Chimichurri shrimp is a vibrant and flavorful dish that blends the bright, herby notes of Argentine chimichurri sauce with succulent shrimp. This easy shrimp dinner is perfect for both quick weeknight meals and impressing guests at summer barbecues.
Ingredients
Scale:
1 pound large shrimp (peeled and deveined)
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped (optional)
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste
Lemon wedges for serving
Fresh parsley for garnish
Instructions
Prepare the Chimichurri Sauce: In a medium bowl, combine parsley, cilantro, garlic, red pepper flakes, olive oil, and red wine vinegar. Whisk until well blended. Season with salt and pepper to taste and let sit for at least 15 minutes.
Marinate the Shrimp: Place the shrimp in a bowl or resealable bag. Pour half of the chimichurri sauce over the shrimp and marinate in the refrigerator for at least 30 minutes.
Preheat the Grill: Preheat your grill to medium-high heat, about 400°F (200°C). Soak wooden skewers in water if using.
Skewer the Shrimp: Thread shrimp onto skewers, about 4-5 shrimp per skewer.
Grill the Shrimp: Grill the skewered shrimp for approximately 2-3 minutes per side until opaque.
Serve: Remove from the grill and serve with reserved chimichurri sauce, lemon wedges, and fresh parsley.
