Can I substitute prawns or another kind of shrimp for Argentinian red shrimp?

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.

What else can I make with Argentinian red shrimp?

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.

Can I use frozen shrimp?

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.

What should I serve with this grilled shrimp recipe?

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!

Can I use a different vegetable?

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.

What is the difference between red Argentine shrimp and regular shrimp?

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

Ingredients

Scale

24 large Argentinian red shrimp

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon ground black pepper

2 fresh zucchini (sliced into ribbons with vegetable peeler)

For the chimichurri:

1/2 cup flat leaf parsley

1/2 cup cilantro

1/2 cup red onion, roughly chopped

1/3 cup pistachios, roughly chopped

1 red or green jalapeño, diced

3 garlic cloves, diced

1/2 - 2/3 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 1/2 teaspoon dried oregano)

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

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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