Name: Chimichurri Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Argentinian
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

I absolutely love sharing this Chimichurri Shrimp Recipe because it captures the zingy and fresh flavors that brighten up any meal. The vibrant chimichurri sauce, packed with parsley, garlic, and a touch of spice from Fresno pepper, perfectly complements tender, juicy shrimp that are lightly sweetened with honey and lightly smoked with paprika. Every time I make this dish, it feels like bringing a fiesta to the table, with colors and tastes that are just irresistible.

Why You'll Love This Chimichurri Shrimp Recipe

What really excites me about this Chimichurri Shrimp Recipe is the incredible balance of flavors it achieves. The fresh herbs and tangy red wine vinegar in the chimichurri sauce brighten the richness of the shrimp, while the honey and smoked paprika marinade add a subtle sweetness and smokiness that’s downright addictive. This dish sings with complexity yet feels effortlessly fresh.

In terms of preparation, I find this recipe wonderfully straightforward. With only a handful of ingredients and a quick marinating time, it’s perfect for those evenings when you want something impressive but don’t want to spend hours in the kitchen. The fact that you don’t even use a food processor to make the chimichurri makes it feel more authentic and hands-on, which I really love.

Honestly, this recipe stands out because it works beautifully for so many occasions. Whether I’m whipping it up for a casual weeknight dinner, a family gathering, or even a party, the bold flavors and vibrant colors always wow my guests. It’s versatile, easy to make ahead (the sauce gets better with time), and just so satisfying no matter when you serve it.

Ingredients You'll Need

A close-up top view of a white octagonal dish filled with a green herb sauce mixed with small bits of red chili peppers and light brown spices. The sauce has a shiny, oily texture with lots of finely chopped green herbs floating throughout. A silver spoon resting inside the dish scoops up some of the sauce, showing the mix of colors and glossy surface. The dish sits on a wooden table replaced with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

For me, the charm of this Chimichurri Shrimp Recipe lies in its simple but powerful ingredients. Each component plays a key role in building layers of flavor, from the freshness of parsley to the subtle heat of Fresno pepper and the richness of olive oil. Together, these ingredients create a beautifully textured and colorful dish that’s both rustic and refined.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Parsley (½ cup, finely chopped): This bright herb forms the fresh green base of the chimichurri, giving it color and vibrancy.
Garlic (4 cloves finely minced for the sauce, 2 cloves for shrimp marinade): Adds punchy aroma and warmth, indispensable for true chimichurri flavor.
Fresno pepper (1, seeded and finely minced): Provides a gentle heat and fruity brightness without overpowering the dish.
Oregano (1 tsp, dried): Introduces an earthy hint that rounds out the herbs perfectly.
Extra virgin olive oil (½ cup): The rich, fruity oil binds all the chimichurri ingredients and adds luscious mouthfeel.
Red wine vinegar (3 tbsp): Gives the sauce its signature tang, balancing the oil and herbs beautifully.
Salt (1 teaspoon for sauce, 1 teaspoon for shrimp) and fresh ground pepper (½ teaspoon each): Season throughout to enhance all flavors.
Shrimp (1 lb jumbo, peeled and deveined): The star of the dish – meaty and quick-cooking, perfect for absorbing the marinade.
Honey (2 tbsp, mild like Clover): Adds just the right kiss of sweetness that pairs wonderfully with smoky paprika.
Smoked paprika (1 tsp): Brings smoky depth and color to the shrimp.
Olive oil (3 tablespoon for shrimp marinade): Helps coat the shrimp evenly and infuses the marinade flavors.

Directions

Step 1: Start by making the chimichurri sauce. Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper very carefully—no food processor here, as I love the texture from hand chopping. Place these ingredients in a medium bowl.

Step 2: Add the dried oregano, one teaspoon of salt, and half a teaspoon of freshly ground black pepper to the herb mixture. Stir to evenly distribute the seasoning.

Step 3: Pour in the extra virgin olive oil and red wine vinegar. Mix everything well until combined. I always let the sauce stand for at least one hour, or longer if I have the time, so the flavors can really meld and become vibrant together.

Step 4: Meanwhile, prepare the shrimp. Peel and devein them if that hasn’t been done. In a bowl, toss the shrimp with three tablespoons of olive oil, two cloves of minced garlic, two tablespoons of mild honey, smoked paprika, one teaspoon of salt, and half a teaspoon of fresh ground pepper.

Step 5: Cover the shrimp and pop them into the fridge to marinate for about 20 minutes. This step is key for letting those sweet and smoky flavors soak into the shrimp.

Step 6: Heat a saucepan or grill pan over high heat until very hot. Arrange the marinated shrimp in a single layer and cook for 2 to 3 minutes on each side. You’re looking for a nicely seared, slightly caramelized exterior while keeping the shrimp juicy inside.

Step 7: Once cooked, transfer shrimp to a serving dish. Spoon about a quarter cup of chimichurri sauce over them and toss gently to coat. Pour the remaining sauce into a ramekin to serve on the side.

Step 8: Serve your Chimichurri Shrimp inside warm tacos, on top of fluffy rice, or alongside grilled slices of crusty bread to soak up every drop of that vibrant sauce. Enjoy!

Servings and Timing

This Chimichurri Shrimp Recipe makes about four servings, perfect for a small family dinner or a gathering with friends. Prep time is roughly 10 minutes, with an additional 20 minutes for marinating the shrimp. The cooking itself takes only around 6 minutes total, so you have about 30 to 35 minutes from start to finish. Keep in mind, the chimichurri sauce benefits from resting for at least an hour before serving, giving you some flexibility to prepare ahead and let those flavors bloom fully.

How to Serve This Chimichurri Shrimp Recipe

A round white plate filled with one layer of grilled shrimp, each shrimp showing a mix of golden orange and slightly charred dark brown spots, highlighting the cooked texture and grill marks; on the top right corner, a white bowl contains a green herb sauce with specks of red, yellow, and white, and in the top left corner some garlic cloves and green parsley leaves rest on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

I love serving this dish in so many different ways, depending on the occasion. For a casual dinner, I often pile the shrimp and sauce into warm corn or flour tortillas to make vibrant shrimp tacos, topped with a quick slaw or sliced avocado for creaminess. Alternatively, spooning the shrimp over a bed of jasmine or basmati rice lets the bright chimichurri sauce soak in and gives a wonderful contrast of textures.

Presentation-wise, I think the colorful green and red flecks from the chimichurri really pop when served on a simple white plate. Garnishing with extra chopped parsley or a lemon wedge adds freshness and brightness to the plate. For a bit of crunch, toasted grilled bread rubbed with garlic alongside is always a winner to mop up all the sauce.

When it comes to pairing beverages, I personally reach for crisp white wines such as Sauvignon Blanc or Albariño that complement the herbal and citrus notes beautifully. For cocktail lovers, a zesty margarita or a refreshing mojito pairs wonderfully. If you want non-alcoholic options, sparkling water infused with lime and fresh mint offers a perfect palate cleanser. I usually serve this meal hot or warm, which makes every bite lively and satisfying.

Variations

I’ve found this Chimichurri Shrimp Recipe to be quite adaptable for different tastes and dietary needs. If you prefer a milder heat, you can swap Fresno pepper for a gentle bell pepper or omit it altogether. For an extra kick, adding a pinch of red pepper flakes into the chimichurri is an easy way to boost the spice without overpowering the herbs.

If you want to make this dish gluten-free, it’s naturally safe as it contains no gluten grains. For a vegan version, try substituting the shrimp with grilled or roasted cauliflower florets or even crispy tofu, then toss them in the same smoky honey marinade (using maple syrup or agave instead of honey) and chimichurri sauce for a plant-based delight.

For cooking methods, I love grilling the shrimp outdoors on a hot grill during warmer months to add a little smoky char. Alternatively, a hot cast-iron skillet inside works beautifully to get a good sear on the shrimp. Either way, the marinade and sauce shine through, delivering that signature vibrant flavor every time.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the shrimp and chimichurri sauce separately in airtight containers. The shrimp will keep well in the refrigerator for up to two days, while the sauce can last about three to four days thanks to its acidic components. Keeping them separate helps maintain the shrimp’s texture when reheated.

Freezing

While freezing is possible, I don’t typically freeze this dish because shrimp can become rubbery or lose their delicate texture after thawing and reheating. The chimichurri sauce can be frozen in ice cube trays for up to two months, then thawed and used to brighten other dishes, but for best results, I always prefer fresh when it comes to shrimp.

Reheating

To reheat leftover shrimp, I gently warm them in a skillet over medium-low heat just until heated through—usually around 2 to 3 minutes. Avoid overheating or using a microwave, which can cause the shrimp to toughen. Once warm, toss with fresh chimichurri or the stored sauce. If needed, adding a tiny drizzle of olive oil during reheating helps keep the shrimp juicy.

FAQs

Can I prepare the chimichurri sauce ahead of time?

Yes! I actually recommend making the chimichurri sauce at least an hour before serving, or even the day before, so the flavors can meld beautifully. Just cover and refrigerate, then bring it back to room temperature before serving for the best taste.

What type of shrimp works best in this recipe?

I prefer using jumbo shrimp for this Chimichurri Shrimp Recipe because their size gives a nice meaty bite and they hold up well to marinating and grilling. Peeled and deveined shrimp ensure even cooking and a tender texture.

Can I make this dish spicier?

Absolutely! You can add more Fresno pepper, include some red pepper flakes in the chimichurri, or even add a dash of hot sauce to the marinade. Just be cautious and adjust gradually to keep the balance of flavors.

Is this recipe suitable for meal prep?

This recipe is fantastic for meal prep because the shrimp and chimichurri can be made ahead and combined when ready to serve. Just store shrimp and sauce separately to maintain freshness, and reheat gently to enjoy a quick, flavorful meal during busy days.

What are some good sides to serve with Chimichurri Shrimp?

I love pairing the shrimp with grilled vegetables, a simple green salad, or cauliflower rice for a low-carb option. Warm tortillas, crusty bread, or fluffy rice work wonderfully to soak up the bold chimichurri sauce.

Conclusion

I can’t recommend this Chimichurri Shrimp Recipe enough if you’re looking for something fresh, flavorful, and easy to prepare. It’s one of those dishes that feels special but comes together quickly, making it perfect for everything from weeknight dinners to entertaining guests. Give it a try—you’ll find that bright, herbaceous sauce and perfectly cooked shrimp are a winning combination that will have you coming back for seconds every time.