Vibrant Argentinian Shrimp Dish

This delicious shrimp chimichurri recipe brings together succulent seafood and Argentina's most famous herb sauce for a meal that's bursting with fresh flavor. The vibrant green chimichurri perfectly complements the tender shrimp, creating a dish that looks as impressive as it tastes.

I first discovered this recipe during a summer dinner party where I needed something impressive yet easy. My guests were fighting over the last shrimp and asking for the recipe before dessert was even served!

Ingredients

• 1 pound large shrimp peeled and deveined. Choose wild caught when possible for the best flavor and texture
• Fresh parsley the star of chimichurri providing bright color and herbal notes
• Extra virgin olive oil use a good quality oil as it forms the base of the sauce
• Red wine vinegar adds necessary acidity that balances the richness
• Garlic fresh cloves provide essential pungency to the sauce
• Red pepper flakes adjust the amount depending on how much heat you prefer
• Dried oregano traditional in chimichurri adding earthy complexity
• Lime juice the fresh citrus brightens the entire dish
• Salt and pepper essential for bringing all flavors together

Step-by-Step Instructions

Prepare the Chimichurri Sauce

Combine finely chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, dried oregano, salt, pepper, and lime juice in a medium bowl. Mix thoroughly until well blended. The sauce should have a loose consistency but not be watery. Take time to chop the parsley very finely for the best texture. This sauce can be made ahead and stored in the refrigerator for up to two days.

Marinate the Shrimp

Place peeled and deveined shrimp in a large bowl and toss with half of the prepared chimichurri sauce. Ensure each shrimp is coated evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes but no longer than 2 hours. The acid in the marinade will begin cooking the shrimp if left too long.

Cook the Shrimp

Preheat your grill or grill pan over medium high heat until hot. Remove shrimp from the marinade and discard the used marinade. Place shrimp on the hot grill and cook for approximately 2 to 3 minutes per side. Watch carefully as shrimp cook quickly. They are done when they turn pink and opaque throughout but still remain slightly tender.

Serve and Enjoy

Transfer the grilled shrimp to a serving platter and drizzle with the remaining fresh chimichurri sauce. Arrange the shrimp attractively and garnish with additional fresh herbs if desired. The contrast of the hot shrimp with the cool, fresh sauce creates a wonderful temperature and flavor contrast.

Bookmark

The parsley is truly the heart of this recipe. I grow it in my garden and nothing compares to the intense flavor of freshly picked herbs. Last summer, my neighbor tasted this dish and planted her own herb garden the very next day just to make this chimichurri!

Storage Tips

Chimichurri sauce keeps wonderfully in the refrigerator for up to 5 days in an airtight container. The olive oil may solidify slightly when cold, so allow it to come to room temperature before serving leftovers. The flavors actually intensify over time, making day-old chimichurri even more delicious than fresh!

Cooked shrimp should be stored separately from extra sauce and consumed within 2 days. When reheating, do so gently to prevent the shrimp from becoming tough or rubbery. I recommend bringing them to room temperature and giving them just a quick warm-up rather than thorough reheating.

Perfect Pairings

This shrimp chimichurri works beautifully with simple sides that won't compete with its bold flavors. Try serving it with crusty bread for sopping up the extra sauce, or alongside fluffy white rice that absorbs all the herby goodness. For a complete meal, add a simple green salad dressed with just olive oil and lemon juice.

The dish also works wonderfully as part of a tapas-style spread. Pair it with grilled vegetables, Spanish cheeses, and a glass of crisp white wine like Albariño or Sauvignon Blanc whose acidity complements the vinegar in the chimichurri perfectly.

Customization Ideas

While traditional chimichurri uses parsley as the primary herb, you can experiment with different herb combinations to create your own signature version. Try adding fresh cilantro for a different flavor profile, or incorporate mint for a refreshing twist. Some regions of Argentina add fresh oregano along with the dried variety for extra depth.

For a creamier variation, add a ripe avocado to the sauce and blend until smooth. This creates a luxurious texture while maintaining the bright flavors of the original. You can also customize the heat level by adjusting the red pepper flakes or substituting fresh jalapeño for a different type of spice.

Recipe Q&A

→ Can I make the chimichurri sauce ahead of time?

Yes, you can prepare the chimichurri sauce up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors will actually intensify overnight, creating an even more flavorful sauce. Just give it a good stir before using.

→ What can I serve with Shrimp Chimichurri?

Shrimp Chimichurri pairs beautifully with rice, crusty bread, roasted vegetables, or a simple green salad. For a complete meal, consider serving it with grilled corn, cilantro lime rice, or crispy potatoes that can soak up the extra sauce.

→ Can I use frozen shrimp for this dish?

Absolutely! Thaw frozen shrimp completely by placing them in the refrigerator overnight or using the cold water method (place in a sealed bag under cold running water for about 10 minutes). Pat them dry before marinating to ensure the sauce adheres properly.

→ How spicy is chimichurri sauce?

Traditional chimichurri has a mild kick from red pepper flakes, but you can easily adjust the heat level to your preference. For a milder version, reduce or omit the red pepper flakes. For more heat, increase the amount or add a fresh jalapeño or serrano pepper to the sauce.

→ Can I cook the shrimp in a pan instead of grilling?

Yes, you can sauté the marinated shrimp in a hot skillet with a little olive oil for 2-3 minutes per side until pink and opaque. A cast-iron skillet works particularly well to achieve a nice sear similar to grilling.

→ How do I know when the shrimp are properly cooked?

Perfectly cooked shrimp turn from translucent to opaque pink and form a loose 'C' shape. If they curl into a tight 'O' shape, they're likely overcooked. They cook very quickly, usually 2-3 minutes per side, so watch them carefully.