Grilled Shrimp with Chimichurri Sauce ????????
Looking for a dish that’s light, zesty, and packed with flavor? This Grilled Shrimp with Chimichurri Sauce is the perfect choice! The shrimp are perfectly seasoned and grilled to juicy tenderness, then topped with a vibrant, herbaceous chimichurri sauce that adds a fresh, tangy kick. It’s ideal for a summer night or any time you’re craving something bold and delicious.
Ingredients:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh lemon wedges (for serving)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions:
Step 1: Prepare the Shrimp
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, red pepper flakes, salt, and pepper. Make sure the shrimp are evenly coated with the seasoning.
- Preheat the Grill: Preheat your grill or grill pan over medium-high heat. If you’re using wooden skewers, soak them in water for about 30 minutes before grilling to prevent burning.
- Grill the Shrimp: Once the grill is hot, place the shrimp on the grill (either directly on the grill or threaded onto skewers). Grill for about 2-3 minutes per side, or until the shrimp are opaque and cooked through. Be careful not to overcook them!
- Remove and Set Aside: Once cooked, remove the shrimp from the grill and set aside.
Step 2: Prepare the Chimichurri Sauce
- Mix the Sauce: In a small bowl, combine the fresh parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Stir well to combine.
- Season the Sauce: Taste the chimichurri sauce and add salt and pepper as needed. The sauce should be tangy, garlicky, and a little spicy, with a nice balance of freshness from the herbs.
Step 3: Serve
- Serve the Shrimp: Arrange the grilled shrimp on a platter and drizzle generously with the chimichurri sauce. Serve with lemon wedges on the side for an extra burst of freshness.
Tips:
- Grill with Skewers: If you prefer, you can thread the shrimp onto skewers for easy grilling and flipping.
- Adjust Spice: If you like more heat, increase the amount of red pepper flakes in the chimichurri sauce.
- Make Ahead: Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors only get better as it sits!
- Add Side Dishes: Serve this grilled shrimp with a side of grilled vegetables, rice, or a crisp salad to complete your meal.
This Grilled Shrimp with Chimichurri Sauce is a perfect dish for any summer gathering or weeknight dinner. The smoky grilled shrimp paired with the bold, herby sauce is a match made in flavor heaven. ???????????? Enjoy!