This Easy Shrimp Chimichurri is a tasty dinner option that’s quick to whip up! Juicy shrimp are tossed in a zesty chimichurri sauce made from fresh herbs, garlic, and a splash of vinegar.
You’ll love how colorful and flavorful this dish is! I usually serve it over rice or with some warm bread to soak up all that delicious sauce. Perfect for a fun weeknight meal! 🍤🌿
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well. If you’re using frozen, remember to thaw them completely before cooking. You can swap shrimp for scallops or chicken if you prefer.
Fresh Herbs: Parsley is a must for chimichurri, but cilantro adds a nice twist if you enjoy it! If you’re not a fan of either, try using basil or mint for a different flavor profile.
Garlic: Fresh minced garlic gives a robust flavor. You can use garlic powder in a pinch, but fresh is always better! Use less if you’re sensitive to garlic.
Red Wine Vinegar: This adds acidity! If you don’t have it, white wine vinegar or apple cider vinegar can be good substitutes. Don’t skip this ingredient—it brightens up the sauce.
How Do I Make Sure My Shrimp Are Cooked Perfectly?
Cooking shrimp just right is crucial to keeping them tender. Here’s how to do it:
- Heat the skillet to medium-high. Make sure the oil is hot but not smoking before adding shrimp.
- Cook the shrimp for 1-2 minutes on each side. They’re done once they turn pink and opaque. Overcooking makes them tough.
- Remove them from heat immediately and toss in the chimichurri. The residual heat will help them absorb the flavor.
With these tips, you’ll have delicious, succulent shrimp every time! Enjoy your meal!
Easy Shrimp Chimichurri
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off, as preferred)
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional for added freshness)
- 3 cloves garlic, minced
- 1 small red chili or 1/2 tsp red chili flakes (adjust to taste)
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- Juice of 1/2 lemon or lime
- Olive oil (for cooking shrimp)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 5-6 minutes of cooking time, making it a quick dinner option that can be ready in about 20 minutes!
Step-by-Step Instructions:
1. Make the Chimichurri Sauce:
In a medium bowl, combine the chopped parsley, cilantro (if using), minced garlic, red chili or red chili flakes, red wine vinegar, dried oregano, ground cumin, and a generous pinch of salt and black pepper. Mix everything together!
2. Emulsify the Sauce:
While stirring, slowly drizzle in the olive oil. Continue mixing until the sauce is well combined and looks creamy. Taste and adjust seasoning with more salt or lemon/lime juice if needed. Set the bowl aside to let the flavors meld together.
3. Cook the Shrimp:
Heat a large skillet over medium-high heat and add a splash of olive oil. While the skillet is heating, pat the shrimp dry with a paper towel. Season them lightly with salt and pepper.
4. Sauté the Shrimp:
Once the skillet is hot, add the shrimp in a single layer. Cook for about 1-2 minutes on each side, or until the shrimp turn pink and opaque. Be careful not to overcook them!
5. Combine Shrimp with Chimichurri:
Remove the cooked shrimp from heat immediately. Transfer them to the bowl with chimichurri sauce. Toss gently to ensure that all the shrimp are coated in the sauce.
6. Serve:
Serve the shrimp chimichurri warm, garnished with extra fresh herbs if you like! This dish goes wonderfully with rice, crusty bread, or a fresh salad.
Enjoy your vibrant and flavorful shrimp chimichurri dinner that’s quick, easy, and packed with delicious herb-infused taste!
FAQ for Easy Shrimp Chimichurri
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can do this overnight in the fridge or by placing them in a sealed bag and submerging them in cold water for about 15-20 minutes. Pat them dry before seasoning and cooking.
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as a substitute. Both options will maintain the tangy flavor that’s essential for the chimichurri sauce.
How Do I Store Leftovers?
Store any leftover shrimp chimichurri in an airtight container in the fridge for up to 2 days. To reheat, do it gently in a skillet over low heat, adding a little extra olive oil if the shrimp seem dry. Avoid microwaving to keep them tender!
Can I Make the Chimichurri Sauce Ahead of Time?
Yes! You can prepare the chimichurri sauce a day in advance. Store it in the fridge in an airtight container. The flavors will deepen, making it even tastier when ready to toss with freshly cooked shrimp!
