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Grilled Shrimp with Chimichurri Sauce Recipe

ByCaroline
Jump to Recipe· 4.6 from 15 reviews

If you’re on the hunt for a recipe that’s bursting with fresh flavors and is surprisingly easy to whip up, I’ve got just the thing for you. This Grilled Shrimp with Chimichurri Sauce Recipe is one of my absolute favorites—not only because it’s vibrant and delicious, but because it brings together smoky grilled shrimp with a zesty, herb-packed sauce that’ll have everyone asking for seconds. Stick with me as I walk you through this recipe; I promise it’s as fun to make as it is to eat!

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Why This Recipe Works

  • Perfect Flavor Balance: The smoky paprika shrimp and bright, tangy chimichurri sauce create a lively, harmonious taste.
  • Fresh Ingredients: Using fresh parsley and garlic makes the chimichurri pop with authentic herbaceous notes.
  • Quick & Easy: From start to finish, this recipe only takes about 20 minutes—perfect for weeknights or impressing guests.
  • Versatile Serving Options: Whether you want tacos, rice bowls, or grilled bread, this grilled shrimp shines in any format.
Grilled Shrimp with Chimichurri Sauce, shrimp chimichurri recipe, grilled seafood with herb sauce, easy shrimp recipes, flavorful seafood dishes - A close-up view of many grilled shrimp in a pan, each shrimp showing a lightly charred outer layer with golden-orange and pale peach tones. The shrimp are arranged in a tight cluster, with visible grill marks creating dark brown to black lines that add texture and depth. The shrimps’ surfaces appear slightly shiny with a glazed look, indicating they have been brushed with oil or sauce during cooking. The pan beneath them has a silver metal texture with some seasoning remnants scattered around. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Choosing fresh, quality ingredients really elevates this Grilled Shrimp with Chimichurri Sauce Recipe. The shrimp’s natural sweetness gets a smoky kick from smoked paprika and honey, while the chimichurri sauce brings a fresh, herby brightness that cuts through the richness beautifully. When shopping, pick jumbo shrimp for that satisfying bite and fresh parsley for potent flavor.

Grilled Shrimp with Chimichurri Sauce, shrimp chimichurri recipe, grilled seafood with herb sauce, easy shrimp recipes, flavorful seafood dishes - Flat lay of a bunch of fresh flat-leaf parsley with bright green leaves, four whole cloves of garlic with smooth white skins, one glossy red Fresno pepper sliced in half to show its seeds, a small white ceramic bowl filled with dried oregano leaves, a small white ceramic bowl holding golden extra virgin olive oil, a small white ceramic bowl with deep red wine vinegar, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of freshly ground black pepper, a handful of jumbo shrimp with a natural pink and white shell, a small white ceramic bowl of honey with a golden hue, and a small white ceramic bowl containing smoked paprika powder with a rich red tint, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Parsley: Fresh flat-leaf parsley adds vibrant color and a bright, zesty flavor to the chimichurri.
  • Garlic: Fresh garlic gives a pungent kick; it’s essential for that classic chimichurri punch.
  • Fresno Pepper: Adds gentle heat and a pleasant fruitiness without overpowering the dish.
  • Oregano (dried): Offers an earthy, slightly minty flavor that deepens the sauce’s profile.
  • Extra Virgin Olive Oil: A quality olive oil delivers richness and helps marry all the sauce flavors seamlessly.
  • Red Wine Vinegar: The acid brightens the chimichurri, balancing the oil and herbs perfectly.
  • Jumbo Shrimp: Big shrimp can stand up to grilling and soak up marinade beautifully.
  • Honey: Adds a subtle sweetness that complements the smoky paprika and balances the heat.
  • Smoked Paprika: Imparts a warm smokiness that’s key to flavorful grilled shrimp.
  • Salt & Fresh Ground Pepper: Essential for seasoning and bringing all elements together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Grilled Shrimp with Chimichurri Sauce Recipe is how adaptable it is. I often tweak the heat level or swap out a few herbs depending on my mood or what’s in my fridge. You should absolutely feel free to make this your own; that’s the beauty of cooking at home!

  • Heat it up or down: I usually keep it mild for the family, but I’ve cranked up the Fresno pepper or swapped in a serrano when I want more kick.
  • Herb swaps: Sometimes, I throw in fresh cilantro or basil when I want a twist—it adds new depth without losing the chimichurri essence.
  • Protein alternatives: If you’re not a shrimp fan or want a variety, this chimichurri pairs beautifully with grilled chicken or firm tofu, too.

Step-by-Step: How I Make Grilled Shrimp with Chimichurri Sauce Recipe

Step 1: Creating the Flavorful Chimichurri Sauce

Start by finely chopping your parsley, garlic, and Fresno pepper with a sharp knife. Trust me, don’t rush to the food processor here—the texture will be completely different if you blend. Mixing the herbs by hand gives you that rustic, vibrant chimichurri that’s full of personality. Then toss in your dried oregano, salt, and pepper before streaming in the olive oil and red wine vinegar. Let it sit for at least an hour; I like to make it the night before so the flavors really meld beautifully.

Step 2: Marinating the Shrimp

Peel and devein your jumbo shrimp, then get them cozy in a marinade of olive oil, garlic, honey, smoked paprika, salt, and pepper. Toss everything well so every shrimp is generously coated. Pop it in the fridge for about 20 minutes—don’t skip this! The marinade not only flavors the shrimp, but also keeps them tender and juicy once grilled.

Step 3: Grilling to Perfection

Heat your grill pan up nice and hot. Cooking shrimp over high heat ensures a quick sear that locks in flavor. Place the shrimp in a single layer and grill for 2-3 minutes per side; you’ll notice them curl up and turn a gorgeous pink. Overcooking is the biggest mistake here, so watch closely to avoid rubbery bites.

Step 4: Coating and Serving

Transfer the cooked shrimp to your serving dish, spoon about a quarter cup of your chimichurri sauce over them, and toss gently to coat every bite. Save the extra sauce on the side—that way, everyone can add more if they want a little punch of herbaceous brightness. This step is key; it keeps the shrimp moist and infuses each bite with that signature chimichurri flavor.

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Tips from My Kitchen

  • Hand-Chopped Chimichurri: I learned that using a knife instead of a processor keeps the chimichurri’s texture fresh and appealing—trust me, it’s worth the extra minute.
  • Don’t Overcrowd the Pan: Cooking shrimp in batches if needed lets them sear properly instead of steaming.
  • Rest Your Sauce: Letting chimichurri sit before serving lets the flavors marry perfectly, so I always make it ahead of time whenever I can.
  • Watch the Cooking Time: Shrimp cooks fast—overdo it and it gets tough, so keep your eyes on them and flip only once.

How to Serve Grilled Shrimp with Chimichurri Sauce Recipe

Grilled Shrimp with Chimichurri Sauce, shrimp chimichurri recipe, grilled seafood with herb sauce, easy shrimp recipes, flavorful seafood dishes - A white plate with a ridged edge holds six grilled shrimp coated with a shiny glaze and sprinkled with small pieces of red pepper and green herbs, giving a colorful touch. The shrimp are golden brown with some darker char marks and are arranged close together in the center of the plate. To the left, a thick slice of toasted bread with grill lines sits leaning against the shrimp. A silver fork rests at the bottom of the plate, positioned diagonally with its prongs near the shrimp. The plate is placed on a wooden surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often top these grilled shrimp with a sprinkle of extra chopped parsley or a few thin slices of raw Fresno or jalapeño for some fresh heat. A wedge of lime is also a game-changer—squeezing it over just before eating adds a bright, citrusy zing that makes every bite pop.

Side Dishes

I love serving this dish alongside some fluffy cilantro-lime rice or grilled vegetables like zucchini and bell peppers. Sometimes, I throw everything into warm tortillas with a smear of avocado for quick shrimp tacos—that’s always a crowd-pleaser at my house!

Creative Ways to Present

For special occasions, I like to serve the shrimp over a bed of creamy polenta or alongside roasted fingerling potatoes. You can even serve grilled shrimp skewers on a colorful platter with ramekins of chimichurri for dipping—makes a stunning and interactive appetizer presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which, honestly, doesn’t happen often at my house), store the shrimp and chimichurri separately in airtight containers in the fridge. This keeps the shrimp from getting soggy and preserves the brightness of the sauce.

Freezing

I generally don’t freeze the grilled shrimp after cooking because the texture can suffer, but you can freeze the raw, marinated shrimp for up to a month if you prep in advance. Just thaw overnight in the fridge before grilling.

Reheating

To reheat leftover shrimp, I gently warm them in a skillet over medium-low heat just until warmed through. Avoid the microwave since it can turn shrimp rubbery. Add a splash of chimichurri after reheating to freshen things up.

FAQs

  1. Can I make chimichurri sauce ahead of time?

    Absolutely! In fact, chimichurri tastes even better after it sits for an hour or two because the flavors meld beautifully. You can make it a day in advance and store it in the fridge in an airtight container. Just bring it to room temperature before serving for best flavor.

  2. What’s the best way to grill shrimp without overcooking?

    Use high heat and cook shrimp quickly, about 2-3 minutes per side. Watch them closely; when they turn pink and curl into a loose “C” shape, they’re done. Overcooked shrimp can be tough and rubbery, so timing matters!

  3. Can I use frozen shrimp for this recipe?

    Yes, but thaw frozen shrimp completely in the fridge and pat them dry before marinating and grilling. Excess moisture can prevent good searing and cause your shrimp to steam instead.

  4. Is there a vegetarian alternative for this recipe?

    Definitely! Firm tofu or grilled mushrooms work great with chimichurri sauce. Just marinate and grill them the same way you would the shrimp, adjusting cooking time as needed.

Final Thoughts

I can’t recommend this Grilled Shrimp with Chimichurri Sauce Recipe enough—it’s one of those dishes that makes you feel like a home cook rockstar without tons of fuss. Between the smoky, juicy shrimp and that fresh, tangy chimichurri, it’s like a flavor party on your plate every time. So next time you want to impress your friends or just treat yourself, give this recipe a go. You’ll love how easy and satisfying it is—I know I do!

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Grilled Shrimp with Chimichurri Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 15 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Argentinian
  • Diet: Low Fat
Print Recipe

Description

Chimichurri Shrimp is a vibrant and flavorful dish featuring jumbo shrimp marinated with garlic, honey, and smoked paprika, then cooked quickly on the stovetop and tossed in a fresh, zesty chimichurri sauce packed with parsley, garlic, and a hint of Fresno pepper. Perfect served in tacos, over rice, or alongside grilled bread, this recipe is an easy yet impressive meal ready in just 20 minutes.

Ingredients

Units Scale

Chimichurri Sauce

  • 1/2 cup parsley, finely chopped
  • 4 cloves garlic, finely minced
  • 1 Fresno pepper, seeded, finely minced
  • 1 tsp dried oregano
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Shrimp

  • 1 lb jumbo shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 tbsp mild honey (like clover)
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Instructions

  1. Prepare Chimichurri Sauce: With a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Avoid using a food processor to keep the texture fresh. Place these ingredients in a medium bowl, then add dried oregano, salt, and pepper. Stir in the olive oil and red wine vinegar to combine. Let the chimichurri sit for at least 1 hour to allow flavors to meld.
  2. Marinate Shrimp: Peel and devein the shrimp if not already done. In a bowl, toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate the shrimp to marinate for 20 minutes.
  3. Cook Shrimp: Heat a saucepan or grill pan over high heat until very hot. Add the marinated shrimp in a single layer and cook for 3 minutes on one side, then flip and cook an additional 3 minutes, until shrimp are pink and cooked through.
  4. Toss with Chimichurri: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup of chimichurri sauce over the shrimp and gently toss to coat well. Pour the remaining chimichurri sauce into a small bowl or ramekin to serve on the side.
  5. Serve: Enjoy the shrimp as a main dish tossed in tacos, served over rice, or accompanied by grilled bread for a delicious and versatile meal.

Notes

  • Allow the chimichurri sauce to rest for at least 1 hour or overnight for deeper flavors.
  • Don’t rush chopping the chimichurri ingredients by hand; this helps maintain fresh texture and taste.
  • Adjust the heat level by adding more or less Fresno pepper depending on your spice preference.
  • Substitute honey with agave or maple syrup for a vegan option, but the diet classification must be adjusted accordingly.
  • Use fresh shrimp if possible for best taste and texture.
  • The shrimp cooks quickly; avoid overcooking to keep them tender and juicy.
  • You can prepare the chimichurri sauce in advance and store it in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1.5 g
  • Protein: 24 g
  • Cholesterol: 180 mg

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