Chimichurri Grilled Shrimp (Print Page)
Juicy grilled shrimp coated in a vibrant, herby chimichurri sauce with fresh parsley, cilantro, and garlic.
# What You 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 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 grilling to prevent burning.
05 - Place the skewered shrimp 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 both a marinade and a finishing sauce, which means maximum flavor with almost no extra work.
- It comes together in under 30 minutes, making it the rare impressive dish that does not steal your entire evening.
02 -
- Overcooking shrimp is the most common mistake and they only need two to three minutes per side so set a timer if you get distracted easily.
- Letting the chimichurri sit for ten minutes before using it makes a huge difference because the dried oregano needs time to rehydrate and release its flavor.
03 -
- Use the largest shrimp you can find because they stay juicier on the grill and are much easier to flip without losing them through the grates.
- Make the chimichurri up to a day ahead and store it in the fridge because the flavors meld into something even more vibrant and complex.