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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

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