Grilled Shrimp with Chimichurri Sauce
Shrimp, brined and grilled, and served with fresh Chimichurri sauce. Easy and delicious grilled shrimp dish for summer.
Prep Time 15 minutes
Cook Time 10 minutes
Brine time 30 minutes
Total Time 40 minutes
- 1 pound large shrimp, shelled, deveined and tails removed (24 large shrimp)
- ¼ cup kosher salt
- ½ cup sugar
- 1 quart water
- 4 wooden skewers
- ¼ cup coarsely chopped parsley
- 3 tbsp red wine vinegar
- 4 cloves garlic, finely chopped
- 2 tbsp coarsely chopped oregano leaves
- 2 tsp crushed red pepper
- Kosher salt and freshly cracked pepper
- ½ cup extra-virgin olive oil
In large bowl, combine the sugar and salt in water and whisk until sugar dissolves. Add shrimp to brine solution and let sit for 30 minutes on the counter. Do not stir, just leave alone. Soak wooden skewers in water, in another container, for 30 minutes also.
Make the Chimichurri sauce; place the parsley and oregano, garlic, vinegar, crushed red pepper and olive oil in a small mixing bowl. Using a fork or whisk, stir to combine. Season with salt and pepper. Set aside.
Remove shrimp from brine, pat dry, and thread on skewers, 6 - 8 on each one, for a total for 3 or 4 skewers. Lightly salt shrimp and drizzle with a little bit of Chimichurri, not much, just a little to add some oil and flavor. Place on grill and cook 2 - 3 minutes a side, until just done and no longer pink.
Remove shrimp from grill, plate and drizzle with Chimichurri sauce. Serve, passing remaining Chimichurri on the side.
- See my Grilled Shrimp Skewers for the honey-lime marinade if you'd like to try that version. It, too, would be good with Chimichurri sauce.
- The Chimichurri is mixed by hand with a fork to combine, not in a processor like pesto. I've seen Chimichurri recipes that use a processor, I do not recommend that method, that's just me, though.
- You can skip the brine, but it really does keep the shrimp tender and moist. The key to good shrimp is always, don't overcook!