Big, succulent shrimp are briefly marinated in an herbaceous chimichurri sauce before being cooked lightning fast in a skillet. Serve this chimichurri shrimp over rice or orzo with your favorite veggies on the side for a quick and easy dinner any night of the week.
Weeknight Dinners Don’t Get Much Easier Than This!
Shrimp recipes are my weeknight secret weapon, and this bright and tangy chimichurri shrimp has quickly become a new favorite.
The shrimp is packed with bright and tangy flavor and it takes almost no effort to prepare. We’re talking a quick 15-minute soak in a garlicky, herby chimichurri that tastes like it’s been marinating all day, then it hits the skillet. Shrimp cooks in a flash, which means dinner is basically ready before you’ve even finished setting the table!
I love piling this chimichurri shrimp over a bed of lemon rice (my favorite) or tossing with tender orzo. The shrimp is fresh and zippy — perfect for warm evenings when you want something that’s both good and good for you.
Enjoy!
Heidi’s Tips for Recipe Success
Using large shrimp is the secret to avoiding a rubbery texture. 21/30 count shrimp are harder to overcook than smaller shrimp (which always wind up tough and dry when I try cooking them). You’re welcome to size up your shrimp for this recipe if you like them extra juicy, but I don’t recommend sizing down.
A 15-minute marinade infuses the shrimp with tons of flavor. Between the lemon juice and red wine vinegar, the chimichurri sauce is very acidic so you don’t want to let the shrimp sit in it for longer than 20 minutes. But this quick dunk in the chimichurri is what makes this lightning fast recipe taste like it came from a fancy seafood restaurant.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
Shrimp
If you live near the ocean and can find fresh shrimp for a good price, count your blessings! I have to buy mine frozen (I prefer to avoid the seafood counter’s ice rink), but that’s okay because this recipe works just fine with frozen shrimp.
Look for large shrimp that’s been peeled and deveined, and if you need to thaw it quickly simply submerge in cold tap water, changing the water every few minutes.
Chimichurri Sauce
The shrimp is injected with tangy herbaceous flavor in the form of my favorite homemade chimichurri sauce. Fresh parsley and cilantro form the backbone of any good chimichurri, and I added oregano to this version for even more flavor.
Red onion and garlic give the sauce some body, while freshly squeezed lemon juice and red wine vinegar add a puckery punch.
Heidi’s Tip: You MUST use fresh herbs to make the chimichurri sauce. There’s no substitute for them, sorry!
How to Make Chimichurri Shrimp in a Skillet
- Chop or blend the chimichurri. I prefer using my food processor to make the chimichurri (it takes less than 5 minutes this way). You want the sauce to be fairly smooth, but with a little texture, so I suggest pulsing the herbs and aromatics first before streaming in the oil, lemon juice, and vinegar.
- Marinate the shrimp. You’ll need just ¼ cup of the chimichurri sauce. Toss it with the shrimp and refrigerate until ready to cook.
- Cook the shrimp in a skillet for 2 to 3 minutes total. Shrimp of any size cooks very fast, so you’ll want to keep a close eye on it. A good pair of kitchen tongs comes in handy for recipes like this because they make it easier to flip the shrimp quickly so both sides turn golden without accidental overcooking.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Chimichurri Shrimp Recipe
Ingredients
For the Chimichurri Sauce
- ½ cup fresh Italian flat-leaf parsley, leaves only, stems removed
- ⅛ cup fresh cilantro, leaves only, stems removed
- ⅛ cup fresh oregano, eaves only, stems removed
- ⅛ cup roughly chopped red onion or shallots
- 2 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- ⅛ cup red wine vinegar
- 1 ½ tablespoons fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
For the Shrimp
- 1 pound 21/30 large shrimp, peeled and deveined
- ¼ cup chimichurri sauce
- ½ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
Instructions
- Make the chimichurri sauce. If using a blender or food processor: Add ½ cup flat-leaf parsley leaves, ⅛ cup cilantro leaves, ⅛ cup fresh oregano, ⅛ cup red onion, and 2 garlic cloves to a blender or food processor, and pulse until minced. Add ½ cup olive oil, ⅛ cup red wine vinegar, 1 ½ tablespoons lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon red pepper flakes, and pulse 2–3 times to combine. Add more salt to taste if needed. If making by hand: Finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar.
- Marinate the shrimp for extra flavor. Place 1 pound of peeled and deveined large shrimp in a mixing bowl. Toss the shrimp with ¼ cup chimichurri sauce, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Cover with plastic wrap and refrigerate for 15-20 minutes.
- Cook the shrimp, then toss with the rest of the chimichurri. In a large cast-iron skillet, heat the reserved 1 tablespoon olive oil over medium-high. Add the shrimp to the skillet in a single layer, and cook for 2-3 minutes until golden on each side and becoming opaque and firm to the touch. Transfer the cooked shrimp to a bowl or serving dish with the rest of the chimichurri, and toss to coat. Serve over fluffy white rice, lemon rice, or orzo pasta.
Nutrition
Sides to Make it a Meal
- Fluffy Lemon Rice
- Mediterranean Orzo Salad
- Creamy Parmesan Risotto
- Creamy Polenta
- Arugula Salad with Sun-Dried Tomatoes and Pine Nuts
- Greek Chickpea Salad
More Quick Shrimp Dinner Ideas
- Shrimp Salad
- Garlic Shrimp Scampi
- Crispy Baked Shrimp
- Grilled Pineapple Shrimp Kebobs
- Citrus Shrimp and Avocado Salad
- Chipotle Lime Shrimp Bowls
- Marry Me Shrimp Pasta
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