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Chimichurri Shrimp ~ a low carb and paleo friendly appetizer, or a comforting 30-minute meal with pasta, couscous, or warm toasty bread.



Total time

0 minutes


Dinner, Lunch


  • 1 cup Chimichurri sauce
  • 1 pound raw shrimp (shelled and veined, leave tails on )
  • 3 tbsp olive oil ((divided))
  • salt
  • fresh cracked black pepper


  1. Toss the shrimp with the olive oil, salt, and pepper. Heat a large skillet on medium heat, and when it is hot, add the shrimp in a single layer. Cook just until the shrimp curl and turn pink, then flip and cook for another minute. Remove from heat.
  2. Spread the chimichurri sauce in a casserole dish, serving dish, or skillet, and nestle the cooked shrimp down into the sauce.
  3. Serve with crusty bread for dipping, or serve over rice, couscous, or pasta.
  4. View the recipe instructions at The View From the Great Island

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