You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 1 cup basil leaves
  • 1 cup parsley leaves
  • 1/2 cup cilantro leaves
  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 tablespoons fresh lime juice
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 1/2 pounds large shrimp (about 30), peeled and deveined
  • 1 tablespoon canola oil


  1. To make the chimichurri sauce, combine basil, parsley, cilantro, olive oil, garlic, lime juice, vinegar, cumin and salt in a blender; purée.
  2. For the shrimp, combine cumin, cayenne and salt in a bowl; add shrimp and toss.
  3. Heat oil in a large nonstick pan over medium-high heat. Working in batches to avoid crowding, cook shrimp 2 to 3 minutes per side or until just opaque. Transfer to a large platter and let cool in a single layer. Serve with chimichurri sauce.
—Recipe by Marge Perry

Videos You Might Also Like

The recipe was originally published as Shrimp with Chimichurri Dipping Sauce on

Didn't find what you were looking for? Try another search: