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Sizzling Garlic Shrimp with Zesty Chimichurri
Plump, succulent shrimp meet a bold, vibrant chimichurri in this seriously flavour-packed dish. Fresh parsley, aromatic oregano and plenty of garlic are blended with sharp red wine vinegar and silky olive oil, creating a beautifully punchy green sauce that’s fresh, tangy and impossible to resist.
Fresh Herb Chimichurri - Using a sharp knife, finely chop the parsley, garlic and chilli by hand. Avoid using a food processor, as you want the chimichurri to retain plenty of texture. Transfer everything to a medium bowl, then stir through the oregano, salt and freshly ground black pepper.
Pour in the extra virgin olive oil and red wine vinegar, stirring until everything is beautifully combined. Leave the chimichurri to stand for at least 1 hour, allowing the herbs, garlic and vinegar to mingle and develop a deeper, punchier flavour.
Garlic & Smoked Paprika Shrimp - Place the peeled and deveined shrimp in a bowl with the olive oil, garlic, honey, smoked paprika, salt and freshly ground black pepper. Toss well until every shrimp is generously coated. Cover and refrigerate for 20 minutes to marinate.
Heat a large frying pan or griddle pan over a high heat. Once piping hot, arrange the shrimp in a single layer and cook for 2–3 minutes on each side, until beautifully seared and cooked through.
Transfer the hot shrimp to a serving dish and spoon over around 60 ml of the chimichurri. Toss gently until the shrimp are glossy and coated in that vibrant, garlicky herb sauce.
Spoon the remaining chimichurri into a small serving bowl and bring it to the table alongside the shrimp for anyone who wants an extra hit of fresh, punchy flavour.
Serve straight away tucked into warm tacos, piled over fluffy rice or alongside slices of grilled crusty bread. A final spoonful of chimichurri over the top makes the perfect finishing touch.
A few details make all the difference
01
Give the chimichurri time to mingle
Make the sauce at least an hour before serving. This gives the garlic, herbs, vinegar and olive oil time to come together for a deeper, punchier flavour.
02
Dry the shrimp before marinating
Pat them thoroughly with kitchen paper before adding the marinade. Less surface moisture helps them develop a gorgeous golden sear rather than steaming in the pan.
03
Get the pan seriously hot
Cook the shrimp in a single layer with plenty of space between them. If necessary, work in batches so they sear quickly and stay beautifully juicy and tender.
Why this recipe works
Big, bold flavours balance beautifully. Fresh parsley, garlic and chilli bring brightness and warmth, while red wine vinegar adds a sharp tang that cuts through the richness of the olive oil.
Sweet, smoky and savoury work together. A touch of honey helps the shrimp caramelise, while smoked paprika brings a subtle smokiness that pairs brilliantly with the fresh, punchy chimichurri. Hot-and-fast cooking keeps the shrimp succulent. Searing the shrimp in a properly hot pan creates those irresistible golden edges while keeping the centres plump, juicy and tender. The chimichurri does double duty. It brings freshness and acidity to the finished shrimp, while an extra bowl on the side means you can pile on as much of that garlicky, herb-packed goodness as you like. It’s wonderfully versatile. Serve the shrimp tucked into warm tacos, spooned over fluffy rice or alongside smoky grilled bread for soaking up every last drop of chimichurri.
Cook’s notes
Keep it rustic
For chimichurri with the best texture, skip the food processor and finely chop the parsley, garlic and chilli by hand. You’re looking for a loose, textured sauce where the individual ingredients remain visible, rather than a smooth or mushy paste.
Let the flavours develop
Chimichurri gets even better with a little patience. Leave the sauce to rest for at least 1–2 hours, or prepare it the day before and refrigerate overnight. This gives the garlic, herbs, vinegar and olive oil time to mingle, producing a deeper, more rounded flavour.
Fresh is best
Vibrant parsley and freshly chopped garlic are the backbone of a great chimichurri, so this isn’t the moment for tired herbs or jarred garlic. The fresher your ingredients, the brighter and punchier the finished sauce.
Go hot and fast with the shrimp
Start with a sizzling-hot pan, give the shrimp 2–3 minutes on each side, then get them out. You’ll be rewarded with beautifully seared edges and succulent, juicy centres.
Build the perfect bowl
Juicy Grilled Shrimp with Punchy Chimichurri
Punchy, herb-packed sauce
fresh parsley, aromatic garlic and oregano, brought together with tangy red wine vinegar and silky extra virgin olive oil
Fresh Herb Chimichurri - Using a sharp knife, finely chop the parsley, garlic and chilli by hand. Avoid using a food processor, as you want the chimichurri to retain plenty of texture. Transfer everything to a medium bowl, then stir through the oregano, salt and freshly ground black pepper.
Pour in the extra virgin olive oil and red wine vinegar, stirring until everything is beautifully combined. Leave the chimichurri to stand for at least 1 hour, allowing the herbs, garlic and vinegar to mingle and develop a deeper, punchier flavour.
Garlic & Smoked Paprika Shrimp - Place the peeled and deveined shrimp in a bowl with the olive oil, garlic, honey, smoked paprika, salt and freshly ground black pepper. Toss well until every shrimp is generously coated. Cover and refrigerate for 20 minutes to marinate.
Heat a large frying pan or griddle pan over a high heat. Once piping hot, arrange the shrimp in a single layer and cook for 2–3 minutes on each side, until beautifully seared and cooked through.
Transfer the hot shrimp to a serving dish and spoon over around 60 ml of the chimichurri. Toss gently until the shrimp are glossy and coated in that vibrant, garlicky herb sauce.
Spoon the remaining chimichurri into a small serving bowl and bring it to the table alongside the shrimp for anyone who wants an extra hit of fresh, punchy flavour.
Serve straight away tucked into warm tacos, piled over fluffy rice or alongside slices of grilled crusty bread. A final spoonful of chimichurri over the top makes the perfect finishing touch.
Cook’s notes
Keep it rustic: For chimichurri with the best texture, skip the food processor and finely chop the parsley, garlic and chilli by hand. You’re looking for a loose, textured sauce where the individual ingredients remain visible, rather than a smooth or mushy paste.
Let the flavours develop: Chimichurri gets even better with a little patience. Leave the sauce to rest for at least 1–2 hours, or prepare it the day before and refrigerate overnight. This gives the garlic, herbs, vinegar and olive oil time to mingle, producing a deeper, more rounded flavour.
Fresh is best: Vibrant parsley and freshly chopped garlic are the backbone of a great chimichurri, so this isn’t the moment for tired herbs or jarred garlic. The fresher your ingredients, the brighter and punchier the finished sauce.
Go hot and fast with the shrimp: Start with a sizzling-hot pan, give the shrimp 2–3 minutes on each side, then get them out. You’ll be rewarded with beautifully seared edges and succulent, juicy centres.
Cooking mode
Sizzling Garlic Shrimp with Zesty Chimichurri
Fresh Herb Chimichurri - Using a sharp knife, finely chop the parsley, garlic and chilli by hand. Avoid using a food processor, as you want the chimichurri to retain plenty of texture. Transfer everything to a medium bowl, then stir through the oregano, salt and freshly ground black pepper.
Pour in the extra virgin olive oil and red wine vinegar, stirring until everything is beautifully combined. Leave the chimichurri to stand for at least 1 hour, allowing the herbs, garlic and vinegar to mingle and develop a deeper, punchier flavour.
Garlic & Smoked Paprika Shrimp - Place the peeled and deveined shrimp in a bowl with the olive oil, garlic, honey, smoked paprika, salt and freshly ground black pepper. Toss well until every shrimp is generously coated. Cover and refrigerate for 20 minutes to marinate.
Heat a large frying pan or griddle pan over a high heat. Once piping hot, arrange the shrimp in a single layer and cook for 2–3 minutes on each side, until beautifully seared and cooked through.
Transfer the hot shrimp to a serving dish and spoon over around 60 ml of the chimichurri. Toss gently until the shrimp are glossy and coated in that vibrant, garlicky herb sauce.
Spoon the remaining chimichurri into a small serving bowl and bring it to the table alongside the shrimp for anyone who wants an extra hit of fresh, punchy flavour.
Serve straight away tucked into warm tacos, piled over fluffy rice or alongside slices of grilled crusty bread. A final spoonful of chimichurri over the top makes the perfect finishing touch.
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