45 minutes
Rated 3.3 stars by 6 users
Simple grilled shrimp skewers drizzled with homemade chimichurri sauce
This one brings a taste of Argentina right to your table! Serve as an appetizer or a main course. Succulent shrimp, perfectly grilled and infused with smoky goodness, threaded onto skewers paired with a vibrant chimichurri sauce bursting with fresh herbs, tangy vinegar, and a kick of garlic takes it to a new level. Fire up that grill, gather your friends, and get ready to experience Seatopia's Certified-Clean Shrimp Argentinian style. ¡Buen provecho!
Ingredients
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1–1 1/2 pounds large raw, peeled and deveined Certified-Clean Shrimp
- 1/2 lemon, juice squeezed
- 1 tablespoon olive oil
- salt and pepper, to taste
- wooden or metal skewers for grilling
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Microplastic Free Sea Salt
- 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 Shrimp
Chimichurri Sauce
Directions
For the Chimichurri sauce
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1.
Combine all ingredients in a blender or food processor. Pulse until smooth, but still a little gritty. Set aside.
For the shrimp
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2.
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.
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3.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.
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4.Serve immediately topped with plenty of chimichurri plus extra for serving.
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