Juicy grilled shrimp coated in a vibrant, herb-packed chimichurri.
Ingredients
- 1 piece Small red onion
- 3 clove Garlic cloves
- 0.5 pieces Fresno chili
- 120 ml Extra-virgin olive oil
- 30 g Fresh flat-leaf parsley
- 30 ml Fresh lime juice
- 30 ml Red wine vinegar
- 8 g Diamond Crystal kosher salt
- 1 g Freshly ground black pepper
- 680 g Large shrimp (peeled, deveined, tails on)
- 30 ml Vegetable oil
Method
- Finely mince the red onion, garlic, and Fresno chili. Place them in a small bowl.
- Add the olive oil, parsley, lime juice, red wine vinegar, 8 g salt, and 1 g pepper to the bowl. Mix well. Cover and refrigerate for at least 30 minutes; the chimichurri can be made up to 1 week ahead.
- Prepare a grill over medium-high heat. The coals should be glowing red or the gas burners set to high; you should be able to hold your hand about 15 cm above the grates for 3 to 4 seconds.
- In a medium bowl, toss the shrimp with the vegetable oil and a generous pinch of salt and pepper until well coated.
- Arrange the shrimp on the grill in a single layer. Cook until the underside is pink and charred, about 2 to 3 minutes, then turn them with tongs.
- Continue cooking until the second side is also pink and charred and the shrimp are just opaque in the center, another 2 to 3 minutes.
- Transfer the grilled shrimp to a large platter. Spoon plenty of chimichurri over them. Serve immediately, with the remaining chimichurri on the side if desired.
Nutrition
Per serving
- Energy
- 520.4 kcal
- Protein
- 41.59 g
- Carbohydrate
- 3.06 g
- Fat
- 38.52 g
- Fibre
- 1.11 g
- Calcium
- 149.24 mg
- Iron
- 5.62 mg
- Magnesium
- 88.25 mg