Prawns with Chimichurri Sauce

Prawns with Chimichurri Sauce

This is a garlic sauce that is great for any type of protein, especially grilled shrimp. Try this prawn recipe on skewers or stir fried with vegetables for your next family dinner.


The sauce can also be used with beef, chicken, or pork.


For another variation on chimichurri sauce, watch how Evandro Caregnato, Culinary Director of Texas de Brazil Brazilian steakhouse in Chicago makes his sauce and marinade.


Preparation Time10 min

Cooking Time8 min

Cooking MethodGrilling


  • 2 to 10 cloves garlic, peeled and coarsely chopped
  • 1 red jalapeno pepper, stemmed, seeded, and coarsely chopped
  • 1/4 cup fresh oregano leaves
  • 1 cup fresh parsley leaves
  • 1/4 cup red-wine or sherry vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1 1/2 pound jumbo prawns


  1. Prepare the garlic. Traditionally this is a garlicky sauce, but the amount of garlic used would be according to personal taste. Combine the garlic and jalapeno in a food processor and mince finely.
  2. Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately or pour into a jar, cover, and refrigerate until ready to use).
  3. Remove about 1/3 cup of the sauce to use as a baste for the prawns. Prepare a charcoal or gas grill. Place prawns on a well-oiled grill, 4 to 6 inches from the source of heat.
  4. Baste and cook about 3 to 4 minutes per side or until prawns are pink and cooked through. Serve with the remaining sauce on the side.


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