You know those nights when you’re staring into the fridge, utterly uninspired, and the thought of cooking something elaborate feels like climbing Mount Everest? Yeah, I’ve been there more times than I care to admit. But then, there are those other nights, the ones where you want something bursting with flavor, surprisingly elegant, and ridiculously quick. That’s exactly where this Grilled Chimichurri Shrimp comes in. It’s my absolute go-to when I need a win in the kitchen, especially when unexpected guests pop over or when I just need a serious flavor upgrade to a weeknight dinner. Forget boring grilled chicken or plain old fish; this shrimp is vibrant, zesty, and tastes like sunshine on a plate. It’s got that punchy, herbaceous goodness that just makes everything better. Honestly, it’s probably one of my most requested recipes by friends and family alike, and once you try it, you’ll understand why!
What is a Chimichurri Shrimp?
So, what exactly *is* this magical dish? At its heart, Grilled Chimichurri Shrimp is exactly what it sounds like: succulent shrimp, perfectly grilled, and then tossed in a bright, herbaceous, and slightly tangy chimichurri sauce. Think of it as a flavor-packed party for your taste buds. Chimichurri itself is an uncooked sauce originating from Argentina and Uruguay, typically made with finely chopped parsley, garlic, oregano, vinegar, and olive oil. It’s incredibly fresh and vibrant. When you combine that with the smoky char from the grill on tender shrimp, it’s just pure culinary bliss. It’s not heavy or complicated; it’s all about fresh ingredients coming together to create something truly spectacular. It’s less of a “recipe” in the traditional sense and more of a brilliant flavor combination that’s hard to mess up, even for beginners!
Why you’ll love this recipe?
What are some of the best reasons to make Grilled Chimichurri Shrimp?flavor is just out of this world. That chimichurri sauce is incredibly zesty and fresh, with bright notes of parsley and oregano, a kick from the garlic and chili, and a lovely tang from the vinegar. It completely transforms simple shrimp into something extraordinary. Then there’s the simplicity. Seriously, you can have this on the table in under 30 minutes, from start to finish. That’s a weeknight dinner lifesaver right there! I often whip this up when I’m running late from work and still want something delicious and healthy. It’s also surprisingly cost-efficient. Shrimp can sometimes feel like a splurge, but when you use it in a dish like this, where the flavor is so amplified by the sauce, a little goes a long way. Plus, most of the chimichurri ingredients are pantry staples or easy to find. And the versatility! This is what really seals the deal for me. You can serve these gorgeous shrimp over a bed of fluffy rice, tossed with pasta, stuffed into warm tortillas for tacos, or even just piled high on a big, beautiful salad. It’s a dish that adapts beautifully to whatever you have on hand or whatever you’re craving. Compared to other shrimp recipes, like a creamy shrimp scampi (which I also adore, by the way!), this one feels lighter and brighter, offering a different kind of satisfaction. What I love most about this recipe is that it always feels special, even though it’s so easy to make. It’s a guaranteed crowd-pleaser that impresses without stressing you out.
How do I make a Grilled Chimichurri Shrimp?
Quick Overview
This recipe is all about minimal effort for maximum flavor. We’ll marinate the shrimp briefly in a little olive oil and garlic to get them ready for the grill, then whip up a quick and vibrant chimichurri sauce while they cook. The key is grilling the shrimp to perfection – just cooked through with those lovely char marks – and then tossing them generously with that herby, zesty sauce. It’s so straightforward, you’ll be amazed at the restaurant-quality results you get right in your own backyard (or on your stovetop grill pan!).
Ingredients
For the Shrimp:
1.5 pounds large shrimp, peeled and deveined (I usually buy them frozen and thaw them overnight in the fridge, or quickly under cold running water. Make sure they’re dry before grilling!).
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
1 cup fresh parsley, packed (stems removed)
1/2 cup fresh cilantro, packed (optional, but I love the extra layer of flavor it adds!)
3-4 cloves garlic, roughly chopped
1/4 cup red wine vinegar (or apple cider vinegar)
1/2 cup extra virgin olive oil
1 teaspoon dried oregano (or 1 tablespoon fresh)
1/2 teaspoon red pepper flakes (or more if you like a little heat!)
Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat & Prep Grill
Get your grill going! Whether it’s an outdoor grill or an indoor grill pan, you want it nice and hot. For an outdoor grill, aim for medium-high heat. If you’re using a grill pan, heat it over medium-high heat. While the grill is preheating, pat your shrimp very dry with paper towels. This is a crucial step for getting a good sear and preventing steaming. In a medium bowl, toss the dried shrimp with 2 tablespoons of olive oil, the minced garlic, salt, and pepper. Let them sit there while the grill heats up – about 5-10 minutes is perfect.
Step 2: Make the Chimichurri Base
While the shrimp are mingling with the garlic and oil, let’s make that amazing sauce. In a food processor or blender, combine the packed fresh parsley, cilantro (if using), and roughly chopped garlic cloves. Pulse a few times until everything is finely chopped. You want it to be chunky, not a paste. If you don’t have a food processor, you can very finely chop everything by hand with a sharp knife – it just takes a little more time and effort, but the results are so worth it!
Step 3: Emulsify the Sauce
Add the red wine vinegar, dried oregano, and red pepper flakes to the food processor with the chopped herbs and garlic. Pulse a couple more times to combine. Now, with the processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil. You want to emulsify the sauce, which means creating a smooth, well-blended mixture. Keep processing until the sauce is well combined but still has some texture. Don’t over-process it into a smooth liquid; we want those delicious little herb bits!
Step 4: Season the Chimichurri
Taste the chimichurri sauce and season it generously with salt and freshly ground black pepper. This is where you can really customize it to your liking. If it tastes a little too sharp, you can add another drizzle of olive oil or a tiny pinch of sugar (though I usually find the vinegar is enough to balance the richness). If you want more heat, add more red pepper flakes. Give it a final pulse and then set it aside.
Step 5: Grill the Shrimp
Once your grill or grill pan is hot, add the marinated shrimp in a single layer. You might need to do this in batches so you don’t overcrowd the pan, which can lead to steaming instead of grilling. Cook for about 2-3 minutes per side, or until the shrimp are pink and opaque and have those lovely grill marks. Be careful not to overcook them; shrimp cook very quickly! Overcooked shrimp get tough and rubbery, and nobody wants that.
Step 6: Toss with Chimichurri
As soon as the shrimp are done grilling, transfer them back to the bowl you used for marinating (or a clean one). Pour a generous amount of the chimichurri sauce over the hot shrimp. I usually start with about half of the sauce and then add more until the shrimp are beautifully coated. The heat from the shrimp will help the sauce cling to them and meld the flavors together. Gently toss to coat.
Step 7: Serve Immediately
This dish is best served immediately while the shrimp are warm and juicy and the chimichurri is bright and fresh. Arrange the grilled chimichurri shrimp on a platter or directly onto your serving dishes. You can drizzle a little extra sauce over the top if you like. The aroma alone is incredible, and the vibrant green of the sauce against the pink shrimp is so visually appealing.
Step 8: Garnish (Optional)
For an extra pop of color and freshness, you can garnish with a few extra fresh parsley leaves or a sprinkle of chopped cilantro. A final grind of black pepper is always a nice touch too.
Step 9: Enjoy!
That’s it! You’ve just made incredibly flavorful, restaurant-quality Grilled Chimichurri Shrimp in a matter of minutes. Serve it up and get ready for the rave reviews!
What to Serve It With
This Grilled Chimichurri Shrimp is so versatile, it’s like the MVP of weeknight meals. For a simple and satisfying breakfast or light lunch, I love serving it over a bed of fluffy white rice or brown rice. The grains soak up any extra chimichurri beautifully. If I’m feeling a bit fancier or having friends over for brunch, I’ll use it as a topping for a vibrant quinoa salad or toss it with some spiralized zucchini noodles for a lighter, healthier pasta alternative. Another favorite is stuffing it into warm corn or flour tortillas for incredible shrimp tacos. Add some shredded cabbage, a squeeze of lime, and maybe a dollop of avocado crema, and you’ve got a meal that’s guaranteed to impress. For a truly elegant yet easy dessert-adjacent dish (or just a fancy appetizer!), I’ll skewer them and serve them chilled with a side of crusty bread for dipping. If you’re craving a quick, healthy snack, these are fantastic just on their own, straight from the fridge. My kids, surprisingly, love them tucked into mini slider buns with a smear of aioli. It’s one of those dishes that just keeps giving, fitting into any meal occasion perfectly!
Top Tips for Perfecting Your Grilled Chimichurri Shrimp
I’ve made this Grilled Chimichurri Shrimp countless times, and through a few happy accidents and a lot of delicious experiments, I’ve picked up a few tricks that really make it shine. For the shrimp themselves, the most important thing is to make sure they are completely dry before they hit the grill. I can’t stress this enough! If they’re wet, they’ll steam, and you won’t get those beautiful, flavorful grill marks. I usually lay them out on a paper towel-lined plate for a few minutes. When it comes to the chimichurri, don’t be afraid to adjust the ingredients to your taste. If you find it too acidic, a tiny pinch of sugar or a bit more olive oil can balance it out. Conversely, if it’s a little bland, a splash more vinegar or a pinch more salt can wake it up. I love adding a tiny bit of finely diced red onion to the sauce sometimes for an extra layer of sharpness, but that’s totally optional. When you’re grilling, watch the shrimp like a hawk! They go from perfectly cooked to overcooked in about 30 seconds. They should be pink and slightly curled. If they’re still gray, they need another minute. If they’re curled into a tight “C,” they’re probably done. A shrimp curled into an “O” shape is likely overcooked. My biggest learning curve was actually realizing how much flavor the *heat* of the shrimp brings to the chimichurri when you toss them together. Don’t let the grilled shrimp sit around for too long before you douse them in that glorious green sauce – the residual heat helps everything meld. For ingredient swaps, if you’re not a fan of cilantro, just double up on the parsley! If you don’t have red wine vinegar, apple cider vinegar or even white wine vinegar works well. For a spicier kick, feel free to add a jalapeño or serrano pepper to the chimichurri along with the garlic. Trust me, these little tweaks make all the difference!
Storing and Reheating Tips
Honestly, this Grilled Chimichurri Shrimp is best enjoyed fresh off the grill, but life happens, and sometimes you have leftovers. If you do find yourself with extra, storing it properly is key to keeping it delicious. For room temperature storage, it’s really best not to leave it out for more than an hour or two, as the raw garlic and herbs are best consumed fresh. If you know you’ll be finishing it within a couple of hours, you can leave it covered on the counter. For refrigerator storage, this is where it shines if you do have leftovers. Transfer any uneaten shrimp and sauce to an airtight container. It will stay good in the fridge for about 2-3 days. The flavors actually tend to deepen overnight, so it’s still quite delicious the next day. When it comes to freezer instructions, I generally don’t recommend freezing this dish once the chimichurri has been added. The texture of the fresh herbs can become a bit mushy after thawing, and while it will still be edible, it won’t have that same vibrant freshness. If you absolutely must freeze it, I would suggest grilling the shrimp plain, freezing them, and then making a fresh batch of chimichurri to toss them in once thawed and reheated. For glaze timing, it’s always best to toss the shrimp with the chimichurri right before serving or storing. If you toss them too far in advance, especially if they’re still warm, the herbs can start to wilt. I usually reserve a little extra sauce to drizzle over the top when I serve any leftovers.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Grilled Chimichurri Shrimp recipe! It’s honestly one of those dishes that makes me feel like a culinary rockstar without any of the stress. The vibrant flavors, the ease of preparation, and the sheer deliciousness make it a winner every single time. I hope you give this a try, and I truly believe it will become a staple in your own kitchen, just like it has in mine. It’s perfect for impressing guests, cheering up a weeknight, or just treating yourself to something incredibly flavorful and satisfying. If you’re looking for other bright and zesty recipes, you might also enjoy my Lemon Herb Roasted Chicken or my Zesty Lemony Garlic Pasta! I can’t wait to hear what you think of this Grilled Chimichurri Shrimp. If you make it, please leave a comment below and let me know how it turned out, or share your own favorite ways to serve it! Happy cooking, everyone!
Grilled Chimichurri Shrimp
Ingredients
Chimichurri Sauce
- 0.5 cup fresh parsley finely chopped
- 0.25 cup fresh cilantro finely chopped
- 2 cloves garlic minced
- 1 tablespoon red wine vinegar
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 cup olive oil
- salt to taste
- black pepper to taste
Shrimp
- 1 pound large shrimp peeled and deveined
Instructions
Preparation Steps
- In a medium bowl, combine parsley, cilantro, minced garlic, red wine vinegar, dried oregano, and red pepper flakes (if using).
- Gradually whisk in the olive oil until well combined. Season with salt and black pepper to taste.
- Add the peeled and deveined shrimp to the bowl with the chimichurri sauce. Toss to coat evenly. Let marinate for at least 10 minutes.
- Preheat your grill to medium-high heat.
- Thread the shrimp onto skewers if using (this makes grilling easier and prevents them from falling through the grates).
- Grill the shrimp for 2-4 minutes per side, or until pink and cooked through. Avoid overcooking.
- Serve immediately, drizzled with any remaining chimichurri sauce.
