Chimichurri Grilled Shrimp Recipe

This Chimichurri Grilled Shrimp recipe will be a crowd pleaser at your next BBQ – or enjoy it as a quick weeknight meal. Thank you to Dish on Fish for partnering with me on this post!

chimichurri grilled shrimp recipe

The summer heat has officially set in, and that makes grilling my current favorite way to prepare dinner. No hot oven heating up our air conditioned house + no smell of food for days (the venting above our oven is pretty sub par) = both awesome.

One of my favorite things to toss on the grill (and by me, I mean Matt – he’s the official grill master in our house) in summer is seafood. It’s fast and easy to cook, nutritious, and the grill imparts some nice smoky flavor!

chimichurri grilled shrimp 1

Grilled shrimp is one of my absolute favorites – it cooks insanely fast (2 to 3 minutes per side) and tastes amazing. It makes a great leftover salad topper the next day, too, or try tossing it into a wrap with black beans, salsa, peppers, spinach, and cheese. So good!

This grilled shrimp recipe is made even more awesome by the addition of chimichurri sauce, which Matt and I are both huge fans of. So fresh and flavorful!

chimichurri shrimp ingredients

To make the chimichurri sauce, simply toss your peeled shallot, garlic, and jalapeno (with seeds if you want it spicy, without if not) in a food processor and whirl away until finely chopped. Then, toss in your herbs, lime juice, olive oil, and a little salt and pepper, and process again until smooth. That’s it!

how to make chimichurri sauce

Add your shrimp into a bowl and pour 1/3 of the sauce over it; toss to coat. You can either cook the shrimp loose on the grill with some foil underneath it, or thread the shrimp onto skewers if you want to put it directly on the grill. Skewered shrimp is also more fun when you have guests. :)

how to grill shrimp

If you don’t have a grill, no worries – you can also just saute the shrimp loose in a pan over medium high heat until cooked through.

Once the shrimp is cooked, you are ready to eat! Serve alongside grilled veggies and the grain of your choice – brown rice or quinoa are both particularly good here. Drizzle the remaining chimichurri sauce equally over the plates!

chimichurri grilled shrimp 9

Here’s the full recipe – enjoy!

Serves SERVES4     adjust servings

Chimichurri Grilled Shrimp

Prep Time 20 MINUTES Prep Time
Cook Time 10 MINUTES Cook Time
Total Time 30 mins Total Time
This quick, easy, and super flavorful recipe is perfect for summer cookouts. The chimichurri sauce is awesome drizzled on just about anything - try it on tofu for a delicious vegetarian option!


  • 1 lb shrimp
  • 1 shallot, peeled
  • 2 cloves garlic, peeled
  • 1/2 jalapeno, seeds and stem removed (leave the seeds in if you like it spicy!)
  • 1 packed cup fresh cilantro (about 1 small bunch)
  • 1 packed cup fresh parsley (about 1 small bunch)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/4 cup olive oil
  • salt and pepper, to taste


  1. Heat a grill to medium-high heat (shrimp cook so quickly that the grill temperature is fairly flexible; get the grill hot but don't stress too much about it!).
  2. Combine the shallot, garlic, and jalapeno in a food processor; process until finely chopped.
  3. Add the cilantro, parsley, lime juice, olive oil, and a pinch of salt and pepper; process until fairly smooth.
  4. Place the shrimp in a bowl and pour 1/3 cup of the chimichurri sauce over; toss to coat. Thread the shrimp onto skewers to make them easier to handle on the grill, or put down foil if using loose shrimp.
  5. Grill the shrimp for 2-3 minutes per side, until charred and pink throughout.
  6. Serve with the remaining chimichurri sauce, grilled veggies, and brown rice or quinoa.


Looking for more delicious and easy seafood recipes? Check out the Dish on Fish blog, or find them on Facebook, Twitter, or Pinterest. Eating more seafood, which includes fish and shellfish, at least two times per week (as recommended by the 2015-2020 US Dietary Guidelines for Americans), is a simple way to improve your heart health. Read more (including fish intake recommendations for my fellow pregnant ladies) in my Why You Should Eat More Seafood post!

More easy seafood recipes here on the blog:

This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.


  1. 1

    I haven’t made chimichurri sauce in a long time, and this looks awesome! I love the photo of it all together –> so eye-catching. Great recipe!

  2. 3

    These sound fantastic! I haven’t made shrimp in ages. Love the presentation on this, too!

  3. 5

    Shrimp AND chimichurri? That looks absolutely delicious! Definitely going to give this one a go. :)

  4. 7

    Hi Anne! I LOVE grilled food…there’s something about those gorgeous grill marks that make everything so much more delicious! But I keep hearing that charred food is bad and even carcinogenic? What are your thoughts on that?

    • 8

      In the research I’ve done, the links between charred food and cancer aren’t all that clear, and in cases where there is a small link, it’s in amounts that you wouldn’t be consuming from food. So, I wouldn’t worry about it, but that’s just my opinion. If it makes you nervous, don’t cook it so long (just make sure it’s cooked through, though), or use the stovetop instead!

  5. 10

    Beautiful presentation. I love grilled shrimp, I agree it is one of the best summer meals

  6. 11

    Omg, this looks super delicious. I’ve been looking for new recipes to try this weekend and your blog has filled me with ideas. This one is a must! Thank you for posting it!

  7. 13

    I don’t like to eat shrimp so much.
    But my boyfriend adores it. So we decided to cook grilled shrimp using your receipt.
    It was so delicious! Thank you so much!
    I’ll cook again.

  8. 17
    Roadrunner says

    Again, you should go into business! Looks awesome!

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