Plate with shrimp and sauce on a blue and white napkin.

A mainstay in Argentinian cuisine, chimichurri sauce is as versatile as it is delicious. Full of bright, punchy flavors, this sauce pairs beautifully with the classic Argentinian beef, and also works flawlessly with seafood and shellfish.

Cilantro contains powerful detox properties, helping to chelate heavy metals from the blood. Shrimp offers a lean source of protein to keep you satiated until your next meal.

This recipe makes for easy entertaining or a quick weeknight meal. Serve over rice or grains, or pair with greens for a well-rounded meal. Save any extra chimichurri to add a welcomed punch of flavor to leftovers all week long.

Serves 2-4 (depending on accompaniments)
Total Time: 20 minutes


  • 1 ½ pounds shrimp, deveined with tails on
  • 1 scallion, green and white parts, minced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • ½ cup fresh lime juice
  • ¾ cup extra virgin olive oil
  • ½ cup chopped cilantro
  • ¼ cup chopped parsley
  • salt and pepper to taste
  • extra lime wedges, to serve


  1. Toss the shrimp with a drizzle of olive oil, a squeeze of lime, and a pinch of salt and pepper.
  2. Thread them onto skewers, and grill or cook in a large skillet for 1-2 minutes per side, until the shrimp are firm and pink. Alternatively, you can sauté the shrimp over high heat in a skillet.
  3. To make the sauce, combine the scallions, garlic, jalapeno, lime juice, olive oil, cilantro, parsley, and salt and pepper to taste, in a bowl. Stir well to combine.
  4. To serve, drizzle the chimichurri sauce over the shrimp, add an extra squeeze of lime if desired, and enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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