Chimichurri Shrimp Skewers grill recipe
This Chimichurri Shrimp Skewers grill recipe is just what you need if you're craving a simple, delicious meal that doesn't take long to make. Save it so you can grill some up whenever you want!
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Servings: 4 -6
Equipment
- Bamboo Skewers
- Grill
Ingredients
- 1-2 lbs. fresh or flash frozen shrimp, peeled, deveined Tails on or off is based on preference.
- 1 cup fresh basil, packed
- 2 cups fresh cilantro, packed
- 1 cup fresh parsley, packed
- 5 cloves garlic, sliced
- 1 medium shallot, sliced
- 2 Tbsp. fresh squeezed lemon juice
- 1 Tbsp. red wine vinegar
- 1 tsp. sea salt
- 1 tsp. coriander
- 1/3 cup extra virgin olive oil
- Additional sea salt and lemon to taste.
Instructions
- Pre-heat the grill to medium heat.
- Combine the lemon juice and vinegar in a bowl. Add the sliced garlic and shallot to the bowl and let them marinate for 5 minutes.
- Roughly chop the herbs so you can pack them into the measuring cups.
- Once packed, combine the herbs, salt, coriander and shallot and garlic mix in a food processor.
- Add in the extra virgin olive oil and then blend to chop roughly.
- Divide the chimichurri between two bowls. One will be used on the shrimp directly and the other can be set aside for a garnish sauce once the shrimp is cooked.
- Prep the shrimp by removing it from the packaging. Make sure it is fully thawed. If not, you can place it in a cold bowl of water for 10 minutes.
- Add the shrimp to a bowl and then add half of one bowl of the chimichurri mix to the shrimp. Reserve the other half of the bowl.
- Add 4-5 shrimp to each bamboo skewer and then grill 3-4 minutes per side. When the first side has cooked, flip the skewer over and baste the other half of the chimichurri in the bowl onto the shrimp skewers. (1/4 of the total mixture.)
- Remove the shrimp from the grill and serve immediately with the other bowl of Chimichurri sauce. Additional lemon juice and sea salt as desired.