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 on a fork.

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

  1. So versatile. Serve as an appetizer or as a main over a bowl of rice, cauliflower rice, or quinoa!
  2. Quick and easy! Made in just 15 minutes!
  3. Fresh, bright flavor. Chimichurri sauce is made with herbs, onion, lime, and garlic.
chimichurri shrimp in a bowl of rice.

Chimichurri Shrimp Ingredients

ingredients to make chimichurri sauce- cilantro, parsley, red onion, limes, garlic cloves.
  • 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.

chimichurri sauce in small bowl with spoon.

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.

chimichurri shrimp in skillet, shrimp and sauce tossed together.

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:

Chef’s Tips

How do you know when shrimp is cooked through?

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. 

What is the secret to perfectly cooked shrimp?

Use a hot skillet, and pat dry the shrimp well before searing. Do not fiddle with them, turn once, at that is it!

Can I make this dish with something other than shrimp?

Yes! Chimichurri also tastes great with seared scallops or a white fish, like sea bass or halibut.

What can I use the remaining Chimichurri Sauce for?

Drizzle over eggs, avocado toast, grilled or roasted veggies, or grilled chicken, steak, or fish!

Can I make this with grilled shrimp?

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.

How long does Chimichurri Shrimp keep for?

You can keep the shrimp in an airtight container in the refrigerator for 3 days. When reheating on the skillet, keep the temperature low.

Chimichurri Shrimp in a skillet.

Hope you enjoy this easy Chimichurri Shrimp as much as we do!

Have a great week!

More Shrimp Recipes You’ll Love

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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews


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!


Units Scale
  • 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


  1. 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.
  2. 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. 
  3. When the shrimp are done, gently toss them with half or some of the chimichurri sauce. 
  4. Serve over jasmine rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.


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. 


  • 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

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  1. So I was dubious of this recipe–didn’t the chimichurri overpower the sweet shrimp? But I trusted and I am so glad I did. I made a few adjustments–I skipped the onion and smoked paprika in the chimichurri and added a few slices of pickled jalapeño plus a little picking brine (I use your standard pickling brine) and it was bright with cilantro and lime, a little spicy from the jalapenio, bit salty from the brine with a nice fresh garlic bite. Bit like an aguachile really but simply delish with the barely cooked shrimp. Thanks again!

  2. 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!!

  3. 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?

    1. I have simplified it here in this recipe- but I prefer the extra additions in the Chimichurri Post if you have them on hand!

  4. 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?

  5. 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!

    1. Yes Emily, thaw them first and blot dry-you won’t need to cook them- just heat them through.

  6. Wow this was so delicious and delightful!! Perfect over steamed rice!! Amazing flavor and I wish absolutely be making this again!!

  7. 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!

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

      1. 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

    1. 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.

  8. 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.

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

  9. 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.

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

  11. 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!

  12. 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. 🙂

  13. 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

  14. 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

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


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