Chimichurri shrimp is a simple yet delicious dish that combines succulent, spiced shrimp with a vibrant, garlicky chimichurri sauce. This easy-to-make recipe is perfect as an appetizer or served over rice or noodles for a satisfying meal.
Chimichurri Shrimp Recipe
Looking for a quick and easy appetizer? Or a new way to enjoy delicious shrimp? This Chimichurri Shrimp is both!
Chimichurri shrimp is very easy to make, and it cooks up super fast. All you need to do is toss shrimp with a bit of oil and spices, pan sear, and toss with chimichurri.
It is done in minutes. I make this when I have a batch of my homemade chimichurri in the fridge, but it's great with your favorite brand, too.
You'll love this recipe for serving guests, or yourself, a flavorful appetizer, but it can also be the star of your next meal.
Let's talk about how to make Chimichurri Shrimp, shall we?
Chimichurri Shrimp Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Shrimp. Works great with frozen.
- Vegetable Oil.
- Smoked Paprika. You can use sweet or hot paprika, to your preference.
- Chimichurri. See my Homemade Chimichurri Recipe, or use your favorite store bought brand. It's also delicious with Red Chimichurri.
- Lemon. For serving. Just a few squeezes of lemon juice.
How to Make Chimichurri Shrimp - the Recipe Method
Toss the shrimp with vegetable oil, paprika, and salt and pepper, then sear them in a hot pan over medium-high heat, 2-3 minutes per side, until cooked through.
Toss with chimichurri and squeeze a bit of lemon over the top.
Boom! Done! Your chimichurri shrimp is ready to serve. Easy enough to make, isn't it? I hope you enjoy it!
Serving Chimichurri Shrimp
Chimichurri shrimp can be served as an appetizer or as part of your main dish. Serve it on a platter with toothpicks for guests to grab and go.
Or, serve it with cooked rice or tossed with pasta and any of your favorite additions, like a side vegetable.
Recipe Tips & Notes
- Dry the shrimp with paper towels before seasoning them. This will help achieve a better sear and avoid moisture in the pan.
- Sear the shrimp over medium-high heat for a quick sear, which locks in moisture and flavor. Do not overcook, which can result in tough shrimp.
- Do not overcrowd the pan. Cook the shrimp on a single layer, in batches if needed. Overcrowding the shrimp can result in steaming rather than searing, which can make the shrimp rubbery.
- Small shrimp are ideal for an appetizer, while medium to large shrimp work best for serving as a meal.
Storage & Leftovers
Leftover chimichurri shrimp will last up to 3 days in the refrigerator in a sealed container. You can gently reheat it in a pan over low heat to prevent overcooking.
You can also eat it cold. Toss them in a salad for a refreshing meal.
You can also freeze it for 3 months is sealed freezer containers or bags.
That's it, my friends. I hope you enjoy this chimichurri shrimp recipe. Let me know what you think. Send pics! I'd love to see them. Enjoy.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Try Some of My Other Popular Shrimp Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chimichurri Shrimp Recipe
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon vegetable oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¾ cup chimichurri
- Lemon for serving
Instructions
- Toss the shrimp with vegetable oil, paprika, and salt and pepper to taste until well coated.
- Heat a large pan to medium-high heat and sear the shrimp 2-3 minutes per side, until cooked through.
- Toss with chimichurri. Squeeze lemon over the top and serve.
Notes
Nutrition Information
Paul:-) says
Hi Mike,
A rather apt recipe for me at this time of year as we will be heading for the shores of Morecambe Bay on Boxing Day. It is famous for Brown Shrimp, and by Shrimp I mean it. These things are miniscule! They are raked from the beach and cooked immediately and then seasoned with salt, pepper, nutmeg etc and coated in melted butter to seal. Gorgeous on hot buttered toast!
Sadly in 2004, Chinese illegal immigrants were forced to do this work at night with no knowledge of the tides. The whole bay is known for its shifting quick sands and fast incoming tides. They ran to an island but if they had had local knowledge they would’ve known that that island is not an island at all once the tide is fully in. At least 21 people died that night.
Hopefully I can get some to use in this recipe…I will have fish loving family with me!!
All the best to both of you,
Paul:-)
Mike Hultquist says
I hope you enjoy it, Paul. A rather sad story indeed.