Chimichurri Shrimp ~ this can be a low carb and paleo friendly appetizer, or a comforting 30-minute meal when you pair it with pasta, couscous, or warm toasty bread.

Chimichurri Shrimp recipe is a vibrant quick and easy appetizer or light healthy meal ~

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Chimichurri sauce is a unique uncooked sauce meant to go with grilled meats…it comes from Argentina where they take their ‘asado’ very seriously.  This sauce is garlicky, spicy, and a brilliant emerald green thanks to the fresh herbs like parsley, cilantro, and oregano.  (Can you see why I love it so much?)  A little like pesto, for you gringos, but a whole lot more zesty and vibrant.  If you make the chimichurri sauce ahead (it gets better as it sits) this dish will take you all of 10 minutes.  That barely gives you enough time to pour a glass of wine.  We should all have such problems!

Chimichurri Shrimp recipe is a vibrant, flavorful appetizer or light meal, serve it with crusty bread, or over rice or pasta. ~

I think chimichurri is my desert island sauce.  Try it and I’m pretty sure you’ll agree, and you don’t have to limit it to grilled meats…my absolute favorite way to enjoy it is over fried eggs…yum.  My Cuisinart Food Processor is the perfect tool for this, it minces everything finely and evenly, and I just add each ingredient in succession, scraping down the sides as I go.

TIP: If you’re sensitive to raw garlic, don’t skip it, try roasted garlic — that will mellow out the flavor and the unwanted effects of the raw garlic.

Chimichurri Shrimp recipe is the perfect dish for when the appetizer hour morphs into dinner...jut add crusty bread, a bottle of wine, and enjoy! ~

When I serve this chimichurri shrimp as a starter, I love to leave the tails on so that people can use them as a little handle, it makes the whole dish so much easier to eat.  That little bit of meat under the tail is the best morsel, too.  If you plan to serve this over pasta, etc, you may want to buy smaller shrimp and remove the whole shell.  This sauce would be amazing with scallops, too, if you can find them.

TIP: Like pesto, chimichurri is an uncooked sauce, and the flavor is best unheated.  If you must heat it, do it briefly, and at the last minute.

Chimichurri Shrimp recipe is a quick and easy game night appetizer ~

The really great thing about this appetizer is that it can be made at the very last second.  The shrimp takes just minutes to cook, so if you’re having guests you can throw it on when you hear the doorbell ring.  The sauce can be made up to 24 hours ahead of time, too, and the flavors will actually have a chance to mature that way.

TIP: Go ahead and use frozen shrimp, either raw or cooked for this dish.  All shrimp, even ‘fresh’, has been frozen at some point in order to get it from the boat to the market.

Chimichurri Shrimp

Yield: serves 4 as an appetizer

Chimichurri Shrimp


  • one batch chimichurri sauce
  • 1 pound raw shrimp, shelled and veined, leave tails on
  • 3 Tbsp olive oil
  • salt
  • fresh cracked black pepper


  1. Toss the shrimp with the olive oil, salt, and pepper. Heat a large skillet on medium heat, and when it is hot, add the shrimp in a single layer. Cook just until the shrimp curl and turn pink, then flip and cook for another minute. Remove from heat.
  2. Spread the chimichurri sauce in a casserole dish, serving dish, or skillet, and nestle the cooked shrimp down into the sauce.
  3. Serve with crusty bread for dipping, or serve over rice, couscous, or pasta.


Chimichurri Shrimp appetizer or dinner recipe ~ the zesty vibrant sauce goes with everything! ~


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Chimichurri Shrimp can be a healthy, vividly flavored low carb and paleo friendly appetizer or a 30-minute family meal, depending on how you serve it ~

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22 Responses to Chimichurri Shrimp

  1. Marie says:

    This looks amazing! Beautiful colors and wonderful flavors. Thanks for sharing!

  2. Adina says:

    This looks beautiful! I’ve never had Chimichurri sauce, I am really curious how it tastes.

  3. The shrimp and Chimichurri sound wonderful. I love the color of the Chimichurri.

  4. My son Sean is going to LOVE this one Sue! He totally loves shrimp and chimichurri is his favorite sauce! Can’t wait to try your homemade chimichurri!

  5. Susan says:

    Mmm-Mmm-Mmm! A beautiful feast for the eyes and taste buds, Sue. I would love this with some wonderful, crusty bread!

  6. What beautiful colour and delicious flavour! Just what I love for a light and delicious lunch.

  7. I love chimichurri, what a fabulous appetizer idea!

  8. Linda says:

    Thank you for this recipe! It was excellent. Fifteen minutes to make, gone in fifteen seconds. The sauce is amazing. I might even try it next time with a good bowl of pasta.

  9. alexandra says:

    Sue, such a freshness with your chimichurri shrimp! I usually make a kind of tom-chimichurri which is more of a cooked sauce and when compared to your brighter alternative, is so dull. Great recipe for your sauce and great idea to shrimp it up!

    • Sue says:

      I’ve never tried the cooked version, Alexandra, I bet I would like it, too. I know what you mean about the dullness of cooked herbs, though, it’s a shame that has to happen to the color!

  10. I love chimichurri on just about anything! This looks great!

  11. Oh my! Shrimp is my very favourite food and I just bought a ton of frozen on sale. I like to serve it with the tail too and I haven’t made it with Chimichurri yet . Love this!

    I made your cranberry/apple butter yesterday, Sue. I even made a double batch and it is delicious! Thank you!

  12. Wow all that flavor and color – with pasta or bread too! I could really sink my teeth into this dish! It is absolutely gorgeous Sue :)

  13. What a lovely combination of flavours and such a pretty skillet to share!

  14. Yummy!! I love shrimp and I’m crazy for Chimichurri, what a wonderful combination! We’ve been trying to eat a lot lighter and leaner, this looks perfect!!

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