RECIPE: Sautéed Shrimp in a Roasted Chili Chimichurri Sauce

Recipe: Sautéed Shrimp in a Roasted Chili Chimichurri Sauce

What’s your favorite way to prepare shrimp? One of Neuman’s Kitchen classics is sautéing shrimp in our very own version of a chimichurri sauce

What is Chimichurri anyways? Well…Chimichurri is an uncooked (and super tasty) sauce which originates from Central and South America and typically a blend of fresh herbs, such as cilantro, parsley, lime juice and garlic! Kinda like a zestier cousin of pesto! Chimichurri isn’t just for shrimp- It works well with grilled meat, fish, vegetables; mixed into a pasta or even as enhanced olive oil to dip bread into!

If you try out the recipe at home – we’d love to see it!

Just tag @neumanskitchen on Instagram.

tanya blum photo



Roasted Chili Chimichurri Sauce Recipe 


2 cups parsley

2 T cilantro

7 cloves roasted garlic confit

1 cup extra virgin olive oil

½ cup sherry vinegar

1/4 serrano roasted (deskinned and deseeded)

Salt & Pepper to Taste


  1. Put picked parsley, cilantro, garlic confit, sherry vinegar and roasted serrano pepper into blender.
  2. Puree while slowly drizzling in extra virgin olive oil.
  3. Finish with salt and pepper.

Sautéed Shrimp Recipe 


16/20 tail on peeled and deveined white or brown gulf shrimp (from U.S Gulf of Mexico)

4 T lemon juice

4 T canola oil

1 tsp Parsley chopped

1 tsp Thyme chopped

1 tsp Oregano chopped


  1. Toss shrimp with chopped herb mixture and canola oil.
  2. Get a sauté pan nice and hot.
  3. Saute in pan over medium-high heat for 3-4 minutes.
  4. Remove from heat and toss with prepared chimichurri.
  5. Drizzle with lemon juice

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