Not many people out there can say they dislike shrimp. One of the few near-universal loves of foodies across the globe, shrimp, prawns, and other shellfish of their nature are a tasty treat loaded with possibilities in how they can be cooked.
Fresh shrimp can be used in tons of different dishes, many of them also extremely easy to make. For our purposes today, we’ll be focusing on grilling them alongside a delicious chimichurri sauce, making for a zesty and spicy BBQ masterpiece.
Let’s cover how to grill jumbo shrimp and get started.
Step #1. Prepare Ingredients
For the Chimichurri Sauce:
- ½ cup parsley
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 2 tbsp. dried oregano
- 1 garlic clove, chopped
- 1 tsp. crushed red pepper
- Salt and pepper, to taste
For the Shrimp:
- 1 lb. raw jumbo shrimp, cleaned and peeled
- Salt and pepper
Step #2. Make the Chimichurri Sauce
Combine all of the chimichurri ingredients (except the crushed red pepper) in a food processor and pulse until smooth. Add the crushed red pepper (this way you’ll be adding texture). Season with salt and pepper. Reserve.
Step #3. Skewer the Jumbo Shrimp
Place the jumbo shrimp onto skewers and sprinkle with salt and pepper.
Step #4. Grill the Jumbo Shrimp
Preheat barbecue to medium-high heat. Grill the shrimp until they change color to bright pink (around 8 minutes on each side).
Step #5. Serve with Chimichurri Sauce
Grilled shrimp are a marvel of the food world, possessing a smoky aroma and marvelously crispy exterior. With this guide, you have everything you need to make just that, pairing perfectly with the included herbaceous chimichurri sauce recipe.
This is only just the beginning, though. There’s plenty you can do to make this grilled shrimp recipe even more amazing. You could try a full spice rub for your shrimp or a marinade. You might even try grilling them in the shell to see how that affects flavor and texture. The possibilities are endless.
If you’re wondering what to serve with grilled shrimp, you’ve got similarly diverse options. In addition to the chimichurri, you could try some grilled pineapple and rice. Maybe a nice cocktail sauce if you’d prefer.
Don’t be afraid to experiment with any part of this recipe as shrimp are one of the most adaptable foods you can cook, lending themselves well to all kinds of variation.
What’s your favorite way to eat shrimp? Grilled, boiled, battered, or fried, they’re all quite delicious. At the end of the day, it’s hard to go wrong, especially with such a good recipe to serve as your base.
How to Grill Jumbo Shrimp
Ingredients
For the Chimichurri Sauce:
- ½ cup parsley
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 2 tbsp. dried oregano
- 1 garlic clove - chopped
- 1 tsp. crushed red pepper
- Salt and pepper - to taste
For the Shrimp:
- 1 lb. raw jumbo shrimp - cleaned and peeled
- Salt and pepper - to taste
Instructions
- Combine all of the chimichurri ingredients (except the crushed red pepper) in a food processor and pulse until smooth. Add the crushed red pepper (this way you’ll be adding texture). Season with salt and pepper. Reserve.
- Place the jumbo shrimp onto skewers and sprinkle with salt and pepper.
- Preheat barbecue to medium-high heat. Grill the shrimp until they change color to bright pink (around 8 minutes on each side).
- Serve with chimichurri sauce.
Equipment
Notes
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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