Ingredients
Scale
- 2 cups fresh parsley
- 2 cups fresh cilantro
- 2 garlic clove (peeled)
- 2 teaspoons sriracha sauce or other favorite hot sauce
- ¼ cup olive oil + more for cooking shrimp
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- ½ teaspoon salt + more to taste
- ¼ teaspoon pepper
- 2 lbs. fresh or frozen large shrimp (thawed and peeled)
Instructions
- Add fresh parsley and cilantro to a blender or food processor. Pulse for a couple of seconds until the herbs are finely chopped.
- Then add all other ingredients and pulse again into a well combined sauce. Add extra oil if necessary. Check the seasoning and add extra salt, hot sauce or lemon juice to taste as preferred. Place the chimichurri to the side.
- Heat about 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Once hot, add shrimp and season with a pinch of salt & pepper.
- Cook shrimp about 3 mins, then flip and add about a tablespoon chimichurri to the top of each shrimp. Continue to cook, stirring shrimp around for about 2-3 mins more and until shrimp are thoroughly cooked. Shrimp cook VERY quickly and are easy to overcook. Once they are pink on both sides, remove them from the skillet to a large plate lined with a paper towel.
- After all shrimp are cooked, transfer to a serving dish and serve with toothpicks, warm or at room temperature.
Notes
*Depending on the size of your skillet, you may need to cook shrimp in batches. I cooked mine in two batches.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer