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Chimichurri Shrimp

Chimichurri Shrimp. Imagine plump, juicy shrimp marinated in a zesty chimichurri sauce, then grilled to perfection. This dish is not only a feast for the senses but also a quick and easy way to elevate your dinner game. Whether you’re hosting a summer barbecue or looking for a light and refreshing weeknight meal, this Chimichurri Shrimp will surely impress and satisfy.

Our Chimichurri Shrimp recipe brings together the fresh, herbal flavors of chimichurri sauce with succulent shrimp. The bright, tangy marinade made from parsley, garlic, vinegar, and olive oil infuses the shrimp with incredible taste, making it a perfect dish for grilling or pan-searing. This recipe is easy to prepare and offers a delightful, gourmet experience that can be enjoyed any night of the week.

The first time I made Chimichurri Shrimp, it was a warm summer evening and we decided to have an impromptu barbecue with friends. The aroma of fresh herbs and garlic from the chimichurri sauce filled the kitchen as I prepared the marinade. As the shrimp sizzled on the grill, their smoky, charred edges mingled with the vibrant green sauce, creating a mouthwatering sight. When we finally sat down to eat, the combination of the juicy shrimp and the bold flavors of the chimichurri was nothing short of magical. This dish has since become a staple in our summer grilling repertoire, always bringing a burst of flavor to our gatherings.

Why This Chimichurri Shrimp?

  • Bold and Fresh Flavors: The chimichurri sauce adds a refreshing and tangy twist to the shrimp, making each bite a flavor explosion.
  • Quick and Easy: This dish comes together in no time, making it perfect for busy weeknights or last-minute entertaining.
  • Versatile: Great for grilling, pan-searing, or even baking, this shrimp dish can be adapted to your cooking preferences.


For the Shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
Salt and black pepper to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 teaspoon red pepper flakes
Salt and black pepper to taste

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Prepare the Chimichurri Sauce:
In a bowl, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and black pepper.
Mix well until all ingredients are thoroughly combined. Set aside to let the flavors meld.
Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat.
Season the shrimp with salt and black pepper.
Add shrimp to the skillet and cook for about 2-3 minutes on each side, or until shrimp are pink and opaque.
Combine and Serve:
Remove shrimp from heat and place in a serving dish.
Spoon the chimichurri sauce over the cooked shrimp.
Toss gently to coat the shrimp evenly with the sauce.
Garnish and Present:
Garnish with additional parsley or lime wedges if desired.
Serve immediately, accompanied by rice, salad, or crusty bread.
Prep Time: 10 minutes | Cooking Time: 6 minutes | Total Time: 16 minutes
Kcal: 290 kcal per serving | Servings: 4 servings

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