Chimichurri Shrimp

Ingredients

• 454 glarge shrimp, peeled and deveined, tails on
• 15 mlolive oil
• ½ tspsalt
• ¼ tspblack pepper
• ½ tspsmoked paprika
• ½ tspred pepper flakes
• 120 ml (about 15 g)fresh parsley, finely chopped
• 2garlic cloves, finely minced
• 15 mldried oregano
• ½ tspred pepper flakes
• ½ tsp, adjust to tastesalt
• 30 mlred wine vinegar
• 80 mlextra-virgin olive oil
• 15–30 mlvery finely minced red onion, optional

Instructions

1. 1

   Mix the chimichurri

   Combine the chopped parsley, garlic, oregano, red pepper flakes and salt. Stir in the finely minced red onion if using, then add the vinegar and olive oil. Leave the sauce to sit for at least 15 minutes before serving.

2. 2

   Season the shrimp

   Pat the shrimp dry with paper towels. Toss them with the olive oil, salt, black pepper, smoked paprika and red pepper flakes.

3. 3

   Cook the shrimp

   Set a skillet over medium-high heat. Cook the shrimp for 1½–2 minutes per side, until pink and lightly golden, then take them off the heat promptly to avoid a rubbery texture.

4. 4

   Dress and serve

   Toss the cooked shrimp with half the chimichurri. Spoon the remaining sauce over the top just before serving.

What is chimichurri shrimp?

Chimichurri is a fresh, tangy herb sauce associated with Argentina and other parts of South America, commonly served with grilled foods. Here, parsley, garlic, oregano, vinegar and olive oil make a punchy dressing for quickly seared shrimp.

The method keeps the sauce uncooked and gives it a short rest while you prepare the shrimp. That makes this a practical option when you want a bright seafood dish without a long cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 284 calories, 16g protein, 4g carbs, 23g fat.

The shrimp provide most of the protein, while the olive oil in the sauce and for cooking supplies most of the fat. The shrimp contribute a small amount of carbohydrate, with very little from the herbs and seasonings. Serve with vegetables or salad for a balanced plate, or add rice or another grain if you want a more substantial meal.

The sauce ingredients

Parsley and oregano: finely chop the parsley so it distributes well through the sauce, and use dried oregano as listed. Red wine vinegar adds acidity to balance the olive oil.

Chilli and onion: the two measures of red pepper flakes are used in different parts of the recipe—one in the sauce and one on the shrimp. The red onion is optional; mince it very finely so its flavour does not overpower the herbs.

Dry shrimp for better searing

Dry surface: pat the shrimp thoroughly with paper towels before seasoning. Excess moisture can make them steam in the pan rather than develop a little colour.

Season evenly: toss the shrimp so the oil and spices coat them all over. Keep them in a single layer in the skillet where possible; cook in batches if the pan is crowded.

Watch the cooking time

Hot pan: medium-high heat helps the shrimp cook quickly and colour lightly. The recipe gives 1½–2 minutes per side, but the exact time can vary with their size and the pan.

Doneness: look for shrimp that have turned pink and opaque, with a lightly golden surface. Remove them as soon as they are cooked, since extra time can make them tough.

Let the sauce rest

Resting time: leave the chimichurri for at least 15 minutes before using it. This also fits neatly into the shrimp preparation and cooking time.

Finishing: toss the shrimp with half the sauce while they are freshly cooked, then add the rest at the table or just before serving. Keeping some sauce back gives the dish a fresh, herb-forward finish.

Serving ideas

For a meal: serve the shrimp over rice or alongside grilled vegetables and a fresh salad. These options complement the sharp, garlicky sauce.

For sharing: offer the shrimp as an appetiser, or tuck them into tacos. Add the extra chimichurri just before eating so the herbs stay vivid.

Recipe notes & tips

• Chop the parsley and garlic finely so the sauce is easy to spoon over the shrimp.
• Make the chimichurri first so it has at least 15 minutes to rest.
• Dry the shrimp well before adding the oil and seasonings.
• Use a spacious skillet or cook the shrimp in batches to avoid crowding.
• Keep the optional red onion finely minced for a more even texture.
• Taste the chimichurri before serving and adjust its salt to your preference.

Variations

• Milder chilli: reduce the red pepper flakes to suit your heat preference.
• Extra onion: include the optional red onion for a sharper bite in the sauce.
• Rice bowl: serve the shrimp and chimichurri over cooked rice.
• Taco filling: tuck the cooked shrimp into tortillas and add the sauce at serving time.
• Grilled vegetables: serve alongside grilled vegetables for a fresh, savoury meal.

Common mistakes to avoid

• Wet shrimp: pat them dry before seasoning so they sear rather than steam.
• Crowded skillet: cook in batches if needed to leave the shrimp room to colour.
• Overcooking: take the shrimp off the heat as soon as they are pink and opaque.
• Rushed sauce: give the chimichurri at least 15 minutes to rest before using.
• Too much heat: remember that the sauce and shrimp each have their own measure of red pepper flakes.

How to store

Refrigerate leftover shrimp and chimichurri in separate airtight containers and use within 2 days. Reheat the shrimp gently in a skillet until just warmed through, or serve them cold; bring the sauce to room temperature and stir before using.

Frequently asked questions