Chimichurri Grilled Shrimp (Printer-Friendly)

Bright, herbaceous chimichurri-coated shrimp grilled or seared for a quick, bold-flavored main dish.

# What You'll Need:

→ Seafood

01 - 1 lb 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, adjusted 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

# How to Make It:

01 - In a medium bowl, combine the parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, crushed red pepper flakes, kosher salt, black pepper, and lemon zest. Stir thoroughly until all ingredients are evenly incorporated.
02 - Transfer 1/4 cup of the chimichurri to a small bowl and set aside for finishing the dish.
03 - Place the peeled and deveined shrimp in a separate bowl. Pour the remaining chimichurri sauce over the shrimp and toss to coat evenly. 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 hot, approximately 2 minutes.
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 a tender texture.
06 - Remove the shrimp from heat and arrange on a serving platter. Drizzle with the reserved chimichurri sauce and garnish with lemon wedges and additional chopped parsley as desired. Serve immediately.

# Expert Advice:

01 -
  • It takes under thirty minutes from fridge to plate, which means you can pull it off on your most exhausted days.
  • The chimichurri doubles as a marinade and a finishing sauce, so every bite carries this incredible herbaceous punch.
02 -
  • Do not marinate the shrimp longer than twenty minutes or the vinegar will start to break down the protein and turn the texture mushy.
  • Patting the shrimp dry before adding the marinade helps them get a real sear instead of steaming in their own liquid.
03 -
  • Let the chimichurri sit for at least ten minutes before using it so the garlic and herbs have time to release their flavor into the oil.
  • If your shrimp have a slight iodine smell, a quick rinse and a squeeze of lemon juice before marinating fixes it completely.

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