Grilled Argentine Shrimp Recipe: Garlic-Chimichurri Glazed Delight

Fire up the grill and get ready to experience Argentine flavors at their finest. This recipe transforms simple shrimp into a garlic-chimichurri glazed masterpiece that captures the essence of South American cooking.

I developed this method after years of perfecting my grilling techniques, combining bold garlic notes with fresh chimichurri for a balance that’s both vibrant and deeply satisfying. The shrimp cook quickly, soaking up every bit of flavor from the glaze.

You’ll end up with tender, juicy shrimp with a smoky char and a bright, herbaceous finish. It’s a dish that brings restaurant-quality results to your backyard with minimal effort.

Serve with crusty bread to soak up every drop of the chimichurri. Here’s how to make it.

Ingredients for Grilled Argentine Shrimp

Fresh shrimp, bold garlic, and vibrant herbs create this South American-inspired dish.

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The shrimp are the star here. Wild-caught jumbo shrimp (16-20 count per pound) from Whole Foods or Trader Joe’s work beautifully—they grill up plump and juicy. Look for ones labeled ‘easy peel’ to save time. The chimichurri needs fresh herbs, so hit the produce section for bright, perky bunches of cilantro and parsley. Avoid anything wilted or yellowed (it’ll taste bitter).

No fresh herbs? Dried at one-third the amount works in a pinch, though the flavor won’t be as bright. Swap honey for agave or maple syrup if you prefer. Red wine vinegar can be apple cider vinegar—just as tangy. For extra depth, add a pinch of smoked paprika to the glaze. The shrimp can be fresh or frozen (thawed completely before grilling).

Chimichurri keeps 5 days in the fridge in a jar—just shake before using. Shrimp are best grilled fresh, but leftovers hold 2-3 days (reheat gently to avoid rubbery texture). The glaze can be made 1 day ahead—flavors meld overnight.

Step-by-Step Instructions for Grilled Argentine Shrimp

Follow this method for perfectly charred shrimp with a bright, herby chimichurri glaze.

Step 1: Prepare the Garlic-Chimichurri Glaze

In a blender or food processor, combine the 1 cup fresh cilantro, 1 cup fresh flat-leaf parsley, 8 cloves garlic cloves, 3 tbsp red wine vinegar, 0.5 tsp red pepper flakes, 1 tsp dried oregano, and 0.5 tsp kosher salt from the 1.5 tsp kosher salt total. Pulse until finely chopped but not puréed.

With the blender running, slowly drizzle in 0.5 cup extra-virgin olive oil (reserving a bit for grilling) until the mixture emulsifies. Stir in the zest and juice from the 1 whole lemon and 1 tbsp honey. The glaze should be vibrant green and slightly thick. Let it sit for 10 minutes to allow the flavors to meld.

Step 2: Season and Skewer the Shrimp

Pat the 1.5 lb large shrimp dry with paper towels—this ensures they sear properly instead of steaming. In a large bowl, toss the shrimp with the remaining 1 tsp kosher salt and 1 tsp freshly ground black pepper. Drizzle with 1 tbsp of the reserved extra-virgin olive oil and toss to coat evenly.

Thread the shrimp onto skewers, leaving a small space between each to ensure even cooking. If using wooden skewers, soak them in water for 30 minutes first to prevent charring. The shrimp should glisten slightly from the oil, a sign they’re ready for the grill.

Step 3: Grill the Shrimp to Perfection

Preheat your grill to medium-high heat. Place the skewers on the grill grates and cook for 2-3 minutes per side, or until the shrimp turn opaque and pink with defined grill marks. Avoid overcrowding the grill—cook in batches if necessary to maintain the heat.

Baste the shrimp generously with half of the chimichurri glaze during the last 1 minute of grilling. The glaze should sizzle slightly as it caramelizes on the shrimp, creating a glossy, fragrant coating.

Step 4: Rest and Serve with Remaining Glaze

Transfer the skewers to a serving platter and let the shrimp rest for 2-3 minutes. This allows the juices to redistribute, ensuring each bite is tender and flavorful. Drizzle the remaining chimichurri glaze over the top just before serving.

Garnish with extra chopped parsley or cilantro if desired. The shrimp should be plump and slightly charred, with the bright, tangy glaze clinging to each piece. Serve immediately with crusty bread or over a bed of greens.

Serving Suggestions for This Dish

Asado-Style Presentation

Serve these shrimp straight off the grill on a wooden cutting board for that authentic Argentine asado feel. The rustic presentation lets the vibrant chimichurri glaze shine. I love the way the colors pop against dark wood. 🔥

Bread for Soaking

Provide warm crusty bread—like a fresh baguette or sourdough—on the side. It’s essential for soaking up every last drop of the garlic-chimichurri glaze. I always toast mine lightly on the grill first.

Fresh and Light Sides

A simple mixed greens salad with a lemon vinaigrette keeps the meal light and fresh. Toss 5 oz baby arugula with 2 tbsp olive oil and 1 tbsp lemon juice for a peppery contrast to the rich shrimp.

Grill-Vegetable Medley

Add grilled vegetables like zucchini, bell peppers, and red onions to round out the meal. Brush them with leftover chimichurri for extra flavor. They pair beautifully with the shrimp’s smoky char.

Wine Pairing

A crisp Argentine Torrontés or Sauvignon Blanc complements the garlic and herbs perfectly. The citrus notes cut through the richness while enhancing the chimichurri’s brightness. 🍷

Garnish Like a Pro

Finish with extra chopped cilantro and parsley, plus a sprinkle of red pepper flakes for heat. The fresh herbs add a pop of color and reinforce the dish’s vibrant flavors.

Frequently Asked Questions