Chimichurri Shrimp: A quick and simple weeknight recipe, perfect as an appetizer or main course.
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Chimichurri Shrimp

A quick and simple weeknight recipe, perfect as an appetizer or main course.

There’s nothing like an easy, delicious meal after a long day. These shrimp were just the ticket for dinner with my in-laws.

When I came across this recipe in Cooking Light, I flagged it immediately. It was listed as an appetizer, but I knew it would be perfect for a main course if I paired it with another simple dish.

Chimichurri Shrimp: A quick and simple weeknight recipe, perfect as an appetizer or main course.

The only change I had to make with this recipe was to broil my shrimp. I was hoping to grill them, but it was raining pretty hard and I couldn’t make it happen. Broiling on high for a few minutes per side worked out just fine.

I ended up serving this with my Fennel + Citrus Salad with Shallots + Capers, and it was the perfect, light dinner. My family loved it, including my 4-year-old, who ate more of the shrimp than any of the adults!

To make this serve 4 adults and 1 kid as a main course, I multiplied the recipe by 1.5 and it was just right!

Chimichurri Shrimp: A quick and simple weeknight recipe, perfect as an appetizer or main course.

We all really liked the chimichurri sauce. The arugula added a nice bit of peppery flavor, and it was really vibrant and fresh. I definitely added a little more garlic than it called for, and I recommend you do so if you’re a garlic lover, too!

  • 1 cup arugula leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 tablespoons chopped shallots
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 2 teaspoons canola oil
  • 24 large shrimp, peeled and deveined (about 1 pound), tails on
  • 1/2 teaspoon black pepper

See MyRecipes for the full recipe.

Chimichurri Shrimp: A quick and simple weeknight recipe, perfect as an appetizer or main course.

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

One Comment

  • Allie R Taylor

    Such pretty and flavorful skewers here! Love the shrimp with the chimichurri. Awesome summer meal Ashley.

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