Chimichurri Shrimp

Easy and healthy Chimichurri Shrimp appetizer or light meal ~ serve it over greens for a low carb paleo dish, or with bread or pasta for some serious comfort food. ~

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. You’ll be amazed at the vibrant flavor of this easy shrimp recipe!

Chimichurri Shrimp in bright green sauce in a pan

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 3

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 cooking in a skillet

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 2

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 in a skillet

Love shrimp? Me too, and I’ve got other shrimp recipes to share with you ~

shrimp in chimichurri sauce
3.42 from 24 votes

Chimichurri Shrimp

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.  You'll be amazed at the vibrant flavor of this easy shrimp recipe!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings
Author Sue Moran


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


  • 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.
  • Spread the chimichurri sauce in a casserole dish, serving dish, or skillet, and nestle the cooked shrimp down into the sauce.
  • Serve with crusty bread for dipping, or serve over rice, couscous, or pasta.

Cook's notes

The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

chimichurri shrimp pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 4, 2016 at 10:19 am

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

    • Reply
      October 4, 2016 at 10:59 am

      I agree, I could even dispense with the shrimp in that case 😉

  • Reply
    [email protected]'s Recipes
    October 4, 2016 at 1:29 am

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

  • Reply
    Laura | Tutti Dolci
    October 3, 2016 at 7:19 pm

    I love chimichurri, what a fabulous appetizer idea!

  • Reply
    October 3, 2016 at 4:46 pm

    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.

    • Reply
      October 3, 2016 at 5:32 pm

      Thanks for the super fast feedback Linda ~ and I think I’m going to try it on pasta next, too, that sounds good!

  • Reply
    October 3, 2016 at 11:10 am

    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!

    • Reply
      October 3, 2016 at 11:15 am

      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!

  • Reply
    Karen @ Seasonal Cravings
    October 3, 2016 at 11:09 am

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

    • Reply
      October 3, 2016 at 11:16 am

      Me too Karen 🙂

  • Reply
    Robyn @ Simply Fresh Dinners
    October 3, 2016 at 8:51 am

    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!

    • Reply
      October 3, 2016 at 11:17 am

      Oooh, enjoy the butter, Robyn, I still have a few dabs left myself <3

  • Reply
    Tricia @ Saving room for dessert
    October 3, 2016 at 4:29 am

    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 🙂

    • Reply
      October 3, 2016 at 8:09 am

      Thanks Tricia, the sauce is really spectacular, one of the best!

  • Reply
    Jennifer @ Seasons and Suppers
    October 3, 2016 at 4:14 am

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

    • Reply
      October 3, 2016 at 8:14 am

      I think it’s so pretty to leave the tails on the shrimp for this dish because the colors really are striking.

  • Reply
    Chris Scheuer
    October 3, 2016 at 4:11 am

    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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