Grilled Shrimp Skewers with Chimichurri Sauce
A sharp, vibrant green piquant sauce perfectly lends itself to anything grilled. Match with sweet and meaty shrimp and cook over the BBQ or in a grill pan and we promise this will become a staple. A great fresh alternative to your go-to sauces for grilled fish and meat.
Prep Time 35 mins
Cook Time 5 mins
Total Time 40 mins
Course Appetizer, Main Course
Cuisine Mexican
- 250 g extra large king prawns
- 1 handful coriander chopped
- 2 garlic cloves finely chopped
- 1 small onion finely diced
- 1 green chilli deseeded & finely diced
- 5 tbsp olive oil extra virgin
- 2 tbsp white wine vinegar
In a small blender or food processor add in the coriander, parsley, garlic, onion, chilli, white wine vinegar and olive oil. Blend until a little coarse. It should be bright green, and glossy from the olive oil.
Skewer the shrimp, brush with a little oil and season with salt and pepper.
Heat a griddle pan on a medium heat. Once the pan is up to temperature, place the skewers in the pan and grill for 5 minutes before turning, once turned cook for another 5 minutes or until shrimp is cooked through.
Plate the shrimp skewers and dress generously with the chimmichurri dressing. Serve immediately. We recommend serving with salad and boiled new potatoes or rice.
Serve any remaining dressing on the side to dip.