Chimichurri Grilled Shrimp (Printable Version)

Succulent grilled shrimp coated in a vibrant, herby chimichurri sauce with fresh parsley and garlic. Ready in just 25 minutes.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Chimichurri Sauce

02 - 1 cup fresh parsley, finely chopped
03 - 3 tbsp fresh cilantro, finely chopped
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1/4 cup red wine vinegar
07 - 1/2 cup extra-virgin olive oil
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes (optional for heat)
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - Juice of 1/2 lemon

# How To Make It:

01 - In a medium bowl, combine parsley, cilantro, garlic, shallot, red wine vinegar, olive oil, oregano, red pepper flakes, salt, black pepper, and lemon juice. Stir well to form a vibrant, herby chimichurri sauce.
02 - Reserve 1/3 cup of the chimichurri for finishing. Pour the remaining sauce over the peeled and deveined shrimp in a large bowl or zip-top bag, tossing to coat evenly. Allow to marinate at room temperature for 15 minutes.
03 - Preheat an outdoor grill or grill pan to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
04 - Thread the marinated shrimp onto skewers, spacing them evenly. If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning.
05 - Place skewers on the hot grill and cook for 2 to 3 minutes per side, turning once, until the shrimp are opaque throughout and lightly charred on the edges.
06 - Transfer the grilled shrimp to a serving platter, drizzle generously with the reserved chimichurri sauce, and serve immediately while hot.

# Helpful Hints:

01 -
  • The chimichurri doubles as both a marinade and a finishing sauce so nothing goes to waste.
  • It comes together in twenty five minutes which is faster than deciding what to order for takeout.
  • The bright herby punch makes these shrimp feel like something you would eat at a beachside restaurant in Buenos Aires.
02 -
  • Do not marinate the shrimp longer than one hour because the acid in the vinegar will start to break down the delicate flesh and turn it mushy.
  • Patting the shrimp dry before marinating helps the chimichurri adhere better and gives you a nicer sear on the grill.
03 -
  • If using frozen shrimp thaw them overnight in the refrigerator rather than under warm water so the texture stays firm and sweet.
  • Let the chimichurri sit for at least ten minutes before using it because the flavors meld and deepen as the herbs soften in the oil and vinegar.

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