Seriously Easy Grilled Shrimp with Chimichurri

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Okay, so I’ve been obsessed with this easy grilled shrimp with chimichurri for weeks. It’s one of those recipes that looks fancy but is secretly SO simple. I made it last night for my neighbor and she practically licked the plate. It’s perfect for a weeknight dinner when you want something delicious but don’t have hours to cook. Seriously, you gotta try this.

What You Need for This Killer Shrimp

Alright, let’s talk ingredients. You’ll need about 1.5 lbs of large shrimp, peeled and deveined. I usually grab mine from Costco – they have great quality for the price. If you’re going to Trader Joe’s, look for their pre-peeled ones, saves a ton of time. For the chimichurri, it’s fresh parsley (a big bunch!), cilantro (half a bunch, or skip if you’re a hater), garlic (like 4 cloves, don’t be shy), red wine vinegar (about 1/4 cup), olive oil (good stuff, maybe 1/2 cup), and a pinch of red pepper flakes. Oh, and salt and pepper, obviously. Diamond Crystal kosher salt is my go-to, it just tastes better.

Shrimp Prep: Don’t Skip This!

So, you gotta pat your shrimp DRY. Like, really dry. Use paper towels from Bounty or whatever you have. Wet shrimp steams, not grills. Nobody wants steamed shrimp when they’re expecting grilled. It’s a small step but it makes a HUGE difference in getting that nice char.

Making the Chimichurri: It’s Easier Than You Think

This is where the magic happens. Forget store-bought, making chimichurri is ridiculously easy and tastes WAY better. Chop up your parsley and cilantro super fine. I use my big chef’s knife for this, just go at it until it’s almost a paste. Mince your garlic, or just pulse it in a food processor with the herbs if you’re feeling lazy (I won’t judge). Whisk in the red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Taste it! Does it need more salt? More vinegar? Make it your own. It should be bright and zesty.

Chimichurri Pro-Tip: Make Ahead!

This stuff is even better the next day. Seriously, make it hours ahead, or even the day before. The flavors meld and get all cozy. Just store it in an airtight container in the fridge. Give it a good stir before serving.

Grilling the Shrimp: Quick & Easy

Okay, shrimp cooks FAST. Like, SUPER fast. You don’t want to overcook it or you’ll have rubbery sadness. Toss your dry shrimp with a little olive oil, salt, and pepper. Get your grill screaming hot – medium-high heat. Grill the shrimp for about 2-3 minutes per side, depending on their size. They should turn pink and opaque. Watch them closely! Seriously, don’t walk away. One minute too long and they’re toast.

Skewer or No Skewer?

You can thread the shrimp onto skewers (metal ones are great because they don’t burn, or soak wooden ones for 30 mins) to make them easier to flip. Or, if you have a grill basket or just a really clean grill grate, you can toss them directly on. I usually just put them straight on the grates because I’m impatient, but skewers are definitely cleaner.

Serving It Up: The Grand Finale

Once the shrimp are perfectly grilled, pile them onto a platter. Drizzle generously with your amazing homemade chimichurri. I like to leave some extra chimichurri on the side for dipping because, well, more sauce. Serve it with some crusty bread to sop up any extra goodness, a big salad, or some grilled corn. It’s perfect for a summer BBQ or just a quick weeknight meal. I’ve made this multiple times in May 2026 and it’s always a hit.

What to Expect Flavor-Wise

You’re getting smoky, slightly sweet shrimp with a bright, herbaceous, garlicky, and tangy punch from the chimichurri. It’s fresh, it’s vibrant, and it’s incredibly satisfying. The heat from the chili flakes is a nice little kick, but not overwhelming.

⭐ Pro Tips

• For extra flavor, marinate the shrimp in a little olive oil, garlic powder, and paprika for 15 minutes before grilling.
• Skip the store-bought vinegar and use fresh lime juice in the chimichurri for an even brighter flavor. A 2-liter bottle of olive oil from Costco is usually under $20.
• Beginners often overcook the shrimp. Remember, they cook in minutes, not hours. Keep a close eye on them!

Frequently Asked Questions

Final Thoughts

So there you have it – easy grilled shrimp with chimichurri that’s ridiculously good. It’s my new favorite way to eat shrimp, period. Don’t be intimidated, just grab your ingredients and give it a whirl. You won’t regret it, and you’ll probably want to make it again next week.