Chimichurri sauce, with its spicy, garlicky, and tart lemon notes, pairs perfectly with sauteed shrimp. Using a bit of the Chimichurri sauce while cooking the shrimp, elevates this Chimichurri Shrimp recipe from good to great. Serve over basmati rice and with a warmed corn tortillas.
This Chimichurri Shrimp recipe was inspired by a couple of my favorite recipes, Chimichurri Flank Steak and Chimichurri Smashed Potatoes.
Because we’re dealing with smaller more delicate protein, I’ve taken a slightly different approach with the cooking method and serving process.
Most Chimichurri recipes call for the Chimichurri sauce to be used as a garnish or a topping. Take for instance, my Chimichurri Flank Steak Recipe. Seasoned and grilled, The steak is then topped with the chunky Chimichurri sauce before serving. Those large pieces of meat are a welcome platform for a chunkier sauce.
For this Shrimp Chimichurri, I’ve taken the same Chimichurri recipe, pulsed it in a food processor for a more elegant and smaller texture.
I’ve used a portion of the Chimichurri sauce during the shrimp cooking process. This deepens and brightens the flavor the shrimp, adding even more of that fresh Argentinean taste to the finished dish.
I’ve also seasoned the shrimp with one of my favorite spice options, smoked paprika, adding yet another delicious layer of flavor.
The remainder of the Chimichurri sauce is then used traditionally as a garnish for the finished dish over the shrimp and rice.
The outcome is a memorable shrimp recipe that is bright and exciting with flavor.
Let’s take a look.
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Ingredients You’ll Need
- Fresh Parsley. Small chopped.
- Red Onion. With deep purple skin and reddish flesh for color, red onions are sharper and spicier in flavor and the best choice for chimichurri sauce.
- Lemon. We’ll use only the zested skin.
- Garlic. Chopped
- Red Wine Vinegar: Red wine vinegar has a specific flavor. It’s vinegar tart, which is mellowed out by a touch of sweetness.
- Kosher Salt Chefs using prefer Kosher Salt due to it’s pure salt flavor.
- Dried Oregano: Dried is preferred here. Fresh oregano has a stronger and sharper flavor, which may over-power the other ingredients.
- Olive Oil: Since this chimichurri sauce is used as a vinaigrette style topping, use a good quality extra virgin olive oil for the flavor. It’s less processed, offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive.
- Large Shrimp: Large shrimp count per pound will equal 16 to 20 shrimp.
See recipe card for quantities.
Step by step Instructions
- Step 1: Make The Chimichurri Sauce: Combine all ingredients for the Chimichurri Sauce into a medium bowl.
- Step 2: Use a whisk to stir and combine.
- Step 3: Place ingredients into a food processor and pulse a few times. Remember, you just want to make the pieces a bit smaller, not pulverize them.
- Step 3: Cook The Shrimp: Toss the shrimp with the smoked paprika and salt, making sure each piece is well coated. Set aside and let marinate for 10 minutes. Add shrimp to hot oil in the pan, making sure they’re laying flat.
- Step 4: Cook shrimp for one minute. Then turn each shrimp and cook on the other side for one minute. Pour in ½ cup of the Chimichurri Sauce and toss with shrimp, cooking for another two minutes or until shrimp are cooked through.
- Step 7: To Serve: Spoon cooked rice onto plate. Top with shrimp and drizzle more of the reserved chimichurri sauce over rice and shrimp.
Hint: How Can You Tell When Shrimp Is Cooked Through? Shrimp are cooked through when they curl and form the letter “C”. If they start to curl past that stage, they’re on their way to being over cooked.
Variations
- To Serve – Serving Chimichurri Shrimp over rice keeps the recipe gluten free. But don’t rule out a base layer of pasta.
- Vegetables – Or if you’d like, keep it super healthy and serve over steamed veggies.
- Tacos – Are you thinking what I’m thinking? Spoon some Chimichurri shrimp into warmed corn tortillas or street style flour taco shells.
Equipment
Use your favorite skillet to cook the shrimp. No special equipment here. But you will need a food processor to break down the Chimichurri sauce. If you don’t own one, it’s a good time to practice your knife skills and fine dice the vegetables. Which in culinary terms means to cut them 1/16th inch x 1/16th inch x 1/16th inch.
Top tip
Purchase good quality wild caught shrimp. Look for the label indicating that it’s wild caught American shrimp and not imported farmed. You’ll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.
FAQ
The secret to this recipe is using some of the sauce while during the final stages of cooking the shrimp. Which would not work on a grill. Unless you’re using a flat-top, I’d stick with a stove-top skillet.
Absolutely. I’m liking he idea of seared scallops, delicate sea bass or even Halibut.
Got leftovers? Keep them in an airtight container for up to three days. Very very gently reheat on low heat stovetop.
This Argentinian sauce is full of fresh flavors and it’s one of my absolute favorite things to make year round. It’s quick, it’s easy and works well on about any protein or veggie.
This Chimichurri Shrimp recipe may be my favorite all time ways to use this sauce. Delicate tender shrimp and the fresh sauce are great partners.
More Fresh Shrimp Recipes
One of our favorite Summery shrimp recipes is this one for Adobo Shrimp Tostadas with Easy Lime Slaw. Looking for other recipes like this? Try these:
And if you’re looking for more shrimp recipes, check out my Seafood Category. You’ll find one of the most popular shrimp recipes on my site for Campechana, a Mexican Shrimp Cocktail.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Chimichurri Shrimp
Ingredients
- For The Chimichurri Sauce
- ½ cup Red Onion chopped
- ½ cup Flat leaf parsley leaves chopped
- 1 teaspoon dried oregano
- 1 Tablespoon Fresh garlic minced
- ⅓ cup Extra virgin olive oil
- 3 Tablespoons Red Wine Vinegar
- ½ teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Lemon Zest
- ½ teaspoon Kosher salt
- For The Shrimp
- 2 Tablespoons Smoked Paprika
- ½ Tablespoon Kosher salt
- 1 pound large shrimp deveined, peeled, tails left on. Large shrimp count per pound is 16 – 20.
- 3 Tablespoons Good quality olive oil
- To Serve
- Basmati rice and corn tortillas
Instructions
- Prepare the Chimichurri Sauce
- Combine all ingredients for the Chimichurri Sauce into a medium bowl. Use a whisk to stir and combine
- Place ingredients into a food processor and pulse a few times. Remember, you just want to make the pieces a bit smaller, not pulverize them. Set aside and prepare shrimp.
- To Cook The Shrimp
- Toss the shrimp with the smoked paprika and salt, making sure each piece is well coated. Set aside and let marinate for 10 minutes.
- Heat a large skillet over medium heat for about 5 minutes. Pour in 3 tablespoons of olive oil, allowing it to heat for one minute.
- Add shrimp to the pan, making sure they're laying flat. If your skillet isn't large enough, work in batches as to not over-crowd the shrimp.
- Cook shrimp for one minute. Then turn each shrimp and cook on the other side for one minute.
- Pour in ½ cup of the Chimichurri sauce and toss with shrimp, cooking for another two minutes or until shrimp are cooked through. Shrimp will start to curl and turn pink.
- Serve shrimp immediately over basmati rice and drizzle with reserved chimichurri sauce. Serve with a warmed or toasted corn tortilla on the side.
Notes
Nutrition
Chimichurri Shrimp … It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
They look so delicious and I love spicy shrimp!
This will be on the menu rotation! Looks wonderful Ms. Brown!!