Chimichurri Shrimp (Printer-friendly)

Succulent shrimp tossed in bright, herby chimichurri and quickly grilled for a bold, vibrant dish.

# What You'll Need:

→ Seafood

01 - 1 pound 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
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 Prepare:

01 - In a medium bowl, combine the parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, kosher salt, black pepper, and lemon zest. Stir thoroughly until all ingredients are evenly incorporated into a vibrant, herbaceous sauce.
02 - Transfer 1/4 cup of the chimichurri to a small bowl and set aside. This reserved portion will be used as a finishing drizzle when serving.
03 - Place the peeled and deveined shrimp in a separate bowl. Pour the remaining chimichurri sauce over the shrimp and toss to coat evenly. Allow the shrimp to marinate for 10 to 15 minutes at room temperature.
04 - Heat a grill pan or large skillet over medium-high heat until it is thoroughly hot and lightly smoking. If using an outdoor grill, preheat to medium-high and oil the grates.
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 bright pink and are just cooked through, being careful not to overcook.
06 - Remove the shrimp from the heat and arrange on a serving platter. Drizzle generously with the reserved chimichurri sauce and garnish with lemon wedges and additional chopped parsley as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The chimichurri doubles as both a marinade and a finishing sauce, so nothing goes to waste and every bite is layered with flavor.
  • Shrimp cook in under five minutes, which means you can pull this off on a Tuesday without thinking twice.
  • It is naturally gluten free and dairy free, so you can serve it to almost anyone without a second thought.
02 -
  • Do not marinate the shrimp longer than fifteen minutes or the vinegar will start to break down the delicate flesh and turn them mushy.
  • Overcooked shrimp curl into tight little C shapes and bounce when you bite them, so pull them off the heat the second they turn pink and opaque.
03 -
  • Make the chimichurri up to a day ahead and keep it in the fridge, since the flavors actually improve and deepen as it sits overnight.
  • Pat the shrimp completely dry with paper towels before marinating so the chimichurri clings to the surface instead of sliding off in a watery mess.

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