Grilled Shrimp & Scallion Chimichurri

Grilling season is here and this dish was something I created when the weather started warming up a few weeks ago. It comes together quickly and is perfect for a weeknight meal. I wanted to make something easy and refreshing without all of the fuss of being over the stove all day. So for that, shrimp is always a winner.

Because of this, shrimp is hands down one of my favorite kinds of seafood and I love using local shrimp when they’re readily available. And I have to admit that I’m a little spoiled living in Charleston and having access to great, fresh seafood, especially since shrimp season started up recently. It’s a good problem to have.


Just a heads up, you can easily make this dish on your grill or you can use a screaming-hot grill pan (which is what I did at home since it was raining when I made this). If you don’t have a grill pan or grill at home, you can also sear the shrimp in a cast iron skillet to get a good char. Whatever is clever. Let’s get cooking!

Grilled Shrimp & Scallion Chimichurri

Serves: 4

Cook time: 25 minutes

1lb large shrimp, peeled and deveined 

1 tsp kosher salt 

1 tsp fresh cracked black pepper 

1 tsp smoked sweet paprika

1 tsp granulated garlic 

Olive oil

Charred Scallion Chimichurri Sauce

2 bunches green onion, halved and charred on grill pan

1/2 bunch parsley 

1/2 bunch cilantro

2 tsp vegetable oil 

1/4 cup water 

2 limes, juiced

3 tsp red wine vinegar 

Kosher salt

Black pepper 

Preheat your grill pan over medium-high heat.

In a medium mixing bowl, combine the shrimp, kosher salt, black pepper, smoked paprika and granulated garlic with enough olive oil to coat the shrimp. Set aside and let the shrimp marinate for 10 minutes.


While the shrimp are marinating, make the scallion chimichurri sauce. Cut the green onions into halves (and remove the roots; I did so after grilling) and lightly toss them in vegetable oil. Then, place them on the grill pan to get some hard grill lines on them. Set the onions aside once they’re charred up and almost burnt. Make sure to leave the grill pan on the stove and on for the shrimp. Clean the pan with a paper towel if necessary.

Next, in a food processor or blender, combine the grilled green onions, parsley, cilantro, vegetable oil, water, lime juice, and red wine vinegar. Process them until you make a sauce similar to sofrito or pesto.


Once your chimichurri is done, set it aside. Next up, time to grill the shrimp. Depending on how large your grill pan is, grill the shrimp in small batches leaving enough room in between them to avoid steaming.


Cook the shrimp for 3 minutes, flip, and then cook for another 3 minutes or until the shrimp are firm and no longer pink. Immediately serve the shrimp topped with the charred scallion chimichurri sauce.

I paired the shrimp with some roasted radishes for a quick and delicious dinner. Rice or quinoa would be a good side dish option as well. Any leftover scallion chimichurri sauce will keep in the fridge in an airtight container or mason jar for up to 4 days and can be used on other proteins like steak, chicken, or fish. Get creative with it!


¡Buen provecho!