Unbelievable Grilled Shrimp Recipe Revealed - Chef Zee Cooks Seafood!
Grilled Shrimp is the perfect recipe for grilling season! These shrimp are seasoned with garlic powder, onion powder, ground coriander, and chili powder. I then like to garnish them with the best homemade Chimichurri Sauce made with fresh parsley, lemon, garlic, and olive oil. Together they make the best match for this seafood recipe. It's perfect for dinner, grilling season, and more! You can use an outdoor or even an indoor cast iron skillet. Don't forget to join the Chef Zee family and subscribe!
Shrimp Recipe:
1 lbs Large Shrimp
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Coriander
1 tsp Chili Powder
Olive Oil
Kosher Salt
Black Pepper
Sauce Recipe:
1 cup Diced Parsley
1 Garlic Clove
Zest of 2 Lemons
2 Lemons
1 tsp Honey
½ tsp Red Pepper Flakes
Kosher Salt
Black Pepper
Extra Virgin Olive Oil
0:00 Start
1:02 Best Grilled Shrimp Recipe
1:13 How to Make Chimichurri Sauce
3:13 How to Make Grilled Shrimp
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Chimichurri Shrimp Skewers
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Grilled Chimichurri Shrimp
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Asian Chimichurri Grilled Shrimp
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For our April Wine of the Month, we are using grapes from the Southern Hemisphere! When I spoke to our winemaker about the grape varietals and specifically where they were from, I immediately thought of a spin on chimichurri! When I traveled to Australia I was in awe at all of the beautiful seafood, and I can’t think of a better way to blend these food cultures together than to use ingredients found in all of these regions! I will be firing up my wood and charcoal grill to usher in spring and create an amazing shrimp dish that will rival the best wood-fired restaurants all over the Southern Hemisphere!
INGREDIENTS
SHRIMP MARINADE
2 lbs. jumbo shrimp, peeled but
tail still on (I like using domestic
shrimp U-12; approximately
12 per pound)
2 Tbsp extra virgin olive oil
1 tsp garlic, minced
½ tsp kosher salt
¼ tsp fresh cracked pepper
¼ tsp ground fennel seed
½ tsp smoked paprika
2 Tbsp cilantro, chopped
1 lemon, cut in half and reserved
to cook later with shrimp
CHIMICHURRI
1½ cups fresh cilantro leaves and stems, chopped fine
½ cup fresh basil leaves, packed then chopped fine
½ cup fresh mint leaves, packed then chopped fine
4 garlic cloves, peeled, chopped fine
1 inch ginger, peeled and chopped fine
3 green onions, chopped fine
1 jalapeño, deveined, seeds separated, chopped fine
¾ cup extra virgin olive oil
3 Tbsp rice wine vinegar
1 Tbsp fish sauce (may substitute soy sauce)
1 tsp toasted sesame oil
½ teaspoon kosher salt
¼ teaspoon black pepper
DIRECTIONS
Begin by marinating the shrimp. In a glass or other nonreactive bowl, add all ingredients for the marinade except the shrimp and lemon and combine well. Gently fold in the shrimp, being sure that all the marinade is evenly dispersed. I like using my hands for this part... best tools in the kitchen! Cover with plastic wrap and place in your refrigerator for at least 30 minutes or up to 2 hours before you plan on grilling.
While the shrimp are marinating, prepare your chimichurri. Really there are two ways to accomplish this. You can add all the ingredients into a food processor and blend until smooth, making sure to scrape down the sides of the bowl as you go. The other way is doing it all by hand and mixing well in a bowl. Mixing by hand yields a slightly chunkier finished product, which I like, but it takes a little longer. Choose the method you prefer.
Wrap the mixture in plastic and place in the refrigerator for at least 20 minutes while you prepare the grill. Once your grill is ready, at a medium-high heat, be sure to wipe the grates off with a lightly oiled clean rag so the shrimp doesn’t stick. Remove the shrimp from your refrigerator and gently place on the cleaned area of the grill. Grill on each side for approximately 3 minutes. Grill the lemon pieces, cut side down for a few minutes.
Remove from the grill, place on a nice serving platter and drizzle with the chimichurri, cilantro leaves, and grilled lemon and some extra Asian chimichurri for dipping. Serve with some roasted potatoes or grilled veggies and a glass of your Below the Belt!
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Authentic Chimichurri Sauce Recipe
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How To Make Authentic Chimichurri Sauce. Chimichurri is the most popular sauce in Argentina. You can find it on any table in restaurants. It is like their ketchup! Regester For Dinner shows you how to make this quick and easy Chimichurri Recipe. All it requires is a few simple ingredients that be found at any grocery store. Chimmichurri Sauce goes great on steaks, chicken, burgers.. you name it! Please make sure you LIKE, COMMENT, & SUBSCRIBE!!!
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Ingredients:
- 2 Bunches Flat Leaf Italian Parsley
- 1/4 cup Oregano
- 1 cup Warm Water
- 1 cup Olive Oil
- 1 cup Apple Cider Vinegar
- 5-6 Garlic Cloves
- Salt & Pepper to Taste
- Crushed Red Pepper Flakes (optional)
Directions:
Mince up your parsley and garlic cloves and add to a large mixing bowl. Heat 1 cup of water in microwave for 1 minute. Add Oregano to warm water and let steep for roughly 3 minutes. Pour oregano and water into bowl with parsley and garlic. Add olive oil, vinegar, salt, pepper, and chili flakes to bowl and mix well. Let rest at least 2 hours before serving!
Serve & Enjoy :)
Steak and Shrimp Kebabs with Chimichurri Sauce
Treat Dad to a quick and easy surf & turf meal this Father's Day created by@ChefBillyParisi!
Layer Heinen's CARE Certified tender sirloin and fresh deveined shrimp on a wooden skewer for a winning combination!
Don't forget the sauce! Drizzle some homemade chimichurri sauce blended with parsley, cilantro and finely minced garlic, oregano and diced Fresno peppers for a beautiful herb topping.
Steak and Shrimp Kebabs with Chimichurri Sauce
Serves 8
For the Sauce:
• ½ cup fresh parsley, finely minced
• 3 Tbsps. fresh cilantro, finely minced
• 2 Tbsps. fresh oregano, finely minced
• 1 garlic clove, finely minced
• 1 Fresno pepper, seeded and finely minced
• Juice of 1 lemon
• 3 Tbsp. red wine vinegar
• 1/3 cup of olive oil
• Salt and pepper, to taste
For the Kebabs:
• 2 lbs. Heinen's fresh shrimp, peeled and deveined
• 2 lbs. Heinen's CARE Certified sirloin steak cut into 1-inch cubes
Instructions:
1. Preheat the grill to high heat.
2. In a large bowl, mix together all of the ingredients for the sauce and set aside. Any leftover can be stored covered in the refrigerator for up to 10 days.
3. Soak some wooden skewers in water for 15-20 minutes.
4. Skewer the protein, alternating the meat and shrimp until everything has been used.
5. Place the skewers on a hot grill for 3-3 ½ minutes per side or until grill marks have formed and the shrimp is finished cooking.
6. Garnish with chimichurri sauce.