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Latin American

Grilled Shrimp Skewers with Chimichurri

Succulent grilled shrimp brushed with vibrant, garlicky chimichurri sauce

hot_biteEasyLatin American
Prep20 minCook8 minTotal28 minServes24Temphot
✓ gluten-free✓ dairy-free✓ keto✓ paleo
⚠ Contains: 🦐 Shellfish
Recipe
Ingredients
  • 2 lbslarge shrimp(21-25 count, peeled, deveined, tails on)
  • 2 tbspolive oil(for shrimp)
  • 1 tspkosher salt
  • 0.5 tspblack pepper
  • 1 cupfresh parsley(finely chopped)
  • 0.25 cupfresh oregano(finely chopped)
  • 4 clovesgarlic(minced)
  • 0.5 cupextra virgin olive oil(for chimichurri)
  • 3 tbspred wine vinegar
  • 0.5 tspred pepper flakes
  • 12wooden skewers(soaked in water 30 minutes)
Make Ahead

Chimichurri can be made up to 3 days ahead; refrigerate. Shrimp can be skewered up to 4 hours ahead; refrigerate. Grill just before serving.

Instructions
  1. 1Make chimichurri: combine parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, and pinch of salt
  2. 2Let chimichurri sit at least 15 minutes for flavors to meld
  3. 3Toss shrimp with 2 tablespoons olive oil, salt, and pepper
  4. 4Thread 4-5 shrimp onto each soaked skewer
  5. 5Preheat grill or grill pan to high heat
  6. 6Grill shrimp 2-3 minutes per side until pink and slightly charred
  7. 7Arrange on platter and spoon chimichurri generously over hot shrimp
  8. 8Serve immediately with extra chimichurri on the side
Notes
Pro Tips

Don't overcook the shrimp - they should be just opaque. The chimichurri is best at room temperature, not cold. Flat-leaf parsley has more flavor than curly. For extra flavor, marinate shrimp in half the chimichurri for 30 minutes before grilling.

History & Origin

Chimichurri originated in Argentina as a sauce for grilled meats, but its bright, herbaceous flavor pairs beautifully with seafood. The sauce's acidity and garlic punch cut through the richness of grilled shrimp, making it a poolside favorite.

Cocktail Pairings
Pairs Well With
white-winerosémargaritabeer
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Latin American◆Easy