Chimichurri Shrimp

I’m never been a big fan of seafood, but over the years I’ve grown to like shrimp. However I really only know one or two recipes for cooking it so I’m always on the lookout for new ones. This Chimichurri Shrimp recipe from Feasting at Home seemed so easy, so I gave it a try. I’m glad to say it was incredibly easy and quick to cook, plus it tasted really yummy! I’ll definitely add it to my regular repertoire.

The chimichurri sauce in the recipe is enough to make 2 lb of shrimp, but if you’re cooking for only one or two people, I’d recommend making 1 lb of shrimp and only using half the sauce at a time. The recipe says that the sauce can be used for other things, too, like over steak, eggs, veggies and more.

I served mine over simple white rice, but you can really serve it over any grain or veggies you like. I pasted the recipe below for convenience.


  • 1 lb shrimp
  • 2 tsp + 1/2 cup olive oil
  • 1 cup cilantro, packed (stems OK)
  • 1 cup Italian parsley, packed (steams OK)
  • 1-2 limes, juiced (about 1/4 cup juice)
  • 1/4 cup red onion, chopped
  • 2-3 garlic cloves
  • 3/4 tsp salt
  • 1/2 tsp smoked paprika (optional)


  1. Heat 2 tsp olive oil in a large skillet over medium high heat.
  2. Add shrimp and saute for about 5 minutes, until pink.
  3. In a food processor, add red onion and garlic. Pulse until chopped.
  4. Add cilantro and parsley, then pulse again until chopped.
  5. Add remaining olive oil, lime juice, salt and paprika (optional). Pulse until well combined.
  6. Divide the sauce into two batches. Store one half for later meals.
  7. Lower the heat to medium low. Add the other half of the sauce to the shrimp.
  8. Gently toss shrimp and sauce. Serve immediately.

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