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finished recipe served with chimichurri and grilled lemon halves on a large blue platter

Grilled Argentinian Red Shrimp Recipe with Chimichurri

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  • Author: Christina Jolam
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Low Calorie



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 parsley

1/2 cup cilantro

1/2 cup red onion, roughly chopped

1/2 cup pistachios, roughly chopped

1 red or green jalapeño, diced

3 garlic cloves, diced

3/4 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

1 teaspoon sea salt

1/2 teaspoon ground black pepper


  1. To begin, make your pistachio chimichurri. 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.
  2. 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.
  3. 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.
  4. 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.

  5. Serve with a small bowl of pistachio chimichurri and grilled lemon halves.


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