Chimichurri Grilled Shrimp (Printable)
Juicy grilled shrimp coated in a vibrant, herby chimichurri sauce—ready in 25 minutes for a bold Argentine-inspired meal.
# 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. Let marinate at room temperature for 15 minutes.
03 - Preheat a 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 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 with the reserved chimichurri sauce. Serve immediately while hot.
# Expert Suggestions:
01 -
- The chimichurri doubles as both a marinade and a finishing sauce, so every bite is packed with bright, herby flavor.
- It comes together in under 30 minutes, which makes it perfect for busy weeknights or impromptu get-togethers.
02 -
- Do not marinate the shrimp longer than an hour or the acid in the vinegar will start to break down the delicate flesh and make them mushy.
- Letting the chimichurri sit for 10 minutes before using it makes a huge difference in how the flavors develop.
03 -
- Buy the freshest shrimp you can find and avoid pre cooked or frozen shrimp with added sodium.
- Make the chimichurri a few hours ahead and let it sit at room temperature so the flavors fully bloom before grilling.