Experience the vibrant flavors of Argentina with this Chimichurri Shrimp recipe! Plump, juicy shrimp are marinated in a smoky-sweet blend, then kissed by the flames and generously coated in a zesty, herbaceous chimichurri sauce. It's a culinary journey you won't want to miss.

Follow The Directions

01

Step

Prepare the Chimichurri: In a medium bowl, combine the parsley, garlic, shallot, oregano, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Stir well to ensure all ingredients are incorporated. Allow the chimichurri to rest for at least 30 minutes, or up to 1 hour, at room temperature to allow the flavors to meld and deepen. (Resting time: 30-60 minutes)

02

Step

Marinate the Shrimp: In a large bowl, gently toss the peeled and deveined shrimp with olive oil, honey, garlic powder, smoked paprika, salt, and pepper. Ensure the shrimp are evenly coated with the marinade. Cover the bowl and refrigerate for 30 minutes to allow the shrimp to absorb the flavors. (Marinating time: 30 minutes)

03

Step

Cook the Shrimp: Preheat a griddle or cast iron skillet over medium-high heat until it is hot. Arrange the marinated shrimp in a single layer on the hot surface, being careful not to overcrowd the pan (cook in batches if necessary). Cook for approximately 3 minutes per side, or until the shrimp turn pink and opaque and are slightly charred. (Cooking time: 6 minutes per batch)

04

Step

Combine and Serve: Transfer the cooked shrimp to a clean bowl. Spoon a generous amount of the prepared chimichurri sauce over the shrimp, tossing gently to evenly coat. Serve immediately, garnished with extra fresh parsley if desired. This dish is fantastic on its own, over rice, or with crusty bread for soaking up the delicious sauce.

For best results, use high-quality extra virgin olive oil. Its fruity flavor will enhance the chimichurri.
Adjust the amount of red pepper flakes to control the heat level. Start with 1 tablespoon and add more to taste.
Don't overcook the shrimp, as they will become rubbery. They are done when they turn pink and opaque.
Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to 3 days. It's also delicious on grilled meats, vegetables, and fish.