Recipes // Main Dish Seafood // Chimichurri Grilled Shrimp

Chimichurri Grilled Shrimp

Chef Patrick Long
Serves 4
32 Shrimp
Ingredients To Make Red Chimichurri sauce:
  • Garlic cloves, fresh minced 6 each
  • Cilantro, picked leaves ½ bunch
  • Scallions, sliced thin 3 each
  • Jalapeno peppers, small diced 2 each
  • Paprika 1 T
  • Cayenne Pepper 1 t
  • Cumin 1 t
  • EVOO ¾ cup
  • Red Wine Vinegar ¼ cup
  • Salt and Pepper
  1. In a medium sized mixing bowl add chopped garlic, cilantro, scallions, jalapenos, and all spices together with salt and pepper. Mix together with the vinegar, and then slowly drizzle in the Olive oil. Season to taste, then set aside and refrigerate.
  2. Thread 32 shrimp onto wood skewers as closely nestled as possible. (Suggest 4 shrimp per skewer) Coat the shrimp using half of the chimichurri sauce and marinate for anywhere from 1-24 hours.
  3. Grill shrimp for 3 minutes on each side until shrimp have turned from clear translucent color to an opaque white.
  4. Drizzle remaining chimichurri sauce over shrimp and serve over rice.
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