Grilled Chimichurri Shrimp (Printable)

Juicy shrimp tossed in zesty chimichurri sauce and grilled for a vibrant, herb-packed main dish ready in minutes.

# What You'll Need:

→ Seafood

01 - 1 lb large raw shrimp, peeled and deveined

→ Chimichurri Sauce

02 - 1 cup fresh flat-leaf parsley, finely chopped
03 - 1/4 cup fresh cilantro, finely chopped (optional)
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1/2 cup extra virgin olive oil
07 - 1/4 cup red wine vinegar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes (adjust to taste)
10 - 1/2 teaspoon smoked paprika (optional)
11 - Salt and black pepper, to taste
12 - Zest of 1 lemon

→ Garnish

13 - Lemon wedges
14 - Fresh parsley, chopped

# Directions:

01 - In a mixing bowl, combine the parsley, cilantro, garlic, shallot, olive oil, red wine vinegar, oregano, red pepper flakes, smoked paprika, lemon zest, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
02 - Transfer 1/3 cup of the chimichurri sauce to a small bowl and set aside for finishing the dish.
03 - Toss the peeled and deveined shrimp with the remaining chimichurri sauce until evenly coated. Cover and refrigerate for 10 to 15 minutes to allow the flavors to penetrate.
04 - Heat a grill or grill pan to medium-high temperature, ensuring the grates are clean and lightly oiled to prevent sticking.
05 - Thread the marinated shrimp onto skewers. Place on the hot grill and cook for 2 to 3 minutes per side, turning once, until the shrimp are pink, opaque, and lightly charred.
06 - Remove the shrimp from the grill and arrange on a serving platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges and fresh parsley. Serve immediately.

# Helpful Tips:

01 -
  • The chimichurri doubles as both marinade and finishing sauce, so you get layered herb flavor with almost zero extra effort.
  • It is genuinely fast enough for a weeknight but flashy enough to serve at a backyard gathering without breaking a sweat.
02 -
  • Do not marinate longer than one hour because the vinegar will start to break down the shrimp and give them a mealy texture you cannot fix.
  • If using wooden skewers, soak them in water for at least thirty minutes or they will ignite and that is a different kind of recipe entirely.
03 -
  • Pat the shrimp completely dry with paper towels before marinating so the chimichurri clings instead of sliding off.
  • Let the grilled shrimp rest for one minute off the heat before serving so the juices redistribute and stay inside where they belong.

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