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Kim Lee
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Appetizer
Servings 60 shrimp


  • 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


  • 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.


*Depending on the size of your skillet, you may need to cook shrimp in batches. I cooked mine in two batches.