Pan-seared until juicy and with a punch of heat, this dairy-free chimichurri shrimp makes for a tasty appetizer, protein-packed snack, or quick busy night dinner. Made with mostly spices and seasonings, this shrimp recipe brings new and delicious flavors to the table.
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 3
- 🍽 Calories and Protein: 555 kcals and 31 grams of protein
- 📋Main Ingredients: Jumbo Shrimp, Avocado oil, Italian parsley, garlic and red wine vinegar.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free,low-carb, whole30-friendly.
- ⭐ Why You'll Love It: It’s fast, bold, and restaurant-worthy, juicy shrimp paired with a vibrant chimichurri that works just as well for weeknight dinners as it does for entertaining.
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A low-carb dish with a pop of tangy, garlic flavor. This chimichurri shrimp recipe can be made mild or spicy and works as an appetizer or a busy night dinner.
I love that this chimichurri shrimp is made with a ton of herbs, seasonings, and whole-food ingredients. It makes a high protein snack if you have the time, and it whips up quickly enough for a healthy dinner. It’s bold in flavor, and all of the herbs come together in a fresh, zesty way. If you’ve never made homemade chimichurri sauce before, you’re definitely going to be hooked from here.
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💭Why You'll Love This Recipe
Easy: Though the ingredient list looks long, most of them are herbs and spices you’ll find in your kitchen already. And the shrimp itself is ready in under 30 minutes.
Healthy: This chimichurri shrimp is naturally dairy-free, gluten-free, paleo, keto, and whole30-approved, making it the perfect addition to any table.
Versatile: There are so many ways to use the shrimp that you can almost create a new meal each time you whip it up.
Ingredients and Substitutions
Below is a quick shot of the ingredients you need for both the shrimp as well as the dairy-free chimichurri sauce.
Most of the substitutions involve adding more or less herbs and seasonings as per your own personal taste preferences.
Fresh or frozen shrimp will work. Just make sure that the frozen shrimp is thawed before you need it so that the seasonings stick. And if you have extra, save it to make smoked shrimp later.
Know that smoked paprika in place of the regular if you have it will give this shrimp recipe so much more flavor that it’s worth busting out (same with these slow cooker beef fajitas!).
See the recipe card for full information on ingredients and quantities.
How To Make Chimichurri Shrimp
Step 1: In a small bowl, combine all the ingredients for the homemade chimichurri sauce and mix well.
Step 2: In a separate bowl, season the shrimp with avocado oil and seasonings. Toss to coat.
Step 3: Heat the avocado oil in a skillet over medium heat and sear the shrimp for 1-2 minutes on each side.
Step 4: Serve the pan-seared shrimp drizzled with chimichurri sauce and enjoy!
How To Serve It
As mentioned, this gluten-free chimichurri shrimp can be served in a variety of ways. Below are a few ways we use it at home.
- Tossed with steamed rice or this best cauliflower rice recipe and chimichurri sauce on top
- As an appetizer with the chimichurri sauce to dip
- For a high protein snack when there’s time
- Mixed in with gluten-free noodles to make an easy pasta dinner
Expert Tips To Make It
When searing the shrimp, take care not to overcrowd the pan. If needed, cook it in two batches. Overlapped shrimp will cook unevenly.
If you want to increase the flavor of the shrimp, marinate them in the seasonings for 15-30 minutes before you cook it. Not necessary but delicious.
Make sure not to overcook your shrimp or it will have a chewy, tough texture. Shrimp is cooked when they have curled slightly into the letter “C”.
How To Store Them
Let the shrimp cool and then store the sauce and shrimp in separate containers in the fridge for up to 3 days. To reheat the shrimp, do so in a pan over low heat until just warmed through. Overcooked shrimp is chewy.
FAQs
Chimichurri sauce is delicious when paired with any seafood. Use it with salmon, tilapia, or even scallops for a new kind of dinner.
Of course! Season the shrimp as listed and place them onto skewers. Grill the shrimp until cooked through and then serve with the chimichurri sauce.
More Easy Gluten-free Recipes You'll Love
If you tried this Dairy-Free Chimichurri Shrimp Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Chimichurri Shrimp
Equipment
- Large skillet
- Mini food processor
Ingredients
Shrimp Ingredients:
- 1 pound Jumbo shrimp - peeled and deveined tail on
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Garlic powder
- 2 tablespoon Avocado oil
Chimichurri Ingredients:
- ½ cup Avocado oil
- ½ cup Italian parsley - chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Oregano minced
- 1 tablespoon Garlic
- 1 teaspoon Red chili flakes
- 2 tablespoon Red wine vinegar
Instructions
- Add all of the chimichurri ingredients to a medium bowl. Mix well and Set aside.
- Add the shrimp to a separate bowl and season with paprika, salt, pepper, garlic powder, and 1 tablespoon olive oil.
- Heat a skillet over medium-high heat with the remaining olive oil. Once hot, add the shrimp and cook for 1 to 2 minutes on each side until done.
- Drizzle the chimichurri over the shrimp and serve. Enjoy!
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
I absolutely love how juicy this comes out!