Chimichurri Shrimp Kabobs Recipe

Name: Chimichurri Shrimp Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cilantro; 1 cup Parsley; 2 cloves Garlic; 1/4 cups Red Onion; 1 whole Jalapeno, Seeded And Chopped; 1 whole Lime, Juiced; ⅛ teaspoons Red Pepper Flakes; 1/4 teaspoons Salt; ⅛ teaspoons Pepper; 1 dash Oregano; 2 teaspoons Vinegar; 1/4 cups Olive Oil; 1- 1/2 pound Raw Shrimp, Peeled And Deveined

Servings: persons

1 cup Cilantro
1 cup Parsley
2 cloves Garlic
1/4 cups Red Onion
1 whole Jalapeno, Seeded And Chopped
1 whole Lime, Juiced
⅛ teaspoons Red Pepper Flakes
1/4 teaspoons Salt
⅛ teaspoons Pepper
1 dash Oregano
2 teaspoons Vinegar
1/4 cups Olive Oil
1- 1/2 pound Raw Shrimp, Peeled And Deveined

1
In blender, combine cilantro, parsley, garlic, red onion, jalapeno, lime juice, red pepper flakes, salt, pepper, oregano, and vinegar.
2
Add olive oil.
3
Pulse until smooth.
4
Add extra olive oil as needed until you get desired texture.
5
Add approximately half of the sauce to shrimp and toss to coat.
6
Reserve remaining sauce for dipping after shrimp is cooked.
7
Heat grill to medium heat.
8
Skewer shrimp for grilling.
9
Grill for 23 minutes each side depending on size of shrimp.
10
Serve with remaining dipping sauce.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 cup Cilantro, 1 cup Parsley, 2 cloves Garlic, 1/4 cups Red Onion, and more.

Yes, Chimichurri Shrimp Kabobs 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.

Chimichurri Shrimp Kabobs

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