Grilled Chimichurri Shrimp Salad

This vibrant grilled chimichurri shrimp and couscous salad brings together the perfect balance of bright herbs, tender seafood, and satisfying pearl couscous. The punchy chimichurri sauce infuses every bite with freshness, making it ideal for warm weather dining.

I first created this dish during a summer when fresh herbs were overtaking my garden. Now it's become our go-to entertaining recipe because I can prepare it before guests arrive and enjoy the compliments when they inevitably ask for the recipe.

Ingredients

• Pearl couscous: Provides a satisfying chewy texture that holds up perfectly to the sauce
• Fresh parsley: Forms the foundation of authentic chimichurri with its clean herbaceous flavor
• Mint: Adds unexpected brightness that balances the garlic and chili heat
• Fresh lemon juice: Activates all the flavors and prevents oxidation of the herbs
• Quality olive oil: Creates the silky texture essential for proper chimichurri
• Garlic cloves: Bring necessary pungency look for firm bulbs without green sprouts
• Red chili flakes: Add controlled heat without overwhelming the delicate shrimp
• Large shrimp: Cook quickly and absorb flavors beautifully choose wild caught when possible
• Asparagus: Provides texture contrast and subtle earthiness select firm stalks with tight tips
• Red bell pepper: Contributes sweetness and color choose glossy peppers that feel heavy for their size

Step-by-Step Instructions

Prepare the couscous:

Bring a pot of water to a rolling boil and salt it generously until it tastes like ocean water. Add the pearl couscous and cook until just al dente according to package directions usually 7 to 10 minutes. The couscous should maintain a slight resistance when bitten but have no chalky center. Drain thoroughly but do not rinse to preserve the starches that help the sauce adhere.

Create the chimichurri:

While the couscous cooks combine fresh parsley leaves mint leaves lemon juice olive oil garlic cloves chili flakes and salt in a food processor. Pulse until the mixture forms a smooth vibrant green sauce with tiny flecks of herbs visible. The consistency should be pourable but not watery. Taste and adjust seasoning if needed the sauce should taste bright herbaceous and have a gentle kick from the garlic and chili.

Combine couscous with sauce:

Transfer the drained couscous to a wide mixing bowl while still warm. Add half of the prepared chimichurri sauce and toss thoroughly to coat each pearl of couscous. The warm pasta will absorb the flavors of the sauce beautifully. Allow this mixture to cool slightly while preparing the proteins and vegetables.

Grill the shrimp and vegetables:

Preheat a gas grill or cast iron grill pan until smoking hot. Season the cleaned shrimp generously with salt and freshly ground black pepper. Lightly oil the grill surface and arrange the shrimp and prepared vegetables in a single layer. Cook the shrimp until they curl into a C shape and turn pink with no translucent areas approximately 1 to 2 minutes per side. Grill the vegetables until they develop light char marks but remain crisp tender. Work in batches if necessary to avoid overcrowding.

Assemble and serve:

Roughly chop the grilled vegetables into bitesize pieces that match the scale of the couscous and shrimp. Add all grilled components to the couscous bowl and gently fold everything together distributing the ingredients evenly. Drizzle the remaining chimichurri sauce over the top just before serving. The salad can be enjoyed immediately warm or after chilling for a more pronounced flavor profile.

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The chimichurri is truly the heart of this dish. My grandmother taught me to make it when I was just eight years old standing on a kitchen stool. She always insisted on hand chopping the herbs rather than using a food processor claiming it released the oils more gently. While I've modernized her method the fundamental combination of fresh herbs garlic and acid remains true to her Argentinian roots.

Make It Your Own

This recipe welcomes personalization based on what you have available. The pearl couscous can be substituted with orzo quinoa or even farro for a heartier texture. The cooking time will vary for each grain so adjust accordingly while maintaining the al dente finish.

Storage Solutions

This salad actually improves with time making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to three days. I recommend reserving a small portion of the chimichurri sauce separately to brighten the flavors when serving leftovers.

The Perfect Pairing

This versatile dish works wonderfully as both a main course and a side dish. For a complete meal serve it alongside a simple green salad dressed with lemon and olive oil. The brightness of the greens complements the herbal notes in the chimichurri.

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Frequently Asked Questions

→ How can I cook couscous perfectly for this dish?

To cook couscous, bring a pot of water to a rolling boil, season with salt, and cook for 7-10 minutes, or follow the package instructions. Drain and fluff gently before mixing with the chimichurri sauce.

→ Can I use other vegetables in this dish?

Absolutely! You can substitute asparagus and red bell peppers with zucchini, cherry tomatoes, or any other vegetables you enjoy grilling.

→ How do I grill shrimp without overcooking it?

To grill shrimp, preheat your grill, season the shrimp with salt and pepper, and cook over high heat for 1-2 minutes per side until pink and curled. Avoid overcooking as it can make the shrimp rubbery.

→ Is this dish served warm or cold?

This salad can be served cold or at room temperature, making it an excellent make-ahead meal or light and refreshing dish for summer gatherings.

→ Can I prepare the chimichurri in advance?

Yes, you can prepare the chimichurri sauce up to 2-3 days in advance and store it in an airtight container in the refrigerator. Make sure to mix it well before using.