Easy 20-Minute Chimichurri Shrimp With Tomatoes

Why You’ll Love This Recipe

You’ll love this recipe because it’s not only quick and simple to prepare, but also bursting with fresh, bold flavors. The combination of tender shrimp, juicy tomatoes, and cilantro chimichurri creates a deliciously tangy dish that’s satisfying without being heavy. The chimichurri sauce is packed with herbs and spices that elevate the natural sweetness of the shrimp, making each bite flavorful and refreshing. Plus, it’s a healthy option, rich in protein and healthy fats, while still feeling indulgent.

Ingredients

Cilantro Chimichurri Sauce
1 cup Flat-Leaf Parsley
1 cup Fresh Cilantro
1/2 tsp Dried Red Pepper Flakes
1 tsp Fresh Oregano
4 cloves Garlic
1/4 cup Red Wine Vinegar or Fresh Lemon Juice
1/4 cup Olive Oil
1 pinch Salt

Shrimp & Tomato
1 lb Wild Raw Argentinian Red Shrimp
1 tbsp Avocado Oil
1 Vine Ripened Tomato

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. To make the chimichurri sauce, combine the parsley, cilantro, red pepper flakes, oregano, garlic, red wine vinegar (or lemon juice), olive oil, and a pinch of salt in a food processor or blender. Pulse until finely chopped and well-mixed. Adjust seasoning to taste, adding more salt or vinegar if needed.
2. In a large skillet, heat the avocado oil over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, until they are pink and opaque.
3. While the shrimp are cooking, dice the vine-ripened tomato into small pieces.
4. Once the shrimp are cooked, remove them from the skillet and set aside. In the same skillet, add the diced tomato and sauté for 1-2 minutes until softened slightly.
5. Return the shrimp to the skillet and toss them with the sautéed tomatoes. Pour the chimichurri sauce over the shrimp and tomato mixture, stirring to coat evenly.
6. Serve the chimichurri shrimp and tomatoes immediately, and enjoy!

Servings and Timing

Servings: 4
Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes

Variations

• Grilled Shrimp: For a smoky twist, grill the shrimp instead of cooking them in a skillet. The charred flavor will complement the chimichurri sauce beautifully.
• Add Vegetables: You can add extra vegetables like bell peppers or zucchini to the skillet for more color and nutrients.
• Cilantro-Free Option: If you’re not a fan of cilantro, you can use basil or a combination of parsley and mint as a substitute for the chimichurri sauce.
• Make it Spicy: If you love extra heat, add more red pepper flakes or even a chopped jalapeño to the chimichurri sauce.

Storage/Reheating

• Storage: Store any leftover chimichurri shrimp and tomatoes in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the dish in a skillet over medium heat, stirring occasionally, until warmed through. You can also microwave it for 1-2 minutes, though the shrimp might lose some texture.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.

2. Can I use a store-bought chimichurri sauce?

Absolutely! Store-bought chimichurri sauce can save time, but homemade chimichurri offers a fresher, more customizable flavor.

3. Can I substitute avocado oil with another oil?

Yes, you can substitute avocado oil with olive oil, grapeseed oil, or coconut oil.

4. Can I use shrimp with the shell on?

While this recipe is for peeled and deveined shrimp, you can use shrimp with the shells on, but you’ll need to peel them before eating.

5. What kind of tomatoes should I use for this dish?

Vine-ripened tomatoes work best for their sweetness and firmness. However, you can also use Roma tomatoes or cherry tomatoes.

6. Can I make the chimichurri sauce ahead of time?

Yes, the chimichurri sauce can be made ahead of time and stored in an airtight container in the fridge for up to 2-3 days.

7. How spicy is this recipe?

This recipe has a mild level of spice due to the red pepper flakes. You can adjust the spice level to your taste by adding more or less red pepper flakes.

8. Can I use chicken instead of shrimp?

Yes, you can substitute chicken for the shrimp. Just be sure to cook it through thoroughly, as chicken takes longer to cook than shrimp.

9. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free, so you can enjoy it without any concerns.

10. Can I serve this dish with rice or pasta?

Yes, serving chimichurri shrimp with a side of rice, quinoa, or pasta makes for a more filling meal. It pairs especially well with a light, fluffy rice like jasmine or basmati.

Conclusion

This Easy 20-Minute Chimichurri Shrimp with Tomatoes is a perfect quick dinner option for any night of the week. With fresh ingredients and a punch of bold flavors, it’s a dish that’s both satisfying and nutritious. Whether you serve it with a side of rice, a salad, or enjoy it on its own, you’ll love the vibrant combination of shrimp, tomatoes, and chimichurri sauce!

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