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Easy 20-Minute Chimichurri Shrimp With Tomatoes

This chimichurri shrimp features Argentinian jumbo shrimp coated in a tangy, hand-cut chimichurri sauce.

What I love about this recipe the most is that it takes less than 20 minutes to make, making it perfect for a busy weeknight!

overhead view of chimichurri shrimp with tomato and rice on a stone plate
overhead of hand-chopped chimichurri sauce
hand-chopped chimichurri sauce

Top Tips For The Best Chimichurri Shrimp

  • Nothing beats hand-chopped herbs for this fresh Chimichurri, but if you need more time, make the chimichurri in the food processor. It can save you a couple of minutes.
  • Thaw the shrimp, rinse, clean it well, and pat dry before cooking.
    • One bag of shrimp serves four people.
  • Drizzle the chimichurri on the shrimp after the shrimp cools off slightly.

Ingredients For The Best Chimichurri Shrimp

Fresh Herbs & Ingredients Cilantro & Parsley Chimichurri

  1. Fresh Parsley
  2. Fresh Cilantro 
  3. Fresh Oregano or dried oregano – it’s typically easier to find fried oregano. If you’re going with dried oregano, I recommend organic.
  4. Fresh Garlic Cloves – Preferably fresh garlic rather than packaged diced garlic or frozen garlic cubes for freshness. 
  5. Dried Red Pepper Flakes – Adjust the spiciness based on taste or add fresh hot pepper.
  6. Red Wine Vinegar – if you do not like red wine vinegar, opt for fresh lemon juice or lime juice.
  7. Olive Oil
  8. Salt

Follow this authentic chimichurri recipe.

Ingredients For The Best Shrimp

  1. Argentinian Shrimp – Large shrimp is the best for this recipe, and opt for fresh shrimp rather than already cooked shrimp.
  2. Avocado Oil – I think this is the best oil for medium-high heat cooking. 
  3. Vine-ripened Tomato – or cherry tomatoes

Equipment Essentials For This Recipe

  1. Stainless steel pan or cast iron skillet – Preheat the pan before adding the shrimp.
  2. Chef Knife
  3. Wooden Cutting Board
  4. Microplane
  5. Fine Mesh Strainer
  6. Large bowl
  7. Medium Bowl
  8. Food processor (optional).

FAQs

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.


Step-by-Step Instructions

Prep

  1. Thaw and clean the shrimp, and make sure they’re fully deveined.
  2. Clean and rinse the Italian parsley, oregano, cilantro, and tomato. If you’ve opted for a cilantro and parsley chimichurri
  3. Chop the herbs by hand for a vibrant green herb sauce.
  4. Use a zester for the garlic, or finely dice the fresh garlic.

Cook the Shrimp and Tomato

  1. Place the skillet on medium high heat, add avocado oil, and add the shrimp to the hot pan. Place them in a single layer, and cook 1-2 minutes on each side. Avoid overcrowding to achieve a light golden brown searing.
  2. Once the shrimp is cooked, remove the pan from the heat and allow it to cool. Add the diced tomato to the pan, cook it down, and add it to the cooked shrimp.
  3. Once cooled, add the Argentinian sauce to the shrimp, coat the shrimp well, and serve!

Chimichurri Shrimp Variations

​There are so many ways to enjoy this chimichurri shrimp. Instead of rice, serve it with warm tortillas for shrimp tacos.

You can also place the shrimp in wooden skewers for delicious chimichurri shrimp kabobs with chimichurri dipping sauce.

Chimichurri Shrimp Bowls, layer the chimichurri shrimp on a bed of white jasmine rice or try this chimichurrri rice to go with all things chimichurri.

Pair the shrimp with these incredible sides, including this air fryer yuca fries or a traditional yuca fries recipe. Or serve with these delicious plantain dishes, including this air fryer plantain chips, arañitas de platanos, and twice-fried plantains.


Storage

How to store leftover shrimp and leftover sauce.

An airtight container is key to extending freshness of chimichurri sauce the in the fridge. If you have extra sauce, place it in an airtight container. You can freeze chimichurri; if you need help storing it, follow this chimichurri freezing guide.


overhead view of chimichurri shrimp with tomato and rice on a stone plate

Easy 20-Minute Chimichurri Shrimp With Tomatoes

Olga Muñoz
Seared juicy shrimp coated in a tangy Argentinian sauce with hand-chopped herbs and sweet vine-ripened tomato.
No ratings yet
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course Appetizer, Brunch, Dinner, Lunch, Main Course, Side Dish, Tapas
Cuisine Argentina
Servings 4 people
Calories 375 kcal

Equipment

Ingredients
  

Cilantro Chimichurri Sauce

  • 1 cup Flat-Leaf Parsley
  • 1 cup Fresh Cilantro
  • 1/2 tsp Dried Red Pepper Flakes
  • 1 tsp Fresh Oregano
  • 4 cloves Garlic
  • 1/4 cup Red Wine Vinegar Or Fresh Lemon Juice
  • 1/4 cup Olive Oil
  • 1 pinch Salt

Shrimp & Tomato

  • 1 lb Wild Raw Argentinian Red Shrimp
  • 1 tbsp Avocado Oil
  • 1 Vine Ripened Tomato

Instructions
 

  • Prep
    Thaw and clean the shrimp, and make sure they’re fully deveined.
    Clean and rinse the Italian parsley, oregano, cilantro, and tomato. If you’ve opted for a cilantro and parsley chimichurri.
    Chop the herbs by hand for a vibrant green herb sauce.
    Use a zester for the garlic, or finely dice the fresh garlic.
  • Cook the Shrimp and Tomato
    Step One
    Place the skillet on medium high heat, add avocado oil, and add the shrimp to the hot pan. Place them in a single layer, and cook 1-2 minutes on each side.
    Avoid overcrowding to achieve a light golden brown searing.
  • Step 2
    Once the shrimp is cooked, remove the pan from the heat and allow it to cool.
    Add the diced tomato to the pan, cook it down, and add it to the cooked shrimp.
  • Step 3
    Once cooled, add the Argentinian sauce to the shrimp, coat the shrimp well, and serve!

Notes

Top Tips For The Best Chimichurri Shrimp

  • Nothing beats hand-chopped herbs for this fresh Chimichurri, but if you need more time, make the chimichurri in the food processor. It can save you a couple of minutes.
  • Thaw the shrimp, rinse, clean it well, and pat dry before cooking.
    • One bag of shrimp serves four people.
  • Drizzle the chimichurri on the shrimp after the shrimp cools off slightly.

Nutrition

Calories: 375kcal
Keyword chimichurri sauce, chimichurri shrimp
Tried this recipe?Let us know how it was!

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