Grilled Shrimp with Walnut Chimichurri

By Zakarian Sisters
Total Time
35 Mins
Serves
4
Serving Size
5 shrimp, 3 tablespoons sauce
Meal
Dinner Lunch
Course
Main

DESCRIPTION

This seafood dish is simple to make and comes together in just a few simple steps. The chimichurri sauce compliments the smoky grilled shrimp perfectly.This seafood dish is simple to make and comes together in just a few simple steps. The chimichurri sauce compliments the smoky grilled shrimp perfectly.

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
Calories
410 cal
Total Fat
34 g
Saturated Fat
4.5 g
Polyunsaturated Fat
9.325 g
Monounsaturated Fat
18.7 g
Cholesterol
145 mg
Sodium
790 mg
Carbohydrates
7 g
Dietary Fiber
less than 1 g
Total Sugars
less than 1 g
Protein
18 g
Vitamin D
0 mcg
Calcium
90 mg
Iron
1 mg
Potassium
250 mg

Ingredients

  • 1/2 cup California walnuts
  • 1/2 cup lightly packed fresh Italian parsley leaves
  • 1/2 cup lightly packed fresh oregano leaves
  • 1/4 of a serrano chili, stemmed and seeded
  • 2 cloves garlic, chopped
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Kosher salt and fresh cracked pepper to taste
  • 20 jumbo shrimp, peeled and deveined.
  • 1 lemon, cut into wedges

Preparation

  1. Preheat oven to 325°F. Place walnuts on a small baking sheet and toast for 12 minutes or until fragrant; let cool.
  2. Preheat a grill to high.
  3. Place walnuts, parsley, oregano, chili and garlic in a food processor and pulse to coarsely chop. Add oil and lemon juice and pulse until mixture is thickened and chunky. Season with salt and pepper and divide mixture into 2 portions.
  4. Drizzle shrimp lightly with oil and season with salt and pepper. Grill for about 2 minutes on each side. Brush with half the sauce and grill for 2 minutes more on each side.
  5. Transfer to a platter and drizzle with remaining sauce. Serve with lemon wedges.