Grilled Shrimp Chimichurri

This colorful dish is also quick to make.

Grilled Shrimp Chimichurri
Courtesy image

Healthy grilling doesn’t mean your meal has to be flavorless—far from it. This easy-to-make shrimp recipe includes a flavorful chimichurri that perfectly complements seafood without adding a ton of calories.

Recipe and photo courtesy Mahy Elamin of Two Purple Figs.

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  • 2 lbs shrimp deveined and peeled with the tails on (any count—we used 21/26)
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • 1 teaspoon of olive oil
  • For the Chimichurri Sauce:
  • 1 cup of minced fresh herbs (any combo you like—we like mint, parsley, cilantro, oregano)
  • 2 large garlic cloves
  • 2 small colored tomatoes diced (optional)
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • ⅔ cup of olive oil
  • juice of ½ a lime

Preheat your grill to medium high. Skewer the shrimps using toothpicks by attaching 2 shrimps together from the head with a toothpick and the tails with another toothpick.

In a deep plate, place all the chimichurri sauce ingredients and mix them well.

Grill the shrimps for 1.5 minutes (with the grill lid covered) and then flip and grill for another 1.5 minutes (with the lid covered).

Once shrimps are pink and opaque, remove them from the grill and immediately place them in the chimichurri sauce, toss them around and cover them for about 5 minutes.