Shishito And Shrimp Skewers With Chimichurri Recipe

Name: Shishito And Shrimp Skewers With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup firmly packed fresh flat-leaf parsley leaves; 1 cup firmly packed fresh cilantro leaves; 1/4 cup firmly packed fresh basil leaves; 2 garlic cloves; 1/2 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 1/4 teaspoon crushed red pepper; 4 tablespoons extra-virgin olive oil, divided; 3/4 teaspoon kosher salt, divided; 1 1/2 pounds large shrimp (about 24), peeled and deveined (tails on); 16 (2-in.) shishito peppers (about 3 oz.); 1/4 teaspoon black pepper; Cooking spray

Servings: persons

1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh cilantro leaves
1/4 cup firmly packed fresh basil leaves
2 garlic cloves
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
4 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1 1/2 pounds large shrimp (about 24), peeled and deveined (tails on)
16 (2-in.) shishito peppers (about 3 oz.)
1/4 teaspoon black pepper
Cooking spray

1
Preheat grill to medium-high (about 450u00b0F).
2
Process parsley, cilantro, basil, and garlic in a food processor until finely chopped. Add lemon rind, juice, crushed red pepper, 3 tablespoons oil, and 1/4 teaspoon salt; process until finely chopped and well combined.
3
Toss together shrimp and 1/4 cup herb mixture. Thread 4 shrimp onto each of 6 (8-inch) skewers; thread 8 peppers onto each of 2 (8-inch) skewers. Drizzle skewers with remaining 1 tablespoon oil; sprinkle with black pepper and remaining 1/2 teaspoon salt.
4
Place skewers on grill grates coated with cooking spray; grill just until shrimp are done and peppers are charred, 2 to 3 minutes per side. Brush skewers with remaining herb mixture before serving.

541

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1 cup firmly packed fresh flat-leaf parsley leaves, 1 cup firmly packed fresh cilantro leaves, 1/4 cup firmly packed fresh basil leaves, 2 garlic cloves, and more.

Yes, Shishito And Shrimp Skewers 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!

Shishito And Shrimp Skewers With Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions