Shrimp, fresh herbs, lemon zest, chili powder, and vinegar come together fast in this bold and bright chimichurri shrimp recipe.
Alright, here’s the truth—I didn’t set out to make a chimichurri shrimp recipe. I was actually planning on ordering takeout. Again. Because, well, it was one of those days. You know the kind. The kind where your to-do list laughs at you, the laundry is mutinying, and the only thing in your fridge that looks remotely alive is a bunch of cilantro clinging to its final moments.
But I also had shrimp defrosting (because optimism?), and I figured… why not wing it?
I toasted some spices I forgot I even had, dug out a lemon that looked suspiciously like it had seen better days, and just started throwing things into a bowl. Total improvisation. And honestly? I kinda felt like one of those TV chefs. Except with a toddler yelling “Mooooooom! I lost my sock!” in the background.
Anyway, when I tasted that herby chimichurri sauce on top of those perfectly seared shrimp? I stopped. Like, stood in my kitchen and stared at the pan stopped. I may or may not have torn off a hunk of sourdough and sopped up every drop. Okay, fine, I did. No regrets.
Why You’ll Love This Chimichurri Shrimp Recipe?
Let’s be honest—we all need more weeknight wins. And this one? Feels like cheating. It tastes like something you’d get at one of those cozy restaurants with dim lights and $15 glasses of wine. But it’s done in under 30 minutes and doesn’t require a culinary degree or a trip to six stores.
It’s bright. It’s herby. It’s got a little heat, a lot of flavor, and just enough sauce to make crusty bread absolutely necessary. It’s the kind of meal that feels like a celebration, even if the only thing you’re celebrating is surviving the workday without crying in the car. (Just me?)
Ingredient Notes:
Let’s break this down like we’re in the kitchen together, sleeves rolled up, hair in a messy bun, and music playing too loud.
-
Coriander & Cumin Seeds – You toast them. You crush them. You suddenly feel fancy. Seriously though, it makes a difference. Warm, smoky, toasty—it’s what gives the shrimp depth.
-
Lemon – Zest goes in the marinade. The wedges get squeezed on top. A little sunshine in every bite.
-
Chili Powder – Adds a low, slow warmth without punching you in the face.
-
Shrimp – Big, juicy ones. Tail on or off? Up to you. I like ‘em with the tails, makes me feel like I’m eating tapas.
-
Fresh Herbs (Cilantro, Parsley, Oregano) – Not the dusty bottles in the back of your spice rack. We’re talking vibrant, grab-a-handful-and-chop-it herbs.
-
Red Wine Vinegar – Tangy and sharp in the best way. Kinda like your friend who always tells it like it is.
-
Shallot – Sweet, mellow, and underrated. If you only have red onion, it’ll still work.
-
Vegetable or Fish Stock – It gives just enough sauce without drowning the shrimp. I used veggie because that’s what was open. You do you.
-
Toasted Crusty Bread – Is it optional? Technically. But so is happiness, and I don’t recommend skipping either.
How To Make Chimichurri Shrimp?
Step 1: Toast the spices
Grab a skillet (no oil) and toss in the cumin and coriander. Medium heat, 3-ish minutes, stir often. When your kitchen starts smelling like something magical, you’re done. Grind them however you can—spice grinder, mortar, bottom of a mug. No judgment.
Step 2: Shrimp time
Throw those ground spices into a bowl with chili powder, lemon zest, 1 tbsp olive oil, and a teaspoon of salt. Add the shrimp, toss it around, and let it marinate for 10 minutes. Enough time to dance around or chop your herbs.
Step 3: Chimichurri magic
Finely chop the cilantro, parsley, and oregano (get those arms moving). Toss in garlic, vinegar, chili flakes, 3 tbsp oil, and ¾ tsp salt. Stir until it looks like something you’d find at a street-side café in Argentina. It should smell amazing.
Step 4: Sauté the shallot
In that same skillet, pour in 1 tbsp oil, add your shallot and a pinch of salt. Cook for about 4 minutes. You want soft and golden—not crispy.
Want To Save This Recipe?
Step 5: Cook the shrimp
Toss the shrimp and all that marinade into the pan. Spread ‘em out and leave them alone for 2 minutes. Flip them, pour in the stock, and simmer just until they’re pink and cooked through. Don’t overcook ‘em. No one likes chewy shrimp.
Step 6: Put it all together
Take it off the heat, spoon on that chimichurri like you mean it, and serve with lemon wedges and bread that’s been toasted within an inch of its life. Then, eat. Loudly. Happily.
Storage Options:
This dish is one of those “best right away” types. Like, it loses a little of its sparkle after sitting in the fridge. But if you do have extras, keep them sealed up in the fridge for a day or two. Warm gently with a splash of broth or water so the shrimp doesn’t go all rubbery on you. Would I freeze it? Nope. That chimichurri gets weird, and frozen shrimp just doesn’t come back from that.
Variations and Substitutions:
We’ve all had those missing one ingredient moments. Here’s how to roll with it:
-
No coriander or cumin seeds? Sub ground versions—just half the amount.
-
Out of shrimp? Try scallops, white fish, or even tofu if you’re feeling veg.
-
Herb swap? No oregano? Use basil. Or just go heavier on the parsley.
-
No vinegar? Lemon juice will save the day. It’s zippy in its own way.
-
Heat lover? Toss in a fresh chili or double the flakes.
-
Going plant-based? Chickpeas totally work. Roast ‘em and let ‘em soak up the sauce.
What to Serve with Chimichurri Shrimp?
-
Crusty Bread – Did I mention this already? I did. Still true.
-
Simple Rice – Think jasmine, basmati, or even leftover takeout rice.
-
Grilled Veggies – Zucchini, peppers, mushrooms… yes, yes, and yes.
-
Lemony Salad – Arugula + vinaigrette = happy contrast.
-
Wine – Sauvignon blanc, chilled rosé, or heck, a cold beer. Just cheers something.
Frequently Asked Questions:
Can I make the chimichurri in advance?
Totally. Make it the day before. It actually gets better after a few hours. Just give it a stir—it might look a little separated, but it’s all love.
Do I have to toast the spices?
You don’t have to, but it takes the flavor from “meh” to “whoa.” Worth the few extra minutes.
Is this super spicy?
Not really. It’s got a little warmth, but nothing that’ll make you reach for milk. Want more heat? Add more flakes.
Alright friend, if this chimichurri shrimp recipe ends up in your weekly rotation, I wanna hear about it. What did you dunk in the sauce? Did you tweak it? Did your partner think you were a genius? Tell me everything. Or just drop a shrimp emoji and let me know you made it.
Either way—thanks for hanging out with me in my messy kitchen.
Now go pour yourself a glass and get cooking.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chimichurri Shrimp Recipe
Ingredients
- ¾ teaspoon coriander seeds
- ¾ teaspoon cumin seeds
- 1 lemon zested and cut into wedges
- ¾ teaspoon chili powder
- 5 tablespoons extra-virgin olive oil divided
- 1¼ teaspoons kosher salt divided, plus an additional pinch
- 1 pound large shrimp peeled and deveined
- ¼ cup fresh cilantro finely chopped and packed
- ¼ cup fresh parsley finely chopped and packed
- 2 tablespoons fresh oregano finely chopped and packed
- 2 garlic cloves finely minced
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper flakes
- 1 shallot finely chopped
- 2 cups low-sodium vegetable or fish stock
- Crusty toasted bread for serving
Instructions
Toast and Grind Spices
- In a large, dry skillet over medium heat, toast the coriander and cumin seeds, stirring frequently, until they become fragrant and slightly darkened—approximately 3 to 4 minutes. Remove from heat, allow to cool briefly, and grind using a spice mill or mortar and pestle. Wipe out the skillet and set it aside for later use.
Marinate the Shrimp
- In a medium mixing bowl, combine the ground spices with the lemon zest, chili powder, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt. Add the shrimp and toss to coat evenly. Allow the shrimp to marinate at room temperature for approximately 10 minutes.
Prepare the Chimichurri Sauce
- In another medium bowl, combine the chopped cilantro, parsley, and oregano. Stir in the minced garlic, red wine vinegar, crushed red pepper flakes, 3 tablespoons of olive oil, and ¾ teaspoon kosher salt. Mix thoroughly and set aside.
Sauté Shallots
- Return the cleaned skillet to the stovetop over medium heat. Add the remaining 1 tablespoon of olive oil and the finely chopped shallot, along with a pinch of kosher salt. Cook for 3 to 4 minutes, stirring occasionally, until the shallots begin to brown lightly at the edges.
Cook the Shrimp
- Add the marinated shrimp and any residual marinade to the skillet in a single layer. Allow to cook, undisturbed, for approximately 2 minutes to develop a sear. Turn the shrimp, add the vegetable or fish stock, and bring to a gentle simmer. Continue cooking, stirring occasionally, for 1 to 2 minutes or until the shrimp are pink and fully cooked through.
Serve
- Remove the skillet from heat. Spoon the chimichurri sauce over the cooked shrimp and serve immediately with lemon wedges and toasted crusty bread on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
