Chimichurri Shrimp

Chimichurri Shrimp is full of vibrant flavors paired with succulent, juicy shrimp and easy to make in less than 20 minutes!

Course Sauces

Cuisine Latin

Keyword chimichurri, chimichurri sauce, chimichurri sauce recipe, chimichurri shrimp, cilantro chimichurri

Prep Time 10

Cook Time 10

Servings servings

Calories 161kcal

Author Kelli Shallal MPH RD

Equipment

Ingredients

2 cups parsley
1 cup cilantro
1 green onion
3 garlic cloves
½ cup avocado oil
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon salt
2 lbs deveined, taill off, shrimp, any size
1 tbsp avocado oil or EVOO

Instructions

Blend parsley, cilantro, green onion, garlic, avocado oil, red wine vinegar, lemon juice, and salt in a small food processor.* You may need to scrape the sides and pulse a few times.
2 cups parsley, 1 cup cilantro, 1 green onion, 3 garlic cloves, ½ cup avocado oil, 2 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon salt
Cook shrimp in oil on medium-high until pink in color, about 5 minutes.
2 lbs deveined, taill off, shrimp, any size, 1 tablespoon avocado oil
Take the skillet off the stove and add ⅓ to ½ of the sauce to the pan and mix to coat the shrimp. Serve immediately. Reserve remaining chimichurri sauce for veggies, rice, or freeze it for another meal.

Video

Notes

*If your food processor is a 7-11 cup version, you need to make a double batch of this sauce for it to blend right. This is ideal anyways. You can use all the herbs you bought and freeze some for next time.

*Nutrition facts are calculated using ½ the sauce and all the shrimp.

*You could only make half the sauce, but I find my food processor doesn't really work unless you make a certain amount. Also, my husband likes 2x the amount of sauce I do, so it's really preference. The sauce freezes well, so I recommend making the full amount!

Nutrition