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Chimichurri Shrimp Recipe

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4 from 26 reviews

This vibrant Chimichurri Shrimp recipe features succulent shrimp marinated in a fragrant blend of garlic, cumin, and onion powder, then grilled to perfection and tossed with a fresh, zesty chimichurri sauce made from parsley, shallots, red chili, and red wine vinegar. Perfect as a quick appetizer or served alongside steamed jasmine rice for a light, flavorful meal.

Ingredients

For the Chimichurri Sauce

  • ½ cup flat leaf parsley, finely chopped
  • 3 large cloves garlic, finely chopped
  • ¼ cup shallots, finely chopped
  • 1 red chili, seeded and finely chopped
  • 2 tablespoons red wine vinegar
  • ⅓ cup + 1 tablespoon quality olive oil
  • ¾ teaspoon dried oregano
  • ½ teaspoon kosher salt (Diamond Crystal brand)
  • ¼ teaspoon freshly cracked pepper

For the Shrimp

  • 1 pound large shrimp, deveined, shell removed
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • 2 garlic cloves, grated
  • 1½ teaspoons quality olive oil
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Avocado oil spray, for cooking

Instructions

  1. Marinate the shrimp: Add shrimp to a bowl and season with kosher salt and freshly cracked black pepper. Add onion powder, cumin, grated garlic, and olive oil, then toss until the shrimp are evenly coated. Set aside to marinate for 5 minutes to allow flavors to meld.
  2. Prepare chimichurri sauce: In a separate bowl, combine finely chopped parsley, garlic, shallots, red chili, red wine vinegar, olive oil, dried oregano, kosher salt, and freshly cracked pepper. Mix thoroughly until well combined. Set aside.
  3. Preheat grill pan: Heat a grill pan over medium-high heat until hot and ready for cooking.
  4. Cook the shrimp: Lightly spray the grill pan with avocado oil spray. Place the marinated shrimp on the pan and cook for about 3 minutes per side, or until shrimp are plump, opaque, and cooked through.
  5. Combine shrimp and chimichurri: Remove shrimp from the grill pan and transfer to a bowl. Toss with half of the prepared chimichurri sauce, adding more sauce gradually until the desired amount is achieved and shrimp are well coated.
  6. Serve: Serve immediately as an appetizer or with steamed jasmine rice for a complete meal.

Notes

  • For best results, use fresh, high-quality shrimp and fresh herbs in the chimichurri sauce.
  • Adjust the spiciness by using more or less red chili according to your taste preference.
  • Can be served as a main dish with rice or as a flavorful appetizer.
  • The shrimp cooks quickly; do not overcook to avoid rubbery texture.
  • If you don’t have a grill pan, you can use a skillet or outdoor grill instead.

Find it online: https://justsosavory.com/chimichurri-shrimp-recipe/