Chimichurri Shrimp (Printable Version)

Herb-marinated shrimp grilled with fresh chimichurri sauce for a vibrant Latin American dish ready in 23 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

# Directions:

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 - Measure out 1/4 cup of the prepared chimichurri 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 get thoroughly hot before adding the shrimp.
05 - Thread the marinated 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 tenderness.
06 - Remove the shrimp from heat and transfer to a serving platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges and additional chopped parsley as desired.

# Expert Tips:

01 -
  • The chimichurri doubles as both marinade and finishing sauce, so every bite carries a punch of fresh herbs and tang.
  • Start to finish in under twenty five minutes, which makes it one of the fastest impressive dinners in my rotation.
02 -
  • Do not marinate the shrimp longer than twenty minutes because the acid in the vinegar will start to cook the seafood and turn it mushy.
  • Patting the shrimp dry before marinating helps the chimichurri adhere better and gives you a nicer sear in the pan.
03 -
  • The chimichurri keeps in the fridge for up to three days, so make extra and spoon it over grilled chicken or steak later in the week.
  • If using wooden skewers on an outdoor grill, soak them in water for thirty minutes first to prevent burning.

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