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This tangy, herb-packed chimichurri shrimp recipe transforms simple ingredients into a vibrant summer meal that's guaranteed to impress. The bright green sauce infuses the shrimp with incredible flavor while the quick grilling time makes this perfect for weeknight dinners or weekend gatherings on the patio.
I created this recipe after visiting Argentina where chimichurri is practically a national treasure. What began as a vacation souvenir has become my most requested summer dish when friends come over for backyard gatherings.
Ingredients
- Jumbo shrimp: Provides the perfect texture and substantial bite for grilling without overcooking
- Fresh parsley: Forms the backbone of authentic chimichurri with its bright grassy notes
- Red wine vinegar: Adds necessary acidity that balances the richness of the olive oil
- Fresno chile: Delivers moderate heat that complements rather than overwhelms the herbs
- Minced garlic: Infuses the sauce with essential pungent flavor that mellows as it marinates
- Dried oregano: Adds an earthy Mediterranean depth that fresh oregano would overpower
- Cherry tomatoes: Offer sweet juicy bursts when tossed with the remaining chimichurri
- Tzatziki: Provides cooling contrast to the zesty herb sauce and slight char from grilling
Step-by-Step Instructions
- Prepare the Chimichurri:
- Combine olive oil red wine vinegar parsley fresno chile garlic oregano and salt in your food processor. Pulse until the mixture reaches your desired consistency. Some prefer it slightly chunky while others like a smoother sauce. The key is allowing the ingredients to release their oils and flavors by blending thoroughly. Divide into three equal portions for different uses throughout the recipe.
- Prepare the Shrimp:
- If using frozen shrimp ensure they are completely thawed in the refrigerator overnight or under cold running water. Remove all shells and tails unless you prefer keeping tails on for presentation. Pat each shrimp thoroughly dry with paper towels to ensure proper sauce adhesion and better browning on the grill. Toss gently with one third of your prepared chimichurri ensuring each piece is well coated.
- Skewer and Grill:
- Thread marinated shrimp onto wooden skewers that have been soaked in water for at least 30 minutes to prevent burning. Leave small spaces between each shrimp to ensure even cooking. Preheat your grill to medium high heat around 400 degrees Fahrenheit. Place skewers on the grill and cook for approximately 2 to 3 minutes per side. Watch carefully as shrimp cook quickly and become tough when overdone. They should turn opaque and develop slight char marks. Brush with additional chimichurri from your second portion while grilling for extra flavor.
- Serve with Accompaniments:
- Toss halved cherry tomatoes with the final portion of reserved chimichurri allowing the acidity to slightly soften the tomatoes. Arrange grilled shrimp skewers on a platter with the dressed tomatoes alongside. Serve with a generous dollop of tzatziki and your choice of bread or rice for a complete meal. The contrast between the warm shrimp smoky grill flavors tangy chimichurri and cool tzatziki creates a perfectly balanced bite.
The fresno chile is my secret weapon in this recipe. Unlike jalapeños which can vary dramatically in heat level fresnos provide consistent medium warmth that enhances rather than dominates the herbs. My husband initially doubted the need for chiles but now agrees they provide the perfect background note that ties everything together.
Making Ahead and Storage
The chimichurri sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. The olive oil may solidify slightly when chilled but will return to normal consistency at room temperature. Shrimp should only be marinated for 30 minutes to 2 hours maximum as the acid in the sauce will begin to cook the delicate meat if left too long resulting in a tough rubbery texture.
Perfect Pairings
These chimichurri shrimp skewers pair beautifully with a chilled Albariño or Sauvignon Blanc wine. For a complete meal consider serving alongside a simple mixed green salad dressed with lemon and olive oil. Grilled vegetables like zucchini bell peppers or corn make excellent side dishes that can cook alongside the shrimp. For a heartier option prepare a batch of garlic butter rice or warm some crusty sourdough bread to soak up every last bit of the flavorful sauce.
Customizing Your Chimichurri
Traditional Argentinian chimichurri typically includes parsley garlic oregano vinegar and oil but regional variations abound. Feel free to customize your sauce based on preference and availability. Cilantro can replace up to half the parsley for a different flavor profile. Mint makes a refreshing addition in small amounts. Red pepper flakes can substitute for fresh chiles in a pinch. Some cooks add a small amount of lemon juice or zest for brightness. The beauty of chimichurri lies in its adaptability use what you have and adjust to your taste preferences.
Frequently Asked Questions
- → How do I make chimichurri sauce?
Combine olive oil, red wine vinegar, finely chopped parsley, minced garlic, finely chopped fresno chile, dried oregano, and salt in a food processor, then blend until smooth.
- → What type of shrimp works best for this dish?
Jumbo raw shrimp are ideal as they remain juicy and flavorful during grilling. Thaw and remove shells and tails before marinating.
- → Do I need to soak wooden skewers before grilling?
Yes, always soak wooden skewers in water for 10-15 minutes to prevent them from burning on the grill.
- → Can I use frozen shrimp?
Yes, just thaw the shrimp before preparing. Pat them dry to ensure even marination and grilling.
- → What are good side dishes for these skewers?
Pair the shrimp with cherry tomatoes tossed in chimichurri, bread, rice, or a creamy tzatziki sauce for a complete meal.