Grilled Chimichurri Shrimp (Printable)

Juicy shrimp grilled with a vibrant herby chimichurri sauce, perfect as an appetizer or main.

# What You'll 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
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - Juice of 1/2 lemon

# Directions:

01 - In a medium bowl, combine the parsley, cilantro, garlic, shallot, red wine vinegar, olive oil, oregano, red pepper flakes, sea salt, black pepper, and lemon juice. Stir thoroughly until all ingredients are evenly incorporated.
02 - Set aside 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 grilling to prevent burning.
05 - Place the 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 and drizzle generously with the reserved chimichurri sauce. Serve immediately while hot.

# Expert Tips:

01 -
  • The chimichurri doubles as a marinade and a finishing sauce, so every bite bursts with herb garden freshness.
  • It cooks in under ten minutes, which means you can pull this off on a Tuesday without breaking a sweat.
02 -
  • Do not marinate the shrimp longer than an hour or the acid will start cooking the flesh and turn them rubbery.
  • Soak wooden skewers in water for thirty minutes before grilling or they will catch fire and that is a dinner memory nobody wants.
03 -
  • Pat the shrimp dry with paper towels before marinating or the water content dilutes the chimichurri and you lose half the punch.
  • Let the chimichurri sit for at least ten minutes before using it because the garlic and shallot need time to soften in the vinegar.

Go Back