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This punchy chimichurri shrimp dish turns basic components into a tangy, herb-filled meal that brings Argentinian tastes straight to your dining room. The lush green sauce adds just the right kick to juicy, plump shrimp creating a dish that's as stunning to look at as it is to eat.
I whipped up this chimichurri shrimp during a backyard get-together last year, and now everyone asks me to make it. The bright colors and zippy flavors always wow my friends even though it's surprisingly easy to throw together.
Ingredients
Chimichurri Sauce
- Parsley: fresh and chopped to bring that distinctive bright taste and green color
- Garlic: hand-minced cloves for better texture and stronger flavor notes
- Fresno pepper: brings a gentle warmth that complements without being too hot
- Dried oregano: adds an earthy touch from the Mediterranean
- Extra virgin olive oil: grab something high-quality for better results
- Red wine vinegar: delivers the tang that cuts through the richness
- Salt and pepper: boosts all the other tastes
Shrimp
- Jumbo shrimp: pick the freshest you can find, wild caught if possible
- Olive oil: helps blend flavors and stops sticking
- Garlic: creates a flavorful base for the marinade
- Honey: makes for nice browning and a touch of sweetness
- Smoked paprika: brings richness and smoky notes
- Salt and pepper: to taste just right
Step-by-Step Instructions
- Mix Up The Chimichurri:
- Finely chop herbs and aromatics using a sharp knife until tiny but not mushy. Mix parsley, Fresno pepper and garlic in a bowl, making them all about the same size. Throw in the oregano, salt and pepper, then pour olive oil and red wine vinegar over everything. Mix well and let sit for at least an hour so flavors can mingle properly.
- Prep The Shrimp:
- Clean shrimp completely, taking off shells and veins. Mix olive oil, garlic, honey, smoked paprika, salt and pepper in a bowl, then add shrimp and gently coat each piece. Cover and chill for exactly 20 minutes – long enough for flavor but not so long the marinade starts cooking the shrimp.
- Cook Your Shrimp:
- Get your pan really hot then lay out marinated shrimp with gaps between them so they brown nicely. Cook just 2-3 minutes each side until they turn pink and slightly char at the edges. The honey will help create tasty brown bits.
- Finish And Dish Up:
- Put the hot shrimp on your serving plate. Spoon about a quarter cup of chimichurri over them and lightly toss to coat. Put the rest of the sauce in a small bowl for extra dipping. Serve on your choice of tacos, rice or toasted bread slices.
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Parsley really makes this dish special. I've got multiple types growing in my yard just for making chimichurri. I've found that flat-leaf Italian parsley has the most flavor, and picking it early in the day seems to give the brightest taste for this sauce.
Storage and Leftovers
The chimichurri stays good in a sealed container in your fridge for up to a week. It actually gets more flavorful after sitting for a day or two. Just let it warm up to room temp before you use any leftovers.
You can keep cooked shrimp in the fridge for about two days. When you want to eat it again, just warm it slowly in a pan on low heat so it doesn't get tough. Or try the cold leftover chimichurri shrimp on top of greens for an easy lunch that doesn't need any extra prep.
Perfect Pairings
This bright dish goes great with crusty bread to soak up the extra sauce. For a full meal, serve it with simple saffron rice or roasted veggies that won't fight with the bold tastes. A glass of crisp Argentinian white wine like Torrontés really matches the herby flavors.
To really wow your guests, add these chimichurri shrimp to a big platter with simply cooked fish, squid or scallops. The green sauce ties everything together while each seafood keeps its own unique taste.
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Cultural Background
Chimichurri comes from Argentina where it's normally served with grilled meats, especially beef. The name probably comes from Basque people who brought their cooking to South America. Using it with shrimp shows how flexible this sauce can be while still honoring where it came from.
In Argentina, chimichurri isn't just a sauce – it's part of their food identity, always found at asados (family cookouts) that bring people together. By pairing it with seafood, we're putting a new spin on tradition while respecting its roots.
Frequently Asked Questions
- → Can I substitute pre-cooked shrimp here?
Using raw shrimp works best since they soak up the marinade well. Pre-cooked ones won't give you that same effect.
- → What’s the best way to store leftover shrimp?
Keep the grilled shrimp in a container with a tight lid in the fridge. Use within 3 days and reheat slowly to maintain taste and texture.
- → What sides pair best with this dish?
Serve this alongside fresh salad, grilled bread, tacos, or rice for something balanced and tasty.
- → Is it okay to make the sauce early?
Of course! Whip it up a day before and let it chill in the fridge—this actually intensifies the flavors.
- → What should I use if I don’t have smoked paprika?
Regular paprika works just fine, or add a pinch of chili powder for a slightly spicy kick.