Chimichurri Shrimp is full of vibrant flavors paired with succulent, juicy shrimp and easy to make in less than 20 minutes!
Hello, hello friends! I’m finally coming back from the preschool germ abyss. I have gone on two walks this week, so that’s good. It’s a start to coming back to life anyways.
And I have three recipes photographed I never got to share with you last week, this succulent, juicy chimichurri shrimp.
I shared my obsession with chimichurri sauce a few weeks ago, so I’m popping with another delicious and easy way to use that sauce!
I don’t know why I feel the need to tell you whether or not my kids ate this recipe when I made it recently or not, but I do. I usually shred shrimp for my youngest son, but I felt he was ready for diced pieces (nothing circular) which he did great with and loved. He also happily ate rice with his meal. My oldest son 100% boycotted this shrimp. The only way he eats shrimp is if it’s fried shrimp in the air fryer, and then we have to pre-cut off the tails, or that’s all he will eat. So ya know, take or leave the opinion of a three-year-old. My kids also don’t eat pizza, so, ya know, they are kind of weird, haha.
I promise you that the grown-ups in your life will DEVOUR this shrimp, though. It would be a great appetizer during game day if you use extra large shrimp. Or make it for dinner. It’s always a hit for my hubby and me!
How to Make Chimichurri Shrimp?
Make chimichurri sauce. Cook shrimp. Coat shrimp in sauce and try not to eat them all directly from the pan. It’s harder than you think. Just wait till you make it. You’ll see.
Swaps and Substitutions
See this post for changes to the chimichurri sauce.
You can use any size of shrimp you have on hand. Don’t buy a specific size (unless you want to.) I used a medium shrimp 21-30 count I got from Butcher Box. If you don’t have the tail off, just pull it off before you mix it with the sauce. Or, keep them on and let each person eating them deal with the tail. If you only have precooked, just barely heat them to temperature, then mix with sauce.
You could totally swap scallops for shrimp, yum yum. Scallops cook a little differently than shrimp, so follow your typical instructions for pan-frying scallops.
Avocado oil – feel free to sub any neutral, high heat-friendly oil you’d like. Here is my list of go-to cooking oils.
How to Store and Freeze Chimichurri Shrimp
To Store: Store chimichurri shrimp for up to 3 days in the refrigerator in an airtight container. Reheat in the microwave up to 165F.
To Freeze: Freeze the remaining sauce, separate from leftover shrimp. I would only freeze shrimp if I used raw shrimp to start with vs. precooked. Freeze for up to 3 months.
What to Serve With Chimichurri Shrimp:
- Air Fryer Turmeric Roasted Cauliflower
- Easy Roasted Broccoli
- Any kind of rice, white rice, brown rice, cauliflower rice
You May Also Like:
- Chimichurri Sauce
- Chimichurri Egg In A Squash Ring
- Chimichurri Chicken Marinade
- Air Fryer Tumeric Cauliflower with Chimichurri Sauce
- Easy Chimichurri Shrimp
- Chimichurri Flank Steak (stovetop or grill)
- Chimichurri Salmon
- Chimichurri Burgers
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Chimichurri Shrimp
Equipment
Ingredients
- 2 cups parsley
- 1 cup cilantro
- 1 green onion
- 3 garlic cloves
- 1/2 cup avocado oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp salt
- 2 lbs deveined, taill off, shrimp, any size
- 1 tbsp avocado oil or EVOO
Instructions
- Blend parsley, cilantro, green onion, garlic, avocado oil, red wine vinegar, lemon juice, and salt in a small food processor.* You may need to scrape the sides and pulse a few times.2 cups parsley, 1 cup cilantro, 1 green onion, 3 garlic cloves, 1/2 cup avocado oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp salt
- Cook shrimp in oil on medium-high until pink in color, about 5 minutes.2 lbs deveined, taill off, shrimp, any size, 1 tbsp avocado oil
- Take the skillet off the stove and add 1/3 to 1/2 of the sauce to the pan and mix to coat the shrimp. Serve immediately. Reserve remaining chimichurri sauce for veggies, rice, or freeze it for another meal.
Video
Notes
Nutrition
[…] Then, I shared with you how I use chimichurri sauce 99.9% of the time with my cast iron chicken thigh recipe. And I shared how I use this sauce to make the quickest dinner ever with easy chimichurri shrimp. […]