Heat a charcoal or gas grill to medium-high heat.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Serve these smoky grilled shrimp with fresh and spicy Chimichurri Sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium shallot | ||
| 2 clove(s) garlic | ||
| 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
Directions
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 Tip
If using bamboo skewers, soak skewers in water for 30 minutes before using.
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