Grilled Shrimp with Black-Eyed Peas and Chimichurri

Name: Grilled Shrimp with Black-Eyed Peas and Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed parsley leaves, finely chopped; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 2 tablespoons finely chopped oregano; 2 small garlic cloves, minced; 1/4 teaspoon crushed red pepper; Kosher salt; Pepper; 20 large shrimp, shelled and deveined; 2 cups cooked or thawed frozen black-eyed peas; 2 cups yellow cherry tomatoes, halved; 2 cups baby arugula

Servings: persons

1 cup packed parsley leaves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely chopped oregano
2 small garlic cloves, minced
1/4 teaspoon crushed red pepper
Kosher salt
Pepper
20 large shrimp, shelled and deveined
2 cups cooked or thawed frozen black-eyed peas
2 cups yellow cherry tomatoes, halved
2 cups baby arugula

1
In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper.
2
Season the chimichurri generously with salt and pepper.
3
In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.
4
Light a grill or preheat a grill pan.
5
Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes.
6
Transfer to a plate.
7
In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper.
8
Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.

970

kcal

Calories

Fat

Carbs

132

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup packed parsley leaves, finely chopped, 1/2 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 2 tablespoons finely chopped oregano, and more.

Yes, Grilled Shrimp with Black-Eyed Peas and 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!