Mediterranean Shrimp Chimichurri
This Mediterranean twist on the classic Argentine chimichurri sauce pairs juicy shrimp with a vibrant blend of parsley, cilantro, garlic, lemon, and chili. The result is a fresh, zesty, and slightly spicy seafood dish that works as an appetizer, light lunch, or main course. It’s quick to make and bursting with flavor, perfect for busy weeknights or summer gatherings.
Prep Time: 15 minutes
Cook Time: 5–7 minutes
Total Time: 20–22 minutes
Servings: 4
Ingredients
For the Shrimp:
500 g (1 lb) large shrimp, peeled and deveined
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1 red chili or 1 tsp red pepper flakes (adjust to taste)
1/3 cup olive oil
2 tbsp lemon juice (or lime juice)
1 tbsp red wine vinegar (optional, replace with more lemon juice if avoiding vinegar)
1/2 tsp salt
1/4 tsp ground black pepper
Instructions
Prepare the Chimichurri Sauce
In a medium bowl, combine parsley, cilantro, garlic, and chili (or red pepper flakes).
Add olive oil, lemon juice, vinegar (if using), salt, and pepper. Mix well and set aside to allow flavors to develop.
Cook the Shrimp
Pat shrimp dry with paper towels. Season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Do not overcook.
Combine and Serve
Transfer cooked shrimp to a serving platter. Spoon chimichurri sauce over the top or serve it on the side.
Garnish with extra parsley or lemon wedges if desired.
Tips
Use fresh herbs: Fresh parsley and cilantro are key for bright flavor; avoid dried substitutes.
Adjust the spice level: Add more chili or red pepper flakes if you like extra heat, or omit them for a milder sauce.
Don’t overcook shrimp: Shrimp cook quickly and can turn rubbery if left too long—remove them from the pan as soon as they turn pink and opaque.
Marinate for extra flavor: You can toss the shrimp in a couple of spoonfuls of chimichurri before cooking for deeper seasoning.
Make ahead: Chimichurri tastes even better after sitting for an hour, so prepare it in advance if possible.
Variations
Grilled shrimp: Instead of pan-searing, grill the shrimp on skewers for a smoky flavor.
Alternate proteins: This chimichurri works beautifully with grilled chicken, fish, or even roasted vegetables.
Citrus twist: Swap lemon juice for lime juice for a sharper, more tropical taste.
Herb mix: Add a little fresh oregano or basil for extra Mediterranean notes.
Serving style: Serve over couscous, quinoa, or crusty bread to make it a complete meal.
Q&A
Q: Can I make the chimichurri sauce ahead of time?
A: Yes, it can be made up to 2 days in advance and stored in the fridge. The flavors will deepen as it sits.
Q: Can I use frozen shrimp?
A: Yes, just thaw them completely and pat dry before cooking to avoid excess moisture.
Q: What can I serve this with?
A: This dish pairs well with couscous, quinoa, roasted potatoes, or a simple green salad.
Q: Can I store leftovers?
A: Cooked shrimp can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid toughness.
Q: Can I skip cilantro?
A: Yes, just use more parsley or substitute with fresh basil for a different flavor profile.
Nutrition Facts
(Per Serving, approx.)
Calories: 260
Protein: 24 g
Fat: 16 g
Saturated Fat: 2.5 g
Carbohydrates: 3 g
Fiber: 1 g
Sugar: 0.5 g
Sodium: 580 mg
(Values may vary based on portion size and exact ingredients used.)
Conclusion
Mediterranean Shrimp Chimichurri is a quick, fresh, and flavorful dish that brings together the best of seafood and vibrant herb sauces. The chimichurri adds a bold, zesty kick, making it perfect for warm-weather meals or when you need something light but satisfying. Whether served as an appetizer or over a hearty grain, it’s a dish that’s as easy to prepare as it is impressive on the table.