Why You’ll Love This Recipe
Grilled Shrimp with Chimichurri Sauce is a recipe that delivers bold flavor with remarkable simplicity. It is light yet satisfying, packed with fresh herbs, garlic, and a touch of acidity that perfectly complements the natural sweetness of shrimp. This dish is ideal for warm evenings, quick weeknight meals, or casual outdoor gatherings. What I love most about this recipe is how fast it comes together without sacrificing depth of flavor. During testing, I grilled the shrimp both on an outdoor grill and on a grill pan indoors, and both methods produced excellent results. The chimichurri sauce adds brightness and balance, turning simple grilled shrimp into something vibrant and memorable. It is a recipe that feels fresh, clean, and confidently flavorful.
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Grilled Shrimp with Chimichurri Sauce – Fresh, Vibrant, and Full of Flavor
- Total Time: 21 minutes
- Yield: 4 servings
- Diet: Halal
Description
Juicy grilled shrimp marinated with garlic and olive oil, then topped with a vibrant chimichurri sauce made from fresh herbs, garlic, and vinegar for a bold, fresh flavor.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 3 cloves garlic, minced (for chimichurri)
- 2 tbsp red wine vinegar
- 1/2 cup olive oil (for chimichurri)
- 1/4 tsp red pepper flakes
- 1/4 tsp salt (for chimichurri)
Instructions
- Preheat grill or grill pan to medium-high heat.
- In a bowl, toss shrimp with olive oil, garlic, salt, pepper, and paprika.
- Thread shrimp onto skewers if desired.
- Grill shrimp for 2–3 minutes per side until pink and slightly charred. Remove and set aside.
- In a separate bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt to make the chimichurri sauce.
- Spoon chimichurri generously over grilled shrimp before serving.
Notes
- Do not overcook shrimp to keep them tender.
- Chimichurri can be made ahead and refrigerated for up to 2 days.
- Serve with grilled vegetables or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp are the star of the dish, offering a naturally sweet, tender bite that grills quickly and evenly.
Olive oil helps prevent sticking on the grill and adds subtle richness.
Garlic infuses both the shrimp and the sauce with bold, savory aroma.
Fresh parsley forms the base of the chimichurri sauce, providing freshness and color.
Fresh cilantro adds herbaceous depth and complexity to the sauce.
Red wine vinegar brings acidity that balances the richness of the olive oil.
Lemon juice enhances brightness and complements the seafood.
Crushed red pepper flakes add gentle heat and liveliness.
Salt enhances all flavors and brings balance.
Black pepper adds subtle warmth and seasoning.
Oregano contributes a classic herbal note that defines chimichurri.
Shallot adds mild sharpness and depth to the sauce.
Directions
Begin by preparing the chimichurri sauce. Finely chop the parsley, cilantro, garlic, and shallot, then combine them in a bowl. Stir in olive oil, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, salt, and black pepper. Mix well and set aside to allow the flavors to meld.
Preheat the grill or grill pan to medium-high heat. Pat the shrimp dry and toss them with olive oil, garlic, salt, and black pepper. Thread shrimp onto skewers if desired for easier grilling.
Place the shrimp on the grill and cook for a few minutes per side until they turn pink, opaque, and lightly charred. Remove from heat immediately to avoid overcooking. Serve the shrimp warm, generously spooned with chimichurri sauce.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people. Preparation takes approximately 15 minutes, with a grilling time of about 10 minutes, making the total time around 25 minutes.
Storage/reheating
Store leftover shrimp and chimichurri sauce separately in airtight containers in the refrigerator for up to two days. Reheat shrimp gently in a skillet or enjoy them cold over salads. Chimichurri is best served fresh but can be used within 48 hours.
Variations and Customizations
This recipe is highly adaptable. You can substitute shrimp with scallops or grilled chicken while using the same chimichurri sauce. I tested the sauce with extra lemon zest added, which gave it a brighter finish. For a milder version, reduce the red pepper flakes. You can also add fresh mint or basil to the chimichurri for a different herbal profile. Serving the shrimp over rice, quinoa, or grilled vegetables makes it a complete and balanced meal.
Nutrition and Dietary Info
Grilled Shrimp with Chimichurri Sauce is high in lean protein and healthy fats from olive oil. It is naturally low in carbohydrates and fits well into balanced, Mediterranean-style eating. The fresh herbs provide antioxidants and essential nutrients.
Expert Tips & Customizations
Dry Shrimp Thoroughly
Removing excess moisture ensures better grill marks and flavor.
Hot Grill Matters
A properly heated grill prevents sticking and promotes quick cooking.
Do Not Overcook
Shrimp cook very quickly and should be removed as soon as opaque.
Let Sauce Rest
Allowing chimichurri to rest improves depth and balance.
FAQs
Can I use frozen shrimp?
Yes, thaw completely and pat dry before grilling.
Can I make chimichurri ahead of time?
Yes, but it is best within 24 hours for freshness.
Is chimichurri spicy?
It is mildly spicy and easily adjusted.
Can I cook shrimp indoors?
Yes, a grill pan or skillet works well.
What size shrimp works best?
Large or jumbo shrimp are ideal for grilling.
Can I marinate shrimp longer?
Keep marinating time short to avoid overpowering flavor.
What can I serve with this dish?
Grilled vegetables, rice, or salad pair well.
Is this recipe dairy-free?
Yes, it is completely dairy-free.
Can I add more acid?
Yes, adjust lemon juice or vinegar to taste.
Can I use dried herbs?
Fresh herbs are recommended for best flavor.
Conclusion
Grilled Shrimp with Chimichurri Sauce is a fresh, flavorful recipe that highlights simple ingredients and bold techniques. With its quick preparation, vibrant sauce, and versatile serving options, it is a dependable dish that works beautifully for both casual meals and special gatherings.
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