Irresistible Grilled Shrimp with Chimichurri Sauce

Grilling season means it’s time to pull out my favorite quick dinner trick: shrimp. They cook in minutes, which is perfect for those busy weeknights when everyone’s hungry and I don’t want to stand over a hot grill forever. Plus, my kids actually eat them without complaints, which is a win in my book.

The real star here is the chimichurri sauce. It’s this bright, herby sauce that makes everything taste better. I always make extra because it keeps in the fridge for days, and I’ll drizzle it on chicken, steak, or even roasted vegetables throughout the week. It’s become my secret weapon for turning simple grilled food into something people ask for the recipe.

Want surf without the turf? This is your dinner. Looking for something that feels fancy but takes less than 30 minutes? Same. Honestly, I make this so often in summer that I buy shrimp in bulk now.

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab shrimp that are already peeled and deveined to save yourself some prep time, though buying them with shells on and doing it yourself can sometimes be more budget-friendly. Size-wise, I’d go with large or jumbo shrimp (around 16-20 count per pound) since they hold up better on the grill and won’t fall through the grates. Fresh shrimp is great if you live near the coast, but honestly, most shrimp at the grocery store has been previously frozen anyway, so don’t hesitate to buy a bag of frozen shrimp and thaw them in the fridge overnight. Just make sure they smell like the ocean and not fishy or like ammonia – that’s your sign they’re fresh and good to go.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Shrimp: You can easily swap shrimp for chicken breast, flank steak, or even firm fish like salmon or mahi-mahi. Just adjust your grilling time accordingly – chicken needs about 6-7 minutes per side, and steak takes 4-5 minutes per side depending on thickness.
• Fresh herbs: Fresh herbs are really important for chimichurri, so try not to substitute them with dried versions – the flavor just won’t be the same. If you can’t find oregano, you can use all parsley and cilantro and it’ll still taste great.
• Cilantro: If cilantro isn’t your thing (or tastes like soap to you), just use a full cup of parsley instead. Some people also like adding fresh basil for a different twist.
• Red wine vinegar: White wine vinegar or apple cider vinegar work just fine here. You want that tangy punch, so any acidic vinegar will do the job.
• Shallot: No shallots? Use about ¼ cup of finely minced red onion instead. It’s a bit sharper, but it works well in chimichurri.
• Red pepper flakes: Adjust the heat to your liking – add more flakes if you like it spicy, or leave them out completely for a milder sauce.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is overcooking them, which turns them rubbery and tough – pull them off the grill as soon as they turn pink and opaque, usually around 2-3 minutes per side depending on their size.

If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp to prevent them from catching fire on the grill.

Don’t marinate the shrimp for longer than 30 minutes, as the acid in the lemon juice will start to “cook” the shrimp and make them mushy before they even hit the grill.

Make your chimichurri sauce at least an hour ahead of time so the flavors have time to blend together, and remember that it should be chunky and herb-forward, not pureed into a smooth paste.

What to Serve With Grilled Shrimp?

Grilled shrimp with chimichurri is perfect over a bed of fluffy white rice or quinoa, which soaks up all that herby, garlicky sauce. I love pairing it with a simple arugula salad dressed with olive oil and lemon, or some grilled vegetables like zucchini and bell peppers that pick up those same smoky flavors from the grill. For a heartier meal, serve the shrimp alongside roasted potatoes or stuff them into warm tortillas with shredded cabbage for easy shrimp tacos. You could also toss the shrimp and chimichurri with pasta for a quick weeknight dinner that feels a bit fancy.

Storage Instructions

Store: Keep your grilled shrimp and chimichurri sauce in separate airtight containers in the fridge. The shrimp will stay good for up to 3 days, while the chimichurri actually gets better as it sits and will keep for about a week. Just give the sauce a good stir before using since the oil might separate a bit.

Freeze: The chimichurri sauce freezes really well in ice cube trays or small containers for up to 3 months. I don’t recommend freezing the cooked shrimp though, as it can get rubbery and lose that nice grilled texture you worked hard to get.

Serve: Cold grilled shrimp is actually delicious tossed in a salad or grain bowl straight from the fridge. If you prefer it warm, just heat it gently in a skillet over medium heat for a minute or two. Let the chimichurri come to room temperature before serving for the best flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 65-75 g
• Fat: 85-95 g
• Carbohydrates: 15-20 g

Ingredients

For the shrimp and marinade:

• 1 lb jumbo shrimp (tail-on for better presentation)
• 4 tbsp olive oil
• 4 tbsp lemon juice (freshly squeezed for best acidity)
• 5 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

For the chimichurri sauce:

• 1/2 cup flat-leaf parsley (finely chopped, no stems)
• 1/2 cup cilantro (finely chopped)
• 3 tbsp fresh oregano
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• 1/3 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 3/4 tsp red chili flakes
• 1/2 tsp salt
• 1 tsp honey or agave nectar

Step 1: Prepare the Chimichurri Sauce

• 1/2 cup flat-leaf parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 3 tbsp fresh oregano
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• 1/3 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 3/4 tsp red chili flakes
• 1/2 tsp salt
• 1 tsp honey or agave nectar

While your grill heats up, make the chimichurri sauce since it’s best when flavors have time to meld.

Finely chop the flat-leaf parsley (discarding stems), cilantro, and fresh oregano, keeping them separate from the minced garlic and diced shallot.

In a bowl, combine the chopped herbs, minced garlic, diced shallot, red wine vinegar, extra virgin olive oil, red chili flakes, salt, and honey.

Stir well and set aside—the flavors will continue developing while you cook the shrimp.

I like to make chimichurri at least 10 minutes ahead because the vinegar and herbs need time to marry together and create that signature bright, complex flavor.

Step 2: Marinate the Shrimp

• 1 lb jumbo shrimp, tail-on
• 4 tbsp olive oil
• 4 tbsp lemon juice, freshly squeezed
• 5 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Pat the shrimp dry with paper towels to remove excess moisture—this helps them sear better on the grill.

In a separate bowl, whisk together the olive oil, fresh lemon juice, minced garlic, kosher salt, black pepper, and smoked paprika.

Add the shrimp to this marinade, tossing gently to coat evenly.

Let them sit for 15 minutes—this is enough time to build flavor without the acid in the lemon juice beginning to ‘cook’ the shrimp and make them mushy.

Step 3: Skewer and Grill the Shrimp

• marinated shrimp from Step 2

While the shrimp marinate, preheat your grill to 450°F and soak wooden skewers in water if using them.

Once the shrimp have marinated, thread them onto skewers, leaving a small gap between each shrimp for even heat exposure—I thread them through both the tail and body to keep them secure and create better grill marks.

Place the skewers on the hot grill and cook for about 2 minutes until the bottoms develop a nice char, then flip and cook for another 2-3 minutes until the shrimp are opaque and reach an internal temperature of 120°F.

The shrimp will continue cooking slightly after removal, so avoid overcooking.

Step 4: Plate and Serve

• grilled shrimp from Step 3
• chimichurri sauce from Step 1

Transfer the grilled shrimp skewers to a serving platter.

Generously spoon the chimichurri sauce from Step 1 over the hot shrimp, allowing it to coat each one.

Serve immediately while the shrimp are still warm—the heat will help the sauce’s flavors bloom into the protein.

Irresistible Grilled Shrimp with Chimichurri Sauce

Delicious Irresistible Grilled Shrimp with Chimichurri Sauce recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the shrimp and marinade

• 1 lb jumbo shrimp (tail-on for better presentation)
• 4 tbsp olive oil
• 4 tbsp lemon juice (freshly squeezed for best acidity)
• 5 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

For the chimichurri sauce

• 1/2 cup flat-leaf parsley (finely chopped, no stems)
• 1/2 cup cilantro (finely chopped)
• 3 tbsp fresh oregano
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• 1/3 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 3/4 tsp red chili flakes
• 1/2 tsp salt
• 1 tsp honey or agave nectar

Instructions

 

• While your grill heats up, make the chimichurri sauce since it's best when flavors have time to meld. Finely chop the flat-leaf parsley (discarding stems), cilantro, and fresh oregano, keeping them separate from the minced garlic and diced shallot. In a bowl, combine the chopped herbs, minced garlic, diced shallot, red wine vinegar, extra virgin olive oil, red chili flakes, salt, and honey. Stir well and set aside—the flavors will continue developing while you cook the shrimp. I like to make chimichurri at least 10 minutes ahead because the vinegar and herbs need time to marry together and create that signature bright, complex flavor.
• Pat the shrimp dry with paper towels to remove excess moisture—this helps them sear better on the grill. In a separate bowl, whisk together the olive oil, fresh lemon juice, minced garlic, kosher salt, black pepper, and smoked paprika. Add the shrimp to this marinade, tossing gently to coat evenly. Let them sit for 15 minutes—this is enough time to build flavor without the acid in the lemon juice beginning to 'cook' the shrimp and make them mushy.
• While the shrimp marinate, preheat your grill to 450°F and soak wooden skewers in water if using them. Once the shrimp have marinated, thread them onto skewers, leaving a small gap between each shrimp for even heat exposure—I thread them through both the tail and body to keep them secure and create better grill marks. Place the skewers on the hot grill and cook for about 2 minutes until the bottoms develop a nice char, then flip and cook for another 2-3 minutes until the shrimp are opaque and reach an internal temperature of 120°F. The shrimp will continue cooking slightly after removal, so avoid overcooking.
• Transfer the grilled shrimp skewers to a serving platter. Generously spoon the chimichurri sauce from Step 1 over the hot shrimp, allowing it to coat each one. Serve immediately while the shrimp are still warm—the heat will help the sauce's flavors bloom into the protein.