Chimichurri Grilled Shrimp (Printable)

Juicy grilled shrimp coated in a vibrant, herby chimichurri sauce. A quick Argentine-inspired dish ready in 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:

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 into a vibrant, cohesive sauce.
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 shrimp evenly. Allow to 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 prior to grilling.
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 marinade and finishing sauce, so every bite carries that bright, garlicky punch without extra work.
  • It comes together in 25 minutes flat, which means dinner on a Tuesday can actually feel like a small celebration.
02 -
  • Do not marinate shrimp longer than an hour or the acid will start breaking down the flesh and turning it mushy.
  • Reserving that portion of chimichurri before it touches raw shrimp is the key to a safe, vibrant finishing sauce.
03 -
  • Let the chimichurri sit for at least ten minutes before using it, the garlic and shallot need time to soften in the vinegar.
  • If your grill grates are wide, threading shrimp onto two parallel skewers prevents them from spinning when you flip.

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