Jumbo Shrimp with Chimichurri

This jumbo shrimp recipe is ready in 20 minutes and bursting with flavor. It’s pan-seared with savory spices and served with an herby chimichurri sauce!

Here’s a fun idea for a fast and easy dinner: my favorite jumbo shrimp recipe! I most often buy medium or large size, but I’ve realized that jumbo shrimp is actually a really unique healthy dinner idea that looks fancy with little effort.

The sauce is what takes it to “wow” for me! Pan-sear the juicy shrimp then add a bit of bright green chimichurri, an Argentinean parsley and garlic sauce. It makes the shrimp taste absolutely incredible! Alex said it’s one of his favorite sauces I’ve put on shrimp and I agree. (Then I made chimichurri salmon and chimichurri chicken and they were both amazing too.)

5 Star Reader Review

“Followed this recipe with wild caught jumbo shrimp and southern style sausage. It was awesome. The chimichurri sauce is delicious.” -Paul

How to Buy Jumbo Shrimp

Jumbo shrimp is the term for a large size of shrimp you can find at the store. Most brands label jumbo shrimp as 21 to 25 count, meaning there are 21 to 25 in a pound. However, there is no industry standard for the term. Some brands even use a term extra jumbo for 16 to 20 count. Here’s what to look for in this recipe:

Size: Any shrimp with “jumbo” on the package or around 21 to 25 count works. Larger shrimp work too (like extra jumbo or colossal), but they may need slightly more cooking time.
Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Tail on: Tail on looks the best here. If you buy it in the shell, you can peel off the shells down to the tail.
Fresh or frozen: Both are similar in quality. Frozen shrimp can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to fully thaw the shrimp before you make the recipe.

Ingredients You’ll Need

Once you have your jumbo shrimp, all you need are a handful of ingredients to make the recipe. The chimichurri sauce infuses the entire dish with bright, herby and garlicky flavor. Here are the ingredients you’ll need:

Jumbo shrimp: The star ingredient, which tastes meaty and satisfying when properly seared. I love using jumbo shrimp as something different to the traditional shrimp recipe.
Smoked paprika, garlic powder, onion powder: This is my secret spice blend, which gives the shrimp a savory depth. Smoked paprika is worth seeking out!
‘Butter or olive oil: Butter gives a richer sear; olive oil keeps it dairy-free.
Chimichurri sauce: All you need are fresh parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes.

How to Cook Jumbo Shrimp on the Stovetop

Jumbo shrimp is quick to cook, but it’s not as fast as what you might be used to with medium and large shrimp. It’s also harder to tell visually whether the shrimp is cooked through, so we suggest using a food thermometer (though you can also check visually by cutting into it). Here’s how to cook jumbo shrimp:

Step 1: Season: Pat the shrimp dry and mix it with seasonings (here we used garlic powder, onion powder, smoked paprika and kosher salt).
Step 2: Sauté in butter or olive oil, 3 to 4 minutes per side. In a large skillet, heat the butter or olive oil on medium high heat. Cook the shrimp for 3 to 4 minutes per side until opaque and cooked through, turning them with tongs.
Step 3: Stop cooking when the internal temperature is 135°F. Remove to a plate and allow the shrimp to sit for 2 minutes (which increases the temperature to 145°F). You can also visually check by slicing open one of the shrimp to check whether it is cooked through.

Tips for the Chimichurri Sauce

These jumbo shrimp are bright and zingy when draped in the herby chimichurri sauce. Here are a few things to keep in mind about the sauce:

Fresh parsley and oregano are traditional. If you can’t find fresh oregano or it’s too expensive, substitute it with fresh cilantro.
Add more red pepper flakes for more heat. This sauce comes out mild. If you’d like a spicy version, add more red pepper flakes to taste.
The sauce is hand-chopped and has a chunky, rustic texture. Don’t expect it to be fully pureed and smooth (like some versions of this sauce). The traditional rustic method is hand-chopped.

Shrimp Sauce Variations

This jumbo shrimp recipe would also be great with:

Top it with zingy Lemon Dill Sauce
Go for Quick Cilantro Lime Sauce
Try bright green Cilantro Lime Dressing
Opt for Easy Avocado Sauce

What to Serve with Jumbo Shrimp

This jumbo shrimp recipe is incredibly versatile. I serve it over a different base almost every time I make it:

Rice: White rice or spinach rice are my favorites
Couscous: This easy couscous is ready in minutes
Quinoa or Farro: I love whole grains like quinoa and farro
Spinach or Arugula Salad: Try my simple arugula salad
Bean or Grain Salad: Pair it with my Mediterranean chickpea salad or white bean salad

Dietary Notes

This jumbo shrimp recipe is pescatarian, gluten-free and dairy-free (with olive oil). It also fits the Mediterranean diet.