Succulent shrimp are grilled to perfection and paired with a punchy Argentinian chimichurri —a vibrant blend of parsley, garlic, chili, vinegar, and olive oil. It’s fresh, fiery, and incredibly versatile. Serve it as skewers, on a platter, or tossed into a grain bowl.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 10 minsTotal Time 30 minsFor the Shrimp
1 lb large raw shrimp, peeled and deveined (tails on optional)
1 tbsp olive oil
Salt & freshly ground black pepper, to taste
Optional: skewers (if grilling)
For the Chimichurri
1 cup fresh parsley, finely chopped
2 tbsp fresh oregano, finely chopped (or 1 tsp dried)
3 cloves garlic, minced
½ tsp red pepper flakes (adjust to taste)
¼ cup red wine vinegar
½ cup extra virgin olive oil
Salt and black pepper, to taste
Optional: 1 tbsp fresh lemon juice for extra brightness
Make the Chimichurri
1
In a bowl, combine chopped parsley , oregano , garlic , red pepper flakes , vinegar , and lemon juice (if using).
Slowly whisk in the olive oil until fully incorporated.
Season to taste with salt and pepper .
Let sit for at least 10–15 minutes (or refrigerate up to 24 hours) to allow flavors to meld.
Prepare the Shrimp
2
In a bowl, toss shrimp with olive oil , a pinch of salt , and a crack of pepper .
If using wooden skewers, soak them in water for 15 minutes beforehand.
Thread shrimp onto skewers or leave loose for pan or grill basket cooking.
Grill the Shrimp
3 Outdoor Grill or Grill Pan Method:
Preheat grill or grill pan to medium-high .
Grill shrimp for 2–3 minutes per side , just until opaque and lightly charred.
Serve
4
Arrange grilled shrimp on a platter or individual plates.
Drizzle generously with chimichurri, or serve it on the side for dipping.
Garnish with extra parsley or a few chili flakes if desired.
Tips for Success
5
Don’t overcook the shrimp—they only need a few minutes!
Let the chimichurri rest so the flavors can deepen.
You can also marinate the shrimp in a few spoonfuls of chimichurri before grilling for extra flavor.
Variations
6
Add chopped cilantro for a more herbal twist.
Try with scallops or white fish instead of shrimp.
Swap red wine vinegar for sherry vinegar or lime juice for different acidity.
Suggested Pairings
7
Serve with: Grilled vegetables, couscous, or crusty bread
Drink with: Sauvignon Blanc, rosé, or a cold lager
Occasions: Summer BBQs, tapas night, or quick elegant dinners
Ingredients For the Shrimp
1 lb large raw shrimp, peeled and deveined (tails on optional)
1 tbsp olive oil
Salt & freshly ground black pepper, to taste
Optional: skewers (if grilling)
For the Chimichurri
1 cup fresh parsley, finely chopped
2 tbsp fresh oregano, finely chopped (or 1 tsp dried)
3 cloves garlic, minced
½ tsp red pepper flakes (adjust to taste)
¼ cup red wine vinegar
½ cup extra virgin olive oil
Salt and black pepper, to taste
Optional: 1 tbsp fresh lemon juice for extra brightness
Directions Make the Chimichurri
1
In a bowl, combine chopped parsley , oregano , garlic , red pepper flakes , vinegar , and lemon juice (if using).
Slowly whisk in the olive oil until fully incorporated.
Season to taste with salt and pepper .
Let sit for at least 10–15 minutes (or refrigerate up to 24 hours) to allow flavors to meld.
Prepare the Shrimp
2
In a bowl, toss shrimp with olive oil , a pinch of salt , and a crack of pepper .
If using wooden skewers, soak them in water for 15 minutes beforehand.
Thread shrimp onto skewers or leave loose for pan or grill basket cooking.
Grill the Shrimp
3 Outdoor Grill or Grill Pan Method:
Preheat grill or grill pan to medium-high .
Grill shrimp for 2–3 minutes per side , just until opaque and lightly charred.
Serve
4
Arrange grilled shrimp on a platter or individual plates.
Drizzle generously with chimichurri, or serve it on the side for dipping.
Garnish with extra parsley or a few chili flakes if desired.
Tips for Success
5
Don’t overcook the shrimp—they only need a few minutes!
Let the chimichurri rest so the flavors can deepen.
You can also marinate the shrimp in a few spoonfuls of chimichurri before grilling for extra flavor.
Variations
6
Add chopped cilantro for a more herbal twist.
Try with scallops or white fish instead of shrimp.
Swap red wine vinegar for sherry vinegar or lime juice for different acidity.
Suggested Pairings
7
Serve with: Grilled vegetables, couscous, or crusty bread
Drink with: Sauvignon Blanc, rosé, or a cold lager
Occasions: Summer BBQs, tapas night, or quick elegant dinners
Grilled Shrimp with Chimichurri
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