Chimichurri Grilled Shrimp (Print View)

Succulent shrimp tossed in a bright, herbaceous chimichurri sauce and quickly grilled for a bold, flavorful dish.

# 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

# Step-by-Step 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 - 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. Pour the remaining chimichurri sauce over the shrimp and toss to coat evenly. Allow to marinate for 10 to 15 minutes at room temperature.
04 - Heat a grill pan or large skillet over medium-high heat until a drop of water sizzles on contact.
05 - Thread the shrimp onto skewers if grilling, or place them directly in the pan. Cook for 2 to 3 minutes per side until the shrimp 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 as desired.

# Expert Suggestions:

01 -
  • The chimichurri doubles as both a marinade and a finishing sauce, so every bite is layered with bright, tangy herb flavor.
  • It cooks in under ten minutes, which means you can pull it off on a Tuesday without thinking twice.
02 -
  • Do not marinate the shrimp longer than fifteen minutes or the vinegar will turn the texture mushy and unpleasant.
  • Reserving chimichurri before it touches raw shrimp is critical for both safety and that bright, raw herb finish.
03 -
  • Let the chimichurri sit at room temperature for at least ten minutes before using so the dried oregano can soften and release its flavor.
  • A microplane makes quick work of both the garlic and the lemon zest, and the finer texture distributes more evenly through the sauce.

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