The sun finally came out this morning! It was such a lovely surprise! I don’t want to jinx it, but… it’s supposed to be mostly sunny for the whole weekend! I’m excited about the nicer weather that’s starting to settle in.
Not only is it finally sunny here, but it’s also Fathers’ Day this weekend. What better way to help Dad celebrate, than by grilling him up some shrimp?
I wasn’t entirely sure what went in chimichurri. After some more research on the internet (thank you Google :)), it traditionally accompanies grilled meat – which I already suspected, steak and pork in particular. Chimichurri originated in Argentina and Uruguay, and traditionally includes parsley, oregano, garlic, olive oil and red wine vinegar and a few other herbs and spices. There are two varieties, a green and red version.
I made a green version since I had a lot of fresh parsley and mint that I needed to use up. My version is by no means an authentic version! The mint was an addition mostly out of necessity (I had bought a lot that needed to get used up before it developed a brain); but it works well with the shrimp.
Have some fun and play around with the ingredients to make the recipe your own! This pairs nicely with my Zucchini salad, since the mint is carried through both dishes.
To make my Grilled Chimichurri Shrimp, you will need…
- 1 lb of shrimp – I used an Oceanwise variety that were de-veined but not peeled (I wanted peel and eat shrimp)
- ½ cup of fresh parsley
- ½ cup of fresh mint
- 2 TBSP of fresh cilantro
- 2 TBSP of fresh oregano
- 1 TBSP of lemon juice
- 1 TBSP of lime juice
- 2 tsp of chili flakes – adjust your chili flakes to the spiciness level you want
- ¼ cup of olive oil
- Salt and pepper to taste
- In a food processor or blender, add the parsley, mint, cilantro, oregano, lemon and lime juice, chili flakes and olive oil. Blend the mixture up until the herbs are minced well.
- Give a quick taste, and add in the salt* and pepper to your liking. Blitz the chimichurri again after the addition.
- Add the shrimp and chimichurri to a large bowl. Coat the shrimp in the chimichurri and let them marinate in the fridge for a few hours, let mine sit for around 4 hours.
- Grill the shrimp over medium heat for around 3 minutes per side. They cook quickly, so keep an eye on them to make sure not to over cook them!
Have a great weekend everyone!
* I find shrimp to be on the saltier side usually, so I added maybe ½ a pinch of salt to the recipe. I wouldn’t recommend adding a lot of salt.
I also wouldn’t let the shrimp marinate for longer than a few hours. There’s a fair bit of acid and you don’t want them to start to cook in the marinade.
Finally, if you felt like it, you could reserve half the chimichurri sauce (before adding it to the shrimp!) and use it to dip the grilled shrimp in 🙂