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

4.33 out of 5 stars
Rate it:
3 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