Chimichurri Grilled Shrimp (Printable)
Succulent shrimp tossed in fresh herbaceous chimichurri, grilled to pink perfection in under 25 minutes.
# 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
# How To Make It:
01 - In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, 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 and pour the remaining chimichurri over them. Toss to coat evenly and let marinate for 10 to 15 minutes at room temperature.
04 - Set a grill pan or large skillet over medium-high heat and allow it to come to temperature.
05 - Thread the shrimp onto skewers if grilling, or place them directly into the hot pan. Cook for 2 to 3 minutes per side until the shrimp turn pink and are just cooked through. Avoid overcooking to maintain a tender texture.
06 - Remove the shrimp from heat and arrange on a serving platter. Drizzle with the reserved chimichurri and garnish with lemon wedges and additional chopped parsley as desired.
# Expert Tips:
01 -
- The chimichurri doubles as both a marinade and a finishing sauce, so every bite is layered with bright herb flavor.
- It cooks in under ten minutes, which makes you look like a genius on busy nights without actually breaking a sweat.
02 -
- Do not marinate the shrimp longer than twenty minutes or the vinegar will start to break down the proteins and give them a mushy texture.
- Pat the shrimp dry before marinating so the chimichurri clings to the surface rather than sliding off in a watery mess.
03 -
- Let the chimichurri sit for at least ten minutes before using it because the garlic and vinegar need time to mellow and meld together.
- A squeeze of fresh lemon juice over the finished plate right before serving wakes up every single flavor on the dish.