There’s something magical about the first bite of a dish that is packed with vibrant flavors and just the right amount of kick. This Chimichurri Shrimp recipe will take you to a whole new level of culinary delight, all while staying incredibly simple and beginner-friendly. This dish is perfect for anyone who wants to impress guests, serve something healthy, or try a new type of sauce that’s full of zesty, herby goodness.
PrintChimichurri Shrimp: A Zesty, Herbaceous Delight for Beginners
Spice up your dinner with Chimichurri Shrimp! 🍤🌶️ This easy, beginner-friendly recipe combines the juicy tenderness of shrimp with a tangy, herb-packed chimichurri sauce. 🌿💥 Bold flavors, fresh ingredients, and a quick cook time make this the perfect dish for anyone looking to impress without the stress. Ready to taste the zing? Let’s get cooking!
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- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Chimichurri Sauce Ingredients:
- ½ cup Parsley – finely chopped (fresh parsley is key for an aromatic flavor)
- 4 cloves Garlic – finely minced (garlic adds that perfect kick)
- 1 Fresno pepper – seeded and finely minced (adjust the quantity based on your preferred spice level)
- 1 teaspoon Oregano – dried (this herb adds a warm, earthy note)
- ½ cup Extra virgin olive oil (for the perfect base to meld the flavors)
- 3 tablespoon Red wine vinegar (provides a tangy acidity that balances the sauce)
- 1 teaspoon Salt (seasoning to taste)
- ½ teaspoon Fresh ground pepper (adds a little sharpness)
Shrimp Ingredients:
- 1 lb Jumbo shrimp – peeled and deveined (you can use any size shrimp, but jumbo shrimp adds a nice bite)
- 3 tablespoon Olive oil (for marinating and cooking)
- 2 cloves Garlic – finely minced (garlic’s aromatic flavor works in harmony with the chimichurri)
- 2 tablespoon Honey – mild in flavor (you can substitute with agave syrup or maple syrup for a different sweet note)
- 1 teaspoon Smoked paprika (for a smoky depth of flavor)
- 1 teaspoon Salt (for seasoning)
- ½ teaspoon Fresh ground pepper (adds a nice contrast to the sweetness)
Instructions
Step 1: Prepare the Chimichurri Sauce
- Chop the parsley, garlic, and Fresno pepper: Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Take your time with the chopping to ensure all ingredients are finely minced, which will help release their flavors.
- Combine the herbs and seasonings: In a medium-sized bowl, add the chopped parsley, garlic, and Fresno pepper. Sprinkle in the dried oregano, salt, and freshly ground black pepper.
- Add the liquids: Pour in the olive oil and red wine vinegar. Stir everything together until well combined.
- Let the sauce sit: For the best flavor, let the chimichurri sauce sit at room temperature for at least 1 hour. This allows the flavors to marry together and become even more delicious. If you’re in a rush, you can use it right away, but the flavors will intensify if you let it rest.
Step 2: Marinate the Shrimp
- Peel and devein the shrimp: If you haven’t already purchased pre-peeled and deveined shrimp, make sure to remove the shells and veins before marinating. This process is simple and quick. Just use a paring knife to make a shallow slit along the back of the shrimp, remove the vein, and discard the shells.
- Prepare the marinade: In a medium-sized bowl, combine the olive oil, garlic, honey, smoked paprika, salt, and freshly ground black pepper. Mix well to combine.
- Toss the shrimp: Add the cleaned shrimp to the bowl with the marinade. Toss the shrimp until they are evenly coated in the marinade.
- Marinate: Cover the bowl and place it in the refrigerator. Let the shrimp marinate for about 20 minutes. This will infuse the shrimp with the flavors of the marinade without overwhelming them.
Step 3: Cook the Shrimp
- Heat the pan: Heat a large skillet or grill pan over medium-high heat. Let the pan get hot to ensure a good sear on the shrimp.
- Cook the shrimp: Once the pan is heated, arrange the shrimp in a single layer in the pan. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them—shrimp cook quickly, and overcooking can lead to a rubbery texture.
- Remove and plate: Once the shrimp is cooked, remove them from the pan and place them on a serving dish.
Step 4: Assemble the Dish
- Drizzle with chimichurri: Spoon about ¼ cup of the prepared chimichurri sauce over the shrimp and toss to coat.
- Serve the sauce on the side: Pour the remaining chimichurri sauce into a small bowl or ramekin to serve alongside the shrimp.
- Serving ideas: You can serve the chimichurri shrimp on top of rice, with grilled slices of bread, or in tacos. The flavors will pair perfectly with all these options!
Notes
- Shrimp Cooking Tip: Shrimp cook very quickly, so always watch them closely to prevent overcooking. If you’re unsure, use a meat thermometer. Shrimp should reach an internal temperature of 120°F (49°C).
- Chimichurri Tip: If you’re making chimichurri ahead of time, keep it in the fridge for up to a week. The flavors will continue to develop as it sits.
- Honey Substitute: If you don’t have honey on hand, feel free to swap it with maple syrup or agave nectar. Both provide a mild sweetness that balances the smokiness of the paprika.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Whether you’re cooking for a family dinner or preparing an appetizer for a summer gathering, Chimichurri Shrimp is a versatile and quick dish that’s both satisfying and easy to make. This recipe combines succulent shrimp with a bright and fragrant chimichurri sauce made from fresh herbs, garlic, red wine vinegar, and olive oil. It’s full of tangy, herby, and spicy notes, making it a showstopper dish with minimal effort. Plus, it’s a healthy option, packed with lean protein and fresh ingredients.
Why This Recipe Is Perfect for Beginners
For beginner cooks, the beauty of this recipe lies in its simplicity and the ability to deliver a flavorful meal with just a few steps. The chimichurri sauce is made by chopping herbs and garlic—no food processor required! With a bit of marinating and some quick cooking, you’ll have a fresh and vibrant meal ready in less than 30 minutes.
The recipe also offers the benefit of using shrimp, which cooks very quickly. You don’t need to be an experienced cook to know when shrimp is done—it turns pink and opaque, making it easy to avoid overcooking.
Additionally, this recipe is customizable. You can adjust the heat level by using more or fewer peppers, and you can swap out honey for a more savory option if you prefer. The flexibility allows you to tailor the dish to your taste.
Ingredients and Preparation
Before diving into the cooking process, it’s essential to gather all the ingredients you need. Below is a complete list of ingredients for both the chimichurri sauce and the shrimp.
Chimichurri Sauce Ingredients:
- ½ cup Parsley – finely chopped (fresh parsley is key for an aromatic flavor)
- 4 cloves Garlic – finely minced (garlic adds that perfect kick)
- 1 Fresno pepper – seeded and finely minced (adjust the quantity based on your preferred spice level)
- 1 teaspoon Oregano – dried (this herb adds a warm, earthy note)
- ½ cup Extra virgin olive oil (for the perfect base to meld the flavors)
- 3 tablespoon Red wine vinegar (provides a tangy acidity that balances the sauce)
- 1 teaspoon Salt (seasoning to taste)
- ½ teaspoon Fresh ground pepper (adds a little sharpness)
Shrimp Ingredients:
- 1 lb Jumbo shrimp – peeled and deveined (you can use any size shrimp, but jumbo shrimp adds a nice bite)
- 3 tablespoon Olive oil (for marinating and cooking)
- 2 cloves Garlic – finely minced (garlic’s aromatic flavor works in harmony with the chimichurri)
- 2 tablespoon Honey – mild in flavor (you can substitute with agave syrup or maple syrup for a different sweet note)
- 1 teaspoon Smoked paprika (for a smoky depth of flavor)
- 1 teaspoon Salt (for seasoning)
- ½ teaspoon Fresh ground pepper (adds a nice contrast to the sweetness)
Alternative Ingredient Suggestions:
- Shrimp Alternatives: If shrimp isn’t your thing, feel free to swap it out with chicken, beef, or even tofu for a vegetarian option. Just adjust the cooking time depending on the protein you choose.
- Herb Substitutes: If parsley isn’t your favorite herb, cilantro or basil can be great alternatives. You can also experiment with mint for a different flavor profile.
- Vinegar Choices: If you don’t have red wine vinegar, balsamic vinegar will work well in the chimichurri sauce, giving it a deeper, slightly sweeter flavor.
Step-by-Step Instructions
Now that you’ve gathered your ingredients, let’s dive into the cooking process! Don’t worry—this recipe is easy to follow, and the results will be worth it. Follow these simple steps to create your Chimichurri Shrimp.
Step 1: Prepare the Chimichurri Sauce
- Chop the parsley, garlic, and Fresno pepper: Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Take your time with the chopping to ensure all ingredients are finely minced, which will help release their flavors.
- Combine the herbs and seasonings: In a medium-sized bowl, add the chopped parsley, garlic, and Fresno pepper. Sprinkle in the dried oregano, salt, and freshly ground black pepper.
- Add the liquids: Pour in the olive oil and red wine vinegar. Stir everything together until well combined.
- Let the sauce sit: For the best flavor, let the chimichurri sauce sit at room temperature for at least 1 hour. This allows the flavors to marry together and become even more delicious. If you’re in a rush, you can use it right away, but the flavors will intensify if you let it rest.
Step 2: Marinate the Shrimp
- Peel and devein the shrimp: If you haven’t already purchased pre-peeled and deveined shrimp, make sure to remove the shells and veins before marinating. This process is simple and quick. Just use a paring knife to make a shallow slit along the back of the shrimp, remove the vein, and discard the shells.
- Prepare the marinade: In a medium-sized bowl, combine the olive oil, garlic, honey, smoked paprika, salt, and freshly ground black pepper. Mix well to combine.
- Toss the shrimp: Add the cleaned shrimp to the bowl with the marinade. Toss the shrimp until they are evenly coated in the marinade.
- Marinate: Cover the bowl and place it in the refrigerator. Let the shrimp marinate for about 20 minutes. This will infuse the shrimp with the flavors of the marinade without overwhelming them.
Step 3: Cook the Shrimp
- Heat the pan: Heat a large skillet or grill pan over medium-high heat. Let the pan get hot to ensure a good sear on the shrimp.
- Cook the shrimp: Once the pan is heated, arrange the shrimp in a single layer in the pan. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them—shrimp cook quickly, and overcooking can lead to a rubbery texture.
- Remove and plate: Once the shrimp is cooked, remove them from the pan and place them on a serving dish.
Step 4: Assemble the Dish
- Drizzle with chimichurri: Spoon about ¼ cup of the prepared chimichurri sauce over the shrimp and toss to coat.
- Serve the sauce on the side: Pour the remaining chimichurri sauce into a small bowl or ramekin to serve alongside the shrimp.
- Serving ideas: You can serve the chimichurri shrimp on top of rice, with grilled slices of bread, or in tacos. The flavors will pair perfectly with all these options!
Beginner Tips and Notes
As a beginner cook, there are a few tips that will help you make this dish even easier:
- Shrimp Cooking Tip: Shrimp cook very quickly, so always watch them closely to prevent overcooking. If you’re unsure, use a meat thermometer. Shrimp should reach an internal temperature of 120°F (49°C).
- Chimichurri Tip: If you’re making chimichurri ahead of time, keep it in the fridge for up to a week. The flavors will continue to develop as it sits.
- Honey Substitute: If you don’t have honey on hand, feel free to swap it with maple syrup or agave nectar. Both provide a mild sweetness that balances the smokiness of the paprika.
Serving Suggestions
Chimichurri Shrimp is versatile and can be served in a variety of ways. Here are some ideas to elevate your dish:
- Tacos: Serve the shrimp in soft corn tortillas, topped with avocado, shredded lettuce, and a squeeze of lime for a fresh and delicious taco.
- On a Bed of Rice: Serve the shrimp over a fluffy bed of jasmine or brown rice for a wholesome, filling meal.
- With Grilled Bread: Pair the shrimp with grilled slices of crusty bread for a light, Mediterranean-inspired dish.
- Salad: For a lighter option, top a mixed green salad with the chimichurri shrimp for a tangy, satisfying meal.
For leftovers, store the shrimp and chimichurri sauce separately in airtight containers. The shrimp will stay fresh in the refrigerator for up to 2 days, while the chimichurri sauce can last for up to 1 week.
Conclusion
Cooking can sometimes feel overwhelming, but with simple, flavorful recipes like this Chimichurri Shrimp, you can create something truly impressive without the stress. Whether you’re a beginner or an experienced cook, this dish offers a perfect balance of fresh, vibrant flavors that are sure to delight. The zesty chimichurri sauce pairs beautifully with the tender shrimp, creating a meal that is both quick and healthy.
If you’re excited to try this recipe, don’t hesitate to give it a go! And when you do, be sure to come back and let me know how it turned out. I’d love to hear how you customize the dish and make it your own.