Grilled Shrimp with Chimichurri

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the shrimp:

1½ lbs large shrimp, peeled and deveined (tails on or off)

2 tbsp olive oil

2 cloves garlic, minced

Juice of 1 lime

Salt and black pepper to taste

Optional: ½ tsp smoked paprika or chili flakes for heat

For the chimichurri sauce:

1 cup fresh parsley (packed)

½ cup fresh cilantro (optional, or use more parsley)

3–4 garlic cloves

½ cup olive oil

2 tbsp red wine vinegar or lemon juice

½ tsp red pepper flakes

Salt and pepper to taste

Instructions:

1. Marinate the Shrimp:

In a bowl, combine olive oil, garlic, lime juice, salt, pepper, and paprika (if using).

Toss in the shrimp and let it marinate for 15–30 minutes in the fridge.

2. Make the Chimichurri:

In a food processor or blender, combine parsley, cilantro (if using), garlic, vinegar, red pepper flakes, salt, and pepper.

Pulse a few times, then slowly drizzle in olive oil until it becomes a chunky sauce.

Taste and adjust seasoning. Let it sit at room temp while you grill the shrimp.

3. Grill the Shrimp:

Preheat grill or grill pan to medium-high heat.

Thread shrimp onto skewers or place directly on the grill.

Grill for about 2–3 minutes per side, or until opaque and slightly charred.

4. Serve:

Transfer shrimp to a platter and spoon chimichurri over the top.

Serve with extra chimichurri on the side.