Chimichurri Grilled Shrimp (Printable)
Succulent shrimp tossed in herb-packed chimichurri, grilled until perfectly charred and bursting with fresh flavor.
# 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 Cook:
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 well blended.
02 - Transfer 1/3 cup of the chimichurri sauce to a small bowl and set aside for finishing.
03 - Toss the peeled and deveined shrimp with the remaining chimichurri sauce until evenly coated. Cover and refrigerate for 10 to 15 minutes.
04 - Heat a grill or grill pan to medium-high heat, ensuring the grates are clean and lightly oiled.
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 charring.
06 - Remove the shrimp from the grill and arrange on a platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges and fresh parsley. Serve immediately.
# Expert Suggestions:
01 -
- The chimichurri doubles as both a marinade and a finishing sauce, which means less cleanup and more flavor layered on every bite.
- Shrimp cook in under five minutes, so the entire dish comes together faster than ordering takeout.
- It is naturally gluten free and dairy free, which takes the stress out of feeding a crowd with mixed dietary needs.
02 -
- Do not marinate the shrimp for longer than one hour because the red wine vinegar will start to break down the proteins and turn the texture mushy.
- If using wooden skewers, soak them in water for at least thirty minutes beforehand or they will burn before the shrimp are done.
03 -
- Taste the chimichurri before adding it to the shrimp and adjust the salt and vinegar until it feels bold because the shrimp will mellow it slightly during cooking.
- If you cannot grill outdoors, a cast iron skillet heated until it just begins to smoke will give you an excellent sear and a beautifully charred edge indoors.