Chimichurri Grilled Shrimp Skewers

Recipe

Main Dish
Chimichurri Grilled Shrimp Skewers

Primary Media

Platter of grilled shrimp covered in chimichurri sauce on skewers next to skewered vegetables

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
15min
Prep
20min
Total

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Description

Serve these smoky grilled shrimp with fresh and spicy Chimichurri Sauce. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1medium shallot
2 clove(s)garlic
½jalapeno, seeds and stem removed
1 c.fresh cilantro, packed
1 c.fresh parsley, packed
c.fresh lime juice
¼ c.Gustare Vita olive oil
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste
1 lbs.Hy-Vee Fish Market 26-30 ct. shrimp, raw, thawed if frozen
Grilled veggies, for serving
Brown rice, and/or quinoa, for serving

Things To Grab

  • Charcoal or gas grill
  • Food processor or blender
  • Medium bowl
  • Wooden or metal skweres

Directions

  1. Heat a charcoal or gas grill to medium-high heat. 

  2. Make Chimichurri Sauce: Combine shallot, garlic, and jalapeno in a food processor or blender. Process until finely chopped. Add in cilantro, parsley, lime juice, and olive oil; season to taste with salt and pepper. Pulse until mixture is fairly smooth.

  3. Place shrimp in a medium bowl and cover with 1/3 cup Chimichurri Sauce; toss to coat.

  4. Thread shrimp onto wooden or metal skewers. Grill shrimp 2 to 3 minutes per side until pink and opaque. Serve with remaining Chimichurri Sauce, and if desired, serve grilled shrimp over grilled veggies, brown rice, and/or quinoa.

    Hyvee Culinary Expert Tip
    If using bamboo skewers, soak skewers in water for 30 minutes before using.
    Hy-Vee Test Kitchen

Nutrition facts

Servings

220 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 140mg
  • Sodium: 420mg
  • Total Carbohydrates: 6g
  • Protein: 19g

Daily Values

0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%

Recipe Source:

Hy-Vee Seafoodies Blog from the week of May 29, 2018