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!

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!

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!

Here’s a similar recipe – chimichurri shrimp salad – that you might enjoy!

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!

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!

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. 🙂

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!

Here’s the full recipe – enjoy!

Chimichurri Grilled Shrimp

July 24, 2019 by Anne

This Chimichurri Grilled Shrimp recipe will be a crowd pleaser at your next BBQ – or enjoy it as a quick weeknight meal. 

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Yield

4 servings

Print Recipe

Pin This

Ingredients:

• 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

Instructions:

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More easy seafood recipes here on the blog:

• Salmon with Lemon Mustard Dill Sauce
• Greek Orzo Salad with Shrimp & Feta
• Pesto Baked Salmon with Veggies
• Roasted Salmon with Watermelon Salsa
• Sheet Pan Asian Salmon with Veggies
• Peanut Noodles with Tilapia

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