Simple grilled shrimp skewers drizzled with flavorful homemade chimichurri sauce. A delicious Argentinian-inspired appetizer.
- 1–1 1/2 pounds large fresh (raw) or fully cooked shrimp, peeled and deveined (tails optionally removed)
- 1/2 lemon, juice squeezed
- 1 tablespoon olive oil
- salt and pepper, to taste
- Wooden or metal skewers for grilling
- 1 cup (packed) fresh Italian parsley
- 1/4 cup (packed) fresh cilantro
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- half a jalapeno, cored and seeds removed (optional)
For the chimichurri sauce
- Combine all ingredients in a blender or food processor. Pulse until smooth, but still a little gritty. Set aside.
For the shrimp
- Soak the wooden skewers, fully submerged in cool water for 20 minutes so they do not burn when grilling. Pat shrimp dry with a paper towel to remove excess moisture. In a large bowl, combine shrimp, lemon juice, oil, salt, and pepper. Toss the shrimp until evenly coated. Add 4-5 shrimp per skewer.
- Preheat the grill with the cover down for 10 minutes on medium-high heat. Clean the grates well. Place skewers flat on the grill. Put the cover down and cook for 2 minutes, flip and cook for two more minutes. Shrimp should no longer be translucent and turn white/orange.
- Serve immediately topped with plenty of chimichurri plus extra for serving.
Raw shrimp is always going to render the best results! precooked shrimp tends to dry out when cooking/grilling. Raw shrimp cooks in about 2 minutes.
- Serving Size: 2 skewers
- Calories: 206
- Sugar: 0.2g
- Sodium: 295mg
- Fat: 10.3g
- Saturated Fat: 1.5g
- Carbohydrates: 4g
- Fiber: 0.6g
- Protein: 26.1g
- Cholesterol: 194mg
Keywords: chimichurri shrimp, chimichurri recipes