Easy Grilled Shrimp With Chimichurri
This article provides a recipe for easy grilled shrimp with chimichurri, highlighting its fresh flavors and simple preparation. The chimichurri sauce, made with parsley, garlic, and lime juice, complements the grilled shrimp beautifully. The recipe also offers tips for grilling shrimp, including using skewers for smaller shrimp and ensuring they are cooked properly.
- ▪The chimichurri sauce is made with parsley, garlic, lime juice, and Fresno chile.
- ▪Jumbo shrimp can be grilled directly, while smaller shrimp should be skewered to prevent slipping through the grates.
- ▪The shrimp are done when they are opaque and lightly curled, with pink flesh and charred edges.
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| Original publisher | Bon Appétit |
| Canonical URL | https://www.bonappetit.com/recipe/grilled-shrimp-with-chimichurri |
| Publication time | Wed, 20 May 2026 21:00:33 +0000 |
| Retrieval time | 2026-05-20T21:05:03.015Z |
| Last seen | 2026-05-20T21:05:03.015Z |
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| Summary source text | contentText |
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| Cluster | pQIsV2eFCvIy |
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| Publisher visit | Yes — open original |
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| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
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| Commercial reuse | May the content be reused commercially? | Not permitted |
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Opening excerpt (first ~120 words) tap to expand
CookingChimichurri Grilled ShrimpBy Inés Anguiano May 20, 2026Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Emma RingnessArrowJump To RecipePrintThese 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 grates, but if you’re working with smaller ones, thread them onto skewers to keep them from slipping through.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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