The simple ingredients to make Cilantro Chimichurri Sauce just go in the food processor.
Pulse a few times and add the olive oil.
Chimichurri Suce also tastes amazing on grilled meats and veggies!
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Once they are tossed in the chimichurri, take them off the heat and serve. If doing as an appetizer, serve on a platter or chaffing dish with little wood cocktail forks.
Or simply served with rice for a main course.
How easy it that!? And so tasty!
Chimichurri Shrimp
Simple Chimichurri Shrimp – a fast, healthy and flavorful recipe that can be turned into dinner, served over rice, cauliflower rice, Everyday Quinoa or served up as an easy appetizer! Paleo, Gluten-free and full of amazing flavor!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Fish, Seafood, Main, Appetizer,
- Method: Pan-seared
- Cuisine: South American
Ingredients
- 1 lb large raw shrimp or prawns ( 21–26 in a pound) peeled and deveined.
- 2 tsp olive oil
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 (stems OK)
- 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
- 1/4 C fresh lime juice (1–2 limes)
- 1/2 C olive oil
- 1/4 C chopped onion
- 2 garlic cloves
- kosher salt 3/4 tsp
- ½ tsp smoked paprika– (optional –only if you like smokey flavor)
Instructions
- Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.
- Make the Chimichurri Sauce. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.
- When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the remainder…like on eggs, avocado toast, veggies or grilled chicken or fish ).
- Serve over rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.
Keywords: chimichurri shrimp, chimichurri shrimp recipe, chimichurri recipe, shrimp with chimichurri sauce, shrimp appetizer
Millie | Add A Little says
January 24, 2015 at 6:45 amThis looks so flavourful and delicious! Pinned!
Jordina Pi Grau says
January 24, 2015 at 1:27 pmChimichurri is one of my favorite sauces ever! Gonna make this for dinner 😛
•The Health Blog for the Lazy Girl•
Kristen says
January 25, 2015 at 1:34 amI never would have thought to put chimichurri with shrimp but now that I read this recipe, it totally makes sense! Thanks for sharing, sounds delicious
foodie@foodieportal.com says
January 25, 2015 at 3:24 amI love chimichurri and have always had it on steak, never on shrimp. Must try! We love all your pictures and recipes and would love to have you share your pictures with us at foodieportal.com.
Donna M. May says
February 4, 2015 at 5:33 pmSo this “chimichurri” recipe you have here is only similar to the real chimichurri because it is green. Real chimichurri from Argentina never uses cilantro or lime. Ever. So call this green sauce something else. My family in Argentina would have a heart attack over this sauce being called chimichurri! I am sure it is tasty but more of a Mexican recipe. Bobby Flay would be proud.
Sylvia Fountaine says
February 4, 2015 at 6:39 pmAs with all the recipes here on the blog, this is my own take on the classic. It’s inspired by the traditional version, but I’ve taken liberties, and made it my own. This is how cooking becomes joyful for me, by not just following a specific “recipe”, but by playing around with ingredients, letting it morph and change and become. 🙂
V says
June 8, 2015 at 5:02 amAlthough this may not be an authentic Argentinian Chimichurri and is the author’s take on it (but it looks and sounds super good btw), there’s no need to be so sarcastic and disdainful smh. Anyways, Sylvia, I can’t wait to try this semi-authentic 😉 chimichurri shrimp because it looks delicious!
Daniel Emshoff says
March 12, 2017 at 5:30 pmChimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and seems to come from Argentinian cuisine. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.
The name of the sauce probably comes from Basque tximitxurri ([t͡ʃimiˌt͡ʃuri], approximately chee-mee-CHOO-ree), loosely translated as “a mixture of several things in no particular order”; many Basques settled in Argentina in the 19th century.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro.
ami@naivecookcooks says
February 23, 2015 at 2:34 amThis looks so refreshing and delicious!! Yumm!
N @ Clean Eating Recipes Blog says
August 29, 2015 at 8:17 amThis dish looks impressive! Love the sauce. Will certainly try it.
Sylvia Fountaine says
August 30, 2015 at 5:59 amThanks I hope you like it as much as I do!!
Benitra says
October 1, 2015 at 11:17 pmThis was amazing. Followed the recipe exactly as written. Ate it over a bed of rice. I recommend and I will make again!!!
Sylvia Fountaine says
October 2, 2015 at 8:56 amOh Good! Glad you enjoyed!!
Melanie says
February 7, 2016 at 6:59 pmHi, I couldn’t get the print button to work on Firefox or Chrome. Any suggestions?
Sylvia Fountaine says
February 8, 2016 at 1:07 pmOk give it a try now…sorry about that!
Anonymous says
April 29, 2017 at 6:07 amI made it. It was delicious!!! Thank you for sharing it.
Mert says
June 19, 2017 at 4:44 pmI love using recipes as starters/guidelines! Today I happened to have all the ingredients so I didn’t need to improvise. and it was delicious and sooooo easy and fast!!!! I served it over fresh angel hair pasta. The flavors are clean and strong. I could easily use this on chicken or tofu! Thanks again for wonderful flavors, simple ingredients, uncomplicated processes…..sorta the way I like life in general.
Sylvia Fountaine says
June 20, 2017 at 8:21 amThanks for the comment…and I’m so glad you liked it Mert! Sounds yummy over pasta! Hope you are having a beautiful summer.
Monica says
August 22, 2018 at 8:56 amCould the leftover chimichurri sauce be frozen?
Sylvia Fountaine says
August 23, 2018 at 8:15 amYes, but it will lose it’ve vibrant color.
Bianca says
November 5, 2018 at 4:34 pmThis is a superb shrimp dish and the Chimichurri is better than the original. Thank you so much Sylvia.
★★★★★
Sylvia Fountaine says
November 5, 2018 at 4:51 pmThanks Bianca, so glad you like it!