What type of shrimp is best for making chimichurri shrimp?

For chimichurri shrimp, choose large raw shrimp, ideally in the 21/25 or 26/30 count per pound size range. These sizes hold up well on the grill and absorb marinades nicely. It's best to use peeled and deveined shrimp with tails on for added flavor and easier handling, especially if grilling them on skewers. Avoid pre-cooked shrimp because they tend to become rubbery when grilled.

How long should I marinate shrimp for chimichurri shrimp recipes?

Marinate shrimp for about 15 to 30 minutes in a mixture of olive oil, lemon juice, garlic, and salt. This time frame allows the shrimp to absorb flavor without starting to cook in the citrus marinade, which can happen if left too long. Avoid marinating for more than 30 minutes to maintain the shrimp's texture and juiciness.

What ingredients do I need to make authentic parsley chimichurri sauce?

Authentic parsley chimichurri includes flat-leaf parsley, extra-virgin olive oil, red wine vinegar, minced garlic, chopped shallot, dried oregano, kosher salt, freshly ground black pepper, and a pinch of red pepper flakes. Combine the chopped herbs and aromatics by hand or pulse briefly in a food processor to retain texture. Add a splash of warm water to loosen the sauce if needed. Store refrigerated and bring to room temperature before serving.

How do I grill shrimp properly for chimichurri shrimp dishes?

Preheat your grill to medium-high heat (around 375-400°F). Thread the marinated shrimp onto skewers and grill for 2 to 3 minutes on each side. You’ll know they’re done when the shrimp turns pink with a slightly opaque center. Avoid overcooking to keep shrimp tender. Once grilled, remove from the heat and spoon chimichurri sauce over before serving.

Can I use chimichurri shrimp to make shrimp tacos?

Yes, chimichurri shrimp make a flavorful filling for shrimp tacos. Place the grilled shrimp on warm corn tortillas and top with extra chimichurri sauce, sliced avocado, quick-pickled red onions, and crumbled cotija cheese. Finish with a squeeze of fresh lime juice for brightness. This combination balances spicy, tangy, and creamy elements for a delicious taco experience.

Chimichurri Shrimp Recipe: Bold Grilled Flavor In 20 Minutes

Name: Chimichurri Shrimp Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Argentinian
Ingredients: – 8 to 10 large wooden skewers (soaked in water); – 1.5 lb large raw shrimp, 21/25 count, peeled and deveined (tails optional); – 3 Tbsp extra-virgin olive oil; – 2 Tbsp fresh lemon juice; – 3 cloves garlic, minced; – 1/2 tsp kosher salt; – 1 cup packed flat-leaf parsley leaves (about 30 g); – 5 Tbsp extra-virgin olive oil; – 3 Tbsp warm water; – 2 Tbsp red-wine vinegar; – 2 tsp dried oregano; – 1 Tbsp minced shallot; – 1 clove garlic, chopped; – 1/2 tsp kosher salt; – 1/4 tsp freshly ground black pepper; – Pinch of red-pepper flakes

Ingredients

– 8 to 10 large wooden skewers (soaked in water)

– 1.5 lb large raw shrimp, 21/25 count, peeled and deveined (tails optional)

– 3 Tbsp extra-virgin olive oil

– 2 Tbsp fresh lemon juice

– 3 cloves garlic, minced

– 1/2 tsp kosher salt

– 1 cup packed flat-leaf parsley leaves (about 30 g)

– 5 Tbsp extra-virgin olive oil

– 3 Tbsp warm water

– 2 Tbsp red-wine vinegar

– 2 tsp dried oregano

– 1 Tbsp minced shallot

– 1 clove garlic, chopped

– 1/2 tsp kosher salt

– 1/4 tsp freshly ground black pepper

– Pinch of red-pepper flakes

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Notes

🦞 Use large or jumbo shrimp (21/25 count) for easier threading and a tender bite.
⚡ Limit the citrus marinate to 15 minutes to avoid “cooking” the shrimp.
🌿 Add chimichurri after grilling; the parsley will scorch if placed on the grill.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Appetizer
Method: Grill
Cuisine: Argentinian
Diet: Pescatarian, Gluten‑Free

Nutrition

Serving Size: 2‑3 shrimp per skewer (approximately 150 g)