One-Pan Chimichurri Shrimp
If there’s one recipe that instantly transports us to a summer evening around the table, it’s this One-Pan Chimichurri Shrimp. I whipped this up one night when I was short on time but craving something bold and flavorful. I had a bag of shrimp in the freezer, a bunch of parsley that needed using, and some crusty bread just begging to be dunked in something delicious. A quick rummage through the pantry later, and chimichurri shrimp was born.
Now, this dish is on regular rotation at our house. The shrimp are tender, juicy, and perfectly seared with a smoky, garlicky crust, but the real magic is in the chimichurri. It’s bright, punchy, and just garlicky enough to make you keep going back for more. The kids may not fight over broccoli, but they will absolutely battle over the last piece of bread to mop up that sauce.
I love that everything comes together in one pan and under 30 minutes. No mess, no stress—just big flavors in a fuss-free dish. Whether it’s a busy Tuesday night or I’m hosting friends for a casual get-together, this recipe never lets me down. My husband likes to pretend he’s at a fancy tapas bar when I serve this with lemon wedges and warm sourdough. And me? I just love watching everyone go quiet with the first bite—that’s how you know it’s a keeper.
Questions I Often Get Asked About This Recipe
Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before cooking for the best sear.
What’s in chimichurri?
Chimichurri is a zesty herb sauce made with parsley, garlic, vinegar, olive oil, and a touch of chili. It’s fresh, tangy, and adds amazing flavor.
Is this spicy?
It has a gentle kick from the red pepper flakes, but you can leave them out or dial it up if you like things spicy.
Can I make it ahead of time?
You can prep the chimichurri sauce in advance and marinate the shrimp, but it’s best cooked fresh so the shrimp don’t get rubbery.
What do you serve it with?
Crusty bread is a must! It also pairs well with rice, roasted potatoes, or a light salad.
What You Need to Make One-Pan Chimichurri Shrimp
1 ½ lbs (680g) large shrimp, peeled and deveined (tails on or off)
3 tbsp olive oil (divided)
4 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
Lemon wedges, for serving
For the Chimichurri:
1 cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh oregano (or 1 tsp dried)
3 cloves garlic, finely minced
2 tbsp red wine vinegar
½ cup olive oil
½ tsp crushed red pepper flakes
Salt and pepper, to taste
Special Tools:
Large skillet or sauté pan
Mixing bowl
Tongs or spatula
How to Make One-Pan Chimichurri Shrimp
Make the Chimichurri: In a bowl, combine parsley, oregano, minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper. Mix well and set aside.
Season the Shrimp: In a large bowl, toss the shrimp with 1 tablespoon olive oil, minced garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper.
Cook the Shrimp: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if needed) and sear for 2–3 minutes per side until they turn pink and slightly crispy on the edges.
Add the Chimichurri: Once all the shrimp are cooked, return them to the pan and pour the chimichurri over the top. Toss gently to coat and warm through for 1 minute.
Serve: Plate the shrimp with extra chimichurri spooned over top and lemon wedges on the side. Serve hot with crusty bread or your favorite side.
Tips for Making the Best One-Pan Chimichurri Shrimp
Dry your shrimp well before cooking to get that perfect golden sear.
Don’t overcrowd the pan—cook in batches if necessary to avoid steaming the shrimp.
Use fresh herbs for the chimichurri whenever possible. It really makes the sauce pop.
Make extra chimichurri! It keeps in the fridge and is amazing on grilled meats, veggies, or even sandwiches.
Add a pinch of sugar to the chimichurri if your vinegar is very sharp—just to balance things out.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely incredible! The chimichurri is bursting with flavor and the shrimp were perfectly cooked. Even my picky eater asked for seconds!”
⭐️⭐️⭐️⭐️ “Really tasty and came together so quickly. I served it with rice and grilled zucchini. Next time I might add a touch more garlic.”
⭐️⭐️⭐️⭐️⭐️ “This is now my go-to shrimp recipe. So fresh and satisfying! I love that it only uses one pan.”
⭐️⭐️⭐️ “Delicious but a little too oily for my taste. Will cut the olive oil next time. The flavors were spot on though!”
⭐️⭐️⭐️⭐️⭐️ “Perfect for a last-minute dinner! I had everything on hand and it felt like a fancy meal. Highly recommend!”
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
One-Pan Chimichurri Shrimp
This vibrant One-Pan Chimichurri Shrimp recipe is a fast, flavor-packed dinner your whole family will love. Juicy shrimp are seared to perfection and tossed in a zesty, garlicky chimichurri sauce—all in under 30 minutes and one pan. Serve it with crusty bread, rice, or roasted veggies for a satisfying meal that’s easy enough for busy weeknights yet impressive enough for guests.
Ingredients
- 1 ½ lbs (680g) large shrimp, peeled and deveined (tails on or off)
- 3 tbsp olive oil (divided)
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Lemon wedges, for serving
- For the Chimichurri:
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano (or 1 tsp dried)
- 3 cloves garlic, finely minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp crushed red pepper flakes
- Salt and pepper, to taste
- Special Tools:
- Large skillet or sauté pan
- Mixing bowl
- Tongs or spatula
Instructions
- Make the Chimichurri: In a bowl, combine parsley, oregano, minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper. Mix well and set aside.
- Season the Shrimp: In a large bowl, toss the shrimp with 1 tablespoon olive oil, minced garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper.
- Cook the Shrimp: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if needed) and sear for 2–3 minutes per side until they turn pink and slightly crispy on the edges.
- Add the Chimichurri: Once all the shrimp are cooked, return them to the pan and pour the chimichurri over the top. Toss gently to coat and warm through for 1 minute.
- Serve: Plate the shrimp with extra chimichurri spooned over top and lemon wedges on the side. Serve hot with crusty bread or your favorite side.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Rhubarb Meringue Pie
Tangy Lemon Tartlets
Strawberry Oatmeal Bars
