Perfectly easy grilled shrimp recipe with a fresh chimichurri sauce that’s perfect for summer
It’s that time of year when the sun is shining, the flowers have bloomed, and summer is in the air! Today, I’m sharing my easy recipe for the perfect grilled shrimp! Shrimp is honestly one of my favorite proteins to throw on the grill. They cook quickly and taste amazing!
My husband and I grill shrimp probably more than any other other protein. We usually make Shrimp Pineapple Kabobs, but lately we’ve been making them even more simple. I love seasoning them with an easy to make dry rub that consists of: onion powder, garlic powder, ground coriander, chili powder, kosher salt, black pepper, and olive oil.
In fact, the chili powder gives the shrimp subtle heat, which is absolutely delicious. If you’re not in the mood for a slight smokey flavor, feel free to omit or substitute for paprika instead. This easy to make dry rub is full of flavor. It comes together quickly and perfect for when you want to throw something on the grill.
Grilling should be fun and effortless. Luckily, shrimp is one of those proteins that you really don’t have to fuss too much with in order to make them taste good. My favorite part about this recipe is that you don’t have to marinate the shrimp at all. Simply season the shrimp, fire up the grill, and off you go.
Now here’s a few things to consider when making shrimp:
- Tip #1: If possible, buy wild-caught or responsibly sourced shrimp
- Tip #2: Cook times will vary depending on the size of your shrimp. When grilling shrimp, I typically aim for the biggest shrimp that I can find.
- Tip #3: ALWAYS buy raw shrimp
- Tip #4: Be mindful when grilling shrimp. They don’t take long to cook. Flip them as soon as they turn color. It’s easy to over cook shrimp so don’t walk away from your grill when grilling shrimp
- Tip #5: Keep the shrimp chilled until it’s time to throw them on the grill. While you don’t have to marinate the shrimp for any length of time, you can season them ahead of time. If you do, store the shrimp in refrigerator until it’s time to cook them
In addition to making an easy dry run for the shrimp, I love to pair them with a fresh chimichurri sauce. This sauce is also easy to make, and I’ve shared a few variations both on my YouTube Channel and website. For example, when making Steak Kabobs, I mixed together parsley and cilantro. In today’s recipe, I’m keeping it simple and only using parsely.
The sauce recipe also calls for honey. The subtle sweetness of the sauce mixed with the subtle smokiness of the shrimp, is absolute perfection! Now tell me, are you hungry, yet? Let’s get to cooking!
- Shrimp Recipe:
- 1 lbs Large Shrimp
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Coriander
- 1 tsp Chili Powder
- Olive Oil
- Kosher Salt
- Black Pepper
- Sauce Recipe:
- 1 cup Diced Parsley
- 1 Garlic Clove
- Zest of 2 Lemons
- 2 Lemons
- 1 tsp Honey
- ½ tsp Red Pepper Flakes
- Kosher Salt
- Black Pepper
- Extra Virgin Olive Oil
- Finely dice parsley and add to a medium mixing bowl. Then zest 2 lemons. Afterwards, add the juice of the 2 lemons. Next, grate fresh garlic cloves into the mixing bowl and add honey, red pepper seeds, kosher salt, black pepper, and extra virgin olive oil. Mix together until well combined. Set aside
- Clean and peel shrimp. (Note: you can choose to leave the tails on or take them off) Pat shrimp dry then add: onion powder, garlic powder, ground coriander, chili powder, kosher salt, black pepper and olive oil. Mix until well combined. Set aside
- In an indoor or outdoor grill, set flame to medium-high. Then add shrimp to grill. After 3 minutes - or when shrimp begins to change color from gray to orange - flip and cook for an additional 3 minutes. Note that cook times may vary depending on size of the shrimp and power of the grill being used. Shrimp are completely cooked once they’ve orange on both sides and are firm to the touch
- Once shrimp are cooked through, remove from the grill and garnish with chimichurri sauce. Enjoy shrimp while hot