

Chimichurri Shrimp Pasta

Toss the cooked shrimp and sauce with your favorite pasta for chimichurri shrimp pasta. The herbaceous sauce coats the noodles beautifully.

Equipment

While you don't need special equipment for this Shrimp Chimichurri recipe, a few tools can make the process smoother:

• Sharp chef's knife for chopping parsley finely
• Large mixing bowl for marinating shrimp
• Grill or grill pan for authentic charred flavor
• Metal skewers if making shrimp skewers
• Instant-read thermometer to check doneness (shrimp should reach 145°F internal temperature)

If you don't have a grill, a cast-iron skillet works wonderfully for achieving a nice sear on your pan-seared shrimp.

Storage and Make-Ahead Tips

Store leftover chimichurri shrimp in the refrigerator for up to 3 days in an airtight container. The chimichurri sauce itself can be made up to 5 days ahead and actually improves in flavor over time.

For meal prep, cook the shrimp and store separately from fresh chimichurri sauce. This prevents the shrimp from becoming too acidic from prolonged contact with the vinegar.

The chimichurri sauce can be frozen for up to 3 months, though the texture of the parsley will change slightly upon thawing. It's still delicious, just not quite as bright green.

Perfect Pairings and Serving Suggestions

This Argentine Shrimp Chimichurri recipe pairs beautifully with various sides:

• Grilled vegetables like zucchini, bell peppers, or asparagus
• Cilantro lime rice or chimichurri rice bowl base
• Crusty bread for soaking up the delicious sauce
• Corn on the cob with a brush of chimichurri
• Simple avocado salad with lime dressing
• Quinoa pilaf for a protein-packed grain option

For beverages, try crisp white wines like Sauvignon Blanc or Albariño, or keep it casual with cold beer or sparkling water with lime.

FAQ

Why Shrimp Chimichurri Will Be Your New Weeknight Wonder

It’s amazing how something as simple as Shrimp Chimichurri can completely transform your dinner routine. With bold, zesty flavors and minimal prep, this dish brings the heart of Argentine cooking right to your table—no passport required. It’s the kind of recipe that feels just as right for a cozy dinner at home as it does for impressing friends at a backyard cookout.

And if you’re in the mood to build an entire unforgettable meal, try serving this alongside my irresistible Marry Me Shrimp Pasta for a seafood feast, or finish with a sweet bite of my ultra-decadent Strawberry Chocolate Cake.

Trust me—once you’ve tasted the fresh herbs, garlicky kick, and juicy shrimp in this Shrimp Chimichurri, you’ll want to keep it on repeat all year long. Happy cooking, friend—and don’t forget to tag me if you share your plate. I can’t wait to see what you create!

Related

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Pairing

These are my favorite dishes to serve with this Shrimp Chimichurri recipe: