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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!
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!
- 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
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!
- 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
- 1/2 tsp smoked paprika– (optional –only if you like smokey flavor)
- 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.
- 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
Keywords: chimichurri shrimp, chimichurri shrimp recipe, chimichurri recipe, shrimp with chimichurri sauce, shrimp appetizer
Yet another fantastic recipe! Mmm! We LOVE all the recipes we’ve tried from Feasting at Home. Thank you so much for spicing up our menus at home!!
I noticed that the Chimichurri sauce from the link has a few extra ingredients when compared to the ingredients listed in this recipe. Do you recommend going with the “original” recipe or the one including the ingredients in this recipe?
I have simplified it here in this recipe- but I prefer the extra additions in the Chimichurri Post if you have them on hand!
I have made this before and it is delish. Wondering though it I could double it, and take it as an appetizer to be served at room temp instead of warm straight from the stove?
I think that would work great!
Absolutely fabulous light and fresh taste.. beautiful with large plump prawns and boiled rice just perfect!
Awesome Jean! Happy this worked for you!
Hi Sylvia, I have a question! Can I use frozen smaller pink shrimp in this recipe – in place of the larger shrimp?
I love your recipes!
Yes Emily, thaw them first and blot dry-you won’t need to cook them- just heat them through.
I can’t wait to try this!!!
Wow this was so delicious and delightful!! Perfect over steamed rice!! Amazing flavor and I wish absolutely be making this again!!
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!
Theresa, you rock. Thanks for all your comments and rating. I appreciate you so much, and Im happy you liked this!
This is a superb shrimp dish and the Chimichurri is better than the original. Thank you so much Sylvia.
Thanks Bianca, so glad you like it!
Hey Sylvia, just discovered your site and loooove the way you present food- so fresh!!! Wondering how long I can keep the Chimichurri in the fridge for or can it be frozen. Many thanks
I think it would discolor if frozen. It will keep 3-4 days in the fridge.
Mouth party. Added sauted asparagus to the mix and delighted to say there were no leftovers. I think we licked the bowls (to save on clean up, doncha know). Excellent.
Haha! Love it!
Could the leftover chimichurri sauce be frozen?
Yes, but it will lose it’ve vibrant color.
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.
Thanks for the comment…and I’m so glad you liked it Mert! Sounds yummy over pasta! Hope you are having a beautiful summer.
I made it. It was delicious!!! Thank you for sharing it.
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 ([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.
Hi, I couldn’t get the print button to work on Firefox or Chrome. Any suggestions?
Ok give it a try now…sorry about that!
This was amazing. Followed the recipe exactly as written. Ate it over a bed of rice. I recommend and I will make again!!!
Oh Good! Glad you enjoyed!!
This dish looks impressive! Love the sauce. Will certainly try it.
Thanks I hope you like it as much as I do!!
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!
This looks so refreshing and delicious!! Yumm!
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. 🙂
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
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.
Chimichurri is one of my favorite sauces ever! Gonna make this for dinner :P•The Health Blog for the Lazy Girl•
This looks so flavourful and delicious! Pinned!