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Piquant Grilled Shrimp with Chimichurri Seasoning

Piquant Grilled Shrimp with Chimichurri Seasoning is a flavorful dish that will please everyone. It can be served as an appetizer or main dish.
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 412kcal
Author Sandra

Ingredients

  • 2 pounds large raw shrimp peeled and deveined
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 cup fresh Italian parsley leaves
  • 1 large clove garlic peeled and smashed
  • 1/4 teaspoon sea salt
  • 2 cups small Cremini mushrooms stems removed
  • extra-virgin olive oil for brushing
  • 1 cup Spanish olives with pimentos
  • 1/4 cup capers drained
  • fresh cilantro leaves roughly chopped, for garnish
  • lemon wedges for garnish

Chimichurri Spice Mix

  • 2 tablespoons smoked Spanish paprika
  • 2 tablespoons sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin

Instructions

  • Thoroughly combine all spice mix ingredients. This will make almost 1/2 cup of seasoning. Store in a small container or jar.
  • Place shrimp in a shallow glass dish. Toss with 1-2 tablespoons of Chimichurri spice mix to coat. Cover with plastic wrap and refrigerate for at least 1 hour, up to 12 hours.
  • Meanwhile, combine 1/4 cup olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt in a food processor or blender and pulse to combine.
  • Combine shrimp and a small amount of the sauce until coated, reserving the rest for dipping. Thread shrimp on metal skewers or wooden skewers that have been soaked in water.
  • Preheat grill. Grill shrimp about 3 minutes per side or until they just turn pink. Brush mushroom caps with olive oil and season with a little of the spice mix. Grill until cooked thru; cool slightly and cut in halves.
  • Remove shrimp from skewers and divide amongst 4 small plates. Combine olives with capers and a little extra-virgin olive oil and spoon onto shrimp. Add mushrooms to plates and garnish with cilantro and lemon wedges. Season remaining parsley sauce with Chimichurri Spice Mix and serve as a dipping sauce.

Nutrition

Calories: 412kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 571mg | Sodium: 3324mg | Potassium: 398mg | Fiber: 2g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 21.5mg | Calcium: 368mg | Iron: 5.9mg