Grilled Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat very dry with paper towels. Dry shrimp thoroughly so they sear instead of steaming on the grill.

In a medium bowl combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (if using). Whisk to combine.

Add the dried, patted shrimp to the bowl and toss until evenly coated. Marinate at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Do not marinate longer than 30 minutes — acid can make shrimp tough.

While shrimp marinates, make the chimichurri. Finely chop 1 cup flat-leaf parsley, 1/4 cup cilantro (if using) and 1 tablespoon fresh oregano. Place in a bowl.

Add 2 minced garlic cloves, 2 tablespoons red wine vinegar, 1 teaspoon lemon zest and 1 tablespoon lemon juice to the herbs.

Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (optional). Taste and adjust salt, acid or oil as needed. Let rest at room temperature for at least 10 minutes to allow flavors to meld.

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal or wood grill, ensure coals are hot and have a light coating of ash. Clean grates and brush with neutral oil to prevent sticking.

Thread shrimp onto skewers (if using wooden skewers, soak them in water 30 minutes beforehand) or arrange directly on a clean grill basket. Leave a little space between shrimp for even heat circulation.

Brush shrimp lightly with a teaspoon of neutral oil (or oil the grates) and place on the hot grill. Grill shrimp 1.5–2 minutes per side, flipping once, until opaque, pink and slightly charred at the edges. Total cook time should be 3–4 minutes depending on shrimp size. Do not overcook — shrimp should be just firm and springy.

Remove shrimp from grill onto a platter and let rest 1–2 minutes. Spoon 2–3 tablespoons chimichurri over the shrimp and toss gently to coat, reserving additional chimichurri for serving.

Serve grilled shrimp with remaining chimichurri and lemon wedges. Optionally serve over rice, salad greens or crusty bread to soak up extra sauce.