Monday, March 7, 2016

Basil Chimichurri Grilled Shrimp~It's What's for Dinner

The sun is shining, and the temps have reached 70+.  Spring is just around the corner!  While meal planning for the week I decided to incorporate some new grill recipes.  This is yet another I found on Pinterest.

The original recipe can be found here.

Basil Chimichurri Grilled Shrimp


1 1/2 lb shrimp, cleaned and peeled (we purchased peeled and deveined)
1 1/2 tsp sea salt
1 tsp garlic powder
1/2 tsp cumin
2 tsp smoked paprika
2 tbsp olive oil

Basil Chimichurri:

1 bunch basil, leaves only
2-3 garlic cloves, grated (we used minced)
1/4 C extra virgin olive oil + more as needed
1/2 lime, juiced
Pinch of sea salt


1. Pat dry the shrimp with paper towels and add it to a large bowl.  Drizzle with a bit of olive oil over the top and sprinkle with the sea salt, garlic powder, onion powder, cumin and paprika (we mixed the spices together in a smaller bowl and then added to the shrimp so the spices would be evenly distributed). Gently toss well to coat the shrimp.
2. Thread 3-5 shrimp on each skewer and set aside on a plate for 15 minutes (we were able to thread twice as many on our metal grill skewers).
3. Meanwhile make the basil chimichurri. Add all the basil leaves to the bowl of a small food processor (we used our Vitamix, you could use a blender as well) together with garlic, olive oil and lime juice. Process until smooth.Transfer to a serving bowl and adjust the seasonings to your taste until happy (we added the pinch of salt while blending).
4. Heat a large cast iron griddle/grill pan (if cooking on a stove top) and place the shrimp skewers on top.  Cook for about 45 seconds on each side, just enough for some grill marks to form and the shrimp to start curling up. (we cooked on our outdoor grill by placing the skewers on top of a sheet of tin foil, this keeps the shrimp from sticking to the grill)
5. Transfer the grilled shrimp skewers to a serving platter and drizzle with the basil chimichurri. (we just put a dollop on our plates and dipped the shrimp in the sauce)

We served it with steamed broccoli and corn on the cob.

The chimichurri sauce is so good, fresh and green.  The lime juice gives it a bit of a kick.  This is a perfect dish for the upcoming warmer months.



Finding Grace Interiors said...

Mmmmm, this sounds so delicious and healthy!! I love shrimp, so I am definitely trying this recipe out!! Thanks so much for sharing!!
What time is dinner tomorrow? I'll be there! ;)

Melissa Fitch said...

This looks terrific!! We love shrimp. Must put into the rotation asap!!

Lisa @ Texas Decor said...

We love shrimp over here, so this sounds great! We really need to start using our grill more often, especially now that it's practically summer with our warm temps. :) P.S. I made that brown sugar bacon you told me about and it was a huge hit!!!

Linda @ Life and Linda said...

What a lovely dish. We love shrimp, well I do! Add some spice and I am there. It's going to be grilling time before we know it.

Celestina Marie said...

What a wonderful dish. Your pics look incredible and now I'm hungry since it's close to dinner time. Thanks for sharing and also for stopping by and commenting.
Have a great rest of the week. xo

Vicki @ lifeinmyemptynest said...

Perfect for a Friday night during Lent. Going to the store now :-)

Andrea Nine said...

Ok, Little late on my blog reading this week but boy am I glad I caught up with you! This looks absolutely divine! Have a happy weekend gorgeous!

Laura said...

Another fabulous recipe!
I have always loved chimichurri sauce and now- thanks to you- I have a recipe.

Have a wonderful weekend my friend!