Chimichurri Shrimp

The exhaust fan was broken the night I decided to sear chimichurri shrimp in a skillet barely large enough for the job, and the entire kitchen filled with garlic and herb scented smoke so thick my neighbor knocked on the door asking what I was making. We ended up eating together, standing at the counter, picking shrimp straight from the pan with our fingers. That is the kind of dish this is: it turns a regular Tuesday into something worth remembering.

My sister visited last summer and declared she did not eat shrimp, then proceeded to eat three full portions while standing over the stove before I could even get plates on the table.

Ingredients

• 1 pound large shrimp, peeled and deveined: Buy the largest you can find because they hold up beautifully to the bold chimichurri and stay juicy inside.
• 1 cup fresh flat leaf parsley: This is the backbone of the sauce, so grab the freshest bunch you can and chop it finer than you think necessary.
• 1/4 cup fresh cilantro: Adds a citrusy brightness that rounds out the parsley, though fresh oregano works if cilantro tastes like soap to you.
• 3 garlic cloves, minced: Raw garlic gives chimichurri its signature bite, so do not skimp here.
• 3 tablespoons red wine vinegar: The acid is what makes the sauce sing, cutting through the richness of the olive oil and shrimp.
• 1/2 cup extra virgin olive oil: Use the good stuff since it is a raw sauce and the flavor really comes through.
• 1 teaspoon dried oregano: A traditional touch that grounds the fresh herbs with an earthy note.
• 1/2 teaspoon crushed red pepper flakes: Adjust up or down depending on how much heat you like.
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Seasoning the sauce directly means the shrimp get flavored from the inside out.
• Zest of 1 lemon: This was not in the first version I made, but once I added it I never went back.
• Lemon wedges and extra parsley for garnish: Entirely optional but a squeeze of lemon at the end brightens everything.

Instructions

Build the chimichurri:

Combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, pepper, and lemon zest in a medium bowl, stirring until everything is evenly distributed and fragrant.

Reserve some sauce:

Scoop out about a quarter cup of the chimichurri and set it aside so you have a fresh, uncontaminated finishing sauce for serving.

Marinate the shrimp:

Toss the peeled shrimp with the remaining chimichurri in a separate bowl, making sure each one is well coated, and let them sit for ten to fifteen minutes while you heat the pan.

Get the pan ripping hot:

Set a grill pan or heavy skillet over medium high heat until a drop of water sizzles and evaporates on contact.

Cook the shrimp:

Thread onto skewers if grilling outdoors, or lay them directly in the pan, cooking two to three minutes per side until they turn pink and curl slightly but are not rubbery.

Finish and serve:

Transfer to a platter, drizzle with the reserved chimichurri, and scatter extra parsley and lemon wedges around the edges while everything is still hot.

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There is something about the sound of shrimp hitting a hot pan, that sharp sizzle followed immediately by the smell of garlic and herbs hitting hot oil, that makes everyone in the house wander into the kitchen.

What to Serve Alongside

Fluffy white rice soaks up the leftover chimichurri like nothing else, and a hunk of crusty bread works almost as well. I have also piled these shrimp over a simple arugula salad with shaved Parmesan on nights when I wanted something lighter.

Making It Your Own

Double the red pepper flakes if you like things fiery, or swap the cilantro for fresh oregano if you want a more traditional Argentine flavor profile. An outdoor grill adds a smokiness that a stove top pan simply cannot replicate.

A Few Last Thoughts

This recipe is forgiving and fast, which means it belongs in your weeknight arsenal forever. A couple of small things make a big difference in the final result.

• Check your shrimp for shells along the back even if the package says deveined.
• Let the chimichurri sit for five minutes before using so the flavors marry.
• Remember that shrimp continue cooking for about a minute after you pull them from the heat.

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Keep a napkin nearby because eating these with your fingers is not optional, it is practically required.

Questions & Answers

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them completely in the refrigerator overnight or under cold running water before marinating. Pat them dry with paper towels so the chimichurri adheres properly.

→ How long should I marinate the shrimp?

A 10 to 15 minute marinade is ideal. Avoid marinating longer than 30 minutes, as the acidity from the red wine vinegar can begin to break down the delicate shrimp texture and make them mushy.

→ Can I make the chimichurri sauce ahead of time?

Absolutely. Chimichurri can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen and meld as it sits, making it even more flavorful.

→ What's the best way to tell when the shrimp are done?

Shrimp are perfectly cooked when they turn pink, form a loose C shape, and feel firm to the touch. This typically takes 2 to 3 minutes per side over medium-high heat. Overcooked shrimp curl tightly into an O shape and become rubbery.

→ Can I grill these shrimp outdoors instead of using a pan?

Yes, outdoor grilling adds a wonderful smoky dimension. Thread the marinated shrimp onto skewers to prevent them from falling through the grates, and grill over medium-high heat for the same 2 to 3 minutes per side.

→ Is this dish suitable for meal prep?

While best enjoyed fresh, cooked chimichurri shrimp can be refrigerated for up to 2 days. Reheat gently in a skillet to avoid overcooking. The chimichurri sauce alone stores well for up to 3 days and can be used on various proteins.