Vibrant Chimichurri Grilled Shrimp

This vibrant chimichurri shrimp recipe transforms ordinary seafood into a flavor explosion with its bright herb sauce. The contrast between the garlicky parsley sauce and the sweet-smoky shrimp creates a restaurant-worthy dish that's surprisingly simple to prepare in your own kitchen.

I first made this chimichurri shrimp for an impromptu dinner party when I was short on time but wanted to impress. The vibrant green sauce against the pink shrimp created such a stunning presentation that it's now my go to recipe whenever I need a guaranteed crowd pleaser.

Ingredients

• Jumbo shrimp fresh is best but frozen works well when properly thawed
• Fresh parsley the foundation of authentic chimichurri with its bright flavor
• Garlic essential for both the marinade and sauce creating layers of flavor
• Fresno pepper provides moderate heat that complements the herbs
• Red wine vinegar adds necessary acidity to balance the richness
• Extra virgin olive oil use a good quality one as it's prominent in the sauce
• Honey balances the marinade with subtle sweetness
• Smoked paprika brings a wonderful smokiness without grilling

Step-by-Step Instructions

Hand Chop The Herbs

Finely chop parsley garlic and Fresno pepper with a sharp knife rather than using a food processor. This traditional method preserves the texture and prevents the herbs from becoming a paste. The distinct pieces of herb create a more authentic chimichurri with better mouthfeel.

Prepare The Chimichurri

Combine your chopped herbs with dried oregano salt and pepper in a bowl. Pour in the olive oil and red wine vinegar stirring to combine everything evenly. Allow this mixture to rest for at least one hour which is crucial for flavor development as the acids from the vinegar gently break down the cell walls of the herbs releasing more flavor compounds.

Marinate The Shrimp

Coat peeled and deveined shrimp with olive oil garlic honey smoked paprika salt and pepper. The honey creates beautiful caramelization while cooking and balances the spices. Let the shrimp marinate for exactly 20 minutes in the refrigerator any longer and the acidity might begin cooking the shrimp prematurely.

Cook The Shrimp

Heat your pan until very hot before adding the marinated shrimp in a single layer without crowding which ensures proper browning. Cook for precisely 2 to 3 minutes per side watching for the shrimp to turn pink and slightly opaque. Overcooked shrimp becomes rubbery so remove them just as they finish cooking.

Sauce And Serve

Transfer the hot shrimp to a serving dish and immediately toss with about a quarter cup of the chimichurri sauce. The residual heat from the shrimp will release the aromatic compounds in the herbs creating an even more fragrant dish. Serve the remaining sauce on the side for dipping.

Bookmark

The Fresno pepper is my secret ingredient in this chimichurri. Unlike jalapeños that can vary wildly in heat level these peppers bring consistent medium spiciness and a fruity quality that perfectly complements the seafood. My daughter who typically avoids spicy foods always asks for seconds of this dish which speaks to how well balanced the flavors are.

Make It Your Own

This recipe welcomes customization based on your preferences and what you have available. For a more intense flavor profile increase the garlic or add a splash of lemon juice. Cilantro lovers can substitute half the parsley with fresh cilantro for a more complex herb profile. The chimichurri sauce itself is incredibly versatile you can drizzle it over grilled vegetables steak or even scrambled eggs the next morning.

Storage and Prep Ahead Tips

The beauty of chimichurri is that it actually improves with time as the flavors meld together. You can prepare the sauce up to three days ahead and store it in an airtight container in the refrigerator. Just bring it to room temperature before serving. The oil may solidify slightly when chilled simply let it stand at room temperature for 15 minutes and stir before using. Leftover shrimp will keep for up to two days refrigerated though they are best enjoyed freshly cooked.

Serving Suggestions

While delicious on its own this chimichurri shrimp transforms into a complete meal when paired thoughtfully. Serve over creamy polenta for an elegant dinner or tucked into warm corn tortillas with avocado slices for casual tacos. For a light summer meal arrange the shrimp over a bed of mixed greens with cherry tomatoes and cucumber letting the chimichurri double as dressing. One of my favorite ways to serve this is alongside crusty bread for soaking up every last drop of the flavorful sauce.

Cultural Context

Chimichurri originated in Argentina where it traditionally accompanies grilled meats particularly beef. This adaptation with shrimp represents the evolution of classic sauces across cuisines. In Argentina chimichurri is considered both a cooking sauce and a table condiment with regional variations affecting the proportions of ingredients. Some versions include additional herbs like cilantro or bay leaf while others incorporate lemon juice instead of vinegar. This recipe stays fairly traditional in preparation method while creating a cross cultural fusion with the seafood application.

Recipe Q&A

→ Why shouldn't I use a food processor for the chimichurri sauce?

Hand-chopping the herbs and garlic creates a more textured sauce with distinct pieces that release their flavors gradually. Food processors can over-process the ingredients, creating a paste-like consistency and sometimes imparting a bitter taste from over-bruised herbs.

→ Can I make the chimichurri sauce ahead of time?

Yes! The chimichurri sauce actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. Just bring it to room temperature before serving.

→ What can I substitute for Fresno pepper?

If Fresno peppers aren't available, you can substitute with red jalapeño peppers for a similar heat level. For a milder version, use a red bell pepper with a pinch of red pepper flakes. For more heat, try a serrano or small amount of habanero pepper.

→ Is there a way to make this dish without a grill?

Absolutely! As the recipe indicates, you can use a sauce pan or grill pan on your stovetop. A cast-iron skillet works wonderfully as well. Just heat it over high heat and cook the shrimp for 2-3 minutes per side until they turn pink and opaque.

→ How do I know when the shrimp are perfectly cooked?

Perfectly cooked shrimp will be pink on the outside and opaque white with a slightly translucent center. They should form a loose 'C' shape when done - if they curl into a tight 'O' shape, they're overcooked. This typically takes just 2-3 minutes per side for jumbo shrimp.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well for this recipe. Just make sure to thaw them completely before marinating, and pat them dry with paper towels to ensure proper searing. Frozen shrimp are often pre-deveined, which can save preparation time.