Zesty Grilled Shrimp with Chimichurri Sauce
A vibrant dish featuring marinated shrimp grilled to perfection and served with a fresh chimichurri sauce, perfect for summer gatherings.
Equipment
- grill
- mixing bowl
- Skewers
- Measuring spoons
- knife
- cutting board
Ingredients
Shrimp Marinade
- 1 pound Large shrimp Peeled and deveined.
- 2 tablespoons Olive oil For marinating the shrimp.
- 1 teaspoon Smoked paprika Adds a rich, smoky flavor.
- 1 teaspoon Garlic powder Enhances the flavor of the shrimp.
- 1/2 teaspoon Cayenne pepper For a zesty kick.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black pepper Adjust to taste.
Chimichurri Sauce
- 1 cup Fresh parsley Finely chopped.
- 1/2 cup Fresh cilantro Finely chopped.
- 3 cloves Garlic Minced.
- 1/2 teaspoon Red pepper flakes For a hint of heat.
- 2 tablespoons Red wine vinegar Adds acidity to the sauce.
- 1/2 cup Olive oil For the chimichurri sauce.
For Serving
- 4 wedge Lemon For serving.
Instructions
- In a medium-sized bowl, combine olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper to create the marinade.
- Add the shrimp to the marinade and toss gently to coat. Let the shrimp marinate for at least 15-30 minutes at room temperature.
- While the shrimp is marinating, prepare the chimichurri sauce by combining parsley, cilantro, minced garlic, and red pepper flakes in a separate bowl.
- Slowly whisk in olive oil and red wine vinegar to the herb mixture. Taste and adjust seasoning with salt and pepper as needed. Set aside.
- Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.
- Grill the shrimp for about 2-3 minutes on each side until they turn opaque and curl slightly. Do not overcook.
- Transfer the grilled shrimp to a serving platter and drizzle with chimichurri sauce. Serve with lemon wedges on the side.
Notes
This dish is perfect for summer gatherings and can be served as an appetizer or main course.