Chimichurri Grilled Shrimp

This paleo chimichurri grilled shrimp recipe is a quick and easy meal for hot summer nights.

I love grilling in the summer. And this chimichurri grilled shrimp recipe is one of my favorites. With an easy chimichurri sauce that doubles as a marinade, it’s a deliciously simple meal for hot summer nights.

Even if you’re starting with frozen shrimp, you can get this dinner on the table fast. Put the shrimp in a bowl of cold water to thaw while you make the chimichurri sauce. Marinate the shrimp while you make a quick salad and preheat the grill.

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Chimichurri Grilled Shrimp

This paleo chimichurri grilled shrimp recipe is a quick and easy summer meal.

Prep Time10 mins

Cook Time5 mins

Total Time30 mins

Course: Main Course

Servings: 4 servings

Author: Lisa Wells

Ingredients

• 1 pound uncooked shrimp , peeled, deveined, and thawed if frozen

Chimichurri Sauce

• 1/2 cup olive oil
• 1 cup loosely packed Italian parsley leaves
• juice of 1 lemon
• 2 tablespoons white wine vinegar
• 2 cloves garlic , peeled and roughly chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper

Instructions

• To make chimichurri sauce, combine all ingredients except shrimp in blender or food processor and blend until parsley is finely chopped.
• Toss shrimp with enough chimichurri sauce to coat and let marinate for 15 minutes.
• Preheat grill to high.
• Place shrimp on skewers.
• Grill shrimp skewers until shrimp turns pink and is just cooked through, 1 - 3 minutes per side.
• Serve with remaining chimichurri sauce.

This recipe was originally shared at The Gracious Pantry.