Fast and Flavorful Chimichurri Shrimp

High-protein, low-carb, and rich in incredible flavors!

Fast and Flavorful Chimichurri Shrimp

Chimichurri is a versatile, herb-based condiment that can elevate almost any protein. In this case, we’re using the fresh, earthy, and slightly tangy sauce on large, juicy shrimp. We love shrimp because they cook super quickly, provide an incredibly lean source of protein, and always taste fantastic. Our chimichurri shrimp recipe is healthy, delicious, and ready to enjoy in just 10 minutes.

The Difference Between Pesto and Chimichurri

This shrimp recipe is loaded ith flavor and is super simple to prepare.

This South American condiment is similar to pesto in its appearance, but the flavor is quite different. Pesto is an Italian topping made with basil, nuts, and cheese. On the other hand, chimichurri is an Argentinian condiment created by blending herbs like parsley and oregano with garlic, chili flakes, and bright red wine vinegar. Both are herby-green condiments, but they taste wonderfully unique. 

Check out: How to Make Oil-Free Pesto

Rich in Earthy Flavors

You must try this high-protein, low-carb chimichurri shrimp.

Our chimichurri shrimp is anything but flavorless. The two main ingredients, parsley and oregano, pack quite the flavorful punch. Parsley has a fresh and slightly bitter taste, while oregano offers a bold, somewhat peppery flavor. The chimichurri also has a tangy, bright flavor, thanks to the use of red wine vinegar. When preparing your chimichurri sauce, feel free to adjust ingredients to fit your tastes. 

How Long will the Chimichurri Sauce Last?

Assuming that you don’t eat it all in one day (we wouldn’t judge you if you did!), chimichurri lasts for about two weeks in the refrigerator. You can also freeze it in an ice cube tray for up to three months. That said, it will taste best if used within the first 48 hours! 

If You Have Leftovers

Shrimp that is just as good for a leftover lunch the next day!

This recipe makes six servings. If you’re cooking for one or two, you’re bound to have leftovers. While this shrimp recipe is perfectly divine on its own, there are a few ways that you can re-purpose your leftovers.

One option is to make tacos. Grab flour (or corn) tortillas and add the leftover shrimp. Spruce it up a bit by adding fresh avocado slices, corn and black bean salsa, and cotija cheese. 

Leftover chimichurri shrimp is also a great way to add protein to a salad. Throw a few shrimp on top of a fresh bed of Bibb lettuce or kale. Layer on a few extra veggies, like grilled corn, sweet peppers, fresh tomatoes, and avocado, to create a complete meal.

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