Print

Shrimp Chimichurri Recipe

Shrimp Chimichurri Recipe
Print Recipe

★★★★★

4.9 from 30 reviews

Shrimp Chimichurri is a vibrant and flavorful dish combining fresh parsley, garlic, and lime in a zesty chimichurri sauce, perfectly grilled over succulent shrimp. This easy-to-make recipe balances bright acidity with herbaceous notes and a gentle kick of spice, making it ideal for a quick weeknight dinner or a special meal shared with friends and family.

Ingredients

Scale

Shrimp

  • 1 pound large shrimp, peeled and deveined

Chimichurri Sauce

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions

  1. Preparing the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, olive oil, and red wine vinegar. Add the minced garlic, red pepper flakes, and dried oregano. Season with salt and pepper to taste. Squeeze in the juice of one lime for brightness. Mix well until all ingredients are fully incorporated. Set aside to let the flavors meld.
  2. Marinating the Shrimp: Toss the peeled and deveined shrimp with half of the prepared chimichurri sauce in a large bowl, ensuring each shrimp is evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes to infuse the flavors and tenderize the shrimp.
  3. Cooking the Shrimp: Preheat your grill or grill pan over medium-high heat. Remove the shrimp from the marinade, discarding any leftover marinade. Grill the shrimp for 2-3 minutes on each side, until they turn pink and opaque, indicating they are cooked through but still juicy.
  4. Combining Shrimp and Chimichurri: Arrange the grilled shrimp on a serving platter and drizzle the remaining chimichurri sauce over the top. Optionally, serve extra chimichurri on the side for added flavor. Serve immediately and enjoy!

Notes

  • Use fresh shrimp for best flavor; if using frozen shrimp, thaw completely before marinating.
  • Avoid overcooking shrimp to prevent rubbery texture; look for pink and opaque coloration.
  • Preheat grill or grill pan properly to get a nice sear and lock in juices.
  • Let the chimichurri sauce rest for at least 15 minutes before using to enhance flavor melding.
  • Store leftover chimichurri in the refrigerator up to one week, or freeze in portions for longer storage.
  • Substitute parsley with cilantro, basil, or mint for a different flavor profile.
  • Feel free to adjust red pepper flakes to your preferred spice level.
  • Serve extra chimichurri alongside the dish for those who want more zest.

Nutrition

Keywords: shrimp chimichurri, grilled shrimp, chimichurri sauce, easy shrimp recipe, South American cuisine, healthy shrimp dish, low fat seafood

Find it online: https://cheflenacooks.com/shrimp-chimichurri-recipe/