Grilled Shrimp with Chimichurri

This classic Argentinian sauce could not be greater flexible. It’s exquisite on flank steak, grilled shrimp, or even veggies like roasted zucchini. Use it as a marinade for pork or chicken, or spoon it over simply-grilled meat while it rests on a cutting board. Heck, it might also be true on fried eggs! Garlicky, tremendous herbaceous, and tangy from vinegar and lemon zest, there is not anything this genius sauce can not improve.

Made it? Let us know the way it went in the comment section beneath!

Grilled Shrimp with Chimichurri
Grilled Shrimp with Chimichurri


1 c. flat-leaf parsley, firmly packed

3 cloves garlic

 2 tbsp. fresh oregano

1/3 c. extra virgin olive oil1/4 c. 

red wine vinegar

2 tsp. lemon zest, optional

Pinch red pepper flakes

Kosher salt


  1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.
  2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. 
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