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A plate of shrimp dressed in chimichurri, garnished with chopped herbs and small pieces of red pepper, sits elegantly on a white dish with an orange cloth underneath.
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5 from 1 vote

Chimichurri Shrimp

This vibrant, zesty Chimichurri Shrimp is a quick and flavorful dish that’s perfect for any occasion. With a bright, herbaceous chimichurri sauce drizzled over tender shrimp,
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Dishes
Cuisine: Argentine
Servings: 4
Calories: 382kcal
Author: Rachel Oostdyk

Ingredients

Shrimp Ingredients:

  • 1 lb jumbo shrimp tail on peeled and deveined
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp garlic powder
  • 2 tbsp olive oil

Chimichurri Ingredients:

  • ½ cup olive oil
  • ½ cup Italian parsley - chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tbsp minced garlic
  • 1 tsp red chili flakes
  • 2 tbsp red wine vinegar

Instructions

  • Add all of the chimichurri ingredients to a medium bowl. Mix well and Set aside.
  • Add the shrimp to a separate bowl and season with paprika, salt, pepper, garlic powder, and 1 tbsp olive oil.
  • Heat a skillet over medium-high heat with the remaining olive oil. Once hot, add the shrimp and cook for 1 to 2 minutes on each side until done. Do not overcrowd the pan. Cook in two batches if needed.
  • Drizzle the chimichurri over the shrimp and serve. Enjoy!

Notes

For extra flavor, marinate the shrimp in the seasoning for 15-30 minutes before cooking.
Shrimp cook quickly, so keep an eye on them to avoid rubbery texture.
This dish pairs beautifully with a side of rice or quinoa to soak up the extra chimichurri sauce.

Nutrition

Calories: 382kcal | Protein: 26g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 125mg | Potassium: 127mg