Chimichurri Shrimp is a fast, flavor-packed dinner that feels a little special but takes almost no effort. Juicy shrimp are quickly sautéed, then tossed in a bright, herby chimichurri sauce that instantly elevates the dish.
This recipe comes together in just 10 minutes and uses only a handful of ingredients, making it perfect for busy weeknights, last-minute entertaining, or when you want something fresh and utterly delicious.
Even better, you can make the chimichurri sauce a day ahead, so when it’s time to cook, dinner is on the table in minutes. With my homemade Chimichurri Sauce already prepped, this dish becomes an effortless, restaurant-worthy meal with almost no stress.
⭐️ Chimichurri Shrimp: recipe at a glance
- Fast & easy: Ready in about 10 minutes.
- One-pan recipe: This means minimal cleanup.
- Big, fresh flavor: Garlicky, herbaceous, and bright with super tender shrimp.
- Versatile: Serve over rice, pasta, quinoa, or to top salads, As an appetizer, serve with crusty bread. The surf for any turf!
- Meal-prep friendly: Argentinian Chimichurri can be made 1-2 days ahead. This is also the perfect recipe for when you have leftover chimichurri in the fridge.
- Dietary Info: Contains seafood. High-protein (shrimp), gluten-free, dairy-free, nut-free, egg-free, low-carb / keto-friendly
🔎 What’s Chimichurri Shrimp?
Chimichurri shrimp is a quick dish made by sautéing shrimp and tossing it in chimichurri sauce, a fresh authentic Argentinian herb sauce made with parsley, garlic, vinegar, and olive oil.
✔️ Ingredients, Substitutions and Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Shrimp: Use large or jumbo shrimp, tails on or off. Fresh or frozen (thawed) both work.
- Argentinian Chimichurri Sauce: The star of the dish. Fresh herbs, garlic, vinegar, and olive oil bring brightness and balance. Homemade has the best flavor and can’t even compared to jarred ones.
- Olive oil:Helps sear the shrimp and carry flavor. A good extra virgin olive oil makes a difference.
Homemade Chimichurri
My recipe for fresh Chimichurri is made in about 10 minutes! It’s fresh, vibrant and delicious. In this particular case, I skip the store-bought stuff!
🔎 How to Make Chimichurri Shrimp?
- Season the shrimp: Pat the shrimp dry and season with salt and black pepper.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 3-4 minutes, then flip and cook another 1-2 minutes until pink and opaque.
- Add chimichurri: Turn off the heat and add the chimichurri sauce. Toss and serve. It can be serve warm or cold.
💡 Recipe Tips: Prep & Adjustments
- Don’t overcrowd the pan: You want to leave some room between the shrimp. This and pat-drying the shrimp results in a nice sear.
- High-heat cooking = juicy shrimp: Shrimp cooks quickly, and high heat helps them sear before they release too much moisture.
- Don’t overcook: Only cook the shrimp until is just opaque, pink and slightly firm. Remove the shrimp from the heat to prevent overcooking which results in a rubbery texture.
- Serving Options: This dish taste amazing warm, at room temperature or cold.
🤔 Frequently Asked Questions
How do you know when shrimp is cooked through?
Shrimp are perfectly cooked when they turn pink and curl into a loose “C” shape. That’s your cue to turn off the heat. If they curl tightly into an “O,” they’re overcooked and can become rubbery.
What’s the secret to perfectly cooked shrimp?
Start with a hot skillet and make sure the shrimp are well dried so they sear instead of steam. Let them cook undisturbed, then flip once. This is key for juicy, perfectly cooked shrimp every time.
can I use frozen shrimp?
Absolutely. Thaw completely and pat dry before cooking. Having a bag of frozen shrimp in the freezer is a lifesaver!
Can I grill the shrimp instead?
Grill the shrimp (You can skewer the shrimp like in this Grilled Shrimp Skewers recipe. Simply season the shrimp with salt, pepper and a bit of olive oil, grill the shrimp and brush or toss with chimichurri.
What does chimichurri shrimp taste like?
It’s bright, garlicky, slightly tangy, and fresh with juicy, tender shrimp.
Can I make this ahead of time?
The chimichurri sauce can be made 1-2 days ahead. Although the shrimp is best right after is cooked, this dish will keep a day in the fridge.
🤔 Can I use store-bought chimichurri?
Yes, but homemade chimichurri has brighter flavor and better texture. Store-bought versions can be more acidic or oily and the color is always dull.
🔎 What to Serve with Chimichurri Shrimp?
- Fresh green salad or roasted vegetables like these roasted cabbage steaks or roasted cauliflower steaks
- Crusty bread (perfect for soaking up the sauce) or wrapped in flatbread
✔️ Make-Ahead, Storage & Reheating
- Make ahead: Prepare chimichurri up to 3 days in advance.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat: Gently warm in a skillet over low heat to prevent overcooking. This dish can be served at room temperature or cold.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Environment: Shrimp can vary widely in sustainability. When possible, look for responsibly sourced shrimp (such as wild-caught) to protect our oceans and the life within them. Small, mindful choices in the kitchen can make a meaningful difference over time.
Time and Convenience: Shrimp cook in minutes, making them perfect for busy days. I always keep frozen shrimp on hand – you can thaw them very quickly in a colander under cold running water (about 10 minutes depending on size)
Community, Culture and Tradition: This dish can be served warm or cold, making it perfect for sharing – whether as a simple appetizer or as main dish. Inspired by the bold, herb-forward flavors of Argentinian chimichurri, it brings a touch of tradition to the table and creates a natural moment to gather, connect, and share a meal with others.
👀 Take a look at these other seafood recipes:
🧂 Essentials you’ll adore for this recipe
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HexClad Non-Stick Skillet set with Lids
The absolute best “indestructible” scratch-resistant non-stick skillet set on planet earth. My most used pans by far! The Hybrid 8-inch, 10-inch and 12-inch pans offer the ultimate in versatility when it comes to frying, sautéing, and simmering. 100% worth the investment. Whether you are an expert cook or someone who hardly sets foot in a…
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Extra Virgin Olive Oil
I may be a little biased since I’ve spent most of my life in sunny California – but this extra virgin olive oil from California Olive Ranch truly stands out. Made from 100% California-grown olives, it offers fresh, balanced flavor and is cold-pressed, certified extra virgin, and produced with a commitment to regenerative farming practices.…
Chimichurri Shrimp (Easy 10-Minute One-Pan Recipe)
Ingredients
- 1 pound raw large or jumbo shrimp, peeled and deveined
- Salt and ground black pepper to taste
- 1 tablespoon olive oil
- ½ cup Chimichurri Sauce Chimichurri Sauce, (plus more to serve, optional)
Instructions
- Pat dry the shrimp. Season the shrimp with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. When hot, add the shrimp to the skillet, arranging them in a single layer. Cook for about 2-3 minutes and flip them. Cook the other side until the shrimp is cooked through, pink, opaque (no longer translucent) about 2 minutes.
- Add the chimichurri and toss to coat. Serve over rice, pasta, quinoa, polenta or with toasted bread (optional).
Notes
- Chimichurri: My homemade chimichurri recipe yields about 1 1/4 cups.
- Shrimp: Frozen shrimp (thawed) works as well as fresh shrimp. Keep in mind that the fresh shrimp sold at supermarkets has been previously frozen. Thaw in the fridge for about 2 hours or in a colander under cold, running water (depending on size, it thaws in about 8-10 minutes). Prawns can also be used.
- Make ahead: Prepare chimichurri up to 3 days in advance.Store in an airtight container in the fridge.
- Storage: Refrigerate leftovers for up to 2 days
- Reheat: Gently warm in a skillet-avoid overcooking
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