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Chimichurri Grilled Shrimp


  • 1 bunch fresh flat-leaf parsley
  • 3-6 cloves garlic
  • 1 tablespoon fresh oregano leaves finely chopped
  • 1/2 cup red wine vinegar
  • 1 1/2 cups extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon Adobo Salt
  • ½ teaspoon freshly ground black pepper
  • Pinch red pepper flakes
  • 1.5-2 lbs medium to large raw shrimp peeled and deveined


  1. Mix all the ingredients but the shrimp together in a food processor until smooth. Refrigerate for as long as you like, a few hours or a few days, the longer the better.
  2. Peal and clean the shrimp, be sure to remove the vain across the back of the shrimp with a sharp knife.
  3. Rinse and drain the shrimp before you marinate them. Do not over marinate them, or you will make ceviche. Put the cleaned shrimp in a non-reactive bowl and mix gently with about half to three quarters of the chimichurri you made and refrigerate for about 15-25 minutes. If the shrimp start to turn white and pink they are cooking from the acid in the chimichurri so get them on the grill ASAP. Remove from fridge and prep for grilling by threading on skewers. If your skewers are wood soak for at least 30 minutes in cold water.
  4. Heat BBQ grill or grill pan to screaming hot. Be sure to spay grill/grill pan with non-stick spray if needed. Grill shrimp about 3 minutes each side depending on size. Once they start to turn pink they are cooked…nothing worse than over cooked shrimp, so go lightly.
  5. Remove from skewers and serve with the remaining chimichurri sauce, a squeeze of lemon juice, and salt if needed.