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Chimichurri Grilled Shrimp
This paleo chimichurri grilled shrimp recipe is a quick and easy summer meal.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
South American
Keyword:
chimichurri shrimp, shrimp with chimichurri
Diet:
Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Whole30
Servings:
4
servings
Calories:
337
kcal
Author:
Lisa Wells
Ingredients
1
pound
uncooked shrimp
, peeled, deveined, and thawed if frozen
Chimichurri Sauce
½
cup
olive oil
1
cup
loosely packed Italian parsley leaves
juice of 1 lemon
2
tablespoons
white wine vinegar
2
cloves
garlic
, peeled and roughly chopped
½
teaspoon
sea salt
½
teaspoon
freshly ground pepper
Instructions
To make chimichurri sauce, combine all ingredients except shrimp in blender or food processor and blend until parsley is finely chopped.
Toss shrimp with enough chimichurri sauce to coat and let marinate for 15 minutes.
Preheat grill to high.
Place shrimp on skewers.
Grill shrimp skewers until shrimp turns pink and is just cooked through, 1 - 3 minutes per side.
Serve with remaining chimichurri sauce.
Nutrition
Calories:
337
kcal
|
Carbohydrates:
5
g
|
Protein:
16
g
|
Fat:
28
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
0.01
g
|
Cholesterol:
143
mg
|
Sodium:
943
mg
|
Potassium:
261
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1475
IU
|
Vitamin C:
35
mg
|
Calcium:
94
mg
|
Iron:
2
mg