Chimichurri Shrimp Recipe
This Chimichurri Shrimp recipe is fast, healthy, and flavorful! Turn into a quick dinner, served over rice or cauliflower rice, or served up as an appetizer. Low-carb and easy!
How to Make the Best Chimichurri Shrimp
If you’re looking for a quick, healthy dinner that doesn’t skimp on flavor, this chimichurri shrimp is your answer. The vibrant, herbaceous sauce made with fresh cilantro, parsley, garlic, and lime juice pairs perfectly with succulent seared shrimp. Best of all, it comes together in just 15 minutes from start to finish.
Chimichurri originated in Argentina and is traditionally served with grilled meats, but it works beautifully with seafood too. The bright, zesty flavors of the sauce cut through the richness of the shrimp, creating a dish that’s both satisfying and refreshing. Whether you serve it over rice, cauliflower rice, or pasta, you’ll have a complete meal that’s impressive enough for company yet easy enough for a weeknight dinner.
The key to perfect shrimp is not overcooking them. Watch for that “C” shape—once they curl into a letter C, they’re done. If they curl into a complete circle, they’ve gone too far. A hot pan and a quick sear are all you need for beautifully caramelized, tender shrimp.
Chimichurri Shrimp
This Chimichurri Shrimp recipe is fast, healthy, and flavorful! Turn into a quick dinner, served over rice or cauliflower rice, or served up as an appetizer. Low-carb and easy!
Ingredients
Shrimp
Chimichurri Sauce
Optional Additions
Instructions
Make the Chimichurri Sauce
- In a food processor, place garlic and onion (or chop everything finely by hand) and pulse several times until chopped.
- Add cilantro (stems are fine) and Italian parsley (thin stems are fine), pulse again until chopped.
- Add olive oil, lime juice, smoked paprika (optional), and salt. Pulse until combined.
- Set aside in a small serving bowl.
Cook the Shrimp
- Pat the shrimp dry and season with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Carefully place the shrimp in the hot skillet, with space around each one. Let the first side sear until golden, then turn—do not fiddle with them.
- Once they form the letter "C," turn the heat off. If they form a complete circle, they are on their way to being overdone.
Serve
- When the shrimp are done, gently toss them with half or some of the chimichurri sauce.
- Serve over jasmine rice, cauliflower rice, pasta, quinoa, or as an appetizer with mini forks.
Notes
- Look for shrimp that are 21-26 count per pound for the best results.
- The chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier version, add more cayenne or jalapeño slices to the chimichurri.
