Chimichurri Shrimp Skewers

Name: Chimichurri Shrimp Skewers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: 1 pound raw large shrimp; 6 cups sliced (½-inch half-moons) zucchini; 1 tablespoon avocado oil; 1½ teaspoons sea salt, divided; ¼ teaspoon freshly ground black pepper; 2 cups fresh parsley; 1 cup fresh cilantro; 1 scallion, green part only, chopped; 1 tablespoon garlic powder; ¼ cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon freshly squeezed lemon juice; 1½ cups cooked brown rice

5 steps

Prep:30minCook:10min

PREP TIME: 30 minutes | COOK TIME: 10 minutes

Updated at: Thu, 17 Aug 2023 04:51:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories496.5 kcal (25%)

Total Fat30.6 g (44%)

Carbs39.4 g (15%)

Sugars7.9 g (9%)

Protein19 g (38%)

Sodium1044.8 mg (52%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 poundshrimp

raw, large

6 cupszucchini

sliced, 1/2-inch half-moons

1 tablespoonavocado oil

1 ½ teaspoonssea salt

divided

¼ teaspoonfreshly ground black pepper

2 cupsfresh parsley

1 cupfresh cilantro

1scallion

green part only, chopped

1 tablespoongarlic powder

¼ cupextra-virgin olive oil

2 tablespoonsred wine vinegar

1 tablespoonfreshly squeezed lemon juice

1 ½ cupsbrown rice

cooked

Instructions

Step 1

Preheat the grill to 400°F.

Step 2

Add the shrimp and zucchini to skewers, alternating between one shrimp and two zucchini pieces until they are all used.

Step 3

Brush the skewers with avocado oil and season all over with ½ teaspoon of salt and the pepper. Place the skewers on the grill and cook for 2 to 3 minutes per side until the shrimp are pink, opaque, and fully cooked.

Step 4

In a blender, combine the parsley, cilantro, scallion, garlic powder, olive oil, vinegar, lemon juice, and remaining 1 teaspoon of salt. Process until smooth. Drizzle the chimichurri sauce over the skewers.

Step 5

In each of the 3 storage containers, place ½ cup of brown rice. Divide the shrimp and zucchini among the containers.