Garlic, herbs, a little bit of heat and the punch of red wine vinegar on buttery, golden grilled shrimp. This is a FAVORITE for us right now!
We are trying to work more protein into our lives (we: Bjork) and shrimp in general has been such a winner. The girls like it, and I keep bags stocked in the freezer so we can easily thaw, dry, and cook up a bag of shrimp with minimal effort in 20-or-so minutes. God bless it!
This is our latest iteration of a weeknight shrimp dinner – a quickly blitzed chimichurri sauce that coats the shrimp both before and after grilling. I like to put them on skewers because it feels more fun, and brushing them with extra sauce right before you chomp into them is the ultimate in satisfying. But on lazier nights, I’ve also most definitely just thrown it all in the pan, and served the pan right up on the table with a loaf of crusty bread, some good butter, and just called it a meal. It’s delightful.
How To Make This Chimichurri Shrimp
Step 1: Make your chimichurri.
The parsley, the oregano, the olive oil, the red wine vinegar and garlic… yum.
Step 2: Toss the shrimp with some sauce.
You don’t want it to hang out for too long, but a few minutes will give the flavor a head start.
Step 3: Grill the shrimp. And brush, brush, brush.
You can skewer the shrimp and grill them on a grill pan (or regular grill). Or you can just throw them all in the pan. Either way! But highly recommend that you brush with extra sauce, because, as we know, sauce is life.
Step 4: Serve!
I like to serve it with a little tomato salad (just mixing some of the same sauce in with the tomatoes), maybe some rice, a bit of creamy sauce like tzatziki, and/or some crusty bread for dipping into your extra chimichurri.
