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Easy Grilled Shrimp With Chimichurri
This easy grilled shrimp recipe gets a punchy finish from make-ahead chimichurri with parsley, lime juice, red wine vinegar, garlic, and Fresno chile.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Mix together 1 small red onion, finely chopped, 3 garlic cloves, finely chopped, ½ Fresno chile, finely chopped, ½ cup extra-virgin olive oil, ½ cup finely chopped parsley, 2 Tbsp. fresh lime juice, 2 Tbsp. red wine vinegar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a small bowl. Cover chimichurri and chill at least ⏱️ 30 minutes. Do Ahead: Chimichurri can be made 1 week ahead (its flavor improves as it sits); keep refrigerated.
. fresh lime juice2 Tbsp. red wine vinegar2 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
2
Prepare a grill for medium-high heat. Toss 1½ lb. large shrimp, peeled, deveined, tails left on, 2 Tbsp. vegetable oil, a pinch of salt, and a pinch of pepper in a medium bowl. Grill shrimp until pink and charred, 2–⏱️ 3 minutes per side.
½ lb. large shrimp, peeled, deveined, tails left on1. vegetable oil2 Tbsp
3
Transfer shrimp to a large plate or platter and spoon a generous amount of chimichurri over.
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