I like this recipe because it’s quick to prepare yet packed with layers of flavor. The shrimp are marinated in a smoky, garlicky blend that caramelizes beautifully when grilled, while the chimichurri adds a fresh, tangy finish. It’s versatile enough to serve as an appetizer, main course, or even inside tacos. I love that it comes together in just 20 minutes, making it ideal for a weeknight meal that still feels special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chimichurri Sauce ½ cup Parsley, finely chopped 4 cloves Garlic, finely minced 1 Fresno pepper, seeded and finely minced 1 teaspoon Oregano, dried ½ cup Extra virgin olive oil 3 tablespoon vinegar substitute 1 teaspoon Salt ½ teaspoon Fresh ground pepper
Shrimp 1 lb Shrimp (jumbo, peeled and deveined) 3 tablespoon Olive oil 2 cloves Garlic, finely minced 2 tablespoon Honey (mild in flavor, like Clover) 1 teaspoon Smoked paprika 1 teaspoon Salt ½ teaspoon Fresh ground pepper
Directions
To make the chimichurri, I finely chop the parsley, garlic, and Fresno pepper by hand (I avoid a food processor to keep the texture authentic). I place everything in a medium bowl and add oregano, salt, and pepper.
I pour in the olive oil and vinegar substitute, stirring to combine. I let the sauce rest for at least an hour so the flavors can meld beautifully.
For the shrimp, I peel and devein them, then toss them in a bowl with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. I cover and marinate the shrimp in the refrigerator for about 20 minutes.
I heat a saucepan or grill pan over high heat, then cook the marinated shrimp in a single layer for about 2–3 minutes per side until pink and slightly charred.
I transfer the shrimp to a serving dish, spoon about ¼ cup of chimichurri over them, and toss to coat. I serve the remaining sauce on the side in a small bowl or ramekin.
I like serving these shrimp over rice, tucked into tacos, or with slices of grilled bread to soak up that incredible sauce.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Variations
When I want a little extra heat, I swap the Fresno pepper for a small red chili or add a pinch of chili flakes to the sauce.
For a citrusy twist, I stir in a tablespoon of fresh lemon or lime juice to the chimichurri.
I sometimes replace shrimp with scallops, chicken, or even grilled vegetables for a fresh spin.
If I prefer a lighter version, I reduce the honey slightly or omit it for a more savory profile.
For a heartier meal, I toss the shrimp and chimichurri with pasta or serve them on top of quinoa or couscous.
Storage/Reheating
I store any leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, I warm the shrimp gently in a skillet over low heat just until heated through. I never microwave them too long, as shrimp can toughen quickly. The chimichurri keeps beautifully for up to 5 days in the fridge and even improves in flavor as it sits. I bring it to room temperature before serving again.
FAQs
Can I use frozen shrimp?
Yes, I just thaw them completely and pat them dry before marinating to avoid excess moisture.
How spicy is this dish?
The heat depends on the Fresno pepper. It’s mild to medium, but I can easily adjust the spice level by adding or removing seeds.
Can I grill the shrimp outdoors instead of on a pan?
Absolutely. I love grilling them on skewers over medium-high heat for that smoky charred flavor.
Can I make the chimichurri ahead of time?
Yes, in fact, it tastes even better after sitting for a few hours as the flavors deepen and mellow.
What should I serve this with?
I like pairing it with jasmine rice, roasted potatoes, or a fresh salad. It’s also great as a topping for tacos or crostini.
Can I use other herbs besides parsley?
Yes, I often add a bit of cilantro or mint for a different flavor profile.
How do I keep the shrimp from overcooking?
I cook them just until pink and opaque—about 2–3 minutes per side. Overcooked shrimp can turn rubbery quickly.
Can I make it without honey?
Yes, I can skip the honey or replace it with a drizzle of agave or maple syrup if I want a bit of sweetness.
Is this recipe keto-friendly?
Yes, it’s naturally low-carb, especially if I omit or reduce the honey.
How long does homemade chimichurri last?
It keeps well in the refrigerator for up to 5 days when stored in an airtight jar. I let it come to room temperature before serving for the best flavor.
Conclusion
This Chimichurri Shrimp recipe is one of my favorites for when I want something quick, colorful, and bursting with fresh flavor. The smoky shrimp paired with vibrant green chimichurri sauce feels both light and satisfying. I love that it’s simple to make yet elegant enough to impress guests—whether served as an appetizer, a main dish, or even tucked into tacos for a fun, zesty meal.
Bright, bold, and full of summery flavor, this Chimichurri Shrimp features juicy grilled shrimp coated in a vibrant Argentinian chimichurri sauce made with fresh parsley, garlic, and olive oil. It’s quick, fresh, and perfect for a light meal or appetizer.
Ingredients
For the Chimichurri Sauce:
½ cup fresh parsley, finely chopped
4 cloves garlic, finely minced
1 Fresno pepper, seeded and finely minced
1 tsp dried oregano
½ cup extra virgin olive oil
3 tbsp vinegar substitute (such as red wine or apple cider vinegar)
1 tsp salt
½ tsp freshly ground black pepper
For the Shrimp:
1 lb jumbo shrimp, peeled and deveined
3 tbsp olive oil
2 cloves garlic, finely minced
2 tbsp mild honey (like clover)
1 tsp smoked paprika
1 tsp salt
½ tsp freshly ground black pepper
Instructions
Prepare the chimichurri: In a medium bowl, combine parsley, garlic, Fresno pepper, oregano, salt, and pepper. Pour in olive oil and vinegar, stirring to combine. Let rest for at least 1 hour to develop flavor.
In a separate bowl, toss shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Cover and marinate for about 20 minutes in the refrigerator.
Heat a grill pan or skillet over high heat. Cook shrimp in a single layer for 2–3 minutes per side until pink and slightly charred. Avoid overcooking.
Transfer shrimp to a serving dish and spoon about ¼ cup of chimichurri sauce over them. Toss to coat evenly.
Serve with extra chimichurri on the side, along with rice, tacos, or grilled bread.
Notes
Swap Fresno pepper for red chili or add chili flakes for more heat.
Add a tablespoon of fresh lemon or lime juice to the chimichurri for brightness.
Use scallops, chicken, or vegetables instead of shrimp for variation.
Omit or reduce honey for a more savory, keto-friendly version.
Store chimichurri up to 5 days in the refrigerator; it tastes even better after resting.
