This grilled shrimp is a fabulous excuse to fire up your grill! Succulent grilled shrimp that takes 6 minutes of cooking in total and makes for a delicious plate to add on your BBQ! A perfect guide and video to get started on grilling shrimp, no marinating or waiting needed—just a bursting Chimichurri Sauce once they're grilled!
Place the defrosted shrimp in a bowl and toss with salt, pepper and olive oil.
Skewer the shrimps using wooden skwers and start from the head all the way to the tail. This prevents curling of the shrimp.
In a mortar and pestle, place all the chimichurri sauce ingredients and mix them well.
Grill the shrimps for 2 minutes (with the grill lid covered) and then flip and grill for another 2 minutes (with the lid covered).
Once shrimps are pink and opaque, remove them from the grill and immediately place them in a plate. And right away drizzle the chimichurri sauce.
Serve and enjoy!
Once the shrimp is fully cooked and still hot, take it straight from grill and on to the sauce. The flavors permeate into the shrimp and coats it all over, much more than a classic marinade. And this recipe is great with some tortillas, salad, roast potatoes, grilled veggies, pasta, or whatever your mood feels like and you’ve got a fiesta right there!
Always store shrimp in an airtight container and refrigerate for 3-4 days (cooked) or 1-2 days (raw). Freeze the cooked shrimp for 3 months, or 3-6 months if raw.
To reheat cooked shrimp from frozen, simply thaw in the fridge first and then air fry or heat in the oven at 350 degrees for 4 minutes.