This easy Chimichurri Shrimp is a bold, flavorful dish with juicy shrimp tossed in zesty homemade chimichurri sauce. Ready in just 15 minutes, it’s perfect for busy weeknights or when you’re craving a quick, vibrant meal!

❤️ Why You’ll Love This Chimichurri Shrimp Recipe

• Jumbo succulent shrimp
• Sautéed until tender
• Tossed in a tangy flavorful Chimichurri Sauce
• Made in under 15 minutes
• Great for busy weeknight dinners

This Chimichurri Shrimp recipe takes tender, jumbo shrimp, sautéed to perfection, and coats them in a vibrant, herb-packed chimichurri sauce. The bold chimichurri flavors add a wonderfully zesty brightness to every bite. It’s a simple, restaurant-quality dish that comes together in minutes, perfect for busy weeknights.

Serve it with a fresh salad or your favorite side, and you’ve got a meal that feels fancy but takes only minutes to prepare. Whether you’re a seafood lover or just looking to switch up your dinner routine, this recipe brings bold, unforgettable flavors to the table. It’s the kind of dish you’ll find yourself making again and again.

If you love quick and easy shrimp dinners, be sure to check out this recipe for Sheet Pan Garlic Butter Shrimp and Air Fryer Asian Shrimp Skewers.

🛒 Ingredients for Chimichurri Shrimp

• Shrimp
• Chimichurri Sauce
• Olive oil
• Smoked paprika
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Whisk
• Large skillet

🔪 How to Make Chimichurri Shrimp

Prepare the Chimichurri Sauce according to the directions and set it aside to allow the flavors to meld, while you prepare the shrimp.  I usually make the whole batch and use the other half over steak or chicken.

Heat a large skillet over medium heat and add in the olive oil.

Sprinkle the smoked paprika, salt and pepper on both sides of the shrimp, then place them in the skillet and sauté for about 2 minutes on each side or until they turn pink and opaque.

Pour the chimichurri sauce over the shrimp, toss to coat the shrimp and turn off the heat.  You don’t want to cook the sauce, but ever so slightly warm it up with the shrimp.

While the pan is still warm, toss the shrimp again, then serve warm.

☑️ Storage Instructions

You can store leftovers in an airtight container for up to 3 days. If you’d like to freeze them I would suggest doing so without the sauce. Freeze for up to 2 months, then thaw and add fresh chimichurri before serving.

🍴 What to Serve with Chimichurri Shrimp

You can serve them in a lettuce wrap, over a bed of Cauliflower Rice or one of these quick and easy side dishes:

• Cheesy Mashed Cauliflower
• Oven Roasted Veggies
• Shredded Brussels Sprouts
• Creamed Spinach
• Grilled Broccolini
• Green Beans Almondine
• Creamy Cucumber Salad

💡 Tips

• Pat the Shrimp Dry: This ensures a nice sear when sautéing.

• Don’t Overcook: Shrimp cook quickly; remove them as soon as they turn pink and opaque.

• Use Fresh Herbs: For the chimichurri sauce, parsley and cilantro make all the difference.

• Adjust the Heat: Add red pepper flakes to the sauce if you want a little extra spice.

• Let the Sauce Rest: Prepare the chimichurri ahead of time to let the flavors meld.

• Avoid Overheating the Sauce: Warm it gently with the shrimp but don’t cook it.

🔄 Substitutions and Additions

• Grilled shrimp: Instead of sautéing, grill the shrimp for a smoky flavor.

• Add veggies: Toss in cherry tomatoes or sliced bell peppers for added color and texture.

• Lemon twist: Swap lime juice for lemon juice in the chimichurri for a different tang.

• Chimichurri dipping sauce: Serve extra sauce on the side for dipping.

• Spicy kick: Add a pinch of cayenne pepper to the shrimp seasoning.

Can I Use Frozen Shrimp for this Recipe?

Absolutely! Thaw them first by placing them in a bowl of cold water for 15–20 minutes, then pat dry thoroughly before cooking to ensure they sear properly.

What’s the Secret to Perfectly Cooked Shrimp?

The key is to cook them just until they turn pink, opaque, and curl slightly. Overcooking can make shrimp rubbery, so keep a close eye; it usually takes 2–3 minutes per side.

Can I Use Store-Bought Chimichurri Sauce?

Yes, but homemade chimichurri typically has fresher flavors and allows you to adjust the seasoning to your taste. If using store-bought, taste it first to ensure it’s not overly salty or tangy.

What Shrimp Size Works Best for this Recipe?

Jumbo shrimp are ideal because they’re meaty, cook evenly, and hold up well to the bold chimichurri flavors.

Can I Prepare the Chimichurri Sauce Ahead of Time?

Yes, chimichurri actually tastes better when made ahead! Prepare it up to 3 days in advance and store it in an airtight container in the fridge.

Can I Substitute Other Proteins for the Shrimp?

Certainly! This chimichurri sauce pairs well with chicken nugget or steak bites. Of course, you’ll adjust the cooking time depending on the type of protein you use.

What’s the Difference Between Chimichurri and Pesto?

Chimichurri is typically tangier, with a vinegar and oil base, while pesto is creamier due to the addition of nuts and cheese.

🍽️ More Tasty Shrimp Recipes

• Coconut Shrimp with Dipping Sauce
• Creamy Cajun Shrimp
• Buffalo Shrimp Lettuce Wraps
• Fried Shrimp with Cocktail Sauce
• Grilled Lime Cilantro Shrimp Skewers
• Creamy Shrimp Alfredo
• Shrimp Scampi with Cauliflower Rice
• Spicy Shrimp Lettuce Wraps
• Shrimp Alla Vodka
• Bang Bang Shrimp