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Shrimp Tacos with Chimichurri
and avocados / corn and black bean salsa

Active: 35 minTotal: 35 min

Chimichurri sauce is easy to make and really elevates these quick shrimp tacos. Enjoyed with a tangy, spicy salsa, this meal has a summer vibe but can be enjoyed year round.



Chimichurri Sauce:
  • Cilantro - 1/3 cup, chopped
  • Parsley - 1/4 cup, chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove, chopped
  • Capers - 1 Tbsp, drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup
Shrimp Tacos with Chimichurri:
  • Shrimp, peeled and deveined - 1 lb
  • Cumin - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Avocados - 1, sliced
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
  • Chimichurri (ingredients listed separately) - 1/3 cup
Corn and Black Bean Salsa:
  • Jalapenos - 1, diced
  • Corn, frozen or canned - 1 1/2 cups
  • Beans, black (14 oz / 397 g) - 1 can
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Shrimp - Defrost shrimp.
  2. Make spice mix - Combine cumin, coriander, chili powder, and salt (portion for shrimp). (Can be done up to 5 days ahead)
  3. Make chimichurri sauce - (Skip if sauce was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
  4. Jalapenos - Dice jalapenos. (Remove seeds if you prefer less spice.) (Can be done up to 5 days ahead)
  5. Corn - Defrost if using frozen. Drain and rinse if using canned.
  6. Beans - Drain and rinse.
  7. Avocados - Slice avocados.


  1. Combine jalapenos, corn, beans, and lime juice (portion for salsa) in a serving bowl. Season with some salt and pepper. Add some extra lime juice if you’d like.
  2. Heat a wok with oil (portion for tacos) over medium-high heat. Add shrimp and saute for 1 minute. Add spice mix and continue cooking until shrimp are opaque and cooked through, 2 to 4 minutes more.
  3. Warm tortillas according to package directions.
  4. Assemble tacos by filling tortillas with shrimp, avocados, salsa, and chimichurri. Serve any extra salsa on the side. Enjoy!

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This meal has 49 reviews

Great flavor. Family really enjoyed them.

By: Jessica
Posted: Feb 28, 2019
Diet: Original

Made this on vacation with a very limited pantry, but I had fresh shrimp and wanted to give it a try! Instead of the chimichuri sauce I used a homemade basil pesto and added lots of olive oil, some salt and lime juice for consistency and flavor. I mixed it with corn, black beans, and a little chipotle powder. I didn't have chili powder so I used half chipotle powder in the shrimp. I had burrito sized tortillas, so we had shrimp burritos. My husband, 2 year old, dad, and I all loved it. Dad ate his on a bed of lettuce. I doubled the shrimp and shrimp seasonings and we had a little leftover. Wanted to make this in eggs for breakfast the next day, but didn't get to it.

By: Heidi
Posted: Feb 27, 2019
Diet: Original

Delicious and easy.

By: Nancy
Posted: Jul 20, 2018
Diet: Original

Chimichurri was a cheat on this recipe. Chimichurri makes everything a 4-star meal. Shrimp were good, and corn/bean salsa was a nice accompaniment. Made in <30 mins.

By: Sam
Posted: Jun 17, 2018
Diet: Original

This sauce is fantastic. I want to put it on everything!

By: Jenn
Posted: Jun 08, 2018
Diet: Original

I was at a loss for something to make for dinner...and then I realized I had everything on this ingredients list (I had store-bought chimichurri, so that was a bit of a cheat, but it did save some time). The spice mix on the shrimp was outstanding! My husband ate three tacos and then moaned about how full he was, but that he wanted me to make it again next week. Excellent!

By: Susan
Posted: Jun 06, 2018
Diet: Original