This shrimp chimichurri is spicy, savory, and delicious. I serve this with a tomato salad, a heap of steaming rice, or some crusty buttered toast to dip into the extra sauce.
Lindsay’s Notes
Garlic, herbs, and a bit of heat are combined with the red wine vinegar to create a golden, buttery-grilled shrimp. This is our FAVORITE right now!
Bjork and I are working to incorporate more protein in our diets (we), and Shrimp has always been a great choice. The girls love it, and I always keep bags in the freezer to make it easy for us to thaw and cook a bag in about 20 minutes. God bless you!
This is the latest version of our weeknight shrimp meal – a quick blitzed sauce called chimichurri that coats Shrimp before as well as following grilling. It’s more fun to skewer them, and brushing extra sauce on them right before eating them is the best way to satisfy them. On lazy nights, however, I have also served it up in a pan with some crusty bread and butter and called it dinner. It’s delightful.
Bonus: I discovered the Trader Joe’s chimichurri, which is really good. Some herb-based sauces don’t come across right in the packaged form. But I actually really enjoy that one. If you want to make this very quickly, grab the chimichurri.
Chimichurri Shrimp Recipe
Make your chimichurri.
Garlic, red wine vinegar, olive oil, and oregano… Yum!
Add some sauce to the Shrimp.
It’s best not to leave it out too long. But a few moments will give the taste a boost.
Grill the Shrimp. And brush, brush, brush.
You can grill the Shrimp on a grill pan or a regular grill. You can also toss them in the pan. You can do it either way! We recommend brushing with extra sauce because sauce is the life.
Serve!
Serve it with a tomato salad, some rice, a creamy sauce such as tzatziki, and crusty bread to dip into the extra chimichurri.
Ingredients
Chimichurri Sauce
- 1/2 Olive oil
- 2 Tablespoons Red wine vinegar
- 1/2 Parsley
- 1 Small Businesses Chile (I use Fresno chiles)
- 3 – 4 Cloves You can also find out more about the following:
- One teaspoon Dry oregano
- One teaspoon Salt
Shrimp with Extras
- 1 pound Jumbo shrimp, raw
- 1/2 tzatziki Serving
- Two cherry tomatoes, Half the amount for serving
- You can also read about it here. You can also find out more about rice Serving
Instructions
- Chimichurri: Blend your sauce up in a food processor. The sauce will become emulsified and will settle as it rests. If you do not have a food processor, chop all ingredients finely and combine them in a large bowl. Divide the sauce between three bowls. One bowl is for the Shrimp, and another bowl is for the brushing during cooking.
- Add Flavor to Your Shrimp: Thaw frozen Shrimp and remove tails and shells (if desired or necessary). Pat the Shrimp dry with a paper towel. Add one-third of the chimichurri to the Shrimp.
- Grill Skewers: Thread the saucy Shrimp onto the soaked wooden skewers. Transfer the Shrimp to a grill pan or saute pan on medium heat. Add the Shrimp and cook them for 2 to 3 minutes on each side, depending on their size. As you cook, brush on additional sauce. Cook until the dressing is no longer transparent or until it reaches 145 degrees.
- Serving: I like to mix some cherry tomatoes and my reserved chimichurri, then plate up the rice, tomatoes, and Shrimp with a side of tzatziki for dipping and dunking.
