Shrimp with Chimichurri Sauce
Serves: 2
  • 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
  1. 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.
  2. 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.
  3. Stir in ½ cup chimichurri sauce and toss until the shrimp are evenly coated.
  4. Remove from heat and serve immediately.
Recipe by Mae Reilly Nutrition at