From Frozen Shrimp With Chimichurri Sauce

Dustin Green

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    12 to 13 mins


the Ingredients

Shrimp Chimichurri Sauce Lumin

Chimichurri sauce

  • Completed step 2 cups packed fresh flat leaf parsley leaves and tender stems  
  • Completed step 2 garlic cloves, chopped 
  • Completed step 1 shallot, diced
  • Completed step 2 tablespoons fresh lemon juice 
  • Completed step ½ teaspoon kosher salt 
  • Completed step ¼ teaspoon crushed red pepper flakes 
  • Completed step .300 cup extra-virgin olive oil 
  • Completed step 1½ pound large frozen (16/20) shrimp, peeled and deveined, tails intact optional 1 tablespoon vegetable oil

Take Your Grilling Anywhere



  • Add all the sauce ingredients, except the oil, to a food processor. Pulse to chop. With the motor running, add the oil in a steady stream to blend. Transfer to a bowl and refrigerate until ready to use. 
  • With the grill in the off position and cool, replace the right-side grate with the reservoir and fill with water up to the fill line. Place the reversible steam pan onto the water reservoir with the walls of the pan facing up.
  • Place the frozen shrimp on the steam pan in the COLD grill. Preheat the grill with the control knob in the high position.
  • Check if the shrimp has defrosted after 5 to 10 minutes, adding more time if necessary.
  • After the shrimp have defrosted, brush the cooking grates clean with a stainless steel bristle grill brush, and move the shrimp to the cooking grate.
  • Baste with the chimichurri sauce, reserving ¼ cup for serving.
  • Grill until the shrimp are pink and opaque, 2 to 3 minutes.
  • Remove from grill and serve with the remaining chimichurri sauce. 

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