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Chimichurri Shrimp

Makes 4 servings

Ingredients

  • 1 c arugula leaves
  • 1/2 c fresh flat-leaf parsley leaves or Cilantro
  • 2 T chopped shallots
  • 2 T fresh lemon or lime juice
  • 2 T extra-virgin olive oil
  • 1/4 t crushed red pepper
  • 1 garlic clove
  • 1/2 t kosher salt, divided
  • Cooking spray
  • 2 t canola oil
  • 38 oz large raw shrimp, peeled and deveined
  • 1/2 t black pepper

Directions

  1. Preheat grill to high.
  2. Place first 7 ingredients and 1/4 teaspoon of the salt in the bowl of a mini food processor; process until smooth.
  3. Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce.

Per serving: 1 Leanest, ½ Green, 2 Healthy Fats, 3 Condiments (Skewer 6 cups of other veggies like mushrooms, summer squash/zucchini, sliced bell peppers and or cherry tomatoes and grill them at the same time to make this a complete Lean & Green meal!)

Chimichurri Shrimp