Best 4 Grilled Shrimp With Chimichurri Recipes
**Indulge in a Culinary Journey with Grilled Shrimp and Chimichurri: A Symphony of Flavors**
Embark on a tantalizing culinary adventure with grilled shrimp, a seafood delicacy that captivates taste buds with its succulent texture and delicate flavor. This versatile dish is elevated to new heights when paired with chimichurri, a vibrant sauce that bursts with a symphony of herbs, spices, and zesty citrus. Our curated collection of recipes offers a diverse range of culinary experiences, from classic grilled shrimp with a simple chimichurri to innovative variations that incorporate unique ingredients and cooking techniques. Get ready to tantalize your palate with a medley of flavors in this culinary exploration of grilled shrimp and chimichurri.
GRILLED SHRIMP WITH CHIMICHURRI SAUCE
Get it while the grilling is good! Grilled Shrimp with Chimichurri Sauce is a Michelin-grade main dish made in a matter of minutes. Tender, buttery shrimp only need a few minutes on the grill to cook to perfection. Whip up a homemade chimichurri with fresh parsley and cilantro for a bright, bold finish. Pairs with practically anything!
Provided by Danielle Esposti
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Combine the olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Whisk until well combined. Add the shrimp to the marinade, toss to coat, then set aside to marinate at room temperature for 15 minutes while you prepare the chimichurri sauce.
- Chimichurri (by hand): finely chop the parsley, cilantro, oregano, garlic, and shallot. In a medium mixing bowl, whisk the vinegar, olive oil, and lemon juice until emulsified. Add the chopped herbs and alliums, as well as the red pepper flakes, salt, and pepper. Stir to combine.
- Chimichurri (food processor): combine the parsley, cilantro, oregano, garlic, and shallot in a food processor. Pulse until the herbs and alliums are finely chopped. Add the red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse 5-10 times more, or until well combined. Flip the motor to process and pour in the olive oil through the feed tube until the ingredients form a sauce. Makes about 1.5 cups.
- Skewer the shrimp onto 2 skewers, alternating heads and tails, and keeping them tightly packed.
- Heat a grill to high (450°F). Rub the grates with the cut side of a potato to prevent sticking, or brush with olive oil.
- Arrange the skewers on the grill in a single layer. Grill 2 minutes with the lid open, then flip and cook 2-3 minutes more or until cooked through. The shrimp are cooked through the moment they turn pink and are completely opaque. The ideal temperature is 120°F.
- Drizzle the shrimp with chimichurri sauce and serve immediately.
Nutrition Facts : ServingSize 0.25 lb, Calories 419 kcal, Carbohydrate 9 g, Protein 29 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 227 mg, Sodium 1009 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 25 g
GRILLED SHRIMP WITH CHIMICHURRI
The herbs in this recipe's tangy chimichurri sauce-mint, basil, and parsley-add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes it practically our favorite dish for summer entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 6
Steps:
- Soak wooden skewers in water for 30 minutes. Heat grill to high.
- Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.
Nutrition Facts : Calories 138 g, Cholesterol 202 g, Fat 5 g, Protein 22 g, Sodium 288 g
GRILLED CHIMICHURRI SHRIMP WRAPS
Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 wraps
Number Of Ingredients 11
Steps:
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.
GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE
Provided by Michael Lomonaco
Categories Beef Garlic Herb Pork Shellfish Appetizer Marinate Low/No Sugar Dinner Buffet Sausage Seafood Shrimp Summer Grill Grill/Barbecue Jalapeño Cilantro Parsley Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 15
Steps:
- Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
- Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
- Prepare the chimichurri dipping sauce:
- Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
- Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
- Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.
Tips:
- Choose the right shrimp. Large shrimp (21-25 count per pound) are best for grilling. Smaller shrimp can overcook easily.
- Skewer the shrimp. This will help keep them from falling through the grates of the grill.
- Marinate the shrimp. This will help them stay moist and flavorful. A simple marinade made with olive oil, lemon juice, garlic, and herbs is a good option.
- Grill the shrimp over medium heat. This will help prevent them from overcooking.
- Cook the shrimp until they are opaque and slightly charred. This should take about 2-3 minutes per side.
- Serve the shrimp immediately. They can be served with a variety of dipping sauces, such as chimichurri, cocktail sauce, or tartar sauce.
Conclusion:
Grilled shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make sure your grilled shrimp is perfectly cooked and flavorful. So fire up the grill and give this recipe a try!
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