Ingredients

  • 1 cup flat leaf parsley (chopped)
  • 2 tablespoons oregano (chopped)
  • 3 cloves garlic (chopped)
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/3 cup vegetable oil
  • 2 tablespoons lemon juice
  • 24 large shrimp (peeled deveined)
  • cooking oil (spray)
  • lemon wedges (to serve)

Directions

  1. For the chimichurri, place parsley, oregano, garlic, chili pepper and cumin in the bowl of a food processor and process until finely chopped. Add oil and process until combined. Add lemon juice, process briefly and season. Place half the chimichurri in a bowl, cover with plastic wrap and chill until needed.
  2. Combine the remaining chimichurri and shrimp in a large bowl, cover with plastic wrap and chill 30 mins to marinate. Thread the shrimp onto 3 skewers. Preheat a griddle over medium-high heat. Spray shrimp with oil then cook and turn for 6 mins, until they change color. Transfer to a serving platter, drizzle with the reserved chimichurri and serve with lemon wedges.
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NutritionView more

150Calories
Sodium0%DV5mg
Fat25%DV16g
Protein2%DV<1g
Carbs1%DV4g
Fiber8%DV2g

PER SERVING *

Calories150Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat1g5%
Trans Fat0g
Cholesterol
Sodium5mg0%
Potassium115mg3%
Protein<1g2%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate4g1%
Dietary Fiber2g8%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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