Quick Chimichurri Shrimp

I had big plans for this chimichurri. I had parsley left over from Smitten Kitchen's Eggs in Purgatory (which was obviously amazing, highly recommend) and what's better to do with handfuls upon handfuls of herbs than blend up a sauce?

It all started out very picturesque - parsley and cilantro greens really are lovely, both to photograph and to eat. It's a miracle I ever stopped taking pictures and started actually cooking. 

Unfortunately, my trusty little blender had other plans. It couldn't seem to actually chop anything, the mechanism at the top just spun in place without catching on the motor. (I suppose it's time to invest in a real adult food processor, not a cast-off mini appliance.) 

Of course, I had already poured all of the wet ingredients in, making a real mess. I pulled them all out and chopped them myself, so this will henceforth be known as the rough chop chimichurri. Just as tasty as planned.

Part of my master plan was a sort of his & hers surf & turf date night - huge, juicy, sweet shrimp for me and steak for him, two things I hardly ever splurge on. I'm not sure how I dreamed up a crazy plan that involved spending $50 on groceries for a Tuesday night dinner... but it's nice to make a regular dinner into a special occasion every once in a while, especially if you're used to eating a really repetitive set of yogurt, turkey sandwiches, and salads.

Both of these plates turned out pretty low calorie: 230 for mine on the left, versus 500 for his on the right. Guys have all the luck, being all tall and stuff, getting to eat 400 calories more every day. It's a good thing I love shrimp.

Quick Chimichurri Shrimp

Serves: 3
Serving Size: 1/3 lb each shrimp and string beans
Nutrition: 240 Calories | 35g Protein | 76g Fat

Time to Food: prep time + cook time


  • 1 bunch Parsley
  • 1 bunch Cilantro
  • 3 Cloves Garlic - or more, to your liking
  • 1 TBSP Lemon Juice
  • 1 TBSP Apple Cider Vinegar
  • 1 TBSP Olive Oil
  • 1 TBSP Oregano
  • Red Pepper Flakes & Salt to Taste
  • 1 TBSP Lemon Juice
  • 1 lb uncooked tail-on Shrimp
  • 1 lb string beans (or other veggies of choice)


  1. Combine chimichurri ingredients - everything except the shrimp and string beans. If you have a food processor, this is a great time to use it! If not, rough chop the greens and garlic before mixing into liquids and seasonings.
  2. Toss string beans with a spoonful of chimichurri and quick saute them in a hot pan on the stove, until they darken to your liking. Remove string beans and plate.
  3. Toss shrimp in half of the remaining chimichurri and saute until pink in your hot pan. Shouldn't take more than a few minutes on each side.
  4. Drizzle remaining chimichurri on top and serve! I actually didn't use all the chimichurri I made - I reserved some for leftovers the next day, it keeps fine in a closed container in the fridge.
  5. If you want to serve this with steak, like I did - grill steak, drizzle sauce on top. Simply prepared steak is the best.


This sauce would also be great on chicken, a sandwich, drizzled on soup, or in any number of other situations. I used the leftovers to make noodle soup for the next day's lunch.