Description
Enjoy vibrant, juicy Grilled Shrimp with Chimichurri, where tender shrimp are marinated in garlic and lime, then grilled to perfection and served with a fresh, zesty herb chimichurri sauce. This easy, flavorful dish is perfect for summer grilling or quick weeknight dinners.
Ingredients
For the Shrimp:
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1 1/2 lbs large shrimp, peeled and deveined (tails on or off)
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2 tablespoons olive oil
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2 cloves garlic, minced
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Juice of 1 lime
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Salt and black pepper, to taste
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Optional: 1/2 teaspoon smoked paprika or chili flakes for heat
For the Chimichurri Sauce:
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1 cup fresh parsley (packed)
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1/2 cup fresh cilantro (optional, or increase parsley)
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3-4 garlic cloves
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1/2 cup olive oil
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2 tablespoons red wine vinegar or lemon juice
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1/2 teaspoon red pepper flakes
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Salt and pepper, to taste
Instructions
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Marinate the Shrimp:
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In a bowl, combine olive oil, minced garlic, lime juice, salt, black pepper, and smoked paprika or chili flakes if using.
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Toss shrimp in the marinade and refrigerate for 15–30 minutes.
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Make the Chimichurri Sauce:
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In a food processor or blender, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, and pepper.
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Pulse a few times to roughly chop ingredients.
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Slowly drizzle in olive oil while pulsing until chunky but well combined.
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Taste and adjust seasoning as needed.
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Grill the Shrimp:
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Preheat grill or grill pan to medium-high heat.
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Thread shrimp onto skewers (if desired) or place directly on grill.
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Grill shrimp 2–3 minutes per side until pink and opaque.
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Serve:
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Plate grilled shrimp and spoon chimichurri sauce generously over the top.
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Serve with lime wedges and your choice of sides.
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Notes
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Use wooden skewers soaked in water for 30 minutes if grilling shrimp on skewers to prevent burning.
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Chimichurri can be made ahead and stored in the refrigerator for up to 3 days.
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Perfect paired with grilled vegetables, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling, Marinating
- Cuisine: American