Grilled Chimichurri Shrimp (Printable)
Herb-marinated shrimp grilled to perfection with a zesty chimichurri sauce bursting with fresh flavors.
# What You'll Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined
→ Chimichurri Sauce
02 - 1 cup fresh flat-leaf parsley, finely chopped
03 - 1/4 cup fresh cilantro, finely chopped (optional)
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1/2 cup extra virgin olive oil
07 - 1/4 cup red wine vinegar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes (adjust to taste)
10 - 1/2 teaspoon smoked paprika (optional)
11 - Salt and black pepper, to taste
12 - Zest of 1 lemon
→ Garnish
13 - Lemon wedges
14 - Fresh parsley, chopped
# How to Make It:
01 - In a mixing bowl, combine the parsley, cilantro, garlic, shallot, olive oil, red wine vinegar, oregano, red pepper flakes, smoked paprika, lemon zest, salt, and black pepper. Stir until all ingredients are evenly incorporated.
02 - Transfer 1/3 cup of the chimichurri sauce to a small bowl and set aside for finishing the dish.
03 - Toss the peeled and deveined shrimp with the remaining chimichurri sauce until well coated. Cover and refrigerate for 10 to 15 minutes.
04 - Heat a grill or grill pan to medium-high temperature until properly preheated.
05 - Thread the marinated shrimp onto skewers. Place on the grill and cook for 2 to 3 minutes per side, until the shrimp turn pink and develop slight char marks.
06 - Remove the shrimp from the grill and arrange on a serving platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges and fresh chopped parsley. Serve immediately.
# Expert Tips:
01 -
- The chimichurri doubles as both a marinade and a finishing sauce, so every single bite is packed with herbaceous punch.
- It goes from fridge to plate in under 25 minutes, which makes it a weeknight hero disguised as a dinner party showpiece.
02 -
- Do not marinate the shrimp longer than one hour because the vinegar will start breaking down the protein and you will end up with a mealy texture.
- If you are using wooden skewers, soak them in water for at least 30 minutes or they will catch fire on the grill, which I learned the hard way during a very smoky dinner party.
03 -
- Dry the shrimp thoroughly with paper towels before tossing them in the marinade because excess water prevents the chimichurri from clinging to the shells.
- Pull the shrimp off the grill the moment they form a C shape because by the time they reach an O shape they are already overcooked and there is no going back.