This is the easiest 20-minute meal you’ll ever make. This dish can be served as an appetizer or a light dinner.

The Chimichurri is a vibrant green sauce that’s typically used to season grilled meats. But I have seen it everywhere on Pinterest, from tacos to hot dogs and even shrimp!

Since shrimp cooks in under 10 minutes, the sauce will come in handy for busy weeknights. This is the quickest, easiest 15-minute dinner you’ve ever had.

You can control the sauce as you would any other homemade dish. If you don’t like cilantro, you can use more parsley. And if you prefer heat, you can increase the amount of jalapeno. You decide!

The leftovers are now the best part. The leftover sauce can be kept in the refrigerator and used as a condiment on all of your meals.


  • Peeled and deveined 1 pound medium Shrimp
  • Olive oil two tablespoons
  • Two cloves garlic, minced
  • To taste, add Kosher Salt and freshly ground Black Pepper

For the Chimichurri Sauce

  • Remove stems from 1 cup of parsley leaves.
  • 1 cup cilantro leaves, stems removed
  • One shallot, sliced
  • Chop one jalapeno (optional)
  • Three cloves garlic peeled
  • Fresh oregano, two tablespoons
  • 1/4 teaspoon red pepper flakes crushed
  • Red wine vinegar, 1/2 cup
  • Juice of one lime
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • 1/2 cup olive oil


  • In the bowl of the food processor, combine the parsley, cilantro, and red pepper flakes with the shallots, jalapenos, garlic, oregano, and red wine vinegar. Season to taste with salt and black pepper. Add olive oil slowly to the motor while it is running. Set aside.
  • Preheat oven to 400 degrees F. Oil baking sheets lightly or spray with nonstick spray.
  • Place the shrimp in one layer on the baking sheet. Add garlic and olive oil; season to taste with salt and black pepper. Gently combine by gently tossing.
  • Place in the oven and roast until cooked, pink, and firm, approximately 6-8 minutes.
  • Serve immediately with the Chimichurri.

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