Bookmark
Vibrant Shrimp Chimichurri is all about that zippy hit from herbs, a splash of bright citrus, and juicy shrimp that sear up fast. Dishes like this remind me of South American trips where chimichurri pops up at every meal—meats, seafood, you name it. Making it at home takes barely any time, and you probably have most of what you need already.
Every single time I make this, folks hang out in my kitchen sneaking shrimp straight from the skillet. That sauce is always gone before we've even sat down because everyone wants to mop it up with bread.
Bold Ingredients
- Shrimp: peeled and veins out so it cooks real quick—grab plump, fresh-smelling ones
- Salt and pepper: gives those shrimp extra flavor with a simple sprinkle
- Red chili flakes for garnish: crank up the spice with a pinch if you want
- Fresh lime juice: hits with bright citrus so the herbs sing
- Cilantro and parsley: chop them super fine for big hits of green flavor and color
- Olive oil: makes the sauce silky and rich—high-quality and fruity is best
- Garlic: adds classic zing and deepens the whole dish
- Kosher salt and black pepper: sprinkle as needed—go by taste
- Dried oregano: brings out the herbal notes—crumble it in your hand for full flavor
- Red Fresno chili: mild heat and a splash of red, use one that looks shiny and firm
- Red wine vinegar: adds the sharp bite that makes chimichurri pop—pick one that’s boldly colored
Easy How-To
- Mix and Serve It Up:
- Slide those shrimp right into the chimichurri and toss until glossy. Sprinkle on chili flakes if you want extra heat, then straight to the table while it’s still hot.
- Get the Shrimp Ready:
- Lay the shrimp out and give them a good pat so they're nice and dry, dust both sides in salt and pepper.
- Chop Up Herbs:
- Slice up parsley, cilantro, garlic, and your chili into tiny bits—makes the sauce stick and every forkful burst with flavor.
- Start Searing Shrimp:
- Heat a bit of olive oil in a skillet on medium-high, toss in the shrimp in batches (don’t pile ‘em up). Let them sizzle two or three minutes a side till they're pink and curled up.
- Combine All the Good Stuff:
- Grab a bowl and mix the chopped green stuff, garlic, chili, vinegar, lime, oregano, salt, and pepper—let the flavors chill together for a sec.
- Finish the Sauce:
- Pour in the olive oil slowly while whisking, keep going until everything comes together and looks shiny. Taste it—see if it needs a bit more salt or acid.
Bookmark
There’s just something special about chopping up parsley and cilantro. All those fresh smells feel like being a kid in my grandma’s sunny kitchen, sneaking pieces from her bouquet of herbs before dinnertime. It’s cozy and bright—exactly what you taste with every bite.
Smart Storage
Chill any leftover chimichurri in a well-sealed container and it'll keep a week easy. If you’ve got extra cooked shrimp, store them in their own container—good for three days. Don’t keep the shrimp and sauce together, or things get mushy when warmed up later.
Subbing Stuff
No Fresno chili at your store? Grab a red jalapeño or toss in some cayenne for gentle heat. Flat-leaf parsley tastes the most herbaceous, but curly will do in a pinch. If you want a different zing, swap out half the lime for lemon juice.
How to Serve
Ladle the chimichurri shrimp onto hot rice or fluffy quinoa to soak up the juices. It’s amazing as a taco filling with crunchy slaw, too. Or go lighter and toss everything on a big salad with fresh avocado and your favorite crisp greens.
Bookmark
Cultural Origins
Chimichurri is a must-have on tables in Argentina and Uruguay—think steaks, seafood, piles of veggies. The mix of sharp vinegar, chilis, and herbs likely came with early Basque immigrants, but it’s morphed over time into the cool, vibrant sauce everyone loves today.
Frequently Asked Questions About Recipes
- → What's the best way to stop shrimp from getting rubbery?
Just cook them in a hot pan for 2 or 3 minutes per side till they're pink and firm, then pull them off the heat fast for juicy shrimp every time.
- → Can I prep chimichurri in advance?
Definitely. Chimichurri stores great—mix it up ahead and keep it in the fridge all week. It saves so much time later.
- → What else can I use if I don't want shrimp?
Chicken breast, thin steak slices, or even roasted veggies go so well with this punchy green sauce. Try swapping them in for new combos.
- → Will this end up spicy?
You’ll get mild heat from Fresno chili and chili flakes, but you can totally dial it up or back off by adding more or less chili.
- → How can I serve this shrimp dish?
Pile it on a salad, layer it into tacos, top some rice, or just eat it as is. It works however you want—super flexible.
- → Do I have to buy fresh shrimp for this?
Raw or fresh shrimp is the way to go here since it tastes way better and gives you the nicest texture compared to pre-cooked ones.