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
Total Fat
34
Saturated Fat
4.5
Polyunsaturated Fat
9.325
Monounsaturated Fat
18.7
Cholesterol
145
Sodium
790
Carbohydrates
7
Dietary Fiber
less than 1
Total Sugars
less than 1
Protein
18
Vitamin D
0
Calcium
90
Iron
1
Potassium
250

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.