Basque Shrimp With Chimichurri Recipe

Name: Basque Shrimp With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds shrimp, washed and deveined; Kosher salt and freshly ground black pepper; 1 tablespoon dried orange rind; 1/2 tablespoon chili powder; 1 teaspoon sea salt; Wooden skewers soaked in water for at least 15 minutes; Basque-Style Green Sauce:; 6 garlic cloves, peeled and chopped; 3 dried bay leaves; 1 fresh poblano pepper, coarsely chopped with the seeds left in; 1 fresh serrano chile, coarsely chopped with the seeds left in; 1/2 tablespoon sea salt; 1/3 cup finely chopped fresh Italian flat-leaf parsley; 1/4 cup finely chopped fresh oregano leaves; 1/4 cup finely chopped fresh basil leaves; 1/4 cup sherry vinegar, plus more if needed; ⅓ cup olive oil, plus more if needed

Servings: persons

4 pounds shrimp, washed and deveined
Kosher salt and freshly ground black pepper
1 tablespoon dried orange rind
1/2 tablespoon chili powder
1 teaspoon sea salt
Wooden skewers soaked in water for at least 15 minutes
Basque-Style Green Sauce:
6 garlic cloves, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh serrano chile, coarsely chopped with the seeds left in
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh basil leaves
1/4 cup sherry vinegar, plus more if needed
⅓ cup olive oil, plus more if needed

1
ub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes.
2
Preheat grill or oven to 450 degrees F.
3
While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.)
4
Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
5
Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
6
Set shrimp onto platter, spoon over green sauce and serve.

912

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 pounds shrimp, washed and deveined, Kosher salt and freshly ground black pepper, 1 tablespoon dried orange rind, 1/2 tablespoon chili powder, and more.

Yes, Basque Shrimp With Chimichurri falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basque Shrimp With Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions