Heat a charcoal or gas grill to medium-high heat.
Serve these smoky grilled shrimp with fresh and spicy Chimichurri Sauce.
Servings and Ingredients
|½||jalapeno, seeds and stem removed|
|1 c.||fresh cilantro, packed|
|1 c.||fresh parsley, packed|
|⅓ 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
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.
Place shrimp in a medium bowl and cover with 1/3 cup Chimichurri Sauce; toss to coat.
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 TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 140mg
- Sodium: 420mg
- Total Carbohydrates: 6g
- Protein: 19g
Hy-Vee Seafoodies Blog from the week of May 29, 2018