Chimichurri Shrimp
Large prawns marinated in chimichurri then grilled over coals — South American simplicity at its finest.
Total time
40 min
Prep
35 min
Cook
5 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
800glarge prawns, shells on and deveined
1 large handfulfresh flat leaf parsley
1 tbspfresh oregano
4 clovesgarlic, minced
2red chillis, minced
3 tbspred wine vinegar
100mlextra virgin olive oil
1 tspsalt
crusty breadto serve
Instructions
1
Blend parsley, oregano, garlic, chilli, vinegar and oil into chimichurri.
2
Season with salt, rest 30 minutes.
3
Score prawns along the back without removing shells.
4
Marinate in half the chimichurri for 30 minutes.
5
Grill over very high heat 2 minutes each side until charred.
6
Place on a platter, spoon remaining chimichurri over.
7
Serve with crusty bread to soak up the juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
416
Protein
48.6g
Fat
23.7g
Carbs
3.2g
Fiber
1.1g
Sodium
705mg
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