Dinner

Chimichurri Shrimp Recipe

ByRafael Mansero April 27, 2026April 27, 2026

Introduction

Chimichurri shrimp offers a vibrant and flavorful way to enjoy seafood with a zesty Argentine-inspired sauce. This dish combines fresh herbs, garlic, and a touch of spice to create a deliciously bright marinade and topping. Perfect for tacos, rice bowls, or simply served with grilled bread.

A close-up of a gray bowl filled with about three layers of cooked shrimp, each shrimp is golden brown with char marks and covered in a glossy sauce with bits of green herbs and small red chili pieces, a silver spoon rests inside the bowl with some sauce on it. To the top left, there is a white plate with two grilled golden-brown toast pieces resting on crumpled brown paper with two garlic cloves nearby. Fresh green parsley leaves are placed on the top right side, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Parsley (finely chopped)
4 cloves Garlic (finely minced)
1 Fresno pepper (seeded, finely minced)
1 tsp Oregano (dried)
1/2 cup Extra virgin olive oil
3 tbsp Red wine vinegar
1 tsp Salt
1/2 tsp Fresh ground pepper
1 lb Shrimp (jumbo, peeled and deveined)
3 tbsp Olive oil
2 cloves Garlic (finely minced)
2 tbsp Honey (mild in flavor, like Clover)
1 tsp Smoked paprika
1 tsp Salt
1/2 tsp Fresh ground pepper

Instructions

Step 1: Finely chop the parsley, garlic, and Fresno pepper using a sharp knife. Avoid using a food processor to preserve texture. Place them in a medium bowl and add oregano, salt, and pepper.
Step 2: Pour in the extra virgin olive oil and red wine vinegar, then stir well. Let the chimichurri sauce stand for at least one hour to allow flavors to meld.
Step 3: In a separate bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate to marinate for 20 minutes.
Step 4: Heat a sauce pan or grill pan over high heat until hot. Arrange the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
Step 5: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup of chimichurri sauce over them and toss gently to coat. Serve the remaining sauce on the side.
Step 6: Enjoy the shrimp in tacos, over rice, or with grilled bread slices for a satisfying meal.

Tips & Variations

For extra heat, leave some seeds in the Fresno pepper or add a pinch of red chili flakes to the sauce.
Use fresh oregano if available for a brighter herb flavor instead of dried.
If you prefer a smoother sauce, pulse the ingredients briefly in a food processor, but avoid over-processing.
Swap honey for agave or maple syrup to adjust sweetness according to preference.

Storage

Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 4 days. Keep cooked shrimp refrigerated and consume within 2 days. Reheat shrimp gently in a skillet over low heat to avoid toughness. It’s best to add fresh chimichurri to warmed shrimp before serving.

How to Serve

A white bowl with a mixture of finely chopped green herbs, small red pepper pieces, and olive oil filling the bowl, creating a glossy, oily surface. The herbs and red bits float in the oil, with seasonings scattered throughout. A silver spoon lifts some of the herb and oil mix, showing the vibrant green and red colors against the shiny, golden oil. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure they are fully thawed, peeled, and deveined before marinating and cooking.

Is chimichurri sauce always spicy?

Chimichurri can be mild or spicy depending on the peppers used. You can adjust the heat by altering the amount or type of chili pepper to suit your taste.