Why You’ll Love This Recipe
- Packed with Flavor: The fresh and tangy chimichurri sauce perfectly complements the smoky, grilled shrimp.
- Quick & Easy: With minimal prep and fast cooking time, this is an effortless yet impressive dish.
- Restaurant-Quality at Home: This dish delivers a gourmet seafood experience without the need for fancy equipment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shrimp:
- 1.8 lbs (800g) shell-on shrimp
- Olive oil (for grilling)
For the Chimichurri Sauce:
- 3 cloves garlic, minced
- ½ cup high-quality olive oil
- 2 tsp chopped fresh parsley
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp vinegar
- ⅓ tsp salt
Directions
- Prepare the Shrimp: Wash the shell-on shrimp thoroughly and pat them dry with paper towels.
- Grill the Shrimp: Heat olive oil in a grill pan over medium heat. Cook the shrimp for 3 minutes per side until they turn pink and slightly charred.
- Make the Chimichurri Sauce: In a small bowl, mix the minced garlic, parsley, olive oil, lemon juice, vinegar, and salt until well combined.
- Serve with Sauce: Brush the grilled shrimp with half the chimichurri sauce while they’re still warm, and serve the rest as a dipping sauce.
Servings and Timing
- Servings: 2 servings
- Time: Prep time: 15 minutes, Cook time: 10 minutes, Total time: 25 minutes
Variations
- Spicy Version: Add red chili flakes or a dash of hot sauce to the chimichurri sauce for extra heat.
- Citrus Twist: Swap lemon juice for lime juice for a tangier flavor.
- Extra Garlic: Double the garlic for an even more intense and bold flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat shrimp in a pan over low heat or enjoy them cold in salads or tacos.
FAQs
Can I use peeled shrimp for this recipe?
Yes, but grilling shrimp with the shell on helps retain moisture and adds more flavor.
Can I make the chimichurri sauce ahead of time?
Absolutely! Chimichurri sauce can be made a day in advance and stored in the fridge to enhance its flavors.
What sides go well with this dish?
This shrimp pairs well with crusty bread, rice, roasted vegetables, or a fresh salad.
Is this recipe gluten-free?
Yes! Just make sure your vinegar is gluten-free.
Can I cook the shrimp on an outdoor grill?
Yes! Outdoor grilling adds a smoky flavor that enhances the dish.
What if I don’t have a grill pan?
You can cook the shrimp in a regular skillet or broil them in the oven for similar results.
Can I use frozen shrimp?
Yes, just ensure they are fully thawed and patted dry before grilling.
How do I know when the shrimp are cooked?
Shrimp are done when they turn pink and opaque. Avoid overcooking, as they can become rubbery.
Can I substitute another type of vinegar?
Yes, you can use red wine vinegar or apple cider vinegar for a slightly different flavor.
Can I use another herb besides parsley?
Cilantro or oregano can be used for a unique variation on the chimichurri sauce.
Conclusion
Shell-on Grilled Shrimp with Chimichurri Sauce is an easy yet elegant dish that’s bursting with bold flavors. With juicy shrimp and a zesty, garlicky sauce, this meal is perfect for seafood lovers looking for a quick and delicious recipe. Whether for a weeknight dinner or a special occasion, this dish will never disappoint!
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Shell-on Grilled Shrimp with Chimichurri Sauce
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Shell-on Grilled Shrimp with Chimichurri Sauce is a quick and flavorful seafood dish that’s perfect for any occasion. Grilling shrimp with the shell on locks in moisture and enhances their natural sweetness, while the vibrant chimichurri sauce adds a fresh, garlicky kick. Whether served as an appetizer or main course, this dish is packed with bold flavors and is incredibly easy to prepare.
Ingredients
For the Shrimp:
- 1.8 lbs (800g) shell-on shrimp
- Olive oil (for grilling)
For the Chimichurri Sauce:
- 3 cloves garlic, minced
- ½ cup high-quality olive oil
- 2 tsp chopped fresh parsley
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp vinegar
- ⅓ tsp salt
Instructions
- Prepare the Shrimp: Wash the shell-on shrimp thoroughly and pat them dry with paper towels.
- Grill the Shrimp: Heat olive oil in a grill pan over medium heat. Cook the shrimp for 3 minutes per side until they turn pink and slightly charred.
- Make the Chimichurri Sauce: In a small bowl, mix the minced garlic, parsley, olive oil, lemon juice, vinegar, and salt until well combined.
- Serve with Sauce: Brush the grilled shrimp with half of the chimichurri sauce while they’re still warm, and serve the rest as a dipping sauce.
Notes
- Spicy Version: Add red chili flakes or a dash of hot sauce to the chimichurri sauce for extra heat.
- Citrus Twist: Swap lemon juice for lime juice for a tangier flavor.
- Extra Garlic: Double the garlic for an even more intense and bold flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
