Chimichurri Grilled Shrimp

December 25, 2011
2 Ratings
  • Serves 4-6
Author Notes

Here in Florida December is the start of grill season, and while the rest of the country is digging out from a pre-Christmas snow storm we are firing up the grill and lounging on the patio. Today’s trip to Costco yielded about two pounds of gorgeous tiger prawns and reason to get grilling. I served the shrimp with nice a green salad and grilled asparagus as a main dish but they could easily dress up a plate of rice, couscous or any other grain. And they are always a huge hit as an appetizer at any cocktail party. Enjoy!! —Mlc1977

What You'll Need
  • 1 bunch fresh flat-leaf parsley
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 1/2 cup red wine vinegar
  • 1.5 cups extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon Adobo Season Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes
  • 1.5-2 pounds medium to large raw shrimp peeled and deveined
  1. Mix all the ingredients but the shrimp together in a food processor until smooth. Refrigerate for as long as you like, a few hours or a few days, the longer the better.
  2. Rinse and drain the shrimp before you marinate them. Do not over marinate them, you will make ceviche. Put the cleaned shrimp in a non-reactive bowl and mix gently with about half to three quarters of the chimichurri you made and refrigerate for 1-3 hours. Remove from fridge and prep for grilling by threading on skewers. If your skewers are wood soak for at least 30 minutes in cold water.
  3. Heat BBQ grill or grill pan to screaming hot. Be sure to spay grill/grill pan with non-stick spray if needed. Grill shrimp about 3 minutes each side depending on size. Once they start to turn pink they are cooked…nothing worse than over cooked shrimp, so go lightly.
  4. Remove from skewers and serve with the remaining chimichurri sauce and a squeeze of lemon juice and salt if needed.

See what other Food52ers are saying.

  • Dona
  • Beth Leggiere
    Beth Leggiere
  • Carina
  • Anonymous

5 Reviews

Beth L. May 13, 2022
Really good! I had chimichurri left over from another recipe that was somewhat different and used that. Plus, I ran out of time so I just grilled them in a basket for barbequing small stuff. Even my picky teens were happy!
Carina January 12, 2019
Easy peasy recipe to make. I didn't have the adobo seasoning salt but will seek it out for the next time I make this recipe - cuz there will definitely be a next time!
Anonymous July 28, 2018
Can you be more exact on the parsley amount? Would love to try this.
chop C. June 10, 2012
Prepared your dish last night. Very delicious. Easy to make quickly.
Dona December 26, 2011
A pint of red pepper flakes? Is that right?