Grilled Chimichurri Shrimp Skewers Recipe
Simple grilled shrimp skewers drizzled with flavorful homemade chimichurri sauce. A delicious Argentinian-inspired appetizer.
Servings: 10 skewers
Ingredients
- 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
Chimichurri Sauce
- 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)
Instructions
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.
Notes
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.
Nutrition
Serving: 2skewers | Calories: 206kcal | Carbohydrates: 4g | Protein: 26.1g | Fat: 10.3g | Saturated Fat: 1.5g | Cholesterol: 194mg | Sodium: 295mg | Fiber: 0.6g | Sugar: 0.2g