Chimichurri sauce is an easy way to add a ton of flavor and freshness to any meal. If you’re not familiar with it, chimichurri is an Argentinian sauce made with loads of fresh parsley, cilantro, and garlic. It’s kind of like pesto without the nuts and cheese. Traditionally chimichurri is served with steak, but it tastes great with chicken, fish, and grilled veggies.
One of my favorite ways to use this sauce is with sauteed shrimp. It’s a quick and easy meal that is light and fresh, which is perfect for this time of year. You can serve the chimichurri with shrimp over some quinoa, brown rice or pasta.
Did you know that herbs and spices have more to offer than just adding flavor to your food? Fresh herbs, like parsley and cilantro, contain vitamins, minerals and antioxidants that help decrease inflammation, support your immune system and promote overall health and well being.
This recipe will make more chimichurri sauce than you will need for one meal, but it keeps well in the refrigerator for about a week.
- For the Sauce:
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 1 shallot, diced
- 3 garlic cloves, peeled
- 2 Tablespoons lemon juice
- 2 Tablespoons red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground cumin
- ⅓ cup olive oil
- For the shrimp:
- 1 Tablespoon olive oil
- ½ pound large shrimp, peeled and de-veined
- Start by making the sauce. Add the parsley, cilantro, shallot, garlic, lemon juice, vinegar, salt, pepper, red pepper flakes and ground cumin to the bowl of a food processor. Pulse a few times until chopped. Add the olive oil in a slow stream while pulsing the mixture a few more times until it is emulsified.
- Heat the olive oil in a large pan over medium heat. Add the shrimp and cook for 4-5 minutes, stirring occasionally, until the shrimp are cooked through.
- Stir in ½ cup chimichurri sauce and toss until the shrimp are evenly coated.
- Remove from heat and serve immediately.