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Grilled Chimmichurri Shrimp

Grilled Chimmichurri Shrimp

July 10, 2018

Although the famed Argentinian Chimichurri sauce is typically paired with steak, it’s great with seafood too. Easy to make and quick to grill, you'll love this easy dinner. Try it paired with Cheesy Keto Green Bean Casserole for a full meal.

  • Yields: 4 servings
Grilled Chimmichurri Shrimp


1For the shrimp, toss with olive oil, lime juice, salt and pepper and let marinate 30 minutes.

2Meanwhile, combine red onion, garlic, olive oil, vinegar, salt, pepper and red pepper flakes in a food processor or blender. Pulse to chop and combine. Add parsley leaves and process on low until desired consistency is achieved (I like mine a bit chunky but you can puree it completely if you like).

3Preheat grill to medium. String shrimp on metal or bamboo skewers (if using bamboo, be sure to soak your skewers for at least 1 hour before grilling). Grill about 2 minutes per side.

4Serve on or off skewers with chimmichurri drizzled over.



1 lb large shrimp, peeled and deveined (tail on or off, as you prefer)

2 tbsp olive oil

Juice of one lime

Salt and pepper to taste


1/4 cup red onion, chopped

2 garlic cloves

1/4 cup olive oil

1/4 cup red wine vinegar

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp red pepper flakes

2 cups fresh parsley leaves


Nutrition Facts

Serving Size1 serving
Total Fat20.26g
Dietary Fiber1.29g

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