Grilled Shrimp with Zesty Chimichurri

The Secret to a Great Chimichurri

Inés Anguiano's summer dinner recipe features succulent grilled shrimp paired with a vibrant, make-ahead chimichurri sauce. The dish is perfect for warm weather. It was featured in a May 2026 article.

This easy-to-make dinner is ideal for those who want a fresh and flavorful meal without spending too much time in the kitchen. The chimichurri sauce adds a bright and punchy finish to the grilled shrimp.

Chimichurri is an Argentinean herb sauce typically made with parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. The ingredients are combined to create a tangy and aromatic condiment that complements the smoky flavor of grilled shrimp.

Can You Make Chimichurri Ahead of Time?

One of the best things about this recipe is that the chimichurri sauce can be prepared in advance, allowing the flavors to meld together. This makes it a great option for dinner parties or special occasions.

The grilled shrimp are quickly cooked and then served with the chimichurri sauce spooned over the top. The combination is a match made in heaven, with the spicy and herby flavors of the chimichurri perfectly balancing the richness of the shrimp.

Frequently Asked Questions

What type of parsley is best for chimichurri? Flat-leaf parsley is preferred for its fresh flavor and texture. It is also easier to chop than curly parsley.

Can I use other types of seafood with chimichurri? Yes, chimichurri pairs well with other seafood like grilled fish or scallops. The sauce is versatile and can be used with a variety of proteins.

How long can I store chimichurri in the fridge? Chimichurri can be stored in the fridge for up to one week. The flavors will meld together over time, making it even more delicious.