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–+ servings

Grilled Shrimp with Chimichurri

Shrimp simply brushed with olive oil and sprinkled with garlic salt and black pepper, then grilled to perfection and finished with a bright and fresh chimichurri sauce. This is a quick, gorgeous and flavor-packed dish that celebrates the fresh flavors of summer. 
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Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 458 kcal

Ingredients
  

For the chimichurri

  • 1 cup flat leaf parsley, loosely packed
  • 1 cup cilantro leaves and stems, packed
  • 2 tablespoons fresh oregano leaves
  • 1/2 small shallot
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

For the shrimp

  • wooden or metal skewers soaked for 30 minutes, if wooden
  • 12 ounces frozen large raw shrimp (31-40 shrimp per pound)  thawed and peeled (and deveined, if needed)
  • 1/2 teaspoon extra virgin olive oil
  • 1/4 teaspoon garlic or kosher salt
  • 1/8 teaspoon freshly ground black pepper

For serving

  • 2 cups cooked brown rice

Instructions
 

For the Chimichurri

  • Add all ingredients, except extra virgin olive oil, to a food processor. Pulse a few times. Slowly drizzle in the olive oil, pulsing a few more times, until the olive oil is incorporated. You'll need to scrape down the bowl a few times. You don't want to mixture smooth or pesto-like, you want the herb pieces to remain a bit chunkier. 

For the shrimp

  • Preheat grill to high heat. Clean and oil grates.
  • Toss shrimp with olive oil. Thread shrimp onto skewers (make sure to have soaked skewers in water for 30 minutes, if using wooden skewers, to prevent them from burning). Sprinkle shrimp with garlic salt and pepper on both sides.
  • Add shrimp to the grill. Reduce heat to medium. Grill shrimp for a few minutes on each side, just until opaque and cooked through. Remove from grill.

For serving

  • Place cooked brown rice on a serving platter. Top with grilled shrimp skewers. Drizzle shrimp with chimichurri sauce. Serve additional chimichurri on the side, for passing.

Notes

The chimichurri tastes best when allowed to chill, meld and mellow for a few hours (or overnight). 

Nutrition

Calories: 458kcalCarbohydrates: 27gProtein: 21gFat: 30gSaturated Fat: 4gCholesterol: 214mgSodium: 970mgPotassium: 308mgFiber: 4gSugar: 1gVitamin A: 1651IUVitamin C: 25mgCalcium: 203mgIron: 5mg
Keyword Grilled Shrimp with Chimichurri
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