Grilled Chimichurri Shrimp
Flavor-packed shrimp are marinated in garlicky, vibrant chimichurri and accompanied by a creamy dipping sauce. Juicy, tangy, and immensely flavorful, they never fail to please a crowd!
Servings: 8
Calories: 404kcal
Equipment
- grill grill pan, broiler, or large pan can also be used
- Food processor not necessary, a knife can produce the same results
- Whisk
- Mixing bowls
Ingredients
- 4 cloves garlic
- ½ shallot or ¼ red onion roughly chopped
- 1 cup flat-leaf parsley roughly chopped and packed
- ½ cup cilantro roughly chopped and packed
- ⅛ cup oregano leaves only
- 1-2 teaspoons red pepper flakes
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ cup red wine vinegar
- ¾ cup extra virgin olive oil
- 1 pound shrimp peeled, deveined, and tails left on (jumbo 21-25 or larger)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ⅓ cup prepared chimichurri
- Salt and pepper to taste
Instructions
- Add the garlic and shallot to a food processor and pulse until minced. Add the parsley, cilantro, and oregano and pulse until minced. Do not allow a paste to form. Alternatively, very finely mince all ingredients with a sharp chef's knife.4 cloves garlic, ½ shallot or ¼ red onion, 1 cup flat-leaf parsley, ½ cup cilantro, ⅛ cup oregano
- Transfer the herb mixture into a bowl, then add the red pepper flakes, salt, pepper, red wine vinegar, and olive oil. Mix together until combined, then allow it to sit for one hour, stirring occasionally.1-2 teaspoons red pepper flakes, 2 teaspoons kosher salt, ½ teaspoon black pepper, ¼ cup red wine vinegar, ¾ cup extra virgin olive oil
- Thaw the shrimp, and remove the peel, leaving the tails on. Pat very dry with paper towels.1 pound shrimp
- Add the shrimp to a large bowl, then add ⅓ cup of the chimichurri and mix to combine. Marinate for 15 minutes. If desired, the shrimp can be added to skewers after marinating.
- While the shrimp marinates, whisk together the mayonnaise, sour cream, and chimichurri. Add salt and pepper to taste.¼ cup mayonnaise, ¼ cup sour cream, ⅓ cup prepared chimichurri, Salt and pepper to taste
- Transfer the dip to a small bowl for dipping. Add the remaining chimichurri to another small bowl for dipping.
- Preheat the grill over high heat until at least 500F, then add each piece of shrimp to the grates (careful not to let them fall through) without touching. Cook for 1-2 minutes on each side, until charred, pink, and just slightly curled.
- Remove to a platter and drizzle with extra chimichurri. Add the dipping sauces to the platter. Serve with an additional small bowl to discard shrimp tails.
Video
Notes
*The recipe creates enough chimichurri and dip for up to 2 lbs of jumbo shrimp.
Store the dips and any leftover shrimp covered in the fridge for two days. Reheat on the grill, on the stovetop, or in the microwave.
Nutrition
Calories: 404kcal | Carbohydrates: 3g | Protein: 16g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 131mg | Sodium: 942mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1130IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 2mg
