Chimichurri Grilled Shrimp (Printable)
Juicy shrimp tossed in fresh herbaceous chimichurri sauce, grilled to pink perfection in under 25 minutes.
# What You'll 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
# How To Make It:
01 - In a medium bowl, combine the parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, crushed red pepper flakes, kosher salt, black pepper, and lemon zest. Stir thoroughly until all ingredients are evenly incorporated into a vibrant, herbaceous sauce.
02 - Transfer 1/4 cup of the chimichurri to a small bowl 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 preheat until a drop of water sizzles on contact.
05 - Thread the marinated shrimp onto skewers if using an outdoor grill, or place them directly in the hot pan. Cook for 2 to 3 minutes per side until the shrimp turn pink and are just cooked through, being careful not to overcook.
06 - Remove the shrimp from the heat and arrange on a platter. Drizzle with the reserved chimichurri and garnish with lemon wedges and additional chopped parsley as desired. Serve immediately.
# Expert Suggestions:
01 -
- The entire thing comes together in under 25 minutes, which makes it feel like you pulled off something magical on a random weeknight.
- That chimichurri doubles as a marinade and a finishing sauce, so every single bite carries a punch of bright, herbaceous flavor.
02 -
- Do not marinate the shrimp for longer than 20 minutes because the acid in the vinegar will start to break down the delicate flesh and turn it mushy.
- Patting the shrimp dry before marinating helps the chimichurri cling to the surface rather than sliding off into a watery puddle.
03 -
- Make a double batch of chimichurri and keep it in a jar in the fridge because it stays good for about a week and improves everything it touches.
- The biggest secret to perfectly cooked shrimp is pulling them off the heat the moment they form a C shape, because if they curl into a tight O they are already overdone.