How about some zesty, herbaceous pan seared chimichurri shrimp for your next meal! This vibrant green herb sauce is made with a mixture of finely chopped parsley, garlic, oregano, red wine vinegar, and olive oil.
The sauce is so easy to make and it pairs perfectly with our juicy shrimp.
These chimichurri shrimp will be a hit at your next gathering. Just imagine, succulent seared shrimp, tossed in a tangy, garlicky herb sauce. It's so simple, yet flavorful and healthy too!
Serve these shrimp with some thick crusty bread or stuff them inside tacos.
If you are a seafood lover like I am, make sure to try my Spicy Salmon Sushi Bake and Ahi Tuna Nachos.
Why You Will Love This Recipe
- Easy to make- These shrimp are so easy to make and the sauce can be made in advance. Most of the ingredients you may already have inside your pantry and refrigerator.
- Versatile- You can serve these shrimp all on their own as a simple appetizer or as a main course. Serve it over polenta, rice, pasta or even jazz up your tacos.
- Fresh herb flavor- The chimichurri sauce is full of herby flavor. It's garlicky, tangy and pairs perfectly with shrimp.
- Simple but delicious- Simple food is the best food. Because this recipe is not overloaded with a bunch of ingredients, all the flavors really shine and come through.
What is Chimichurri
Chimichurri originated in Argentina and Uruguay. This uncooked sauce is made with fresh parsley, garlic, oregano, red wine vinegar, red chili pepper or pepper flakes, and olive oil. It's delicious served on its own as a condiment or spooned over grilled meats and seafood. It can also be used as a marinade.
- Parsley- I use flat leaf also known as Italian parsley in this recipe. It has a robust flavor. I do not recommend using curly parsley. Pick off the leaves and save the stems for chicken stock or discard them.
- Garlic- Use fresh garlic cloves. Do not use the stuff inside the jars.
- Red chili pepper- I use 1 Fresno chili pepper. You can substitute with chili flakes, if needed.
- Oregano- I use dried oregano, but you can also use fresh oregano. For 1 teaspoon of dried oregano, you will need 1 tablespoon of fresh oregano.
- Red wine vinegar- I prefer red wine vinegar in my chimichurri as it has a very distinct flavor. You can use fresh lemon juice as a substitute. I do not recommend balsamic or white vinegar.
- Olive oil- I use an extra virgin olive oil in the sauce and for cooking my shrimp. It has a very fruity and peppery taste. You can also substitute avocado oil as another healthy option.
- Shrimp- I use jumbo shrimp in this recipe, but you can also use large shrimp.
- Honey- I use a mild honey like Clover. As the shrimp cooks, the sugars will caramelize and give the shrimp a great crust.
- Smoked paprika- This adds a touch of smokiness to the shrimp.
Step By Step Instructions
STEP 1: Chop ingredients. With a sharp knife, finely chop parsley, garlic and red chili pepper. Do not use a food processor. Place ingredients inside a medium size bowl. Then, add oregano, salt and pepper.
STEP 2: Add liquids. To the herb mixture, add olive oil and red wine vinegar. Then, stir to combine. Allow the chimichurri to stand for at least 1 hour or longer, time permitting. This will allow all the flavors to meld together.
STEP 3: Prepare the shrimp. Peel and devein shrimp. Add olive oil, garlic, honey, smoked paprika, salt and pepper. Then, toss to coat shrimp. Cover and marinate in the refrigerator for 20 minutes.
STEP 4: Cook the shrimp. Heat sauce pan or grill pan over high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side.
STEP 5: Coat with sauce. Once the shrimp have finished cooking, transfer them to a serving dish. Spoon sauce over the shrimp, about ¼ cup. Toss to coat the shrimp.
Then, pour the remaining sauce in a ramekin or small bowl and serve on the side.
Do not use a food processor. To make this as authentic as possible and get the best texture, chop the parsley, garlic and red pepper by hand. The mixture should be loose, not mushy or over processed.
Allow the chimichurri to sit for a minimum of 1-2 hours or refrigerate overnight. This will give time for the flavors to develop and meld together. The longer the sauce sits, the more the flavor intensifies.
Use the freshest ingredients. The parsley should be vibrant green with crisp leaves, not wilted or bruised. Use fresh garlic and not jarred minced garlic for the best flavor.
Make sure to start with a hot pan before adding the shrimp. This will give you a good sear. Cook for 2-3 minutes per side and immediately remove the shrimp from the pan to prevent them from becoming overcooked.
This sauce has a very bright herb flavor. It's garlicky with a hint of spice and a bit of acidic tang.
The key to getting a good sear and crust on the shrimp is a hot pan. Make sure the shrimp is in a single layer so they do not steam. Also, once the shrimp go into the pan, do not touch them until you are ready to turn.
It is best to store the chimichurri inside the refrigerator. It will keep for up to 1 week.
Storage and Reheating
Store any leftover chimichurri shrimp inside an airtight container. Refrigerate for up to 2-3 days.
To reheat, place the shrimp in a heatproof bowl. Add a couple drops of water over the shrimp and place a moistened paper towel on top. Heat for 1-2 minutes until warmed through.
More Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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- ½ cup Parsley finely chopped
- 4 cloves Garlic finely minced
- 1 Fresno pepper seeded, finely minced
- 1 teaspoon Oregano dried
- ½ cup Extra virgin olive oil
- 3 tablespoon Red wine vinegar
- 1 teaspoon Salt
- ½ teaspoon Fresh ground pepper
- 1 lb Shrimp jumbo, peeled and deveined
- 3 tablespoon Olive oil
- 2 cloves Garlic finely minced
- 2 tablespoon Honey mild in flavor, like Clover
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- ½ teaspoon Fresh ground pepper
- With a sharp knife, finely chop parsley, garlic and red chili pepper. Do not use a food processor. Place ingredients inside a medium size bowl. Then, add oregano, salt and pepper.
- To the herb mixture, add olive oil and red wine vinegar. Stir to combine. Allow the chimichurri to stand for at least 1 hour or longer, time permitting. This will allow all the flavors to meld together.
- Peel and devein shrimp. Add olive oil, garlic, honey, smoked paprika, salt and pepper. Toss to coat shrimp. Cover and marinate in the refrigerator for 20 minutes.
- Heat sauce pan or grill pan over high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side.
- Once the shrimp have finished cooking, transfer them to serving dish. Spoon sauce over the shrimp, about ¼ cup. Toss to coat the shrimp. Then, pour the remaining sauce in a ramekin or small bowl and serve on the side.
- Serve the shrimp inside tacos, on top of rice or with grilled slices of bread.
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