Grilled Chimichurri Shrimp
Grilled Chimichurri Shrimp is a vibrant, smoky, and zesty dish made with succulent shrimp marinated in a garlicky herb sauce. Chimichurri, a traditional Argentinian condiment made with parsley, garlic, olive oil, and vinegar, infuses the shrimp with fresh, bold flavor. It’s perfect for summer grilling, quick dinners, or as an appetizer.
Total Time:
Prep Time: 15 minutes
Marinate Time: 20 minutes (optional but recommended)
Cook Time: 6–8 minutes
Total Time: 35–40 minutes
Yield:
Serves 4
Makes about 16–20 shrimp
Ingredients:
For the Shrimp:
1 pound (450g) large shrimp, peeled and deveined (tails on or off)
Salt and pepper, to taste
Skewers (if using wooden, soak in water for 20 minutes)
Chimichurri Sauce/Marinade:
1 cup fresh parsley, finely chopped
2 tablespoons fresh oregano (or 1 tsp dried)
4 garlic cloves, minced
½ teaspoon crushed red pepper flakes (optional for heat)
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice (optional for brightness)
Salt and black pepper to taste
Instructions:
1. Make the Chimichurri:
In a bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, vinegar, lemon juice, salt, and pepper. Mix well. Set aside ¼ cup for serving.
2. Marinate the Shrimp:
Toss shrimp with the remaining chimichurri sauce in a bowl or zip-top bag. Let marinate for 20–30 minutes in the refrigerator.
3. Preheat the Grill:
Heat a grill or grill pan over medium-high heat. Oil the grates if needed.
4. Grill the Shrimp:
Thread shrimp onto skewers if using. Grill for 2–3 minutes per side or until shrimp are pink, opaque, and slightly charred.
5. Serve:
Remove from heat and drizzle with the reserved chimichurri. Serve with grilled vegetables, rice, or crusty bread.
Notes:
- If you’re short on time, skip marinating and simply spoon chimichurri on freshly grilled shrimp.
- The reserved sauce should not be from the marinade (to avoid cross-contamination).
- Chimichurri can be made up to 3 days ahead and refrigerated.
Tips:
- Don’t overcook shrimp – they cook quickly and become rubbery if left too long.
- Use metal skewers or soaked wooden ones to prevent burning.
- Add lemon or lime wedges for squeezing over just before serving.
- Serve with grilled corn, couscous, or a tomato salad for a fresh meal.
Frequently Asked Questions:
Q: Can I use frozen shrimp?
A: Yes, just thaw completely, pat dry, and proceed with the recipe.
Q: What if I don’t have a grill?
A: Use a grill pan or broil the shrimp in the oven on high for 2–3 minutes per side.
Q: Can I make it spicier?
A: Add more red pepper flakes or a bit of minced fresh chili to the chimichurri.
Q: Can I use other proteins?
A: Yes! This chimichurri works great on chicken, steak, tofu, or vegetables.
Nutritional Information
Calories: 240
Protein: 22g
Fat: 17g
Saturated Fat: 2.5g
Carbohydrates: 2g
Fiber: 0.5g
Sugar: 0g
Sodium: 520mg