Shiso Chimichurri with Pan-Seared Shrimp
I’ve always loved chimichurri. There’s something about the way it cuts through richness with its bright, herbaceous, and bold flavors. It’s one of my favorite things to make during the spring and summer months, especially when I’m leaning into a more protein-heavy diet. The combination of brightness and umami is probably makes it the perfect base for experimenting and integrating new textures into.
Traditionally, it’s parsley, garlic, vinegar, and olive oil. Something you slather over grilled meats or, in my case, drag bread through when no one’s watching. But lately, I decided to substitute it with some shiso leaves that I had left over.
Shiso is delicate yet assertive, and makes everything feel lighter and more lifted. I add a bit of yuzu and rice vinegar instead of red wine vinegar, and sometimes a touch of sesame oil. It’s not traditional, but it’s just me working with what I have as I clean out the fridge before another trip.
I’ve been spooning this version over grilled shrimp, folding it into rice bowls, even dragging cucumbers through it like a dip. It’s green magic.
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SHISO CHIMICHURRI
10–12 shiso leaves, finely chopped
½ bunch parsley, finely chopped (about ½ cup)
1 small garlic clove, grated
1 tsp fresh ginger, grated
1 tbsp soy sauce or tamari
2 tbsp rice vinegar
4 tbsp olive oil or more neutral oil
½ tsp honey
½ small red chili (minced) or ¼ tsp chili flakes
1 tsp of yuzu or lime juice
Finely chop the shiso, parsley or pulse everything in a food processor. .Add the grated garlic, ginger, soy sauce, rice vinegar, sugar, and chili.Stir in olive oil and adjust with more vinegar or lime juice if needed. Let sit at least 10–15 minutes to allow flavors to meld.
SHRIMP MARINADE
1 tbsp avocado oil
1 tsp soy sauce or tamari
1 tsp lime or lemon zest
1 tbsp yuzu juice
½ tsp grated ginger
½ tsp grated garlic
Pinch of salt
½ tsp of honey
Toss the shrimp in the marinade and let sit for 15–30 minutes max. Pat dry slightly before pan-searing (or grilling) for a better sear.
Spoon chimichurri on top after cooking. Serve with a side of rice and/or pickled radishes.
