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grilled chili lime shrimp

Chili Lime Grilled Shrimp with Chimichurri Sauce

Perfectly grilled jumbo shrimp with vibrant chili lime seasoning and fresh herb chimichurri sauce that delivers restaurant-quality flavors in just 23 minutes
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Ingredients Method Notes

Ingredients
  

  • For the Grilled Shrimp:
  • 2 lbs jumbo shrimp peeled and deveined (tails on)
  • 3 tablespoons Danos chili lime seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • For the Chimichurri Sauce:
  • 1 cup fresh parsley packed and finely chopped
  • ½ cup fresh cilantro finely chopped
  • 4 garlic cloves minced
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 small red chili finely minced, or 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste

Method
 

  1. Prepare chimichurri sauce by combining parsley, cilantro, garlic, chili, oregano, and paprika in a bowl. Slowly add olive oil and vinegar. Season with salt and pepper. Set aside to develop flavors.
  2. Pat shrimp completely dry and place in mixing bowl. Drizzle with olive oil and lime juice, toss to coat.
  3. Season shrimp generously with chili lime seasoning. Let rest 10-15 minutes at room temperature while preheating grill to 450-500°F.
  4. Clean and oil grill grates. Ensure high heat is achieved before cooking.
  5. Grill shrimp 2-3 minutes per side without moving, until pink and slightly charred. Total cooking time 4-6 minutes.
  6. Remove from grill and immediately top with chimichurri sauce. Serve hot with extra sauce on the side.

Notes

• Shrimp cook very quickly - don't overcook to avoid tough texture
• Chimichurri can be made up to 24 hours ahead
• If Danos seasoning unavailable, substitute with chili powder, lime zest, garlic powder, and cumin
• Recipe scales easily for larger crowds

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