Chimichurri Shrimp

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Chimichurri ShrimpRecipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

Forget shrimp cocktail--this will be your go-to party staple from now on. You could take the shrimp off the skewers for the platter, but the pick-up nature of kebabs is great for parties.

Serves 6 (serving size: 4 shrimp and about 2 tablespoons sauce)


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1 cup arugula leaves
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 garlic clove
1/2 teaspoon kosher salt, divided
Cooking spray
2 teaspoons canola oil
24 large shrimp, peeled and deveined (about 1 pound), tails on
1/2 teaspoon black pepper


Hands-on: 16 Minutes
Total: 16 Minutes

1. Preheat grill to high.

2. Place first 7 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.

3. Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce.

Created date

April 2016

Nutritional Information

Calories 79
Fat 6.5 g
Satfat 0.8 g
Monofat 4.3 g
Polyfat 1 g
Protein 4 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 30 mg
Iron 1 mg
Sodium 200 mg
Calcium 29 mg
Sugars 1 g
Est. Added Sugars 0 g