Name: Zesty Chimichurri Shrimp Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Latin American
Ingredients: 1 lb large shrimp, peeled and deveined; 1/4 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 3 cloves garlic, minced; 2 tablespoons red wine vinegar; 1/3 cup olive oil; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; Salt and pepper to taste; 1 tablespoon lime juice

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If you’re looking for a quick, flavor-packed dish that’s sure to impress, let me introduce you to this vibrant Chimichurri Shrimp recipe! It’s fresh, zesty, and oh-so-easy to make. Whether you’re preparing a weeknight dinner or whipping up something special for guests, this recipe is a go-to. Plus, the chimichurri sauce brings out an irresistible burst of flavors!

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Why You’ll Love This Recipe

Bright and Bold Flavors: The parsley, cilantro, garlic, and lime juice work together to create a chimichurri that’s both herby and tangy.
Quick and Easy: With just 21 minutes from prep to plate, this recipe is perfect when you need a flavorful meal fast!
Versatile: Serve it over rice, toss it in a salad, or pair with roasted veggies—anything but boring!!
Low in Calories: Each serving has only 180 calories, making it a light and healthy option.

What Does Chimichurri Shrimp Taste Like?

The shrimp is tender and juicy, perfectly marinated in a zesty chimichurri sauce that’s herby with just the right amount of garlic kick. There’s a subtle heat from the red pepper flakes, balanced by the brightness of lime juice. Every bite delivers a burst of freshness, with the shrimp soaking in all those bold flavors!

Ingredients for Chimichurri Shrimp

Here’s what you’ll need to whip up this mouthwatering dish:

1 lb large shrimp (peeled and deveined)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Salt and pepper to taste
1 tablespoon lime juice

Tools You’ll Need:

A sharp knife for chopping herbs.
A bowl for mixing the chimichurri sauce.
A skillet for cooking the shrimp.

Step-by-Step: How to Make Chimichurri Shrimp

Prepare the Chimichurri Sauce: In a bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. This is the base of all that amazing flavor!
Marinate the Shrimp: Reserve a couple of tablespoons of the sauce for later. Toss the shrimp in the chimichurri, making sure each piece is coated. Let it marinate for about 15-20 minutes.
Cook the Shrimp: Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until they’re pink and cooked through.
Finish with Lime: Drizzle the reserved chimichurri over the cooked shrimp and squeeze fresh lime juice on top for an extra zing!

Variations and Substitutions

No Cilantro? No problem! You can double up on the parsley or use fresh basil instead.
Want more heat? Add extra red pepper flakes or even a splash of your favorite hot sauce.
Seafood Swap: This chimichurri marinade also works beautifully with fish, scallops, or even grilled chicken.

What to Serve with Chimichurri Shrimp

Wondering what to pair with your shrimp? Here are a few suggestions:

Coconut Rice: The creaminess of coconut rice pairs perfectly with the tangy chimichurri.
Grilled Veggies: Zucchini, bell peppers, and asparagus work great.
Quinoa Salad: A light, refreshing side to keep the meal healthy and balanced.

Tips for the Best Chimichurri Shrimp

Don’t Overcook: Shrimp cook quickly, so be sure to remove them from the heat as soon as they turn pink. Overcooked shrimp can become rubbery.
Marination is Key: Even a quick 15-20 minute marinade infuses tons of flavor, but if you have time, let it marinate a little longer for even more intensity.
Make Extra Sauce: You’ll want some extra chimichurri to drizzle over your sides or to dip into—it’s that good!

Storing and Reheating

In the fridge: Store leftover shrimp in an airtight container for up to 3 days.
Reheating: Gently reheat the shrimp in a skillet over low heat, just until warmed through, to avoid overcooking.
Freezing: While fresh is best, you can freeze the marinated shrimp for up to 2 months. Simply thaw and cook as instructed!

FAQ

Can I use frozen shrimp?
Absolutely! Just be sure to fully thaw and pat them dry before marinating.

What if I don’t have red wine vinegar?
You can substitute it with white wine vinegar or even apple cider vinegar in a pinch.

How do I know the shrimp is done?
Shrimp are cooked through when they turn pink and opaque, and their tails curl up slightly.

Conclusion: Why Chimichurri Shrimp is a Must-Try

This recipe is bursting with vibrant flavors, and it’s incredibly easy to make! The zesty chimichurri sauce transforms simple shrimp into something truly special. Plus, it’s so versatile—you can make it the star of your meal or a flavorful addition to a variety of dishes.

I hope you love this Chimichurri Shrimp as much as I do! Don’t forget to rate the recipe below and share your creations with me on Pinterest.

Craving More?

Old Bay Shrimp Burritos: A fusion of bold Old Bay seasoning wrapped up with fresh veggies and tender shrimp.
Mexican Shrimp Cocktail: A zesty, refreshing shrimp cocktail perfect for summer days.
Seven-Layer Salad: A classic salad with layers of flavor and crunch—a great side for shrimp dishes!

Nutrition Information (per serving):

Calories: 180 kcal
Protein: 20g
Fat: 10g
Carbs: 2g
Fiber: 0.5g