Fresh Chimichurri Shrimp

Name: Fresh Chimichurri Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Argentinian
Ingredients: 1 pound large shrimp, peeled and deveined; Extra virgin olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1 lemon, cut into wedges; 1 1/2 tablespoons warm water; 1/2 teaspoon kosher salt; 3 garlic cloves, minced; 1/3 cup finely chopped fresh Italian parsley; 2 tablespoons fresh oregano, chopped; 1 tablespoon red wine vinegar; 1/4 cup extra virgin olive oil

A vibrant and garlicky herb sauce makes these quick shrimp taste like a gourmet meal made right in your own kitchen.

By Daily Recipes Book· 🌍 Argentinian· August 27, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

5 minutes

Total

20 minutes

Serves

This chimichurri shrimp is one of my favorite go to dinners when I am short on time but craving something fresh. The combination of bright herbs, garlic, and vinegar creates a punchy sauce that makes the shrimp taste incredible every single time.

I love how flexible this recipe is since you can grill, sear, or bake the shrimp depending on what you have on hand. It is a fantastic healthy dinner that always feels a little bit special without any of the stress.

Ingredients

1 pound large shrimp, peeled and deveined
Extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
Freshly ground black pepper
1 lemon, cut into wedges
1 1/2 tablespoons warm water
1/2 teaspoon kosher salt
3 garlic cloves, minced
1/3 cup finely chopped fresh Italian parsley
2 tablespoons fresh oregano, chopped
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil

Instructions

1
In a small bowl, dissolve the half teaspoon of salt into the warm water, then stir in the minced garlic, parsley, oregano, red wine vinegar, and one quarter cup of olive oil to make the chimichurri sauce.
2
Pat the shrimp dry with a paper towel and toss them in a bowl with a drizzle of olive oil, dried oregano, garlic powder, onion powder, salt, and pepper.
3
To cook on the stove, heat a large skillet over medium heat with a little oil and cook the shrimp for 1 to 2 minutes per side until they turn opaque and pink.
4
To grill, cook over medium high heat for 1 to 2 minutes per side.
5
To bake, spread the shrimp on a parchment lined sheet pan and bake at 400 degrees Fahrenheit for 4 to 6 minutes.
6
Serve the cooked shrimp immediately with the fresh chimichurri sauce drizzled over the top and lemon wedges on the side.

💡 Tips

Serve these shrimp over a bowl of quinoa or fluffy rice to soak up all that extra herb sauce. You can store leftover shrimp in the fridge for up to two days, and the chimichurri sauce will stay fresh for up to three weeks.

#healthy #gluten free #high protein #dinner #pescatarian

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