Chimichurri Shrimp Zesty Herb

Zesty herb-filled chimichurri shrimp is a showstopper at any table with tons of bright flavor and a quick cook time. This Argentine-inspired dish comes together fast and makes even a weeknight feel like a summer gathering. I always look forward to the punchy sauce mingling with juicy shrimp because it tastes like a little vacation.

I first made chimichurri shrimp for a backyard gathering when I wanted to impress my friends without major hassle. Everyone hovered around the platter until the last shrimp was gone.

Ingredients

• Parsley finely chopped: Brings freshness and color Always choose flat leaf for the best flavor and vibrant green look
• Garlic finely minced: This gives the sauce bold flavor Fresh garlic delivers more punch than any pre-minced option
• Fresno pepper seeded and finely minced: Offers gentle heat and pretty color Pick bright red ones for the most flavor
• Oregano dried: Subtle earthy depth A high quality dried oregano delivers the most aromatic notes
• Extra virgin olive oil: Lush texture and backbone to the chimichurri Use fresh and robust olive oil for a richer sauce
• Red wine vinegar: Adds brightness and tang Look for deep red rich vinegar for best taste
• Salt: Enhances every layer Use a fine sea salt to dissolve easily
• Fresh ground pepper: Lively finish and slight bite Always grind fresh for maximum impact
• Shrimp jumbo peeled and deveined: Big enough for grilling or pan searing Wild caught shrimp have the sweetest flavor
• Olive oil: Helps the marinade cling and creates a delicious sear Choose good quality for a subtle fruity background
• Honey mild like Clover: Balances acidity with a little sweetness Use a gentle honey so it does not overpower
• Smoked paprika: Gives the shrimp a warm smoky base Look for Spanish smoked paprika for real depth
• Salt: Brings out sweet shrimp flavor Fine salt assures even coverage
• Fresh ground pepper: Adds needed zip and finishes the shrimp beautifully Grind it right before using for best results

Step-by-Step Instructions

Make the Chimichurri Sauce:

Finely chop parsley garlic and Fresno pepper by hand for the most texture and best flavor. Add them to a medium bowl with oregano salt and pepper and mix well.

Add Olive Oil and Vinegar to the Mixture:

Pour olive oil and red wine vinegar over the chopped herbs and seasonings then stir until everything is well combined and coated. Let the chimichurri sit at least one hour at room temperature so flavors can meld.

Marinate the Shrimp:

Peel and devein the shrimp if not already cleaned. Place shrimp in a bowl then add olive oil minced garlic honey smoked paprika salt and pepper. Toss thoroughly to coat every piece then cover and let marinate in the refrigerator for 20 minutes.

Cook the Shrimp:

Heat a sauce pan or grill pan over high heat until hot. Add shrimp in a single layer. Sear for 2 to 3 minutes on each side until lightly crisped and opaque all the way through.

Finish and Serve:

Transfer cooked shrimp to a serving dish. Spoon a generous quarter cup of chimichurri over the top and toss to coat every shrimp with the herbaceous sauce. Pour leftover chimichurri in a small bowl for dipping or drizzling alongside.

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Serving Ideas

Enjoy shrimp inside tacos over rice or paired with slices of grilled bread. These are always a hit at casual parties and family dinners.

My favorite part of chimichurri shrimp is spooning the vivid green sauce over rice where it seeps in for the perfect bite. I still remember my mother’s excitement the first time she tasted the sauce and declared it her new favorite condiment. Now it is a staple at every family celebration.

Storage Tips

Store leftover shrimp and sauce in separate airtight containers in the refrigerator for up to two days. If possible keep the sauce chilled and add to warm shrimp just before serving. The sauce can also be frozen for up to one month but expect a slight change in texture once thawed.

Ingredient Substitutions

If you cannot find Fresno pepper a red jalapeño also works for similar heat. Any mild honey like orange blossom can be swapped for clover. Swap parsley for cilantro if you want a different flavor base and use fresh oregano if you prefer.

Serving Suggestions

These shrimp make a perfect appetizer or main dish. Fold into warm tortillas for tacos or spoon over fluffy rice. Try them with grilled vegetables and a squeeze of fresh lime. A side of grilled bread soaks up every bit of sauce.

Cultural Context

Chimichurri originated in Argentina and Uruguay as a sauce for grilled meat. Its bold flavor and freshness have made it beloved around the world. This shrimp version keeps the vibrant herbs but adds a coastal touch perfect for summer gatherings.

Recipe FAQs

→ What herbs are in the chimichurri sauce?

The sauce includes fresh parsley, garlic, dried oregano, and a touch of chili for extra flavor.

→ Can I use frozen shrimp for this dish?

Yes, thawed frozen shrimp work well. Just ensure they are peeled, deveined, and patted dry before marinating.

→ How spicy is this preparation?

The Fresno pepper gives a mild heat, but you can adjust by using more or less chili based on your preference.

→ Do I need to let the chimichurri rest before using?

Allowing it to rest for at least an hour helps the flavors meld, making the sauce more vibrant and balanced.

→ What are some suggested serving ideas?

Serve the shrimp over rice, inside tacos, or alongside grilled bread for a variety of delicious options.

→ Can the shrimp be cooked on a grill?

Absolutely. Grilling brings out a smoky char that pairs perfectly with the herby sauce.