Chimichurri Grilled Shrimp (Printable)
Succulent shrimp tossed in a vibrant herbaceous chimichurri sauce, grilled or sautéed for a bold, fresh weeknight meal.
# 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
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest of 1 lemon
→ Garnish
12 - Lemon wedges
13 - Extra chopped flat-leaf parsley
# How-To Steps:
01 - In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, extra-virgin olive oil, dried oregano, crushed 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 sauce 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 sauce 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 get hot, approximately 2 minutes.
05 - Thread the marinated shrimp onto skewers if grilling outdoors, or place them directly in 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 sauce and garnish with lemon wedges and additional chopped parsley as desired. Serve immediately.
# Expert Advice:
01 -
- The sauce doubles as a marinade and a finishing drizzle, which means almost zero extra effort for twice the flavor.
- Shrimp cook so fast you can have dinner on the table before the rice is even done if you are not paying attention.
02 -
- Do not marinate the shrimp longer than twenty minutes or the acid will start to break down the flesh and turn it mushy.
- Patting the shrimp dry before tossing them in the sauce helps the chimichurri adhere and gives you a better sear.
03 -
- Cook the shrimp in batches if your pan is not wide enough to hold them all without touching, because overcrowding steams instead of sears.
- Tasting the chimichurri before adding the shrimp lets you adjust the salt and vinegar balance when it still matters.