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Home » Appetizers and Snacks » Chimichurri Shrimp

January 24, 2015 Appetizers and Snacks

Chimichurri Shrimp

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Simple Chimichurri Shrimp – a fast, healthy and flavorful recipe that can be turned into dinner, served over rice or cauliflower rice, or served up as an appetizer. Paleo, Gluten-free and full of amazing flavor!
Chimichurri Shrimp- A fast, flavorful and easy appetizer or dinner! GF | www.feastingathome.com
These tasty little guys are so versatile. Prick them with mini forks like we do when catering– and Chimichurri Shrimp becomes a fast flavorful appetizer. Or serve them over a bowl of rice (or cauliflower rice) or even Everyday Quinoa and enjoy them as a simple delicious meal. Large shrimp or prawns are sauteed in a little olive oil, then gently tossed with vibrant zesty Chimichurri Sauce. And that’s it!  It could not be easier or simpler!
Chimichurri Shrimp- A fast, flavorful and easy appetizer or dinner! GF | www.feastingathome.com
Chimichurri sauce is a blend of fresh herbs-  cilantro, parsley, lime juice, garlic and olive oil. Put the ingredients in a food processor, and pulse a few times while the shrimp are cooking on the stove, and you can actually have this done in about 15 minutes. It’s one of my personal favorites. Hope you like it! AND, if you are not a shrimp fan, this also tastes great on scallops or a white fish like sea bass or halibut. Give it a whirl and let me know what you think. Hope you have a delicious weekend!!

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!

Simple Chimichurri Shrimp - a fast, healthy and flavorful recipe that can be turned into dinner, served over rice or cauliflower rice, or served up as an easy appetizer! Paleo, Gluten-free and full of amazing flavor! | www.feastingathome.com #chimichurri #shrimp #chimichurrisauce #paleo #glutenfree #keto
Chimichurri Shrimp- A fast, flavorful and easy appetizer or dinner! GF | www.feastingathome.com

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.

Chimichurri Shrimp- A fast, flavorful and easy appetizer or dinner! GF | www.feastingathome.com

How easy it that!? And so tasty!

Chimichurri Shrimp- A fast, flavorful and easy appetizer or dinner! GF | www.feastingathome.com
Hope you enjoy this easy Chimichurri Shrimp as much as we do!
Have a great week!

 

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Chimichurri Shrimp

Chimichurri Shrimp | www.feastingathome.com

★★★★★

5 from 2 reviews

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!

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • 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
Scale

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

  1. Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.
  2. 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.
  3. 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 ).
  4. 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

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Chimichurri Shrimp- A fast, flavorful and easy dinner, served over rice, or serve them up as an appetizer! GF | www.feastingathome.com #chimichurri #shrimp #chimichurrishrimp
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Comments

  1. Theresa says

    November 29, 2019 at 9:07 am

    Most of Sylvia’s recipes are fast, but this one is the fastest and easiest one ever! Sauce is very flavorful and a beautiful green. Made this as a second entree for Thanksgiving and everyone wanted the recipe! I have a little extra sauce and plan on using it some pasta for a simple lunch!

    ★★★★★

    Reply
    • Sylvia Fountaine says

      November 29, 2019 at 9:08 am

      Theresa, you rock. Thanks for all your comments and rating. I appreciate you so much, and Im happy you liked this!

      Reply
  2. Bianca says

    November 05, 2018 at 4:34 pm

    This is a superb shrimp dish and the Chimichurri is better than the original. Thank you so much Sylvia.

    ★★★★★

    Reply
    • Sylvia Fountaine says

      November 05, 2018 at 4:51 pm

      Thanks Bianca, so glad you like it!

      Reply
  3. Monica says

    August 22, 2018 at 8:56 am

    Could the leftover chimichurri sauce be frozen?

    Reply
    • Sylvia Fountaine says

      August 23, 2018 at 8:15 am

      Yes, but it will lose it’ve vibrant color.

      Reply
  4. Mert says

    June 19, 2017 at 4:44 pm

    I 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.

    Reply
    • Sylvia Fountaine says

      June 20, 2017 at 8:21 am

      Thanks for the comment…and I’m so glad you liked it Mert! Sounds yummy over pasta! Hope you are having a beautiful summer.

      Reply
  5. Anonymous says

    April 29, 2017 at 6:07 am

    I made it. It was delicious!!! Thank you for sharing it.

    Reply
  6. Melanie says

    February 07, 2016 at 6:59 pm

    Hi, I couldn’t get the print button to work on Firefox or Chrome. Any suggestions?

    Reply
    • Sylvia Fountaine says

      February 08, 2016 at 1:07 pm

      Ok give it a try now…sorry about that!

      Reply
  7. Benitra says

    October 01, 2015 at 11:17 pm

    This was amazing. Followed the recipe exactly as written. Ate it over a bed of rice. I recommend and I will make again!!!

    Reply
    • Sylvia Fountaine says

      October 02, 2015 at 8:56 am

      Oh Good! Glad you enjoyed!!

      Reply
  8. N @ Clean Eating Recipes Blog says

    August 29, 2015 at 8:17 am

    This dish looks impressive! Love the sauce. Will certainly try it.

    Reply
    • Sylvia Fountaine says

      August 30, 2015 at 5:59 am

      Thanks I hope you like it as much as I do!!

      Reply
  9. ami@naivecookcooks says

    February 23, 2015 at 2:34 am

    This looks so refreshing and delicious!! Yumm!

    Reply
  10. Donna M. May says

    February 04, 2015 at 5:33 pm

    So 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.

    Reply
    • Sylvia Fountaine says

      February 04, 2015 at 6:39 pm

      As 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. 🙂

      Reply
    • V says

      June 08, 2015 at 5:02 am

      Although 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!

      Reply
    • Daniel Emshoff says

      March 12, 2017 at 5:30 pm

      Chimichurri (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 ([t͡ʃimiËŒt͡ʃuri], 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.

      Reply
  11. foodie@foodieportal.com says

    January 25, 2015 at 3:24 am

    I 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.

    Reply
  12. Kristen says

    January 25, 2015 at 1:34 am

    I 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

    Reply
  13. Jordina Pi Grau says

    January 24, 2015 at 1:27 pm

    Chimichurri is one of my favorite sauces ever! Gonna make this for dinner 😛
    •The Health Blog for the Lazy Girl•

    Reply
  14. Millie | Add A Little says

    January 24, 2015 at 6:45 am

    This looks so flavourful and delicious! Pinned!

    Reply

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Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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