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  • Author: Kim Lee
  • Total Time: 18 minutes
  • Yield: 60 shrimp 1x


  • 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)


  1. Add fresh parsley and cilantro to a blender or food processor. Pulse for a couple of seconds until the herbs are finely chopped.
  2. 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.
  3. 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.
  4. 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.
  5. After all shrimp are cooked, transfer to a serving dish and serve with toothpicks, warm or at room temperature.


*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
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