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

Easy 20-Minute Chimichurri Shrimp With Tomatoes

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Seared juicy shrimp coated in a tangy Argentinian sauce with hand-chopped herbs and sweet vine-ripened tomato.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Brunch, Dinner, Lunch, Main Course, Side Dish, Tapas
Cuisine: Argentina
Calories: 375
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Cast Iron Skillet
  • 1 Chef Knife
  • 1 Wooden Cutting Board
  • 1 Microplane
  • 1 Fine Mesh Strainer
  • 1 Large bowl
  • 1 Medium Bowl
  • 1 Food processor optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Step 3
    Once cooled, add the Argentinian sauce to the shrimp, coat the shrimp well, and serve!

Nutrition

Calories: 375kcal

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.

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