As the sun dips below the horizon and the evening air starts to cool, there’s a certain comfort in grilling shrimp bathed in a vibrant chimichurri sauce. You know that moment when the rich aroma of garlic, fresh herbs, and a hint of spice wafts through your kitchen, and you just can’t help but smile? That’s precisely the magic of this 20-minute Chimichurri Shrimp recipe. With its blend of juicy shrimp and a zesty, herbaceous sauce, it’s a stunning dish that transforms ordinary evenings into something extraordinary.
Perfect as an appetizer or a dazzling main course, this recipe redefines quick meals without sacrificing any flavor. If you’re tired of the same old fast food routine and long for something fresh and homemade, you’ve just found your new go-to. Whip it up, toss it on the grill, and watch as it quickly becomes a favorite at your table, impressing family and friends alike!
Why is Chimichurri Shrimp a Must-Try?
Flavorful and exciting, this Chimichurri Shrimp recipe delivers a punch of vibrant taste in just 20 minutes. Versatile enough to serve as an appetizer or main course, it fits any occasion. Fresh ingredients mean every bite bursts with zesty herbs and subtle spice, making it a guilt-free delight. Crowd-pleaser status achieved! Plus, you can easily switch up the ingredients and serve it with rice, noodles, or a salad. Say goodbye to boring takeout—this dish is here to shake up your dinner routine!
Chimichurri Shrimp Ingredients
• Get ready to spice up your dinner with delicious Chimichurri Shrimp!
For the Chimichurri Sauce
- Flat Leaf Parsley – Provides a fresh, vibrant herby flavor in the chimichurri; use cilantro for a variation in taste.
- Garlic (3 large cloves) – Adds aromatic depth; substitute with garlic powder if fresh is unavailable.
- Shallots – Contributes mild sweetness and complexity; onions can be used in a pinch.
- Red Chili – Brings a touch of heat; adjust quantity for desired spice level or substitute with jalapeno.
- Red Wine Vinegar (2 tablespoons) – Balances flavors with acidity; apple cider or white vinegar can be alternatives.
- Olive Oil (⅓ cup + 1 tablespoon) – Serves as the base for the chimichurri, enhancing richness; use avocado oil for a lighter taste.
- Dried Oregano – Adds earthy notes; fresh can be substituted if available.
- Kosher Salt (½ teaspoon) – Enhances all flavors; fine salt can be used, adjusting to taste.
- Freshly Cracked Pepper (¼ teaspoon) – Adds a warm spice note; use pre-ground if necessary.
For the Grilled Shrimp
- Large Shrimp (1 pound) – The star ingredient, providing a succulent seafood base; preferably deveined and peeled for convenience.
- Onion Powder (1 teaspoon) – Enhances savory flavor; omit if sensitive to onions.
- Cumin (½ teaspoon) – Gives warmth and earthiness; optional based on personal taste.
- Avocado Oil Spray – For grilling to prevent sticking; any non-stick spray can be substituted.
With these selected ingredients, you’re all set to embark on a savory journey with your Chimichurri Shrimp!
How to Make Chimichurri Shrimp
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Marinate Shrimp: In a bowl, season your shrimp with kosher salt and freshly cracked pepper. Add onion powder, cumin, and grated garlic, followed by olive oil. Toss to combine, then set aside for 5 minutes to absorb those delicious flavors.
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Prepare Chimichurri: In a separate bowl, mix together all chimichurri ingredients—parsley, garlic, shallots, red chili, red wine vinegar, olive oil, dried oregano, salt, and pepper. Stir until well combined and set aside.
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Grill Shrimp: Preheat your grill pan over medium-high heat. Lightly spray it with avocado oil to prevent sticking. Cook the marinated shrimp for about 3 minutes on each side, until they turn plump and opaque.
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Combine & Serve: Toss the perfectly grilled shrimp with your desired amount of chimichurri sauce, ensuring they are well-coated. Serve immediately, and if you wish, pair with steamed jasmine rice or a light salad.
Optional: Garnish with extra parsley for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
Chimichurri Shrimp Variations
Feel free to get creative and customize your Chimichurri Shrimp with these delightful variations that will tantalize your taste buds!
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Cilantro Boost: Swap parsley for cilantro for a fresh twist. This herb will add an entirely new layer of flavor.
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Jalapeño Heat: Replace red chili with chopped jalapeño for a spicy kick. Adjust the quantity based on your heat tolerance!
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Vinegar Options: Use apple cider or white vinegar instead of red wine vinegar for a different zing in your chimichurri. Both bring a unique brightness.
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Citrus Zest: Add a teaspoon of lemon or lime zest to the chimichurri for a sweet, citrusy pop that complements the shrimp beautifully.
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Smoky Flavor: Incorporate smoked paprika in the marinade for an earthy, smoky note. Just a hint can transform the entire dish!
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Herb Medley: Mix in fresh herbs like basil or mint in addition to or in place of parsley for a complex flavor profile that will surprise your palate.
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Veggie Pairing: Serve your shrimp atop a bed of sautéed zucchini and bell peppers for a hearty, veggie-packed meal to brighten up your plate.
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Pasta Delight: Toss the chimichurri shrimp with cooked spaghetti or linguine for a thrilling seafood pasta dish that feels upscale without the fuss.
With these variations, you can showcase different tastes and keep your dinners exciting!
Make Ahead Options
These Chimichurri Shrimp are perfect for meal prep enthusiasts! You can marinate the shrimp up to 24 hours in advance; just mix them with the seasonings and refrigerate to infuse those delicious flavors. The chimichurri sauce itself can also be made ahead and kept in the fridge for up to 2 weeks (just be sure to store it in an airtight container to maintain freshness). When you’re ready to serve, simply grill the marinated shrimp for about 6 minutes (3 minutes per side) and toss them with the chimichurri. By prepping these components ahead of time, you’ll enjoy stress-free cooking and a quick weeknight meal that’s just as delicious!
What to Serve with Chimichurri Shrimp?
Transform your delightful chimichurri shrimp into a feast by pairing it with complementary sides and drinks that enhance its vibrant flavors.
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Steamed Jasmine Rice: Light and fluffy, this classic side absorbs the zesty sauce, creating a perfect balance of flavor and texture.
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Crispy Roasted Vegetables: Roasted bell peppers and zucchini add a caramelized sweetness and crunch, elevating your meal to new heights.
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Fresh Green Salad: A crisp salad with mixed greens, avocado, and a light vinaigrette provides a refreshing contrast to the rich shrimp.
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Garlic Bread: Warm, crusty bread slathered with garlic butter adds a comforting element, perfect for soaking up the extra chimichurri sauce.
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Grilled Corn on the Cob: The sweet and smoky flavor of charred corn complements the shrimp beautifully, creating an unforgettable summer vibe.
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Chilled White Wine: A glass of Sauvignon Blanc brings out the herbal notes of the chimichurri, making it an ideal pairing for your seafood delight.
Indulge in these suggestions, and watch as your chimichurri shrimp takes center stage at your dinner table!
How to Store and Freeze Chimichurri Shrimp
- Fridge: Store leftover Chimichurri Shrimp in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat to maintain tenderness.
- Freezer: For longer storage, freeze grilled shrimp in a single layer on a baking sheet, then transfer to a sealed freezer bag for up to 3 months. Thaw in the fridge before reheating.
- Chimichurri Sauce: Keep leftover chimichurri sauce in an airtight container in the fridge for up to 2 weeks. It can also be frozen in ice cube trays for easy portioning.
- Reheating Tips: To reheat shrimp, avoid the microwave to prevent toughness; gently sauté on low heat until warmed through—perfect for a quick meal!
Expert Tips for Chimichurri Shrimp
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Marinate Longer: Allow the shrimp to marinate for at least 10 minutes for maximum flavor infusion. This enhances the delicious chimichurri taste.
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Watch the Heat: Use medium-high heat when grilling to prevent overcooking. Shrimp cooks quickly; leaving them on the grill too long will toughen them up.
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Spice Adjustment: Taste your chimichurri sauce and adjust the red chili quantity based on your spice preference, removing seeds for a milder kick.
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Freshness Counts: Whenever possible, use fresh herbs like parsley for the chimichurri sauce, as they significantly enhance the flavor compared to dried options.
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Grilling Alternative: If you don’t have a grill pan, you can also sauté the shrimp in a skillet for a different texture while still enjoying that scrumptious chimichurri.
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Add a Twist: Experiment with additional ingredients like smoked paprika or fresh lemon juice in the chimichurri for a unique flavor profile in your Chimichurri Shrimp dish.
Chimichurri Shrimp Recipe FAQs
What type of shrimp should I use for Chimichurri Shrimp?
I recommend using large, deveined, and peeled shrimp for this recipe, as they provide a succulent seafood base that cooks quickly and evenly. If you can’t find large shrimp, medium shrimp will work too—just adjust your cooking time slightly to ensure they’re fully cooked.
How should I store leftover Chimichurri Shrimp?
Store leftover Chimichurri Shrimp in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy the leftovers, reheat them gently in a skillet over medium heat to maintain their tenderness and avoid overcooking.
Can I freeze Chimichurri Shrimp?
Absolutely! If you want to freeze your Chimichurri Shrimp, first arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a sealed freezer bag or airtight container, where they’ll be good for up to 3 months. When you’re ready to eat, thaw the shrimp in the fridge overnight before reheating.
How can I tell if the shrimp are cooked properly while grilling?
When grilling shrimp, watch for them to turn opaque and slightly pink, which usually takes about 3 minutes per side. They should be plump and firm to the touch. Avoid overcooking, as this can make them tough and chewy.
Is Chimichurri Shrimp suitable for people with food allergies?
Great question! This Chimichurri Shrimp recipe contains shellfish (shrimp), garlic, and onion. If you or your guests have allergies to any of these ingredients, you can substitute shrimp with grilled vegetables for a similar flavor experience without any allergens, or simply omit garlic and shallots.
Flavor-Packed Chimichurri Shrimp in Just 20 Minutes
Ingredients
Equipment
Method
- In a bowl, season your shrimp with kosher salt and freshly cracked pepper. Add onion powder, cumin, and grated garlic, followed by olive oil. Toss to combine, then set aside for 5 minutes to absorb flavors.
- In a separate bowl, mix together all chimichurri ingredients—parsley, garlic, shallots, red chili, red wine vinegar, olive oil, dried oregano, salt, and pepper. Stir until well combined and set aside.
- Preheat your grill pan over medium-high heat. Lightly spray it with avocado oil to prevent sticking. Cook the marinated shrimp for about 3 minutes on each side, until they turn plump and opaque.
- Toss the grilled shrimp with your desired amount of chimichurri sauce, ensuring they are well-coated. Serve immediately, optionally paired with steamed jasmine rice or a light salad.