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Chimichurri Shrimp

This quick and vibrant Chimichurri Shrimp recipe features succulent shrimp seared and tossed in a fresh, zesty homemade chimichurri sauce made with parsley, cilantro, garlic, and a hint of spice. It's a high-protein, low-carb dish, perfect for a speedy and flavorful meal that can be served as a main course or an impressive appetizer.
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Total Time 18 minutes
Course lunch/dinner
Cuisine south american
Servings 60 people
Calories 1322.4 kcal

Equipment

  • 1 Food Processor
  • 1 Large Skillet
  • 1 Mixing Bowl
  • 1 Measuring Spoons and Cups
  • 1 Tongs or Spatula

Ingredients
  

Main

  • 2 cups fresh parsley
  • 2 cups fresh cilantro
  • 2 garlic clove peeled
  • 2 teaspoons sriracha sauce or other favorite hot sauce
  • ¼ cup olive oil + more for cooking shrimp
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • ½ teaspoon salt + more to taste
  • ¼ teaspoon pepper
  • 2 lbs. fresh or frozen large shrimp thawed and peeled

Instructions
 

  • Combine fresh parsley, cilantro, peeled garlic, sriracha, ¼ cup olive oil, lemon juice, onion powder, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor.
  • Pulse the ingredients until a coarse, well-combined chimichurri sauce forms; avoid over-processing into a smooth paste. Taste and adjust seasoning as needed.
  • Thaw and peel the large shrimp if frozen, then thoroughly pat them dry with paper towels to ensure a good sear.
  • Heat a large skillet over medium-high heat and add a tablespoon or two of olive oil.
  • Once the oil is shimmering, add the shrimp in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
  • Sear the shrimp for 1-2 minutes per side, or until they turn pink and opaque and are cooked through. Do not overcook.
  • Remove the cooked shrimp from the skillet and transfer them to a mixing bowl.
  • Pour the prepared chimichurri sauce over the warm shrimp.
  • Toss gently to coat the shrimp evenly with the vibrant sauce.
  • Serve immediately as a main course with rice, quinoa, or as a standalone appetizer.

Notes

For the chimichurri, ensure your fresh herbs are thoroughly dried after washing to prevent a watery sauce. Pulse the ingredients in a food processor until a coarse, not puréed, consistency is achieved – this provides a desirable texture. Taste and adjust salt, lemon, and sriracha for your preferred balance of heat and acidity. When cooking the shrimp, pat them very dry before adding to the pan to ensure a good sear and prevent steaming. Cook in batches if necessary to avoid overcrowding the pan, which lowers the temperature and leads to rubbery shrimp. They cook quickly, typically 1-2 minutes per side, turning pink and opaque when done. Remove immediately to prevent overcooking. This dish is excellent served over a bed of fluffy rice, quinoa, or as a vibrant appetizer.