Name: Shrimp with Chimichurri Zest
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Latin American-Inspired
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp smoked paprika; Salt and pepper, to taste; 1 cup fresh parsley, chopped; ½ cup fresh cilantro, chopped; 3 cloves garlic, minced; 2 tbsp red wine vinegar; ⅓ cup extra virgin olive oil; ½ tsp red pepper flakes; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how quick and bold this dish is. The shrimp cook in minutes and soak up all the zesty flavors from the chimichurri. It’s light yet satisfying, perfect for summer dinners, weeknight meals, or even as a party appetizer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper, to taste
1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
3 cloves garlic, minced
2 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp red pepper flakes

directions

I start by patting the shrimp dry with paper towels, then season them with smoked paprika, salt, and pepper.

In a large skillet over medium-high heat, I heat 2 tablespoons of olive oil. I add the shrimp and cook for 2 to 3 minutes per side, or until they turn pink and opaque. Once cooked, I remove them from the skillet and set them aside.

To make the chimichurri, I whisk together the parsley, cilantro, garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and black pepper in a bowl until emulsified.

I spoon the chimichurri generously over the cooked shrimp and toss gently to coat.

I serve the shrimp immediately, garnished with more herbs or lemon wedges if I’m feeling fancy.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Servings: 4 servings
Calories: Approximately 220 kcal per serving

Variations

Sometimes I add a squeeze of lime to the chimichurri for extra citrus. I’ve also served the shrimp over quinoa, rice, or a simple salad to make it a full meal. When I want a smoky note, I grill the shrimp instead of pan-frying.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the shrimp gently in a skillet to avoid overcooking. The chimichurri can be made ahead and kept refrigerated for up to a week.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking to prevent excess moisture.

What if I don’t like cilantro?

I replace it with more parsley or use fresh basil for a different flavor profile.

Can I make this dish ahead of time?

I prepare the chimichurri in advance, but I cook the shrimp just before serving for the best texture.

Is this recipe spicy?

The red pepper flakes add a mild heat. I adjust the amount based on my spice preference.

Can I serve this cold?

Yes, it makes a great chilled appetizer or topping for a summer salad.

Conclusion

Shrimp with Chimichurri Zest is my go-to when I want something light, fresh, and flavorful in under 20 minutes. It’s a stunning yet simple dish that brings together bold herbs and succulent shrimp in a way that never fails to impress.