This simply delicious chimichurri shrimp is a perfectly balanced dish, the vinegar in the chimichurri is bright, and the parsley and oregano add layers and depth of flavor to the sweet and juicy shrimp.
Serve it for dinner, or make it the perfect tapas dish for your next get-together.
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Top tips for the best chimichurri shrimp
- Thaw the shrimp, rinse, clean it well, and pat dry before cooking.
- One bag of shrimp serves 4 people.
- Prepare the chimichurri before cooking the shrimp – the shrimp will take less than 10 minutes to cook.
- Drizzle the chimichurri on the shrimp after the shrimp cools off slightly.
Ingredients for the Chimichurri and Variations
- Parsley – flat-leaf parsley, destem, clean in a vinegar and baking soda solution, and rinse well to remove dirt. The easiest way to clean parsley is to use a fine mesh strainer.
- Garlic Cloves – I store pre-peeled garlic in the freezer and use it occasionally, but I prefer fresh garlic for this recipe. I use frozen garlic when preparing a meal that requires cooking, like a stew.
- Fresh Oregano – or dried oregano – it’s typically easier to find fried oregano. If you’re going with dried oregano, I recommend organic.
- Red Chili Peppers – or dried red pepper flakes. Adjust the spiciness based on taste. The oil in the chimichurri will mute the spice a bit, so feel free to add more if you’re looking for a spicy chimichurri. Try this smoky chimichurri recipe with smoked paprika for a smoky finish – Bobby Flay-inspired.
- Red Wine Vinegar
- Olive Oil – you can also prepare this recipe with avocado oil instead of olive oil.
- Salt – a pinch of salt – I find that the chimichurri needs a small pinch of salt. The acidity that the vinegar adds to this recipe adds a good amount of flavor. In addition to the vinegar, the garlic and parsley pack a punch of flavor.
Follow this authentic chimichurri recipe.
Ingredients for the Shrimp
- Argentinian Shrimp – I love the frozen Argentinian shrimp from Trader Joe’s.
- Avocado Oil – A small bit of avocado oil to cook the shrimp in. The shrimp will release some water, which helps prevent the shrimp from sticking to the pan.
Equipment I used for this recipe
- Stainless steel pan – Preheat the pan before adding the shrimp.
- Food processor – for the chimichurri.
- Fine Mesh Strainer – to clean the parsley
- Medium-sized bowl – for the parsley (two bowls)
- Small dip bowl – for the remaining chimichurri to dip the shrimp.
How do you know if the shrimp is cooked?
The shrimp will go from a translucent color to opaque. Shrimp doesn’t require much time to cook fully; it just needs a few minutes to cook on medium to high heat. As the shrimp cooks, the shrimp wit turn from translucent to a solid white color, and the outer part will turn pink.
Easy and Simple Chimichurri Shrimp Instructions
- Fill a medium-sized bowl with water, carefully empty the bag of shrimp in the water bowl, and clean and rinse the shrimp.
- After rinsing, clean, rinse, and destem the parsley in a separate bowl while the shrimp thaw.
- Add the chimichurri ingredients to the food processor, chop for 10-20 seconds – and set aside.
- Set the pan for the shrimp on the stovetop on medium to high heat – allow it to get hot before adding the avocado oil and shrimp.
- Carefully add the shrimp to the pan and cook.
- Once the shrimp is cooked, remove the pan from the heat and allow it to cool.
- Serve the shrimp and drizzle the chimichurri on the shrimp and serve.
- If you’re making tapas, serve one to two shrimp per serving.
Simply Delicious Chimichurri Shrimp
- 1 Bag Wild Raw Argentinian Red Shrimp
- 1/4 tsp Avocado Oil
- 1.5 Cups Flat-Leaf Parsley
- 1/2 Red Chili Pepper
- 4 cloves Garlic
- 1/4 cup Red Wine Vinegar
- 1 pinch Salt
- 1 tsp Dried Oregano
- Step 1Fill a medium-sized bowl with water, carefully empty the bag of shrimp in the water bowl, and clean and rinse the shrimp. Note **Ensure that the shrimp is clean and deveined.
- Step 2After rinsing, clean, rinse, and destem the parsley in a separate bowl while the shrimp thaw and dry.
- Step 3Add the chimichurri ingredients (parsley, garlic cloves, oregano, oil, red wine vinegar, and red chili pepper) to the food processor, chop for 10-20 seconds – and set aside. If you don't have a food processor, chop the parsley by hand using a chef's knife and cutting board. Note ** Parsley turns bitter if you over-chop the greens.
- Step 4Set the pan (for the shrimp) on the stovetop on medium to high heat – allow it to get hot before adding the avocado oil and shrimp.
- Step 5Carefully add the shrimp to the pan and cook. Once the shrimp is cooked, remove the pan from the heat and allow it to cool.
- Step 6Serve the shrimp and drizzle the chimichurri on the shrimp and serve. If you're preparing tapas, do one to two shrimp per serving.