Description
How about some zesty, herbaceous grilled chimichurri shrimp for your next meal? This vibrant green herb sauce is made with a mixture of finely chopped parsley, garlic, oregano, red wine vinegar, and olive oil. Perfectly grilled shrimp are tossed in the sauce for a bright and flavorful dish.
Ingredients
Chimichurri Sauce:
- ½ cup parsley, finely chopped
- 4 cloves garlic, finely minced
- 1 Fresno pepper, seeded and finely minced
- 1 teaspoon dried oregano
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 cloves garlic, finely minced
- 2 tablespoons mild honey (such as clover)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
1. With a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Do not use a food processor.
2. Place the chopped ingredients in a medium bowl. Add oregano, salt, and pepper.
3. Add olive oil and red wine vinegar to the herb mixture. Stir to combine. Let the chimichurri sit for at least 1 hour to allow the flavors to meld.
4. In a bowl, combine shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Toss to coat evenly.
5. Cover and marinate shrimp in the refrigerator for 20 minutes.
6. Heat a grill pan or skillet over high heat. Once hot, add shrimp in a single layer and cook for 2–3 minutes per side, until opaque and lightly charred.
7. Transfer cooked shrimp to a serving dish. Spoon about ¼ cup of chimichurri sauce over the top and toss to coat.
8. Serve the remaining sauce in a small bowl on the side.
9. Enjoy shrimp in tacos, over rice, or with grilled bread.
Notes
Letting the chimichurri sit before serving enhances the flavor.
Use fresh herbs and avoid food processors for best texture.
This dish can be made ahead — simply marinate the shrimp and prep the chimichurri a few hours in advance.
Serve warm or room temperature, depending on preference.