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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 |
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 |
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!  | #chimichurri #shrimp #chimichurrisauce #paleo #glutenfree #keto
Chimichurri Shrimp- A fast, flavorful and easy appetizer or dinner! GF |

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 |

How easy it that!? And so tasty!

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


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Chimichurri Shrimp |

Chimichurri Shrimp

  • 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


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!


Units Scale
  • 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 (12 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)


  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.


  • 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

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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. Absolutely fabulous light and fresh taste.. beautiful with large plump prawns and boiled rice just perfect!

  6. 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.

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

  8. 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!

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

      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.

  10. 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.

  11. 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.

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

  13. 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!

  14. 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. 🙂

  15. 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

  16. 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

  17. 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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