Chimichurri Grilled Shrimp (Print View)
Succulent grilled shrimp glazed with fresh, herby chimichurri—ready in just 25 minutes.
# 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
# How-To Steps:
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 each piece evenly. Let marinate at room temperature for 15 minutes.
03 - Preheat an outdoor 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, piercing through both the tail and head ends to keep them flat. If using wooden skewers, soak them in water for at least 30 minutes beforehand 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 turn opaque pink and develop light char marks.
06 - Transfer the grilled shrimp to a serving platter and drizzle generously with the reserved chimichurri sauce. Serve immediately while hot.
# Expert Hints:
01 -
- The chimichurri doubles as a marinade and a finishing sauce so every bite bursts with fresh herb flavor.
- It comes together in under thirty minutes which makes it feel almost unfair for something this impressive.
02 -
- Do not marinate the shrimp longer than an hour or the acid will start turning the flesh mushy and unpleasant.
- Wooden skewers must be soaked for thirty minutes beforehand or they will catch fire and that is a lesson you only learn once.
03 -
- Dry your shrimp thoroughly with paper towels before marinating or the sauce will slide right off instead of soaking in.
- Let the chimichurri sit for ten minutes before using so the flavors marry and the sharpness of the garlic softens.