If you've already tried Argentinian red shrimp, you know what all the fuss is about. And if you haven't...buckle up. You're shrimp-loving world is about to be rocked by this Grilled Argentinian Red Shrimp Recipe.
Argentine red shrimp taste like lobster...and honestly, they have a more consistent texture and flavor than a lot of lobster tails sold in grocery stores. At a fraction of the cost. Their meaty texture and sweet, succulent flavor will take your seafood dinner to an entirely new level.
My favorite way to cook these shrimp to really showcase their flavor is a simple skewer on the grill or indoors on a grill pan. Serve it alongside a cilantro chimichurri with pistachios, and this meal is unforgettable.
And just in case you become as obsessed as I am with this Argentinian Chimichurri...use it on Salmon with Chimichurri tomorrow!
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Shrimp: the recipe calls for large Argentinian red shrimp, but use what you have! Shrimp can remain in their shell, or remove them. If in shell, add an extra minute or two of cooking time.
Zucchini: I use zucchini ribbons between the shrimp on each skewer. This is an optional step but I love the look and flavor they add.
Chimichurri: the recipe calls for using parsley, cilantro and a touch of fresh oregano as the herbs in the savory chimichurri. Substitute soft herbs like chives or basil, if you prefer. Use a few pinches of dried oregano in place of the fresh.
Nuts: pistachios are rich and toasty and perfect in the dipping sauce. Substitute almonds, walnuts, or your favorite toasty treat.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Make chimichurri
Combine parsley, cilantro, oregano (dried or fresh), red onion, jalapeño, garlic cloves, red wine vinegar, citrus juices and zest in the bowl of your food processor or chopper.
Pulse the ingredients until well combined. Add pistachios and pulse until just combined. Transfer dry chimichurri to a bowl and add a pinch of salt and pepper and the olive oil. Stir to combine. Taste and adjust seasoning. Set aside.
2. Prep shrimp skewers
For the shrimp skewers, clean and devein the shrimp. You can use either shell-on or shell-off shrimp for this recipe. I often make a combination of skewers with each. For shell-on shrimp, cook for 1-2 minutes longer per side.
Use a vegetable peeler to create zucchini ribbons.
Alternate between shrimp and zucchini on each skewer. Drizzle with olive oil, then sprinkle with salt and pepper.
3. Grill shrimp skewers
Heat your outdoor grill or grill pan to medium-high heat. Place shrimp skewers on the grill grate or in the hot pan and leave undisturbed for 2 minutes (for shelled shrimp) and 3-4 minutes (for shrimp still in the shell).
4. Serve and enjoy
Turn gently. Leave for another 2-4 minutes, until the shrimp is opaque. Once cooked through, move skewers to a serving platter. Serve with a small bowl of pistachio chimichurri and grilled lemon halves.
Looking for more delicious shrimp recipes?
FAQ's and Serving Suggestions:
As long as the shrimp are large enough to thread on the skewer, any type of shrimp will work in this recipe. And if they are smaller shrimp, skip the skewer and the outdoor grill and toss them in a little hot oil in a skillet and serve them with the pistachio chimichurri and you'll hear no complaints! Royal red shrimp - caught off the shore of Alabama in the gulf coast - are a perfect replacement flavor-wise if you can find them.
Ummm...only everything! How about shrimp scampi fettuccine, Portuguese garlic shrimp or seafood stuffed potatoes with Old Bay Seasoning? Homemade shrimp wontons with spicy soy sauce for dipping and sweet and spicy Mexican shrimp would also make a delicious meal any night of the week.
Fresh shrimp from Argentina can be hard to come by for many of us who live outside that coastline. Argentinian red shrimp are widely available across Portugal, but almost always frozen. Just thaw the shrimp overnight in the refrigerator. I like to keep them on a rack over a baking sheet to encourage the excess water to drip out of the shrimp before I start grilling.
If you're already firing up the grill (or the grill pan), whip up this quick marinated grilled asparagus recipe. Garlic brown rice and quinoa or Middle Eastern yellow rice would add complementary flavors to the main dish. And if you're looking for a refreshing salad, gazpacho salad or Jerusalem salad are just the ticket!
Absolutely - the cooking process for the red shrimp is brief, so we just want to ensure any vegetable you use on the skewer cooks equally fast, or is just as delicious when served raw. With that in mind, cherry tomatoes are a great option. If you want to skip a vegetable and focus on a garnish, lemon slices threaded through the skewer would be beautiful, or scallion tops.
Red shrimp are found in the South Atlantic, and as the name suggests, it is located off the coast of Argentina. When they are caught, they are red in color which makes them different from other kinds of shrimp which are commonly a blue or grey color before turning opaque or pink when cooked.
Grilled Argentinian Red Shrimp with Chimichurri
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Low Calorie
Ingredients
24 large Argentinian red shrimp
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
2 fresh zucchini (sliced into ribbons with vegetable peeler)
For the chimichurri:
½ cup flat leaf parsley
½ cup cilantro
½ cup red onion, roughly chopped
⅓ cup pistachios, roughly chopped
1 red or green jalapeño, diced
3 garlic cloves, diced
½ - ⅔ cup extra virgin olive oil
1 teaspoon citrus zest, plus 2 tablespoons citrus juice (orange or lemon)
2 tablespoons red wine vinegar
1 teaspoon fresh oregano (or ½ teaspoon dried oregano)
1 teaspoon kosher salt
½ teaspoon ground black pepper
Instructions
- Combine parsley, cilantro, oregano, red onion, jalapeno, garlic cloves, red wine vinegar and citrus zest and juices to the bowl of your food processor or chopper. Pulse until well combined. Add pistachios and pulse just until mixed. Transfer the dry chimichurri to a serving bowl. Add a pinch of salt, pepper and the olive oil. Stir to combine. Taste and adjust seasoning. Set aside.
- For the shrimp skewers, clean and devein the shrimp. You can use either shell-on or shell-off shrimp for this recipe. I often make a combination of skewers with each.
- Use a vegetable peeler to create zucchini ribbons. Rotate between shrimp and zucchini on each skewer - depending on the size of the skewer you should get 3-4 shrimp per skewer. Drizzle each with olive oil, then sprinkle with salt and pepper.
- Heat your outdoor grill or grill pan to medium-high heat. When hot, place shrimp skewers on the grill grate or in the hot pan and leave undisturbed for 2 minutes (for shelled shrimp) and 3-4 minutes (for shrimp still in the shell). Turn gently. Leave for another 2-4 minutes, until the shrimp is opaque. When cooked, move skewers to a serving platter.
- Serve with a small bowl of pistachio chimichurri and grilled lemon halves.
Notes
A note on citrus: orange complements the pistachios and shrimp beautifully, but when I don't have any oranges, I found lemons to be the perfect substitute. And now I usually make the dish with a little of each. So follow your heart on this one!
- Prep Time: 20
- Cook Time: 10
- Category: Easy Recipes
- Method: Grill or Stove Top
- Cuisine: American, Argentinian
Nutrition
- Serving Size: ¼
- Calories: 402
- Sugar: 1.8 g
- Sodium: 1101.3 mg
- Fat: 26.7 g
- Carbohydrates: 6.9 g
- Protein: 37.2 g
- Cholesterol: 273.7 mg
[…] It’s a great addition to your brunch buffet alongside dishes like smoked salmon quiche, gazpacho salad and honey lime fruit salad. And it’s the perfect addition to a summer meal of Argentine red shrimp. […]