One-Pan Chimichurri Shrimp Recipe

If you’re searching for a show-stopping dinner that combines vibrant flavor, effortless prep, and a little wow-factor, let me introduce you to One-Pan Chimichurri Shrimp. This dish delivers succulent shrimp bathed in a punchy, herb-loaded sauce, all roasted together on a single sheet pan for maximum convenience and minimal cleanup. Every bite is a celebration of freshness—think zingy garlic, bright parsley, spicy chili, and the tiniest hint of smoke. It’s the kind of recipe that makes a weeknight feel like a special occasion, and you’ll love how quickly it goes from kitchen to table.

this Recipe

Ingredients You’ll Need

With just a handful of powerful ingredients, One-Pan Chimichurri Shrimp manages to be both impressively flavorful and surprisingly easy to make. Each element plays an important role, balancing the overall taste and bringing color and excitement to your plate.

• Shrimp (large, peeled and deveined): The star protein—choose fresh or frozen for juicy, tender bites that soak up the sauce beautifully.
• Fresh parsley (flat-leaf): This is the backbone of real chimichurri, adding bright, grassy freshness throughout.
• Fresh cilantro: It brings another layer of herbal flavor and pops of color; skip it if you’re not a fan, but it really adds depth.
• Garlic cloves: Don’t be shy here—garlic gives the sauce real aromatic punch and melds perfectly with the herbs.
• Red wine vinegar: Just a splash turns all the flavors lively and sharp, making the shrimp absolutely craveable.
• Olive oil: Rich, high-quality olive oil is key; it binds the sauce and gives everything a silky sheen.
• Crushed red pepper flakes: A pinch brings just enough heat—adjust to your preference for a mild or spicy kick.
• Smoked paprika: Adds a smoky undertone that makes the shrimp and sauce utterly irresistible.
• Kosher salt and black pepper: Simple, essential, and perfectly enhances every other flavor in the pan.

How to Make One-Pan Chimichurri Shrimp

Step 1: Prep the Chimichurri Sauce

Start by making the heart and soul of this dish—fresh chimichurri! Combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, smoked paprika, salt, and pepper in a food processor or blender. Give it a quick blitz until you have a slightly chunky but spoonable green sauce. If you don’t have a machine, you can absolutely chop everything by hand and mix in a bowl—it’s just as delicious, and you’ll get a lovely texture.

Step 2: Marinate the Shrimp

Toss the peeled and deveined shrimp with half of your chimichurri sauce right on the sheet pan. This quick marinade soaks the shrimp in bold, herbal flavors and also ensures they’ll roast up extra juicy. Let them sit for 10 to 15 minutes while the oven preheats, giving the sauce a chance to really work its magic.

Step 3: Arrange for Even Roasting

Spread the marinated shrimp out in a single layer, making sure none are overlapping. This step is crucial—giving the shrimp their own space ensures even roasting, so each one comes out plump and tender, not steamed or rubbery.

Step 4: Roast to Perfection

Slide your sheet pan into a hot oven, around 425°F (220°C), and roast for 8 to 10 minutes. That’s all it takes! You’ll know the One-Pan Chimichurri Shrimp is done when the shrimp are firm, opaque, and a touch golden around the edges. Keep an eye out—shrimp cook fast and you don’t want to overdo it.

Step 5: Finish with Fresh Chimichurri

Now for the final flourish—spoon the reserved chimichurri over the hot shrimp just before serving. The vivid green drizzle brings tons of freshness, aroma, and a gorgeous pop of color. Your sheet pan should look (and smell) absolutely irresistible at this point!

How to Serve One-Pan Chimichurri Shrimp

Garnishes

For an eye-catching finish, sprinkle your One-Pan Chimichurri Shrimp with extra chopped fresh herbs, a wedge of lemon for vibrant acidity, or even a few flakes of sea salt for texture. If you love a bit more color, scatter on some halved cherry tomatoes or thinly sliced red onion just before serving.

Side Dishes

One-Pan Chimichurri Shrimp is wonderfully versatile: serve it over fluffy rice, light and airy couscous, creamy polenta, or even a pile of garlic sautéed greens. For a lower-carb option, try it on top of cauliflower rice or simply with a crisp, green salad.

Creative Ways to Present

Transform this dish into a dramatic shared platter for family-style dining, or load the saucy shrimp onto toasted baguettes for an easy appetizer. As a taco filling, One-Pan Chimichurri Shrimp absolutely shines—just add avocado, lime, and a little shredded cabbage for crunch.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if!) you have any One-Pan Chimichurri Shrimp left, let them cool before transferring to an airtight container. They’ll keep beautifully in the fridge for up to 2 days, though the flavors are strongest and freshest on day one.

Freezing

While shrimp itself freezes well, the fresh herbs in the chimichurri will lose their vibrancy. If you want to freeze, do so before adding the final drizzle of sauce, and store shrimp in a freezer-safe bag up to 1 month. Thaw gently in the fridge for best texture.

Reheating

Reheat your One-Pan Chimichurri Shrimp in a skillet over low heat or give them a quick zap in the microwave. Add a splash of olive oil or a touch of fresh chimichurri to bring back that just-made flavor.

FAQs

Can I use frozen shrimp for One-Pan Chimichurri Shrimp?

Absolutely! Just thaw your frozen shrimp in the fridge or under cold running water and pat them dry before marinating. This ensures the sauce clings well and you get the perfect roasted texture.

Is it okay to make the chimichurri ahead?

Yes, the chimichurri sauce can be made up to three days in advance and stored in the fridge. Just give it a quick stir before using, as the oil may separate.

Can I substitute other proteins for shrimp?

Definitely! One-Pan Chimichurri Shrimp is also fantastic with chunks of white fish, scallops, or even chicken breast, though you’ll need to adjust the roasting time accordingly.

How spicy is this dish?

It’s just the right amount of kick for most palates, but you can easily ramp the spice up or down by adjusting the crushed red pepper flakes to taste.

What if I don’t have smoked paprika?

Regular paprika can be substituted in a pinch, or you can leave it out. The smoky depth is wonderful but the dish will still sparkle with the other bold flavors.

Final Thoughts

There’s a special kind of magic that happens when you toss perfect shrimp in a zesty green chimichurri and roast everything on a single pan. I hope you’re as excited as I am to bring One-Pan Chimichurri Shrimp into your kitchen—give it a try soon, and enjoy every fresh, flavor-packed bite!

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