What can I use if I don’t have shrimp for chimichurri?

If you don’t have shrimp, chicken is a great substitute for chimichurri shrimp. Cut the chicken into bite-sized pieces, thread them onto skewers, and grill or cook as you would with shrimp. You can also use firm fish like swordfish or scallops. For a vegetarian option, portobello mushrooms or firm tofu work well as they soak up the chimichurri flavors nicely.

How long does homemade chimichurri sauce stay fresh in the refrigerator?

Homemade chimichurri sauce stays fresh in the refrigerator for about 3 to 4 days when stored in an airtight container. Because it contains fresh herbs and olive oil but no preservatives, it’s best used within this time frame for the brightest flavor and food safety.

Can chimichurri shrimp be made gluten-free and dairy-free?

Yes, chimichurri shrimp is naturally gluten-free and dairy-free. The sauce is made primarily from fresh herbs, garlic, vinegar, olive oil, and spices, which do not contain gluten or dairy. Always check any added seasonings or marinades for hidden gluten if you’re preparing for someone with dietary restrictions.

What’s the best way to prepare chimichurri sauce without a food processor?

If you don’t have a food processor, you can make chimichurri sauce by finely chopping fresh parsley, oregano, and garlic with a sharp knife. Combine the chopped herbs with olive oil, vinegar, salt, pepper, and red pepper flakes in a bowl and mix well. This method takes a bit more time but provides a fresh texture and bright flavor.

How do I grill shrimp for chimichurri to get the best flavor and texture?

To grill shrimp for chimichurri, first peel and devein the shrimp, leaving the tails on if desired. Marinate them briefly in a bit of chimichurri sauce or a simple mixture of olive oil, garlic, and lemon juice. Preheat the grill to medium-high heat and cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Avoid overcooking to keep them tender and juicy, then serve immediately with fresh chimichurri sauce.

Chimichurri Shrimp Recipe With Creamy Tzatziki And Rice

Ingredients

– 1/2 cup (120 ml) olive oil

– 2 tablespoons (30 ml) red wine vinegar

– 1/2 cup (packed) fresh parsley

– 1 small chile (e.g., Fresno)

– 3 to 4 cloves garlic

– 1 teaspoon dried oregano

– 1 teaspoon salt

– 1 pound (450 g) jumbo raw shrimp

– 1/2 cup (120 g) tzatziki for serving

– 2 cups (about 300 g) cherry tomatoes, halved for serving

– Bread or rice for serving

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Instructions

1-First, prepare all ingredients: Blend parsley, oregano, olive oil, red wine vinegar, garlic, chile, and salt until somewhat emulsified. If you don’t have a food processor, finely chop the ingredients and mix them well. Divide the sauce into three equal portions.

2-Second, marinate the shrimp: Thaw and peel shrimp if frozen, then pat dry and toss with one portion of chimichurri sauce for a few minutes.

3-Third, cook the shrimp: Skewer the shrimp and grill on a grill pan, outdoor grill, or sauté in a pan over medium-high heat for 2-3 minutes per side until opaque and cooked through, brushing with a second portion of sauce during cooking.

4-Fourth, serve the shrimp: Mix cherry tomatoes with the third portion of chimichurri sauce and accompany the shrimp with bread or rice and tzatziki for dipping.

Last Step:

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Notes

🦐 Use frozen shrimp for convenience and quick preparation.
🌿 Brush shrimp with chimichurri sauce during and after cooking to maximize flavor.
🍅 Enhance the tomato salad by adding red onion, cucumber, or shallots for extra freshness and crunch.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling or Pan-Sautéing
Cuisine: Latin American
Diet: Gluten-Free, Dairy-Free (except tzatziki)

Nutrition

Serving Size: 1/4 of recipe