Grilled Shrimp with Chimichurri.
Shrimp simply brushed with olive oil and sprinkled with garlic salt and black pepper, then grilled to perfection and finished with a bright and fresh chimichurri sauce. This is a quick, gorgeous and flavor-packed dish that celebrates the fresh flavors of summer.
Have you ever tried chimichurri? Have you made it? It takes no time at all (<5 minutes) to make and it’s so worth the minimal effort.
Chimichurri is an oil-based Argentinean sauce made with lots of fresh herbs, shallots and garlic. It’s typically served with grilled meats and is fresh, bright and tangy. We love it on seafood (any type of fish, scallops and shrimp), grilled veggies – and I love to soak up the sauce with bread (or, in this case, rice).
This chimichurri was made with many ingredients from our garden. The herbs – the parsley, cilantro and oregano – all came from the garden. The garlic is from last year’s garden (dried).
Herbs are actually the only thing doing well in our garden this year. We started off doing well in mid-July, but since then, our zucchini, summer squash and pumpkins were all eaten by vine borers, our peas were eaten by a baby bunny (the bunny fence didn’t keep the babies out!) an something (not sure what yet) is eating our broccoli. Ugh.
Anyhow, it was satisfying to be able to create something from the garden this year, even if it’s only a sauce! If you have herbs growing in your garden, this is a great way to use them up. Or, if summertime has passed, grab the herbs from the supermarket, because this sauce is a great way to add some brightness to those chiller, drearier times of year.
This chimichurri sauce gets better as it sits, so feel free to blend it up the day before you want to serve it.
Here’s how to make this Grilled Shrimp with Chimichurri dish:
Grilled Shrimp with Chimichurri
For the chimichurri
- 1 cup flat leaf parsley loosely packed
- 1 cup cilantro leaves and stems, packed
- 2 tablespoons fresh oregano leaves
- 1/2 small shallot
- 3 tablespoons red wine vinegar
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
For the shrimp
- wooden or metal skewers soaked for 30 minutes, if wooden
- 12 ounces frozen large raw shrimp (31-40 shrimp per pound) thawed and peeled (and deveined, if needed)
- 1/2 teaspoon olive oil
- 1/4 teaspoon garlic salt
- 1/8 teaspoon freshly ground pepper
- 2 cups cooked brown rice
For the chimichurri*
- Add all ingredients, except extra virgin olive oil, to a food processor. Pulse a few times. Slowly drizzle in the olive oil, pulsing a few more times, until the olive oil is incorporated. You'll need to scrape down the bowl a few times. You don't want to mixture smooth or pesto-like, you want the herb pieces to remain a bit chunkier.
For the shrimp
- Preheat grill to high heat. Clean and oil grates.
- Toss shrimp with olive oil. Thread shrimp onto skewers (make sure to have soaked skewers in water for 30 minutes, if using wooden skewers, to prevent them from burning). Sprinkle shrimp with garlic salt and pepper on both sides.
- Add shrimp to the grill. Reduce heat to medium. Grill shrimp for a few minutes on each side, just until opaque and cooked through. Remove from grill.
- Place cooked brown rice on a serving platter. Top with grilled shrimp skewers. Drizzle shrimp with chimichurri sauce. Serve additional chimichurri on the side, for passing.
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