This Chimichurri Shrimp recipe is fast, healthy, and flavorful! Turn into a quick dinner, served over rice or cauliflower rice, or served up as an appetizer. Low-carb and easy!
Chimichurri shrimp are so versatile! Prick them with mini forks, like we do when catering, and they become a fast, flavorful appetizer. Or serve them over a bowl of rice (or cauliflower rice) with a side of veggies, enjoy them as a simple, delicious meal. Saute large seasoned shrimp or prawns in olive oil, then gently toss with this vibrant, zesty Chimichurri Sauce (which can be made ahead). Dinner is ready!
Why You’ll Love this
- So versatile. Serve as an appetizer or as a main over a bowl of rice, cauliflower rice, or quinoa!
- Quick and easy! Made in just 15 minutes!
- Fresh, bright flavor. Chimichurri sauce is made with herbs, onion, lime, and garlic.
Chimichurri Shrimp Ingredients
- Shrimp: Large, raw shrimp or prawns, peeled and deveined.
- Fresh herbs: Cilantro and Italian parsley.
- Fresh lime juice: From about 1-2 limes.
- Fresh garlic cloves and Onion – for a delicious “bite”.
- Olive oil
- Salt and Pepper
- Spices: Smoked paprika (optional, but tasty if you like a smokey flavor) or cayenne
***You will only use half of the Chimichurri Sauce. Save the rest for another use!
How to Make Chimichurri Shrimp
Step 1: Make Chimichurri Sauce. In a food processor, or by hand, chop garlic and onion, parsley and cilantro, pulse. Add oil, lime juice, smoked paprika (optional), and salt. Pulse, then transfer to small serving bowl.
Step 2: Sauté shrimp. Heat oil in large skillet over medium-high. Pat dry the shrimp and season with salt and pepper. Sear the shrimp until golden, turn over, and sear the other side.
Step 3: Toss shrimp and sauce. When the shrimp is done, toss with half of the sauce.
Ways to Serve Chimichurri Shrimp
Serve on its own as an appetizer with mini forks and a spritz of fresh lime or lemon juice, or try it with one of these options for a main course:
- Cilantro Lime Rice
- Instant Pot Risotto Recipe
- Cauliflower Rice
- Everyday Quinoa
- Lemon Garlic Pasta
- Instant Pot Polenta or Creamy Polenta (or grits)
- Smoky Cauliflower Chimichurri Bowls
- Tomato Watermelon Salad or Mexican Papaya Salad
Chef’s Tips
They are cooked through when they curl and form the letter “C”. This is time to turn off the heat- if they complete the circle and form an “O,” they are on their way to being overdone.
Use a hot skillet, and pat dry the shrimp well before searing. Do not fiddle with them, turn once, at that is it!
Yes! Chimichurri also tastes great with seared scallops or a white fish, like sea bass or halibut.
Drizzle over eggs, avocado toast, grilled or roasted veggies, or grilled chicken, steak, or fish!
Yes! This is a tasty option. You can make chimichurri shrimp skewers by placing the grilled shrimp on wooden skewers and brushing the chimichurri shrimp marinade overtop. You can also make on a grill pan on the stovetop.
You can keep the shrimp in an airtight container in the refrigerator for 3 days. When reheating on the skillet, keep the temperature low.
Hope you enjoy this easy Chimichurri Shrimp as much as we do!
Have a great week!
More Shrimp Recipes You’ll Love
Chimichurri Shrimp
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Fish, Seafood, Main, Appetizer,
- Method: Pan-seared
- Cuisine: American
Description
This Chimichurri Shrimp recipe is fast, healthy, and flavorful! Turn into a quick dinner, served over rice or cauliflower rice, or served up as an appetizer. Low-carb and easy!
Ingredients
- 1 lb large raw shrimp or prawns ( 21-26 in a pound) peeled and deveined.
- 2 tsp olive oil
- salt and pepper to taste
Chimichurri Sauce Recipe ( you will use ½, save the rest– it is enough for 2 lbs shrimp)
- 1 bunch Cilantro or about 1 cup packed (small stems OK)
- 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
- 1/4 cup fresh lime juice (1-2 limes)
- 1/2 cup olive oil
- 1/4 cup chopped onion
- 2 garlic cloves
- 1/2-3/4 tsp salt
- optional additions: 1/2 tsp smoked paprika, pinch cayenne, a few slices of jalapeno, fresh oregano
Instructions
- Make the Chimichurri Sauce. In a food processor, place garlic and onion, (or chop everything finely by hand) and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add olive oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.
- Saute the shrimp. Pat the shrimp dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Carefully place the shrimp in the hot skillet, with space around each one. Let the first side sear until golden, then turn—do not fiddle with them. Once they form the letter “C,” turn the heat off. If they form a complete circle, they are on their way to being overdone.
- When the shrimp are done, gently toss them with half or some of the chimichurri sauce.
- Serve over jasmine rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.
Notes
Leftover shrimp will keep 3 days in the fridge.
We have purposefully simplified this version of Chimichurri sauce– you can find the detailed recipe here: chimichurri sauce . The sauce can be made up to 2 days ahead.
Nutrition
- Serving Size: 4 ounce dinner portions
- Calories: 300
- Sugar: 1 g
- Sodium: 350.5 mg
- Fat: 21.7 g
- Saturated Fat: 3.1 g
- Carbohydrates: 4.3 g
- Fiber: 0.9 g
- Protein: 24.9 g
- Cholesterol: 182.5 mg
Oh wow!! I love chimichurri but no idea how to make! Easy and delicious! What a great refreshing meal. Served on cilantro lime rice!! Thank you for a yummy receipt! Making it for guests soon!
Glad you enjoyed this!