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.
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.
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.
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.
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.
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.
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.
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
4 servings