Grilled Chimichurri Shrimp
Juicy grilled shrimp slathered in a delicious and flavorful zesty chimichurri sauce, is a quick and easy meal that’s always a crowd pleaser.
I made this grilled chimichurri shrimp for my son recently and he devoured it in one sitting and said they were great. I try to keep healthy proteins in the fridge that my busy college kids can snack on when they manage to make it home in between their busy class and work schedules, and this shrimp dish is so easy to make and have on hand.
Grilled Chimichurri Shrimp
Ingredients:
- Chimichurri sauce, (click here for the recipe)
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
How to Make Grilled Chimichurri Shrimp
Make the chimichurri sauce, click here for the recipe. Set it aside on the counter for at least 30 minutes to allow flavors time to mingle.
Make the marinade by combining the olive oil, lemon juice, garlic, sea salt, and freshly cracked, pepper, to taste, together in a large zip lock bag. Add the peeled and deveined shrimp and mix until evenly coated in the marinade; set aside to marinate for 15 minutes.
Preheat a grill pan over medium-high heat or heat a grill to medium-high.
Skewer the shrimp onto skewers 5-6 at a time.
Grill the shrimp by placing the shrimp skewers on the hot grill pan and grill for 2-3 minutes, per side, depending on shrimp size, until the outside is pink and the inside is just opaque. Remove from the grill to a serving plate.
Serve the shrimp by slathering each hot skewer with the well-mixed chimichurri sauce straight from the grill pan. Serve immediately with additional chimichurri sauce on the side. Enjoy.
Equipment
- Wooden Skewers, soaked in water
- Grill Pan or Grill
Ingredients
- Chimichurri sauce (click up above for the recipe)
- 1 lb raw shrimp peeled and deveined
- 2 tbsp olive oil
- 1 ½ tbsp fresh lemon juice
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the chimichurri sauce, click here for the recipe. Set it aside on the counter for at least 30 minutes to allow flavors time to mingle.
- Make the marinade by combining the olive oil, lemon juice, garlic, sea salt, and freshly cracked, pepper, to taste, together in a large zip lock bag. Add the peeled and deveined shrimp and mix until evenly coated in the marinade; set aside to marinate for 15 minutes.
- Preheat a grill pan over medium-high heat or heat a grill to medium-high.
- Skewer the shrimp onto skewers 5-6 at a time.
- Grill the shrimp by placing the shrimp skewers on the hot grill pan and grill for 2-3 minutes, per side, depending on shrimp size, until the outside is pink and the inside is just opaque. Remove from the grill to a serving plate.
- Serve the shrimp by slathering each hot skewer with the well-mixed chimichurri sauce straight from the grill pan. Serve immediately with additional chimichurri sauce on the side. Enjoy.
Chimichurri is a great dip sauce! The shrimp look really plump and flavourful!
Looks good but I would have never thought of chimichurri on shrimp. You are much more creative than me.
Scrumptious! I love a good chimichurri sauce as it is packed with fresh flavors, and adds a new level of flavor. I think its perfect for shrimp. Great dinner idea!
Velva