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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

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Description

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!


Ingredients

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

Instructions

  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.

Notes

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. 

Nutrition

  • 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