Pin it
This punchy chimichurri shrimp dish turns basic items into a tangy, herb-packed meal bringing Argentine tastes straight to your dinner table. The vivid green mixture perfectly complements the juicy, plump shrimp, creating food that's as stunning to look at as it is to eat.
I whipped up this chimichurri shrimp at a backyard gathering last summer and now everyone asks me for it. The eye-catching colors and rich flavors always wow my guests though it's actually super easy to make.
Ingredients
Chimichurri Sauce
- Parsley: fresh-cut for that distinctive bright taste and look
- Garlic: hand-minced cloves for real texture and bolder flavor notes
- Fresno pepper: gives a gentle kick that boosts without taking over
- Dried oregano: adds an earthy Southern European touch to the mix
- Extra virgin olive oil: pick a nice brand for top results
- Red wine vinegar: brings needed tang that cuts through the oil
- Salt and pepper: lifts all the other tastes
Shrimp
- Jumbo shrimp: grab the newest ones you can find, wild caught if possible
- Olive oil: spreads the taste around and stops food from sticking
- Garlic: forms the smell base for the soaking mix
- Honey: helps make that lovely brown crust and slight sweetness
- Smoked paprika: gives richness and smoky notes
- Salt and pepper: for good flavor balance
Step-by-Step Instructions
- Mix Up The Chimichurri:
- Slice all herbs and flavor items with a good knife until tiny but not mushy. Mix parsley, garlic and Fresno pepper in a bowl, keeping chunks about the same size. Toss in dried oregano, salt and pepper then add the olive oil and red wine vinegar. Mix well and let sit for at least an hour so flavors can mingle properly.
- Soak The Shrimp:
- Clean shrimp well, taking off all shells and dark lines. In a container, mix olive oil, garlic, honey, smoked paprika, salt and pepper, then drop in shrimp and gently coat each one. Cover and chill for exactly 20 minutes, letting flavors sink in without the acid starting to cook the seafood.
- Cook The Shrimp:
- Get your pan really hot then lay out soaked shrimp with gaps between them for good browning. Cook just 2 to 3 minutes each side until they turn pink and solid with some dark spots on the edges. The honey will help create a tasty browned coating.
- Put It All Together:
- Move hot cooked shrimp to your plate. Pour about a quarter cup of chimichurri mix right onto the shrimp and lightly toss to cover each piece. Put the rest of the sauce in a small dish beside it for extra dipping. Serve on your choice of base like tacos, rice or toasted bread pieces.
Pin it
Parsley really makes this dish shine. I've got multiple types growing in my backyard just for chimichurri making. The flat Italian kind gives the most flavor when fresh picked, and I've found cutting it early morning creates the zippiest taste for this sauce.
Storage and Leftovers
The green sauce stays good in a sealed container in your fridge for about a week. The flavors actually get better during storage, making it tastier after sitting for a day or two. Just let it warm up a bit before using any leftovers.
Already cooked shrimp can stay in the fridge up to two days. To warm them up, just heat gently in a pan on low until hot so they don't get tough. Or try cold leftover chimichurri shrimp on top of greens for an easy lunch that needs zero extra work.
Perfect Pairings
This bright dish goes great with crusty bread to mop up the extra sauce. For a full dinner, add some simple yellow rice or oven-roasted veggies that won't fight with the strong flavors. A cool Argentinian white wine like Torrontés matches the herby qualities just right.
To really wow your guests, put these chimichurri shrimp on a big platter with other simply cooked seafood like fish, squid or scallops. The bold green sauce ties everything together while letting each type of seafood keep its own special taste.
Pin it
Cultural Background
Chimichurri sauce comes from Argentina where folks usually pour it over grilled meats, especially beef. Its name probably came from Basque people who brought their cooking ways to South America. Using it with shrimp shows how flexible this popular sauce can be while still honoring where it came from.
In Argentina, chimichurri means more than just a topping – it's part of their food identity, always found at asados, those family cookouts central to getting together. Pairing it with seafood creates a modern twist that respects tradition while trying something fresh and different.
Frequently Asked Questions
- → Can I cook with pre-cooked shrimp?
It’s better to pick raw shrimp since it soaks in the flavors much better. Pre-cooked shrimp won’t hold the same taste or texture.
- → How should I keep leftover shrimp fresh?
Pop any cooked leftovers into a sealed container and keep them in the fridge for up to 3 days. Reheat on low to keep that texture just right.
- → What should I serve on the side?
Pair this dish with tacos, fresh salad, rice, or some charred bread for a winning combo.
- → Can I prep the chimichurri ahead of time?
For sure! Toss it together the day before and let it chill in the fridge so the flavors really pop.
- → What’s a good swap for smoked paprika?
No smoked paprika? Regular paprika or a bit of chili powder can do the trick.