Chimichurri Shrimp (Printable)

Herb-marinated shrimp grilled with fresh chimichurri for a vibrant Latin American dish.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Chimichurri Sauce

02 - 1 cup fresh flat-leaf parsley, finely chopped
03 - 1/4 cup fresh cilantro, finely chopped
04 - 3 garlic cloves, minced
05 - 3 tablespoons red wine vinegar
06 - 1/2 cup extra-virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes, adjust to taste
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest of 1 lemon

→ Garnish

12 - Lemon wedges
13 - Extra chopped parsley

# Directions:

01 - In a medium bowl, combine the parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, crushed red pepper flakes, kosher salt, black pepper, and lemon zest. Stir thoroughly until all ingredients are evenly incorporated into a vibrant, herbaceous sauce.
02 - Transfer 1/4 cup of the chimichurri to a small bowl and set aside for finishing the dish.
03 - Place the peeled and deveined shrimp in a separate bowl and toss with the remaining chimichurri sauce until evenly coated. Allow to marinate for 10 to 15 minutes at room temperature.
04 - Heat a grill pan or large skillet over medium-high heat until a drop of water sizzles on contact.
05 - Thread the marinated shrimp onto skewers if grilling, or place them directly into the hot pan. Cook for 2 to 3 minutes per side, turning once, until the shrimp turn pink and are just cooked through. Avoid overcooking to maintain a tender texture.
06 - Remove the shrimp from heat and arrange on a serving platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges and additional chopped parsley as desired. Serve immediately.

# Expert Tips:

01 -
  • The chimichurri doubles as a marinade and a finishing sauce, so you get maximum flavor from minimal ingredients.
  • It goes from fridge to plate in under thirty minutes, which makes it a genuine weeknight hero.
  • Everyone assumes you spent far longer on it than you actually did.
02 -
  • Do not marinate the shrimp longer than fifteen minutes or the vinegar will break down the texture and leave you with mushy seafood.
  • Patting the shrimp dry before marinating helps the chimichurri cling to the surface instead of sliding off into the bowl.
03 -
  • Let the chimichurri sit for at least five minutes before using it so the dried oregano can hydrate and release its flavor into the oil.
  • If your shrimp are frozen, thaw them under cold running water rather than in the microwave to preserve their texture.

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