Easy Grilled Shrimp With Chimichurri Recipe

These 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 grate, but if you’re working with smaller ones, thread them onto skewers to keep them from slipping through. Tossing the shrimp with oil before grilling helps prevent sticking (without fussing with the grate) and encourages those smoky, lightly blistered edges everyone wants from grilled shrimp. Serve with grilled bread, steamed rice, a big green salad, or whatever else your cookout heart desires.