Shrimp and Vegetable Skewers with Chimichurri

Shrimp and vegetables are briefly marinated, threaded onto skewers, grilled until the shrimp are just cooked and the vegetables are crisp-tender, then served with a loose chimichurri spooned over the top. The dish is built for fast weeknight cooking and keeps the vegetables visible and lightly charred.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

• 1000 ml water for soaking wooden skewers, if using
• 5 ml olive oil divided
• 680 g large shrimp, peeled and deveined tails on or off
• 340 g zucchini cut into 2.5 cm pieces
• 200 g red bell pepper cut into 2.5 cm pieces
• 150 g red onion cut into 2.5 cm wedges, layers separated
• 25 ml olive oil divided
• 15 ml lime juice freshly squeezed
• 2 cloves garlic cloves minced, divided
• 6 g fine salt divided
• 1 g black pepper freshly ground, divided
• 1 g ground cumin divided
• 0.5 g red pepper flakes divided
• 30 g flat-leaf parsley leaves finely chopped
• 20 g cilantro leaves finely chopped
• 15 ml olive oil divided
• 15 ml lime juice freshly squeezed
• 2 cloves garlic cloves minced, divided
• 20 ml red wine vinegar
• 4 g fine salt divided
• 1 g black pepper freshly ground, divided
• 1 g ground cumin divided
• 0.5 g red pepper flakes divided

Instructions

1. If using wooden skewers, soak them in the water for at least 20 minutes. Preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan with 5 ml of the olive oil. The grill is hot and ready; soaked skewers are no longer dry enough to scorch quickly.
2. In a large bowl, combine the shrimp, zucchini, bell pepper, and red onion with 25 ml olive oil, 15 ml lime juice, 2 minced garlic cloves, 6 g salt, 1 g black pepper, 1 g cumin, and 0.5 g red pepper flakes. Toss until evenly coated and let stand for 10 minutes. The shrimp look lightly glossy and the vegetables are evenly seasoned.
3. Make the chimichurri in a small bowl by mixing the parsley, cilantro, remaining 15 ml olive oil, remaining 15 ml lime juice, remaining 2 garlic cloves, red wine vinegar, remaining 4 g salt, remaining 1 g black pepper, remaining 1 g cumin, and remaining 0.5 g red pepper flakes. Taste and adjust only if needed; the sauce should be loose and sharp. The chimichurri is spoonable, herb-forward, and balanced between acid, salt, and oil.
4. Thread the shrimp and vegetables onto 4 to 6 skewers, alternating pieces so each skewer cooks evenly and leaving a little space between pieces for browning. The skewers are assembled without overcrowding and the shrimp are exposed to direct heat.
5. Grill the skewers for 4 to 6 minutes per side, turning once, until the shrimp are opaque and just firm and the vegetables show char marks but remain crisp-tender. Transfer to a platter and spoon the chimichurri over the top or serve it alongside. Shrimp are opaque throughout and curled into a loose C shape; vegetables are browned at the edges but not collapsed.