Argentine Red Shrimp and Chimichurri Recipe

Argentine Red Shrimp and Chimichurri was served in this small restaurant in Santiago del Estero, Argentina. I have learned, if you ask politely to talk the chef who made the dish, praising its flavor, presentation and anything else you can think of, they will almost always share their recipe with you.

If you’re after a seafood dish that’s both bright and flavorful, Argentine Red Shrimp with Chimichurri is a solid pick. The sweet, slightly charred shrimp come alive with a zippy herb sauce that’s got just the right amount of punch. It’s honestly quick to throw together—great for a weeknight, or if you’ve got friends coming over and don’t want to fuss.

The chimichurri—parsley, garlic, vinegar, a little heat—balances the shrimp’s sweetness in a way that just works. It’s light but still feels like a meal, and there’s something about that mix of flavors that makes you feel like you’re eating somewhere far away, maybe with a good glass of wine.

Visiting Argentina

When I traveled to Argentina, I was struck by how vibrant everything felt, especially the food. The seafood, particularly the Argentine Red Shrimp and Chimichurri, was a standout. They’ve got this unique color and a flavor that’s just a bit like lobster—so different from the usual shrimp I’d had elsewhere.

Chimichurri sauce was everywhere, and I couldn’t get enough of it. Fresh herbs, garlic, oregano, a splash of vinegar, and a hint of chili—it’s bold but doesn’t overpower. It’s the kind of sauce you want to drizzle on just about everything.

Grilling shrimp outdoors was a common sight, always with family or friends gathered around. There’s something special about eating freshly grilled shrimp dipped in a bright green sauce, the whole experience just feels warm and welcoming. That’s why Argentine Red Shrimp and Chimichurri is such a favorite in South America.

If you ever make it to Argentina, definitely try the grilled shrimp with chimichurri. It’s not complicated, but the flavors are so fresh, and it really gives you a sense of the country’s food scene. I left with a new appreciation for simple meals done right.

Argentine Red Shrimp and Chimichurri Recipe Description

This dish is one of my favorites because it’s all about bold flavors—fresh herbs, perfectly grilled shrimp, and that vibrant sauce. The chimichurri pairs so well with the sweet, slightly lobster-like shrimp. I’ve tweaked the recipe over time with a few swaps and tricks to keep it interesting.

Here, you’ll grill Argentine red shrimp on skewers, which gives them a smoky char and keeps them juicy. The shrimp have a firm texture that holds up to the grill, and honestly, they’re just delicious. The chimichurri is the real star: parsley, oregano, garlic, chili flakes—sometimes I’ll toss in cilantro and a splash of red wine vinegar to brighten things up.

A good glug of extra virgin olive oil ties everything together, and if I’m feeling fancy, I’ll add lemon juice or serve with grilled lemon wedges. Occasionally, I’ll even mix in pistachios for a bit of crunch—why not?

Argentine Red Shrimp and Chimichurri Recipe Cooking Tips

Start by cleaning and deveining the shrimp, then toss with olive oil, kosher salt, and a hint of red pepper flakes. Skewering makes flipping them on the grill or in a pan way easier. They only need a few minutes per side—just until they turn pink and opaque.

I usually heat the grill or skillet to medium-high for a nice sear without risking overcooked, rubbery shrimp. Keep an eye on them—they cook super fast. Sometimes I’ll grill zucchini ribbons alongside and serve everything with a big spoonful of chimichurri.

For the sauce, chop the herbs finely so they release their oils. Play with the vinegar and citrus to get the balance you like. Leftover chimichurri keeps well in the fridge and is awesome on other seafood or grilled meats.

Argentine Red Shrimp and Chimichurri Recipe Nutritional Benefits

Argentine red shrimp are a lean, low-fat source of protein, and they’re loaded with nutrients like omega-3s, selenium, and vitamin B12. Good for your heart and brain—can’t complain about that.

The chimichurri brings in vitamins from all those fresh herbs, plus antioxidants and anti-inflammatory benefits. Using extra virgin olive oil is a nice way to get some healthy fats, and the garlic? Well, it’s great for your immune system.

This meal is naturally low in carbs and calories, so it’s filling without being heavy. Lemon juice and chili flakes amp up the flavor without extra calories or sodium. Honestly, it’s a solid choice if you’re after something fresh and good for you.

If you’re out of Argentine red shrimp, tiger shrimp or jumbo shrimp will do the trick—they’re pretty close in texture and taste. For the herbs in chimichurri, fresh basil or mint can give things a new spin if parsley or oregano are missing from your fridge. Some folks like to swap cilantro for extra parsley, which honestly works if you’re not a cilantro fan.

Red wine vinegar isn’t always in the pantry, so apple cider vinegar or even a squeeze of lemon or lime can fill in. As for the oil, extra virgin olive oil is classic, but avocado or grapeseed oil are solid backups—just steer clear of anything too overpowering. When it comes to heat, jalapeño or a pinch of red pepper flakes will get you there; it’s really just about what you like and what you’ve got on hand.

Argentine Red Shrimp and Chimichurri

5 from 1 vote

Argentine red shrimp are a lean, low-fat source of protein, and they’re loaded with nutrients like omega-3s, selenium, and vitamin B12.

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 8 people

Course: Main Course

Cuisine: Argentinian

Calories: 254

Ingredients Instructions Nutrition

Ingredients

  

1x2x3x?

For the Shrimp:

• 1 pounds Argentine red shrimp peeled and deveined
• 2 tbsp olive oil
• salt an pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley leaves chopped
• ½ cup fresh cilantro leaves chopped
• 3 garlic cloves minced
• ¼ cup red wine vinegar
• ½ cup olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes

Equipment

• Grill or grill pan
• large bowl
• Blender or food processor

Instructions

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss the peeled and deveined shrimp with olive oil, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side or until they are cooked through and slightly charred. Set aside.
4. In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes. Blend until smooth.
5. Serve the grilled shrimp with a generous drizzle of chimichurri sauce on top.

Nutrition Facts

Argentine Red Shrimp and Chimichurri

Serving Size

 

1 person

Amount per Serving

Calories

254

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

285

mg

95

%

Sodium

 

636

mg

28

%

Potassium

 

249

mg

7

%

Carbohydrates

 

2

g

1

%

Fiber

 

1

g

4

%

Protein

 

28

g

56

%

* Percent Daily Values are based on a 2000 calorie diet.