Chimichurri sauce is a popular Argentinian sauce commonly used to top grilled meats. It's a green sauce that is similar to a pesto in that it uses fresh herbs like parsley or fresh oregano. Chimichurri has exploded in popularity as a condiment on top of veggies, pasta salads, and even as marinades or salad dressing. With a short prep time and a lot of health benefits like Vitamin A and Vitamin C, chimichurri makes an excellent topping for tacos, meat, and more.
In Argentina, authentic chimichurri uses flat-leaf parsley, dried oregano, red wine vinegar, fresh garlic, olive oil, salt, pepper, and spicy red chili. Other recipes vary slightly based on personal preference and taste. It is quite common to see the addition of red pepper flakes instead of fresh red chili. For those that like a little heat, chopped jalapeño would be a great addition. It's quite common to see fresh cilantro being added to the fresh herbs or red onions for a bit of texture. If you don't like vinegar, you can substitute lemon juice or lime juice.
Cilantro Chimichurri Sauce Recipe
This cilantro chimichurri recipe is quick and easy to make. The fresh ingredients are:1 cup cilantro (stems included), 1 cup fresh parsley (stems included), 1 lemon, juiced, 1/2 cup olive oil, 1/2 shallot, chopped, 2 garlic cloves, and salt to taste.
For the shrimp, you'll need: 1 lb raw shrimp, peeled and deveined, 1 tsp paprika, kosher salt, black pepper to taste, and 2 Tbsp extra virgin olive oil.
Toss shrimp with paprika and salt and pepper in a small bowl. Heat oil in a large skillet over high heat. Add shrimp and cook until pink and done. Remove from heat. Meanwhile, prepare chimichurri in a blender or food processor.
Add all ingredients and pulse until chopped and combined. Combine shrimp and chimichurri and serve. We suggest grilling up some crispy bread to soak up all the delicious juices.
If you have leftovers, refrigerate in an airtight container. Since this recipe is vegan and gluten-free, it's great to serve at large gatherings where there may be several dietary restrictions.
Cilantro Chimichurri Shrimp Dish Recipe
- 1 lb large raw shrimp, peeled and deveined
- 1 tsp paprika
- 2 tbsp olive oil
- 1 cup packed cilantro stems included
- 1 cup packed parsley stems included
- 1 lemon juiced
- 1/2 shallot chopped
- 2 garlic cloves
- Salt and pepper, to taste
- Toss shrimp with paprika and salt and pepper in a small bowl. Heat oil in a large skillet over high heat. Add shrimp and cook until pink and done. Remove from heat.
- Meanwhile, prepare chimichurri in a blender or food processor. Add all ingredients and pulse until chopped and combined.
- Combine shrimp and chimichurri and serve.