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Bold, bright, and ready in 30 minutes or less, this chimichurri shrimp recipe is a seafood superstar! Featuring juicy shrimp flawlessly seared to plump perfection and slathered in a vibrant, garlicky, herby chimichurri sauce—each bite is a celebration of fresh ingredients and simplicity in the kitchen. Whether you’re hosting friends and need a quick appetizer or just want to treat yourself to a restaurant-worthy meal at home, it’s dish you’ll want to make again and again.

“Shrimp are scrumptious and the chimichurri is a great add!”

– CALLISTA
Overhead photo of shrimp chimichurri on a platter with lemon wedges, rice, and naan bread.

Update: This recipe was originally published in August 2017. I made updates to the article below to include more information about making this recipe for chimichurri sauce shrimp at home.

Hi, friends! If you’re looking for a flavorful seafood recipe that’s as fast to make as it is flavorful to eat, you’ve found it!

Table of Contents

About this chimichurri shrimp

Say hello to the seafood dinner your weeknight routine’s been missing!

Imagine: sweet, tender shrimp pan-seared to plump perfection with a slight char and spectacularly succulent bite, drenched with a beautifully luscious, zesty, garlicky chimichurri sauce strewn with a melody of fresh herbs. Honestly, its bright, bold seafood nirvana and it’s one of my warm weather obsessions!

Best of all, it’s incredibly fuss-free to prepare and can be ready in under 30 minutes. Whether you serve them in a pretty bowl with plenty of toothpicks and napkins as a simple appetizer or serve it over rice or grains with naan bread for sopping, it’s a shrimp recipe that will have everyone asking for seconds!

If you love bright, bold chimichurri sauce, check out this chimichurri steak recipe next.

Why you’ll love this recipe

  • Succulent Shrimp Texture. Thanks to a quick brine the shrimp stay perfectly plump and beautifully juicy after pan-searing 
  • Beautiful Flavor. Bright and herbaceous with a garlicky, citrusy punch and plenty of richness—each bite of this shrimp chimichurri recipe is somehow better than the last.
  • Simple Ingredients. No fancy grocery list here—just pantry staples like olive oil and vinegar, along with easy-to-find produce, like garlic, parsley, and cilantro.
  • Lightning-Fast Cooking. Pan seared in mere minutes, you can get this chimichurri shrimp on the table in a flash.
  • Versatile and All-Season. Family‑friendly, date-night worthy, and customizable with spice levels and sides. Whether you serve it over rice, with crusty bread for sopping, in tortillas as tacos, or simply as an appetizer with napkins—chimichurri and shrimp are a match made in culinary heaven!
Overhead photo of raw jumbo shrimp, olive oil, salt, pepper, baking soda, and granulated sugar neatly organized on a kitchen counter.

Ingredients for shrimp chimichurri

Below is everything you’ll need to make this saucy chimichurri and shrimp recipe happen: 

  • Raw Shrimp. I like to use extra-large (21/25) shrimp, since they are the star of the show. You can go larger or smaller, just adjust the cook time accordingly. And make sure to properly thaw the shrimp before peeling, deveining (cleaning), and then brining. (Chef tip: save the shrimp shells to make shrimp stock!)
  • Baking Soda. Just a little bit of alkaline baking goes a long way in helping make the shrimp plump and juicy, versus rubbery or mushy.
  • Kosher Salt and Ground Black Pepper. Salt in shrimp brine keeps the shrimp beautifully moist while pepper lends flavor.
  • Granulated Sugar. Totally optional, but a tiny sprinkle of sugar over the shrimp before pan-searing brings out their natural sweetness and aids in browning.

Chimichurri sauce

  • Fresh Parsley. Lends a grassy, vibrant note to the chimichurri sauce.
  • Fresh Cilantro. Adds brightness as well as a hint of citrus.
    • Swap: Use all parsley or swap in fresh basil for a slightly sweeter variation.
  • Garlic Cloves. For that irresistible garlicky kick.
  • Dried Oregano. Provides an earthy and very subtle minty flavor.
    • Swap: Use three times the amount of fresh oregano if you’ve got it on hand.
  • Red Wine Vinegar. A little vinegar gives the chimichurri sauce that signature tang.
    • Swap: White wine vinegar will work in a pinch.
  • Extra Virgin Olive Oil. Adds richness and body to the base of the sauce.
  • Red Pepper Flakes. For a touch of heat, but adjust or omit the pepper flakes to suit your spice preference.
  • Lemon Juice. Use fresh lemon juice for extra brightness—that stuff in a yellow bottle is very lackluster and a little metallic in flavor.

Recipe variations

  • Grilled Chimichurri Shrimp Skewers. Slip the brined shrimp on the barbie and cook it on the grill for smoky, charred flavor. Alternate the shrimp with cherry tomatoes, bell peppers, or zucchini when threading on skewers for a complete meal.
  • Spicy Chimichurri Sauce Shrimp. Like it hot? Yeah, me too. Add a fresh chopped jalapeño pepper for mild heat, serrano pepper for spicier heat, or cayenne pepper to taste to the chimichurri sauce. And then consider garnishing this shrimp chimichurri recipe with plenty of crushed red pepper flakes for a fiery kick. 
  • No-Cilantro Version. Do you think cilantro tastes like soap? Honestly, I find that kind of fascinating because I love the stuff. But, simply use extra parsley and a little more oregano. Or, you can try substituting it with fresh basil or even fresh mint for a softer, sweeter flavor profile.

If shrimp are on sale at the grocery store, grab extra and put them to good use in these recipes next: perfect shrimp cocktail, Greek shrimp saganaki, peel and eat shrimp, and shrimp ceviche.

Overhead photo of chopped shallots, chopped garlic, parsley leaves, and cilantro leaves in a food processor bowl before being processed together.

Chef expert tips for perfect results every time!

  • Fresh, High-Quality Ingredients. When it comes to chimichurri sauce, the fresher the ingredients, the better.
  • Use Jumbo Shrimp. Shrimp are the star of the show, so opt for Jumbo (16/20) or extra-large (21/25) shrimp for restaurant-quality results. 
  • Make Chimichurri Slightly in Advance. Prepare the chimichurri at least 30 minutes in advance so the flavors can marry and meld. You can actually make the sauce up to 3 days in advance if you’d like.
  • Brine the Shrimp. A quick dry brine of salt and baking soda ensures the shrimp turn out beautifully plump and moist.
  • Pat Shrimp Dry, Sprinkle with Sugar. After patting dry, a tiny sprinkle of granulated sugar brings out the shrimp’s natural sweetness and aids in browning.
  • Oil Shrimp and Pan. Tossing the shrimp with a little oil and oiling the pan ensures no sticking.
  • Batch Cooking. To prevent overcrowding the pan, which will steam instead of brown, be sure to cook the shrimp in batches.
  • Finish Shrimp Off Heat. Shrimp are very fast-cooking. In order to prevent overcooking and to get the perfect sear, you’re going to utilize a restaurant technique of searing one side until beautifully browned, then pull the pan off the heat to let the shrimp gently finish cooking through. 
  • Cook Shrimp Before Adding Chimichurri. After pan-searing the shrimp, toss them with a little bit of the chimichurri sauce while they’re still warm so they soak up a little bit of sauce, while preserving the herbs freshness.
  • Room Temperature Chimichurri Sauce. Cold chimichurri sauce can taste dull.
Overhead photo of chimichurri sauce for shrimp in the bowl of a food processor.

FAQ: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I grill the shrimp instead of pan sear?

You betcha! Brine the shrimp as directed and thread them onto metal skewers or soaked wooden skewers. Then toss them onto a hot grill and cook for 2-4 minutes, turning once. (Note: Time will vary based upon size of shrimp and heat of grill.)

How spicy is this shrimp and chimichurri recipe?

This recipe as written is very gentle and not spicy in flavor since the red pepper flakes are completely optional. If you’d like a mild kick, add the red pepper flakes. And, if you prefer fiery flavor, toss in a jalapeno or serrano. 

What if I don’t have a food processor?

That’s no problem at all. However, it will take you a little longer as you’ll need to finely chop everything by hand and then simply stir the ingredients together.

Is this freezer‑friendly?

Unfortunately, most of the shrimp you purchase at the grocery store is previously frozen and therefore it shouldn’t be re-frozen. However, if you are using fresh shrimp you caught yourself or purchased from a fish monger, by all means freeze away!

Close-up photo of cooked shrimp drizzled and tossed in chimichurri sauce.

Serving chimichurri and shrimp

Common serving suggestions

  • As an Appetizer. Serve the shrimp on a pretty platter or in a beautiful bowl with fresh lime wedges as an appetizer at parties. Just don’t forget the toothpicks and plenty of napkins. 
  • Alongside Crusty Bread or Naan. Pair with crusty bread, double garlic bread, baked pita chips, or soft naan bread to soak up the delicious chimichurri sauce.
  • Over Rice or Grains. Pile it on a bed of steamed jasmine rice, quinoa, cauliflower rice, or your favorite rice dish for a hearty, yet simple dinner. I personally love this saucy shrimp with zucchini rice.
  • Pile On a Salad. Spoon the shrimp and chimichurri over your favorite salad for a wholesome and fresh meal.
  • Make Shrimp Tacos. Pile inside warm corn or flour tortillas with Mexican cabbage and sliced avocado for a herby twist on taco night.

Unique serving ideas

  • Pile On Pasta Salad. Stir the chimichurri shrimp into your favorite pasta salads for boost of protein. It’s terrific stirred into to this lemony couscous salad.
  • Alongside Roasted Potatoes. Pair with ultra-crisp, lemon roasted potatoes for a filling dinner.
  • With Grilled Corn. This vibrant sauce is SO good drizzled over summer fresh grilled corn cobs and perfect for barbecues. 
  • Stuff inside an Avocado. Similar idea to shrimp tacos, but with a veggie-forward twist. Half and de-stone an avocado and then pile the sauced shrimp inside for a creamy, herby dish.

Storing leftovers

  • Refrigerator Storage.  Allow leftover chimichurri shrimp to cool completely to room temperature. Then store the shrimp and chimichurri sauce in separate airtight containers in the fridge for up to 3 days.
  • Freezing. Not recommended.
  • Reheating. Reheat gently in a skillet over low heat, tossing frequently. After reheating, toss the shrimp with leftover sauce just before serving. 
Close-up photo of cooked chimichurri sauce shrimp on a platter.

This chimichurri shrimp recipe is everything you could want in a seafood meal—fast, flavorful, and full of fresh, zesty goodness. It’s the kind of dish that feels special but is secretly super simple. I have a feeling after one bite it’s going to become a go-to in your kitchen. 

If you try it, don’t forget to share your results in the comments below. I love to hear how your kitchen adventures turn out. Until next time, friends, cheers!

Cheyanne

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More fast, flavorful shrimp recipes!

Overhead photo of chimichurri shrimp on a bed of jasmine rice with naan bread and lemon wedges.

Chimichurri Shrimp

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4 servings
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Bold, bright, perfectly plump, and ready in 30 minutes or less, this chimichurri shrimp recipe is a seafood superstar! Featuring juicy shrimp flawlessly seared to perfection and slathered in a vibrant, garlicky, herby chimichurri sauce—each bite is a celebration of fresh ingredients, vivid flavors, and simplicity in the kitchen. Whether you’re hosting friends and need a quick appetizer or just want to treat yourself to a restaurant-worthy meal at home, this is a dish you’ll want to make again and again!

Equipment

  • 1 Medium Bowl – for brining shrimp
  • 1 Food Processor – for making chimichurri sauce
  • 1 12-inch skillet – for cooking shrimp

Ingredients 

  • 1 pound Raw Jumbo Shrimp – peeled, deveined, and patted dry (16/20 per pound)
  • ¼ tsp Baking Soda
  • To taste Kosher Salt and Ground Black Pepper
  • ¼ tsp Granulated Sugar – OPTIONAL
  • 2 TBS + 2 tsp Olive Oil – DIVIDED

Chimichurri Sauce:

Instructions

  • Brine Shrimp: To a medium bowl, add the dried shrimp, 1 teaspoon kosher salt, and all the baking soda. Grab a spoon and gently toss to coat the shrimp in the brine.
    Transfer to the fridge and let rest for 15 to 45 minutes.
  • Make the Chimichurri Sauce: To the bowl of a food processor, add the roughly chopped shallot and garlic. Cover the processor and pulse until the veggies are roughly chopped.
    Add the parsley, cilantro, oregano, cumin, red pepper flakes, 1 teaspoon salt, and a heaping ½ teaspoon black pepper to the food processor. Then cover the bowl and pulse again until everything is roughly chopped into a small dice; stopping and scraping the sides of the bowl as necessary.
    Add extra virgin olive oil, vinegar, and lemon juice. Cover the bowl and pulse again until the ingredients are finely chopped and combined, but the mixture is still chunky­-and not pureed.
    Taste and adjust the chimichurri sauce to suit your taste buds, then set it aside.
  • Pat Shrimp Dry, Toss with Sugar, Oil: Dump the brined shrimp out onto a paper-towel-lined work surface and pat them completely dry.
    Dry the bowl and then add the shrimp back to the bowl.
    Add the sugar and toss thoroughly. Then add 2 teaspoons of oil to the bowl and toss again to coat the shrimp in the oil.
  • Cook Shrimp: Heat 1 tablespoon of oil in a large 12-inch skillet over high heat until almost or just about smoking.
    Add half of the shrimp to the pan in a single layer and cook until the edges turn pink and the bottom is well-seared, about 1 minute. Immediately remove the pan from the heat and use tongs to flip each shrimp over. Let the residual heat gently cook the shrimp for about 20-40 seconds, or until the shrimp are JUST cooked through. Transfer the shrimp to a large bowl.
    Repeat with the remaining tablespoon of oil and remaining shrimp. After the second batch of shrimp has cooked off the heat for 20-40 seconds, add it to the bowl with the cooked shrimp.
  • Toss Shrimp with Some Chimichurri Sauce: Add ¼ cup of the chimichurri sauce to the cooked shrimp and toss to coat.
    Then taste the chimichurri sauce shrimp and season with salt and pepper to taste.
  • Serve Chimichurri Shrimp: Transfer the shrimp to a platter and garnish with lemon zest and serve with remaining chimichurri and toothpicks on the side as an appetizer.
    Or transfer to individual plates with rice and serve with chimichurri sauce, lemon wedges, and naan bread on the side. Enjoy immediately.
    Overhead photo of chimichurri shrimp on a bed of jasmine rice with naan bread and lemon wedges.

Notes

  • Reduce crushed red pepper flakes to ¼ teaspoon for a non-spicy chimichurri sauce.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 408kcal    Carbohydrates: 6g    Protein: 16g    Fat: 36g    Saturated Fat: 5g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 25g    Trans Fat: 0.01g    Cholesterol: 143mg    Sodium: 721mg    Potassium: 274mg    Fiber: 2g    Sugar: 2g    Vitamin A: 1297IU    Vitamin C: 31mg    Calcium: 95mg    Iron: 2mg
Course: Appetizer, entree
Cuisine: Argentinian

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