Smoky Chimichurri Grilled Shrimp Bowls You'll Make Every Week

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity with a different flavor.

avocado

🥗Healthier: sliced cucumber

💰Cheaper: sliced radish

Cucumber adds freshness with fewer calories.

Fire up the charcoal grill and set it up for indirect and direct grilling.

Start a chimney of charcoal using a fire starter.

Chop about 1 cup each of parsley and cilantro, leaving the stems in for flavor.

Crush and peel 4 cloves of garlic.

Cut the shallot in half and set aside.

Roast the green onions, jalapeno, and shallot over the chimney of charcoal until blistered.

Place the roasted jalapeno in a zip top bag to steam for 5-10 minutes.

In a food processor, combine the chopped parsley, cilantro, crushed garlic, 1 tablespoon of capers, 1 teaspoon of Cattleman's Grill Eight Second Ride seasoning, 1/4 cup of red wine vinegar, and 1/2 cup of extra virgin olive oil. Season with salt and black pepper.

Remove the charred skin from the jalapeno, deseed it, and add it to the food processor. Blend until desired consistency is reached.

Soak bamboo skewers in water for 1 hour before threading the shrimp onto them.

Marinate the shrimp in some of the chimichurri sauce, reserving some for later.

Season the vegetables with olive oil and general purpose seasoning before grilling them first.

Grill the vegetables until tender and slightly charred, then move them to indirect heat to keep warm.

Grill the shrimp for a few minutes on each side until opaque and cooked through, checking for doneness by looking for opacity in the center of the shrimp.

Dice the grilled vegetables once cooked.

Prepare the base of the bowls with cooked Israeli couscous, then top with grilled shrimp, diced vegetables, and a drizzle of chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens