Zesty Grilled Chimichurri Shrimp is a bright and flavorful dish that combines succulent, grilled shrimp with a vibrant parsley chimichurri sauce. This recipe features tender large shrimp marinated in olive oil, lemon juice, garlic, and salt before being grilled to perfection. The parsley chimichurri—made with fresh parsley, red wine vinegar, garlic, shallot, oregano, and a hint of red pepper flakes—adds a fresh herbal zing and delightful acidity. Perfect as an appetizer, a topping for rice, or tucked into tacos, these skewers are quick to prepare, bursting with flavor, and sure to become a go‑to in your cooking rotation. (Approx. 100 words)
Why You’ll Love This Recipe
Zesty Grilled Chimichurri Shrimp delivers bold, fresh flavors in just minutes. The citrusy marinade tenderizes the shrimp, while the chimichurri brings bright, herby goodness. Simple to make and adaptable, this recipe is a great fit for both gatherings and quick weeknight meals. Plus, it’s a healthier option that never compromises on taste. Whether you’re serving them as a party appetizer or a full dinner, these shrimp bring satisfaction and smiles.
Ingredients
Here’s your ingredient list, clarified and organized:
For the shrimp:
- 1.5 lb large raw shrimp (21/25 count), peeled and deveined (tails optional)
- 3 Tbsp extra‑virgin olive oil
- 2 Tbsp fresh lemon juice
- 3 cloves garlic, minced
- ½ tsp kosher salt
- 8 – 10 skewers (if wooden, soak in water before using)
For the parsley chimichurri:
- 1 cup packed flat‑leaf parsley leaves
- 5 Tbsp extra‑virgin olive oil
- 3 Tbsp warm water
- 2 Tbsp red wine vinegar
- 2 tsp dried oregano
- 1 Tbsp minced shallot
- 1 clove garlic, chopped
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Pinch red pepper flakes
Step‑by‑Step: How to Make Zesty Grilled Chimichurri Shrimp
- Soak skewers (if using wooden): To prevent burning, soak wooden skewers in water while prepping the shrimp—a shallow baking dish works perfectly for this.
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, and salt.
- Marinate the shrimp: Add shrimp to the bowl and toss until coated. Let sit for about 15 minutes while you make the chimichurri.
- Prepare the chimichurri:
- By hand: Finely chop parsley, shallot, and garlic. Combine with olive oil, warm water, red wine vinegar, oregano, salt, pepper, and red pepper flakes.
- In a blender or food processor: Combine all chimichurri ingredients and pulse 5–10 times until chopped but still chunky—not pureed.
- Skewer the shrimp: Thread 5–6 shrimp onto each soaked skewer.
- Grill: Grill the shrimp for 2 to 3 minutes on each side, until they’re pink on the outside and slightly opaque in the center.
- Serve: Remove from grill and drizzle generously with chimichurri. Serve immediately.
Helpful Tips
- To keep shrimp tender, don’t over-marinate—15 minutes is enough.
- Keep an eye while grilling: shrimp cook quickly and will become tough if overcooked.
- Want smokiness? Chargrill over open flames, or use a cast‑iron grill pan indoors.
- Adjust chimichurri consistency by varying olive oil or water slightly.
- Prep chimichurri ahead—flavors meld and intensify when made in advance.
Substitutions And Variations
- Herbs: Swap or add cilantro or mint for a different flavor twist.
- Acid: For a zesty twist, try replacing lemon juice with lime for a fresh citrus flavor.
- Spice: Add chopped fresh chili or cayenne instead of—or in addition to—red pepper flakes for more heat.
- Protein swaps: Try this method with scallops, fish fillets, or tofu for a vegetarian option.
- Herb sauce twist: Turn chimichurri into a creamy version by folding in a spoonful of Greek yogurt or mayonnaise just before serving.
Storage Instructions
- Chimichurri sauce: Store in an airtight container in the refrigerator for up to 3–4 days.
- Cooked shrimp: Keep in a sealed container in the fridge for up to 2 days. Reheat gently—either on low in a skillet or in a warm oven—to avoid overcooking.
- Freezing: Avoid freezing shrimp after marinating; uncooked shrimp freeze best without sauce to keep texture intact.
- Serving tip: Store it in the fridge, then let it come to room temperature before serving for the best flavor.
Nutritional Information
(This is an estimate per serving, assuming 4 servings)
- Calories: ~220
- Protein: ~24 g
- Total fat: ~12 g (predominantly from olive oil)
- Saturated fat: ~1.5 g
- Carbohydrates: ~3 g
- Fiber: ~0.5 g
- Sugar: ~0.5 g
- Sodium: depends on salt brand, roughly 250–300 mg + any extra from added salt
These shrimp are high in lean protein and healthy fats, low in carbs—great for many dietary needs. Serve with a side salad or grains for a balanced meal.
Serving Suggestions
- Serve as an elegant appetizer—drizzle chimichurri and pass around with small plates.
- Plate over steamed rice, quinoa, or couscous with extra chimichurri.
- Build tacos: use warmed tortillas, add shrimp, quick‑pickled red onions, avocado slices, cotija cheese, and a lime wedge.
- Pair with grilled veggies—zucchini, peppers, or asparagus complement the shrimp beautifully.
Frequently Asked Questions About Zesty Grilled Chimichurri Shrimp
Can I use frozen shrimp?
Yes—use frozen shrimp that’s fully thawed and patted dry. Frozen shrimp often contain added water; patting dry helps the marinade stick and ensures proper grilling.
How can I make this dish ahead of time?
Prepare the chimichurri up to a day early—the flavors develop well. Keep it chilled, then let it come to room temperature before serving for the best flavor. Marinate shrimp 15 minutes before cooking; avoid marinating longer to prevent mushiness.
What if I don’t have a grill?
Use a stovetop grill pan or a well‑oiled cast‑iron skillet. Cook shrimp over medium‑high heat, about 2 minutes per side, until just opaque.
How spicy is the chimichurri?
It’s mild with a gentle kick from red pepper flakes—but you can adjust heat by increasing flakes or adding chopped jalapeño or chili.
Can I double or halve the recipe?
Absolutely. The ingredient ratios scale easily. Just adjust skewer and cook times if necessary (e.g., more shrimp may need extra grilling batches).
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Conclusion
Thank you so much for spending time with this Zesty Grilled Chimichurri Shrimp recipe—I hope it adds a burst of vibrant flavor to your kitchen and brings joy to your table. I absolutely love how fresh and zesty it tastes, and how quickly it comes together—perfect for entertaining or a breezy weeknight dinner. Here’s to simple, bold, and delicious cooking—may this dish inspire your next flavorful moment. Enjoy every juicy, herby bite, and happy grilling to you and yours!
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Zesty Grilled Chimichurri Shrimp
- Total Time: 21 minutes
- Yield: 4 servings 1x
Description
Zesty Grilled Chimichurri Shrimp combines juicy grilled shrimp with a vibrant, herby chimichurri sauce. It’s fast, fresh, and perfect for summer meals or entertaining. Whether served over rice, in tacos, or as a standalone appetizer, this easy recipe is a flavor-packed crowd-pleaser
Ingredients
Shrimp:
1.5 lbs large raw shrimp (21/25 count), peeled and deveined
3 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
3 garlic cloves, minced
½ tsp kosher salt
8–10 skewers (soaked in water if wooden)
Parsley Chimichurri:
1 cup packed parsley leaves
5 Tbsp extra virgin olive oil
3 Tbsp warm water
2 Tbsp red wine vinegar
2 tsp dried oregano
1 Tbsp minced shallot
1 garlic clove, chopped
½ tsp kosher salt
¼ tsp black pepper
Pinch red pepper flakes
Instructions
- Soak skewers (if using wooden): To prevent burning, soak wooden skewers in water while prepping the shrimp—a shallow baking dish works perfectly for this.
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, and salt.
- Marinate the shrimp: Add shrimp to the bowl and toss until coated. Let sit for about 15 minutes while you make the chimichurri.
- Prepare the chimichurri:
- By hand: Finely chop parsley, shallot, and garlic. Combine with olive oil, warm water, red wine vinegar, oregano, salt, pepper, and red pepper flakes.
- In a blender or food processor: Combine all chimichurri ingredients and pulse 5–10 times until chopped but still chunky—not pureed.
- Skewer the shrimp: Thread 5–6 shrimp onto each soaked skewer.
- Grill: Grill the shrimp for 2 to 3 minutes on each side, until they’re pink on the outside and slightly opaque in the center.
- Serve: Remove from grill and drizzle generously with chimichurri. Serve immediately
Notes
Don’t over-marinate; 15 minutes is enough.
Chimichurri can be made ahead and stored chilled. Let it come to room temperature before serving.
This recipe is versatile: try it in tacos, over rice, or with grilled vegetables.
Swap lemon with lime for a different citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
Nutrition
- Serving Size: ~6 shrimp with sauce
- Calories: 220
- Sugar: 0.5 g
- Carbohydrates: 3 g
- Protein: 24 g