Chimichurri Grilled Shrimp (Print Version)

Juicy shrimp grilled in a vibrant herby chimichurri sauce with parsley, cilantro, and garlic.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Chimichurri Sauce

02 - 1 cup fresh parsley, finely chopped
03 - 3 tablespoons 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 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Juice of 1/2 lemon

# How to Make It:

01 - In a medium bowl, combine parsley, cilantro, garlic, shallot, red wine vinegar, olive oil, oregano, red pepper flakes, salt, black pepper, and lemon juice. Stir thoroughly until all ingredients are evenly incorporated.
02 - Reserve 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 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 end to keep them flat. If using wooden skewers, soak them in water for at least 30 minutes prior 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 Advice:

01 -
  • The chimichurri doubles as both marinade and finishing sauce, which means maximum flavor with almost zero extra work.
  • It comes together in 25 minutes flat, making it the most impressive last minute dinner party trick you will ever have up your sleeve.
  • Since it is naturally gluten free and dairy free, you can serve it to almost anyone without a single menu adjustment.
02 -
  • Do not marinate the shrimp longer than one hour because the vinegar will start to cure the flesh and turn it mushy rather than tender.
  • Patting the shrimp dry before marinating helps the chimichurri cling to the surface instead of sliding right off on the grill.
03 -
  • Let the chimichurri sit for at least 10 minutes before using it because the garlic and shallot need time to mellow and integrate with the oil and vinegar.
  • The secret to perfectly grilled shrimp is to resist the urge to move them around, letting them develop a crust before flipping only once.

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