How to make Chimichurri Shrimps -

Shrimps tossed in a wonderful green chimmichuri sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Shrimps (श्रिंप/ छोटे झींगे), Olive oil (ऑलिव आइल)

Cuisine : Peruvian

Course : Snacks and Starters

Chimichurri Shrimps

Chimichurri Shrimps Recipe Card


Peruvian cuisine has been largely influenced by the indigenous population including the Inca, and other immigrants from Europe (Spain, Italy and Germany), Asia (China and Japan) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
The primary ingredients found in nearly every Peruvian dish are rice, potatoes, chicken, pork, lamb and fish. Most of these meals include one of the different kinds of "aji", or Peruvian hot pepper, which mainly are: yellow aji pepper, red aji pepper, red rocoto pepper.

Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already grown in the Peruvian Andes and were taken by the Spaniards back to Europe. Today more than 200 varieties of potato can be found in the Lake Titicaca area. They range in colour from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts; others can be as large as oranges.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chimichurri Shrimps Recipe

  • Shrimps cleaned 400 grams

  • Olive oil 1 tablespoon

  • Chimichurri sauce

  • Fresh parsley 1 cup

  • Fresh coriander leaves 1 cup

  • Fresh oregano 3 tablespoons

  • Garlic cloves 3

  • Lemon juice 2 tablespoons

  • Red wine vinegar 2 tablespoons

  • Sea salt 1/4 teaspoon

  • Crushed black peppercorns 1/4 teaspoon

  • Red chilli flakes 1/4 teaspoon

  • Olive oil 1/2 cup


Step 1

To make chimichurri sauce, blend together parsley, coriander leaves, oregano, garlic, lemon juice, vinegar, sea salt, crushed peppercorns and chilli flakes. Add olive oil, slowly and blend again till well combined. Transfer in a bowl and set aside.

Step 2

Heat olive oil in a non-stick pan. Add shrimps and cook, flipping, for four to five minutes or till the shrimps are fully done.

Step 3

Stir in the chimichurri sauce and toss to mix.

Step 4

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.