Chimichurri Shrimp Skewer
Grilled shrimp skewers coated in fresh herb chimichurri sauce with charred vegetables. Shrimp and vegetable kebabs are threaded onto skewers and grilled until shrimp curl and vegetables soften.
Ingredients
Method
If using wooden skewers, soak in water for 30 minutes. Pat shrimp dry with paper towels.
In a food processor, combine parsley, oregano, garlic, red wine vinegar, 1/3 cup olive oil, red pepper flakes, and 1 tsp salt. Pulse until a chunky paste forms. Transfer to a small bowl and reserve 1/2 cup for serving; set both aside.
In a large bowl, toss shrimp with 1/4 cup of the prepared chimichurri. Let sit for 10 minutes at room temperature or up to 2 hours refrigerated.
In another bowl, toss bell pepper, red onion, and zucchini chunks with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
Thread shrimp and vegetables alternately onto skewers, starting and ending with a vegetable piece. Use 2 shrimp per skewer.
Preheat grill to medium-high (about 400°F). Oil grates lightly.
Place skewers on grill. Cook 5–6 minutes per side until shrimp are opaque and curled and vegetables are tender with light char marks. Do not move skewers too frequently.
Transfer skewers to a serving platter. Spoon reserved chimichurri sauce over the top and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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