These grilled shrimp are the kind of low-effort, high-reward dinner that tastes best eaten outside—you can practically feel the beach breeze in every bite. A confetti-like chimichurri packed with parsley, garlic, lime juice, red wine vinegar, and Fresno chile adds a splash of color and bright, fresh flavor that perfectly complements the charred shellfish.
Jumbo shrimp can go directly on the grate, but if you’re working with smaller ones, thread them onto skewers to keep them from slipping through. Tossing the shrimp with oil before grilling helps prevent sticking (without fussing with the grate) and encourages those smoky, lightly blistered edges everyone wants from grilled shrimp. Serve with grilled bread, steamed rice, a big green salad, or whatever else your cookout heart desires.
Can I use frozen shrimp?
Yes. Fully thaw the frozen shrimp and pat them dry before seasoning and grilling, so they char rather than steam.
How do I know when grilled shrimp are done?
The shrimp should be opaque throughout and lightly curled, with pink flesh and charred edges. Overcooked shrimp tighten into a hard “C” shape. Read more in our guide to cooking shrimp →
Recipe information
Total Time
30 minutes (plus chilling)
Yield
4 servings
Ingredients
1
3
½
½
½
2
2
2
½
1½
2
Need to make a substitution?
Preparation
Step 1
Mix together 1 small red onion, finely chopped, 3 garlic cloves, finely chopped, ½ Fresno chile, finely chopped, ½ cup extra-virgin olive oil, ½ cup finely chopped parsley, 2 Tbsp. fresh lime juice, 2 Tbsp. red wine vinegar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a small bowl. Cover chimichurri and chill at least 30 minutes.
Do Ahead: Chimichurri can be made 1 week ahead (its flavor improves as it sits); keep refrigerated.
Step 2
Prepare a grill for medium-high heat. Toss 1½ lb. large shrimp, peeled, deveined, tails left on, 2 Tbsp. vegetable oil, a pinch of salt, and a pinch of pepper in a medium bowl. Grill shrimp until pink and charred, 2–3 minutes per side.
Step 3
Transfer shrimp to a large plate or platter and spoon a generous amount of chimichurri over.
