Chimichurri Shrimp (Print Page)

Herb-marinated shrimp grilled with fresh chimichurri sauce for a bright, flavorful weeknight meal.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Chimichurri Sauce

02 - 1 cup fresh flat-leaf parsley, finely chopped
03 - 1/4 cup fresh cilantro, finely chopped
04 - 3 garlic cloves, minced
05 - 3 tablespoons red wine vinegar
06 - 1/2 cup extra-virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes, adjust to taste
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest of 1 lemon

→ Garnish

12 - Lemon wedges
13 - Extra chopped parsley

# Directions:

01 - In a medium bowl, combine the parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, kosher salt, black pepper, and lemon zest. Stir thoroughly until all ingredients are evenly incorporated.
02 - Measure out 1/4 cup of the prepared chimichurri and set aside for finishing the dish.
03 - Place the peeled and deveined shrimp in a separate bowl and pour the remaining chimichurri over them. Toss to coat evenly and let marinate for 10 to 15 minutes at room temperature.
04 - Set a grill pan or large skillet over medium-high heat and allow it to become thoroughly hot before adding the shrimp.
05 - Thread the marinated shrimp onto skewers if grilling, or place them directly into the hot pan. Cook for 2 to 3 minutes per side until they turn pink and are just cooked through. Avoid overcooking to maintain tenderness.
06 - Remove the shrimp from heat and transfer to a serving platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges and additional chopped parsley.

# Expert Tips:

01 -
  • The chimichurri doubles as both marinade and finishing sauce so every bite is layered with fresh herb flavor.
  • It goes from fridge to plate in under 25 minutes which makes it a genuine weeknight hero.
02 -
  • Do not marinate the shrimp longer than 20 minutes or the vinegar will start to cure the exterior and leave you with a mushy texture.
  • Pat the shrimp dry before marinating because excess water dilutes the chimichurri and prevents that good sear.
03 -
  • Let the chimichurri sit for at least five minutes before using it because the dried oregano needs time to hydrate and release its flavor into the oil.
  • Cook the shrimp in batches if your pan is crowded because steaming instead of searing will rob you of that gorgeous charred edge.

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