Bright and fresh is the best way to describe these grilled chimichurri shrimp. This is healthy and easy to make and is the perfect weekday meal. Serve them on a bed of rice, pasta, with some grilled vegetables, or as a topper for a salad for a quick and easy meal that is great for the whole family.
One of the best parts about cooking with shrimp is how quickly it is ready to eat. These grilled chimichurri shrimp are perfect for the weekday since they take less time to cook than it’ll take to cook them. With the fresh chimichurri you have to perfect shrimp for all kinds of meals such as salad, a unique surf and turf shrimp topping, and they are also great in tacos. Whatever the case you will have plenty of ways to eat this shrimp to add to your week rotation and still never get bored of them.
Table of Contents
In this recipe
There are only a few ingredients in this recipe. Shown below does have all of the ingredients for both the chimichurri and the seasoning for the shrimp. However, if you already have some chimichurri then this recipe is a snap to make.
Shrimp: the star of the show. You can leave the tails on based on how you will be eating afterwards.
Chimichurri: adds a complimentary flavor that is perfect for the grill. A little goes a long way with this recipe.
Olive oil: will help keep the shrimp from sticking to the grill.
Preparing to grill
While this recipe will not take much effort however there are a couple of things you can do to get prepared. If you have wooden or bamboo skewers, then you will want to soak them for at least 30 minutes or overnight in order to prevent splintering and keeps the wood from burning immediately. At the time you start soaking you can start making the chimichurri. By giving it some time to rest before serving the flavors will get a chance to blend, making the sauce even better.
Can I marinate the shrimp?
Yes you most certainly can. If you are going to marinate the shrimp do it for no more than 30 minutes before cooking. Since chimichurri is acidic it will start to turn the shrimp pink if left too long. However, by letting the shrimp marinate in some of the chimichurri it will take on the flavors of the chimichurri. You will only need an additional couple of tablespoons for the marinade. This will also help keep the shrimp from sticking to the grill which is quite irritating to deal with once cooked.
What can I serve with grilled chimichurri shrimp?
What I love about this recipe is how versatile it is. There are plenty of ways to serve this without ever getting bored. Here are some serving suggestions:
- Cilantro lime rice and grilled asparagus
- Pasta with burst cherry tomatoes
- Grilled vegetables
- Tacos
- Surf and turf with filet mignon or a ribeye
- Chilled and served as an appetizer
- Served on a salad with avocado, lime and mango
Looking for other shrimp recipes?
Grilled Chimichurri Shrimp
Equipment
- Grill
- Mixing Bowl
- Skewers
- Tongs
- Food processor, optional
Ingredients
- 1 pound shrimp
- 3 tablespoons chimichurri sauce
- 1½ tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Preheat your grill to 400°F or 200°C. If you are using wooden/bamboo skewers, soak the skewers for at least 30 minutes.
- In a mixing bowl combine the shrimp, paprika, salt, pepper, and olive oil.1 pound shrimp, 1½ tablespoons olive oil, ½ teaspoon paprika, ½ teaspoon pepper, ¼ teaspoon salt
- Place the shrimp on the skewers and grill for 2-3 minutes per side.
- Remove the shrimp from the skewers, place in a mixing bowl and toss with the chimichurri.3 tablespoons chimichurri sauce
Nutrition
Putting the shrimp on top of a steak for surf and turf was a great idea and was delicious.