Chimichurri Grilled Shrimp (Print Version)

Herb-marinated shrimp grilled with zesty chimichurri sauce. A fresh, vibrant Latin American dish ready in under 30 minutes.

# Ingredient List:

→ 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
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, adjusted to taste
10 - 1/2 teaspoon smoked paprika
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 chopped parsley, cilantro, minced garlic, diced shallot, olive oil, red wine vinegar, dried 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 - Add the peeled and deveined shrimp to the remaining chimichurri sauce, tossing to coat evenly. Cover and refrigerate for 10 to 15 minutes to allow the flavors to penetrate.
04 - Heat a grill or grill pan over medium-high heat until thoroughly preheated and ready for cooking.
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 freshly chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • The chimichurri doubles as both a marinade and a finishing sauce, so every bite packs double the herbal punch.
  • Eight minutes on the grill means you can pull this off on a Tuesday without breaking a sweat.
  • It is naturally gluten free, dairy free, and low carb, which makes it a safe bet for nearly any dinner guest.
02 -
  • Do not marinate the shrimp longer than one hour because the vinegar will break down the protein and leave you with a mealy, unpleasant texture.
  • If using wooden skewers, soak them in water for at least 30 minutes beforehand or they will catch fire on the grill.
  • The chimichurri actually tastes better on day two so consider making a double batch and keeping the extra in the fridge for up to three days.
03 -
  • Let the chimichurri sit at room temperature for at least 15 minutes before using so the dried oregano rehydrates and releases its full flavor.
  • A tiny pinch of sugar in the sauce balances the vinegar without making it sweet, a trick I learned from Carlos that changes everything.

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