This grilled shrimp chimichurri recipe is a fabulous excuse to fire up your grill, stand up in the cold for a few minutes and throw yourself a last minute fiesta! This recipe is one of the simplest and easiest ones to get started on grilling shrimps, no marinating or waiting needed—just some chopped herbs and garlic to soak in the shrimps once they’re grilled!
Find someone to enjoy your fiesta with because you are going to love these tender, sweet, flavor-loaded and just awesome grilled shrimp chimichurri!
HOW TO MAKE SHRIMP CHIMICHURRI
The process for this recipe is really quite simple. First, make your chimichurri sauce. Chop and combine the ingredients and get it all mixed together so it’s ready to go when your shrimp comes off the grill. Next, season and grill the shrimp on skewers or on a grill-top griddle. It takes about two minutes per side. After the shrimp comes off the grill, toss it in the chimichurri sauce and cover it with plastic wrap for about five minutes. That’s it! The shrimp will be infused with the heavenly flavor of chimichurri and is ready to serve.
HOW TO GRILL SHRIMP CHIMICHURRI
Today we’re on to grilling with this grilled shrimp chimichurri. With a hot grill, shrimps need only a minute and a half per side and they’re fully cooked (depending on the size of shrimps, they can go from a minute and up to 2 mins per side). And I love skewering shrimps with toothpicks for a couple of reasons, one of them is to avoid shrimps falling between my grill plates plus flipping them is easier. And the other reason is, when I skewer shrimps this way ( 2 shrimps using 2 toothpicks secured at the top and bottom) I find that my shrimps don’t shrink much during cooking and don’t curl up as much. If you love the curly shrimps, skip skewering all together and use a grill top griddle so the shrimps don’t fall to the bottom of your bbq.
HOW TO MAKE CHIMICHURRI SAUCE
The beauty of this chimichurri sauce, a wonderful Argentinian sauce which is classically used for a nice grilled steak, is that it’s loaded with fresh herbs, olive and garlic. And this wonderful sauce is used only after the shrimp (or chicken or steak!) is grilled and fully cooked so no waiting required and no marinade required. In fact all you need is a sprinkle of salt and pepper on your shrimps and a hot grill.
HOW TO SERVE SHRIMP CHIMICHURRI
So the question on your mind now is—will this be enough to flavor the shrimps?! Absolutely! Once the shrimp is fully cooked and still hot, take it straight from grill into the chimichurri sauce. Cove the mixture with plastic wrap for 5 minutes. This is where magic happens—the garlic, herb and olive oil flavors permeate into the shrimp and coats it all over, much more than a classic marinade. And this grilled shrimp chimichurri is suddenly all ready and needs some tortillas, salad, roast potatoes, grilled veggies, pasta, or whatever your mood feels like and you’ve got a fiesta right there!
INGREDIENTS FOR SHRIMP CHIMICHURRI
- Shrimps. Deveined and peeled with the tails on.
- Salt and Pepper. To taste.
- Olive Oil.
- Chimichurri Sauce. See the ingredients for this delicious sauce below.
Ingredients for the Chimichurri Sauce
- Minced Fresh Herbs. You can use any combo you like—I used here mint, parsley, cilantro, oregano.
- Garlic Cloves. The recipe calls for two large cloves, but you can use less or more depending on how much you like garlic.
- Small Colored Tomatoes. These are optional depending on your taste.
- Salt and Pepper. For seasoning to taste.
- Olive Oil.
- Lime Juice. You’ll need about half a lime, freshly squeezed.
TIPS FOR THE BEST CHIMICHURRI
Make sure you use fresh herbs and only the leaves. If you include the stem your chimichurri sauce will be bitter and off putting.
Make sure you mince the garlic really well. Use a garlic press or my method of choice, a mortar and pestle. This is to prevent large chunks of pure garlic in your sauce.
HOW TO STORE SHRIMP CHIMICHURRI
You can keep your shrimp chimichurri in a refrigerator for two to three days and reheat it in the skillet quickly to eat your leftovers.
MORE SHRIMP RECIPES
Alright I am guilty of infusing this blog with shrimp and more shrimp! If I had to chose something to label my “go-to-last-minute-everyday-busy-day-saviour” it will be shrimp. They cook in less than five minutes and they’re absolutely delicious! Have a go at this shrimp salad with avocado dressing, this shrimp kale artichoke pesto pasta. Make these sinful pesto stuffed shrimps! Try a Shrimp Salad With Lentils Avocados And Shallot Vinaigrette or Quick Shrimp Pasta with Garlic Feta Sauce.
Grilled Shrimp Chimichurri
This grilled shrimp chimichurri recipe is a fabulous excuse to fire up your grill, stand up in the cold for a few minutes and throw yourself a last minute fiesta! This recipe is one of the simplest and easiest ones to get started on grilling shrimps, no marinating or waiting needed—just some chopped herbs and garlic to soak in the shrimps once they’re grilled!
Ingredients
- 2 lbs shrimps deveined and peeled with the tails on (any count—I used here 21/26)
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 teaspoon of olive oil
- Chimichurri Sauce:
- 1 cup of minced fresh herbs (any combo you like—I used here mint, parsley, cilantro, oregano)
- 2 large garlic cloves
- 2 small colored tomatoes diced (optional)
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 2/3 cup of olive oil
- juice of 1/2 a lime
Instructions
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Preheat your bbq to medium high.
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Skewer the shrimps using toothpicks by attaching 2 shrimps together from the head with a toothpick and the tails with another toothpick.
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In a deep plate, place all the chimichurri sauce ingredients and mix them well.
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Grill the shrimps for 1.5 minutes (with the grill lid covered) and then flip and grill for another 1.5 minutes (with the lid covered).
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Once shrimps are pink and opaque, remove them from the grill and immediately place them in the chimichurri sauce, toss them around and cover them for about 5 minutes.
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Remove the cover and serve!
I can’t get enough chimichurri. It’s so simple and flavorful. This recipe made me dream of warmer temperatures. I can’t wait to make it agian.
Fantastic combo! I loved the addition of mint and coriander! Frist time I tried those in a chimichurri!
i love love love chimichurri in restaurants but never made it at home – it’s so good and so easy!!!! thanks – loved it!
Shrimps…I am drooling with this recipe. Simple yet bursting with flavors.
I love the fresh punchy flavours of the chimichirri! We used it on some grilled veggies too.
My mouth is watering. I just love shrimp. This recipe is just my type. I am going to find ingredients for Chimichuri sauce and make it soon. Thanks so much.
I loved how easy this was to make and the shrimp came out just perfect! That chimichurri sauce is to die for!
That chimichurri sauce looks incredible – so much flavour!
I absolutely adore chimichurri sauce, but never had it with prawns! Absolutely amazing! Your version of chimichurri is also a lot better than the one I used to make 🙂 Thanks!
I can never have enough shrimp recipes and this one is so easy and packed full of flavour.
Thank you! Enjoy 🙂
Outstanding..thanks mahy..
Thanks momo!! Enjoy:)