Shrimp Chimichurri Recipe

Ben Carraoli

Shrimp Chimichurri is a flavorful dish that combines juicy shrimp with a bright, herby Argentine-inspired sauce. The chimichurri adds freshness from cilantro and parsley, tang from lime and vinegar, and just the right amount of heat from chili. This dish is simple, quick, and versatile—you can enjoy it with rice, tuck it into tacos, or pair it with vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Dinner

Calories: 280

Ingredients Method

Ingredients

For the Chimichurri Sauce:
½ cup olive oil – extra virgin gives the best flavor and richness.
2 tablespoons red wine vinegar – adds sharp tanginess; apple cider vinegar works too.
1 tablespoon fresh lime juice – brightens the sauce with citrus freshness.
¼ cup cilantro finely chopped – adds a refreshing herby flavor.
¼ cup parsley finely chopped – balances the sauce with earthy notes.
4 cloves garlic minced – stronger flavor when minced fresh.
1 red Fresno chili finely chopped – mild heat with fruity undertones.
¾ teaspoon dried oregano – adds depth and aroma.
1 teaspoon kosher salt – enhances flavor.
½ teaspoon black pepper – for a subtle kick.
¼ teaspoon red chili flakes – optional garnish for extra spice.
For the Shrimp:
1 pound shrimp peeled and deveined – fresh shrimp works best; avoid pre-cooked shrimp.
Olive oil for searing – helps develop a golden crust.
Salt and pepper to taste – season lightly before cooking.

Method

Start by finely chopping the cilantro, parsley, garlic, and red Fresno chili. Place them into a medium bowl and add lime juice, vinegar, oregano, salt, and pepper. Slowly whisk in olive oil until everything blends into a smooth yet chunky sauce. Taste and adjust seasoning if needed. Set aside while you prepare the shrimp.
Pat the shrimp dry with a paper towel to remove excess moisture. Lightly season with salt and pepper. Heat olive oil in a skillet over medium-high heat until hot. Add shrimp in a single layer and cook for about 2–3 minutes per side, just until they turn pink and opaque. Remove from the heat immediately to keep them juicy and tender.
Transfer the cooked shrimp into a bowl and toss with the chimichurri sauce until evenly coated. Garnish with red chili flakes for extra spice if you like. Serve immediately while warm with rice, inside tacos, or alongside roasted vegetables. This dish is vibrant, fresh, and ready in minutes.