The best herby shrimp recipe there is. And it only takes 15 minutes! It’s a perfect quick and easy meal to whip together that won’t lack flavor.

I am obsessed with chimichurri. It is the only herb sauce you need to know. It is a bright and flavorful sauce that is delicious with so many foods. This version is a combo of parsley and cilantro, finely chopped shallot and garlic, a combo of lime juice and rice wine vinegar, red pepper flakes and olive oil.

If you don’t have the rice wine vinegar, use the traditional red wine vinegar in its place. Add a little extra vinegar if you don’t have lime. I like to finely chop the herbs and aromatics, but you can absolutely add all the ingredients to a food processor and let that do the work for you.

This chimichurri is great with any protein or veggie, but I really love it with shrimp. Most often you will see chimichurri served with steak, which is delicious, but I think the fresh herbs pair beautifully with seafood.

I think frozen shrimp is great. I always like to keep a bag on hand in my freezer. It’s fairly quick to thaw. I like to make the chimichurri sauce while the shrimp thaws so it has time to sit and marinate. The sauce gets better as it sits. Also with frozen shrimp make sure to really pat them dry. The shrimp soak up a lot of water as they thaw.

This chimichurri shrimp goes with literally anything. You can top it on pasta, rice, quinoa, creamy polenta, or mashed potatoes. Serve it alongside roasted sweet potatoes, sauteed green beans, a mixed greens salad, or roasted broccoli. Just be sure to use the leftover sauce to top the side of your choosing!

chimichurri shrimp

The best herby shrimp recipe there is. And it only takes 15 minutes! It’s a perfect quick and easy meal to whip together that won’t lack flavor.

Ingredients

1 pound raw shrimp
2 tablespoons oil
1/4 cup white wine
chimichurri sauce
1/2 cup flat-leaf parsley
1/2 cup cilantro
2 garlic cloves
1 small shallot
2 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
1/3 cup olive oil
1/2 teaspoon red chili flakes
salt to taste

Directions

Finely chop flat-leaf parsley, cilantro, shallot, and garlic cloves (you want a very fine dice here). Add to a small mixing bowl and top with rice wine vinegar, lime juice, olive oil and red pepper flakes.
Mix to combine and season to taste with salt and pepper.
Cover and let sit to allow the ingredients to marinate while preparing the shrimp.
If using frozen shrimp, thaw and pat dry. Shrimp retain a lot of water so really make sure to get them dry for a good sear. I like to keep the tails on my shrimp, mostly for aesthetics, but you can remove them if you wish.
Heat a cast iron pan over medium-high heat. Season shrimp with salt and pepper. Add oil to the pan and once white wisps of smoke form, add the shrimp and move into an even layer. Sear the shrimp for about two minutes, then flip and cook for another minute. The shrimp will be pink and the tails will have curled into a “c” shape when fully cooked.
Deglaze the pan with white wine and scrape up any of the browned bits on the bottom of the pan.
Turn the heat off and add about 1/2 cup of the chimichurri sauce. Toss to coat the shrimp.
Use any leftover sauce to top your side dish.