These 10 Minute Grilled Chimichurri Shrimp Skewers are loaded with bright fresh herb flavours from easy-to-make chimichurri sauce. A low carb, keto and paleo-friendly recipe.
Roughly chop garlic and shallot. Combine with red wine vinegar and lemon juice and set aside.
Add parsley, basil, cilantro, coriander and salt to the bowl of a food processor. Pulse to roughly chop. Add garlic and shallot mixture.
With machine running on low, slowly add olive oil in a thin stream until well-incorporated. Take care not to chop too finely. The Chimichurri sauce should be slightly chunky. Taste and adjust seasoning if necessary.
Save some in a small dish to brush on the shrimp as it cooks and to serve alongside your meal. Toss the remaining chimichurri sauce with the shrimp.
Thread shrimp on skewers and grill for two minutes per side or just until no longer translucent. Serve with extra sauce on the side.
Notes
Store chimichurri sauce tightly covered in the fridge for up to a week or freeze for a month or more.You can either serve these as an appetizer with two large shrimp on each skewer or as a main dish with 4 - 5 shrimp on each.