This Easy Shrimp Chimichurri is a burst of flavor! Juicy shrimp are tossed in a zesty green sauce made from fresh herbs, garlic, and olive oil. It’s super simple and quick to make!
You can serve this yummy dish over rice or with crusty bread to soak up the sauce. Trust me, you’ll want to slurp every last drop! 🦐🥖
Key Ingredients & Substitutions
Shrimp: Large shrimp give this dish its heartiness. If you can’t find large ones, medium shrimp work just as well. You can also use frozen shrimp—just make sure to thaw them completely before cooking.
Parsley: Fresh parsley is key for that vibrant flavor. If you’re short on parsley, try using cilantro or even a mix of both. Some people don’t like cilantro, so feel free to stick with all parsley!
Cilantro: This adds depth to the chimichurri. If you’re not a fan, simply omit it. You can also use fresh basil as an alternative for a different flavor profile.
Red Wine Vinegar: If you don’t have red wine vinegar, you can use apple cider vinegar or white wine vinegar. Each will add a slightly different tang but will still taste great!
Olive Oil: Extra virgin olive oil is preferred for the rich flavor. In a pinch, use regular olive oil or even avocado oil. Just remember that the flavor will be milder.
How Can I Perfectly Cook the Shrimp?
The shrimp should be cooked just until they turn pink and opaque. Overcooking them can result in a rubbery texture, which is not what we want! Here’s how to get it just right:
- Heat your skillet over medium-high heat and add a touch of olive oil.
- Add the shrimp in a single layer—don’t overcrowd the pan. Cook for about 2-3 minutes on one side.
- When they turn pink and begin to curl, flip them over for another 2-3 minutes.
- Remove them as soon as they’re done to avoid overcooking. They’ll finish cooking slightly even after removing from heat.
With these tips, your shrimp will stay tender and flavorful for the perfect chimichurri dish!
Easy Shrimp Chimichurri Recipe
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves (optional, you can use all parsley if preferred)
- 4 cloves garlic
- 1 small shallot or 1/4 small onion
- 1/4 cup red wine vinegar
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp smoked paprika
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon (optional, for extra brightness)
How Much Time Will You Need?
This recipe will take you about 20 minutes from start to finish: 10 minutes for prep time and another 10 minutes to cook the shrimp and combine everything. It’s a quick and delicious dish perfect for a weeknight dinner or entertaining guests!
Step-by-Step Instructions:
1. Make the Chimichurri Sauce:
In a food processor or blender, add the fresh parsley, optional cilantro, garlic, shallot, red wine vinegar, red pepper flakes, smoked paprika, salt, and pepper. Pulse a few times until everything is roughly chopped. Try not to blend it too smooth; a chunky texture is ideal!
2. Add Olive Oil:
Slowly drizzle in the olive oil while pulsing the mixture until it’s well combined but still slightly chunky. Taste the chimichurri and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice if you want it brighter. Set the sauce aside.
3. Cook the Shrimp:
Heat a large skillet over medium-high heat. If your pan is non-stick, you may not need extra oil. Add the peeled and deveined shrimp to the hot skillet in a single layer to ensure even cooking. Cook the shrimp for about 2-3 minutes on one side until they turn pink and opaque.
4. Toss with Chimichurri:
Once the shrimp are done, carefully remove them from the heat. Toss them in a bowl with the prepared chimichurri sauce, making sure each shrimp is well coated with that flavorful green goodness.
5. Serve and Enjoy:
Serve your Easy Shrimp Chimichurri immediately! It’s great as an appetizer, or over a bed of rice, or even as a topping for crusty bread. Enjoy the vibrant flavors!
Bon appétit! 🦐
FAQ for Easy Shrimp Chimichurri
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. To thaw quickly, place them in a sealed plastic bag and submerge the bag in cold water for about 15-20 minutes. Pat dry to avoid extra moisture in the pan when cooking.
How Long Can I Store Leftover Chimichurri?
Leftover chimichurri can be stored in an airtight container in the fridge for up to one week. Just give it a good stir before using, as the ingredients may settle. However, it’s best to enjoy it fresh for maximum flavor!
Can I Make the Chimichurri Sauce in Advance?
Absolutely! You can prepare the chimichurri sauce up to 2 days in advance and store it in the fridge. Just remember to bring it to room temperature and stir before tossing it with the shrimp to serve.
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Each will provide a slightly different flavor, but they will still work beautifully in the sauce!
