If you’re searching for a vibrant, quick, and absolutely unforgettable dinner, Chimichurri Shrimp with Tomatoes just might become your new kitchen hero. Juicy shrimp get tossed in a garlicky, herby homemade chimichurri, then mingled with sweet, blistered cherry tomatoes. The colorful presentation alone will have you swooning, but it’s that punchy, zesty flavor you’ll crave again and again. Whether you’re hoping for a weeknight delight or something that dazzles for company, this dish is the delicious answer you never knew you needed. Let’s dive in!

Chimichurri Shrimp with Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chimichurri Shrimp with Tomatoes comes from its handful of well-chosen, high-impact ingredients. Every element has a role: fresh herbs brighten, plump seafood satisfies, and tomatoes add color and sweet acidity. Here’s what you’ll gather:

Large shrimp (1 pound, peeled and deveined): Meaty, tender shrimp are the protein star of the dish and soak up all the delicious chimichurri flavors.
Olive oil (1 tablespoon for cooking, 1/3 cup for sauce): This ingredient adds richness to both the skillet-seared shrimp and the chimichurri, helping everything meld together beautifully.
Cherry tomatoes (1 pint, halved): Their juiciness and hint of sweetness balance the zesty herby sauce, and they look stunning when blistered.
Salt (1/4 teaspoon, plus extra for chimichurri): Heightens and ties together every flavor.
Black pepper (1/4 teaspoon, plus extra for chimichurri): Adds a gentle background heat that complements the herbs perfectly.
Fresh parsley (1/2 cup, finely chopped): The green backbone of chimichurri, this herb brings vibrant, grassy freshness.
Fresh cilantro (2 tablespoons, finely chopped): Adds a layer of citrusy zing to the sauce—skip it if you’re not a fan, but it’s highly recommended.
Red wine vinegar (2 tablespoons): Brings acidity to cut through the richness and wakes up every bite.
Garlic (2 cloves, minced): Delivers a pungent kick that defines classic chimichurri.
Red pepper flakes (1/2 teaspoon): For little bursts of heat that make the whole dish pop.

How to Make Chimichurri Shrimp with Tomatoes

Step 1: Whisk Together the Chimichurri Sauce

Start by combining all the sauce ingredients in a small bowl: parsley, cilantro, red wine vinegar, garlic, red pepper flakes, salt, black pepper, and olive oil. Give it a good whisk until everything is blended, and those fresh herbs release their aromas. This simple homemade sauce is about to transform your shrimp into a masterpiece.

Step 2: Sauté the Shrimp

Next, heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp in a single layer. Sprinkle on the salt and black pepper, and let them sizzle for about 2-3 minutes per side, or just until they turn pink and opaque. Take care not to overcook—shrimp go from perfect to rubbery in a blink! Remove them from the pan and set aside to keep tender.

Step 3: Cook the Cherry Tomatoes

In the same pan (with all those delicious shrimp bits left behind), add your halved cherry tomatoes. Let them cook for 3-4 minutes, stirring occasionally, so they soften and get a hint of blistered char on their skins. They’ll add a lovely tang and sweetness to your Chimichurri Shrimp with Tomatoes.

Step 4: Combine Everything and Add the Chimichurri

Return the cooked shrimp to the skillet with the softened tomatoes, then drizzle over the vibrant chimichurri sauce. Stir gently so every shrimp gets a beautiful coating. Let everything warm through for just another minute or two—the goal is to let the flavors mingle without overcooking the shrimp.

Step 5: Serve and Enjoy!

Spoon your Chimichurri Shrimp with Tomatoes over rice, quinoa, or a fresh green salad, and don’t be shy—pour over any pan juices. Be prepared for empty plates and a chorus of recipe requests!

How to Serve Chimichurri Shrimp with Tomatoes

Garnishes

A flourish of extra chopped parsley or cilantro on top adds both color and fragrance. For a pretty finish, try a light drizzle of olive oil or a few extra red pepper flakes for those who love heat. Lemon wedges on the side give diners a citrusy perk-up if desired.

Side Dishes

Chimichurri Shrimp with Tomatoes pairs beautifully with many sides. Scoop it over fluffy rice or herbed quinoa for a satisfying meal, or spoon it atop crusty bread to soak up all that juicy goodness. Light, crisp salads or grilled vegetables make it a well-rounded feast, keeping things fresh and lively.

Creative Ways to Present

Try piling the shrimp and tomatoes onto skewers for a party-worthy appetizer, or serve chilled atop a mixed greens salad for a picnic or potluck twist. For a brunch surprise, spoon it over avocado toast—it’s a knockout at any time of day.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the dish cool completely and store in an airtight container in the fridge. The flavors will deepen overnight, making a fantastic cold salad topping the next day. Enjoy within 2 days for best freshness.

Freezing

While you can freeze cooked shrimp, tomatoes tend to change texture after thawing. If you do freeze, pack the shrimp and tomatoes together in a freezer-safe container (chimichurri can be frozen separately in a zip-top bag). Defrost overnight in the fridge, but know that tomatoes may soften further.

Reheating

Gently reheat Chimichurri Shrimp with Tomatoes in a skillet over low heat, just until warmed through—too much heat can make shrimp rubbery. Or, enjoy leftovers cold straight from the fridge as a refreshing, zesty salad topper.

FAQs

Can I use frozen shrimp for Chimichurri Shrimp with Tomatoes?

Absolutely! Just make sure to thaw them thoroughly and pat dry before cooking to avoid excess water in the skillet. Fresh or frozen both deliver fantastic results with this recipe.

Is there a substitute for cilantro in the chimichurri?

If cilantro isn’t your favorite, simply replace it with additional parsley or a touch of fresh oregano. The sauce will still be vibrant and delicious without cilantro.

Can I make the chimichurri sauce ahead of time?

Definitely! In fact, preparing the chimichurri a few hours ahead will let the flavors meld and intensify. Store it in the fridge in a sealed jar for up to 3 days—just give it a stir before using.

How spicy is this dish?

The half teaspoon of red pepper flakes gives Chimichurri Shrimp with Tomatoes a gentle, pleasant heat. Want more or less spice? Feel free to adjust the red pepper flakes to your taste preference.

What type Main Course

Grape tomatoes or any small, sweet tomato work well. If using larger tomatoes, just chop them into bite-sized pieces before blistering in the pan.

Final Thoughts

I truly hope you’ll give Chimichurri Shrimp with Tomatoes a try—whether you’re seeking a quick weeknight dinner or a crowd-pleasing showstopper. It’s the kind of dish that’s as fun to make as it is to eat, and every bite feels like a mini celebration. Enjoy every zesty, colorful forkful!

Chimichurri Shrimp with Tomatoes Recipe