Easy Chimi Shrimp Tacos Recipe | Quick & Flavorful
Chimi Shrimp Tacos
Chimi Shrimp Tacos
Ingredients
- ½ cup finely diced cilantro leaves
- ½ cup roughly chopped parsley
- ⅓ cup sliced green onions
- ⅓ cup red wine vinegar
- ¼ cup minced jalapeño peppers
- ¼ cup freshly squeezed lemon juice
- 2 tbsp crushed garlic
- 1 tbsp kosher salt
- 1 tbsp granulated sugar
- Dash of ground black pepper
- Small amount of crushed red pepper flakes
- ½ cup extra virgin olive oil
- ½ cup minced garlic cloves
- ¼ cup coarsely diced red onion
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp table salt
- 2 tsp white granulated sugar
- 1 tsp freshly ground black pepper
- ¾ cup fresh orange juice
- ¾ cup light olive oil
- ½ cup distilled white vinegar
- ½ cup prepared sofrito (store-bought)
- 1 tbsp additional olive oil
- One 15 oz canned black beans, drained
- 1 dried bay leaf
- Salt and freshly ground black pepper, to taste
- 18–24 large or jumbo shrimp, peeled and deveined
- 6–8 small 4-inch corn tortillas
- 1½–2 cups baby arugula
- Crumbled powdered Cotija cheese, chopped cilantro, and lime wedges, for garnish
Instructions
Step 1
Start by pulsing your food processor with the cilantro, parsley, green onion, jalapeño (seeds removed for milder heat), garlic, and crushed red pepper until everything breaks down into coarse bits. Add the apple cider vinegar, fresh lemon juice, salt, sugar, and black pepper, then blend again until you get a thick, chunky paste that still has some texture. With the motor running, slowly drizzle in the olive oil until the chimichurri comes together into a vibrant green sauce that coats the back of a spoon. Give it a taste and adjust salt or acid as needed — this should taste bright and punchy, not bland!
Step 2
Start by tossing your garlic cloves, finely diced red onion, cumin, oregano, salt, sugar, and black pepper into a blender or food processor. Pulse everything together until it breaks down into a coarse, fragrant paste—think wet sand with a bit of texture, about 30 seconds to 1 minute. Transfer that spice mixture to a large bowl or container, then slowly pour in your fresh orange juice while blending to incorporate. With the motor running, drizzle in the oil and vinegar in a thin, steady stream until the mixture transforms into a silky, emulsified vinaigrette that coats the back of a spoon.
Step 3
Get your large stockpot ready and warm up that olive oil over medium-low heat. Toss in your sofrito and let it soften and release its aromatics for about 10 minutes—your kitchen should start smelling incredible by then. Stir in your black beans along with that bay leaf, and season generously with salt and pepper. Crank the heat up to medium and keep stirring occasionally until the mixture starts to bubble vigorously, which should take around 10 to 15 minutes. Once it's boiling, dial back the heat to low and let it simmer gently for another 10 minutes so all those flavors can really meld together. Don't forget to fish out that bay leaf before you blend everything up into that silky, drizzle-worthy sauce!
Step 4
Heat a splash of oil in a skillet over medium-high heat. Add 3 shrimp along with 3 tablespoons of chimichurri, and cook for about 2 minutes per side until the shrimp turn pink and are no longer translucent. While the shrimp cooks, warm a corn tortilla in a separate dry skillet or griddle for about 30 seconds per side until pliable and lightly toasted. Lay the warm tortilla on a plate and spread 1 to 2 tablespoons of black bean sauce evenly across the surface. Layer on a handful of fresh arugula, then top with the cooked shrimp and a drizzle of mojo vinaigrette. Finish with a sprinkle of powdered Cotija cheese, a pinch of chopped cilantro, and a squeeze of fresh lime juice. Repeat with the remaining ingredients to make each taco.
Nutrition Information
My Tip
Blend the chimichurri ingredients first, then let it rest 10 minutes before adding oil—this helps the flavors meld and prevents the garlic from overpowering the bright herbs.
Leftovers
Store your chimichurri in a small airtight container in the fridge for up to 3 days—the acid in the vinegar helps preserve those fresh herbs. To reheat the shrimp, warm it gently in a skillet over medium-low heat just until heated through, then toss with the chilled chimichurri for bright, zesty tacos.
Make It Your Own
**Smoky Chipotle Twist:** Swap the jalapeño for 2 tablespoons of minced chipotle in adobo for a deeper, smokier heat that pairs beautifully with the shrimp. You’ll get that rich, velvety spice without losing the bright freshness of the cilantro and parsley.