Easy Chimichurri Shrimp

This Easy Chimichurri Shrimp it is so easy to make and packed with so much flavor! Celebrate the flavors of July with fresh, seasonal meal ideas perfect for summer.Best of all, it’s ready in less than 16 minutes!

Have you ever had one of those meals that end up being way more satisfying than you expected Well, that’s exactly what happened to me with Chimichurri Shrimp because even though it sounds fancy, it’s actually super simple.

It all began on a chaotic Saturday when emails were piling up, the kids had turned the kitchen into a LEGO war zone, and I was just trying to defrost some shrimp without starting another kitchen fire. I wasn’t aiming for anything fancy but just needed something quick that didn’t scream “I gave up.”

That’s when I remembered the bunch of parsley sitting in the fridge—the one I had promised to use last week. So with some garlic, olive oil, and a splash of vinegar, I whipped up a quick chimichurri. I tossed it over the shrimp and then sautéed it all for about five minutes. Suddenly, dinner felt a little elevated.

I added of salt batch was way too salty although that’s pretty typical for me. However, the second try turned out amazing. It was bright, garlicky, slightly spicy, and packed with flavor.

If you’ve never made chimichurri before, this is your sign to try it because it’s a lot easier than you might think. Moreover, it gives you that “I have my life together” feeling—even if you’re still in sweatpants at 6 PM.

And honestly, there’s no shame in that.

Ingredients

• 1 pound of shrimp peeled and deveined
• 1 cup fresh parsley leaves finely chopped
• 3 cloves garlic minced
• 1/4 cup olive oil
• 2 tablespoons vinegar
• 1 teaspoon crushed red pepper flakes optional for a little heat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of half a lemon

How to Make Chimichurri Shrimp

Step 1

Prepare the Chimichurri Sauce: In a small bowl, combine the chopped parsley, minced garlic, olive oil, vinegar, crushed red pepper flakes, salt, and black pepper. Mix everything well until it looks like a green, oily sauce.

Step 2

Marinate the Shrimp: Place the peeled shrimp in a medium bowl. Pour about half of the chimichurri sauce over the shrimp and toss to coat them evenly. Let them sit for 10 minutes to soak in the flavors.

Step 3

Cook the Shrimp: Heat a large skillet or frying pan over medium-high heat. Add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and curl up. Be careful not to overcook them because shrimp get rubbery if cooked too long.

Step 4

Add the Rest of the Sauce: Once the shrimp are cooked, remove the pan from heat and pour the remaining chimichurri sauce over the shrimp. Stir gently so every shrimp is coated with the delicious sauce.

Kitchen Equipment Needed :

• Cutting board
• Sharp knife for chopping parsley and garlic
• Mixing bowls small and medium
• Measuring spoons and cups
• Large skillet or frying pan
• Spatula or tongs to flip shrimp
• Citrus juicer optional, for squeezing lemon

Tips for Making Chimichurri Shrimp

Use Fresh Ingredients: Fresh parsley and garlic make a big difference in the taste of chimichurri. Avoid dried herbs if possible.

Make Extra Chimichurri Sauce: The sauce is delicious on its own and can be stored in the fridge for up to 5 days. Use it as a dip or drizzle it on salads.

What to Eat with Chimichurri Shrimp ??

I usually eat it with salad, white or brown rice, or even flavored rice like cilantro or lemon rice, but my kids always ask for the pasta cooked with a little extra chimichurri sauce, and then I top it with shrimp. It’s so delicious. Now it’s just a habit, really.

FAQ About Chimichurri Shrimp

SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD !