Shrimp with Chimichurri Dipping Sauce

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 20 mins

Dip marinated seared shrimp in a fragrant three-herb sauce.

Shrimp with Chimichurri Sauce

Chimichurri is a thick green sauce as common in Argentina as ketchup is in the United States. It's made from herbs, garlic, olive oil and vinegar.


Chimichurri Sauce:
1 cup basil leaves
1 cup parsley leaves
1/2 cup cilantro leaves
1/3 cup extra-virgin olive oil
1 clove garlic
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 pounds large shrimp (about 30), peeled and deveined
1 tablespoon canola oil


  1. To make the chimichurri sauce, combine basil, parsley, cilantro, olive oil, garlic, lime juice, vinegar, cumin and salt in a blender; purée.
  2. For the shrimp, combine cumin, cayenne and salt in a bowl; add shrimp and toss.
  3. Heat oil in a large nonstick pan over medium-high heat. Working in batches to avoid crowding, cook shrimp 2 to 3 minutes per side or until just opaque. Transfer to a large platter and let cool in a single layer. Serve with chimichurri sauce.

—Recipe by Marge Perry



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