Ingredients
Equipment
Method
- In a large bowl, combine shrimp with Kinder's Carne Asada Seasoning, olive oil, and lime juice. Toss well to coat. Cover and refrigerate 30 minutes.
- While shrimp marinates, make chimichurri: add parsley, cilantro, garlic, red wine vinegar, oregano, and red pepper flakes to a food processor. Pulse until finely chopped. With processor running, slowly drizzle in olive oil until combined but still slightly chunky. Season with salt and pepper. Set aside.
- Preheat grill to medium-high (about 400°F). Clean and oil grates well.
- Thread marinated shrimp onto skewers, alternating with bell pepper and onion pieces. Leave a small space between each item for even cooking.
- Brush vegetables lightly with olive oil.
- Grill skewers 3–4 minutes per side until shrimp are pink, opaque, and slightly charred.
- Remove from grill and rest 2 minutes. Drizzle chimichurri generously over skewers or serve on the side for dipping. Garnish with lime wedges and fresh herbs if desired.
Nutrition
Notes
- Soak wooden skewers at least 30 minutes — Less than that and the tips burn before the shrimp are done. If you grill regularly, switch to metal skewers. They conduct heat more evenly and you'll never soak again.
- Leave space on the skewer — A small gap between each shrimp and vegetable lets heat circulate around each piece. Pack them tight and you get steam, not char.
- Make the chimichurri ahead — It holds in the fridge for up to a week. The parsley and cilantro mellow into the vinegar overnight and the sauce tightens up. Make it the day before if you're entertaining.
- Watch for the C, not the O — Shrimp tell you when they're done. A loose C-shape means just right. A tight O-shape means overcooked. At 400°F this happens fast — check at 3 minutes and don't walk away.
- Oil the grates before the skewers go on — Fold a paper towel, dip it in oil, grip it with tongs, wipe the grates. Clean and oiled means the shrimp release cleanly instead of tearing off the grill.
- Serve the skewers over cilantro-lime rice. Drizzle the chimichurri on top — the acidity cuts through the rice starch and the herb oil coats the whole plate.
- For tacos, pull the shrimp off the skewers and load them into warm flour tortillas with sliced avocado. Use the chimichurri in place of salsa. The Carne Asada Seasoning gives these shrimp the same profile as a beef Carne Asada — just lighter and faster off the grill.
- As a starter, plate the skewers on a long board with a small bowl of chimichurri at one end. Put out bread. The chimichurri handles both.
- Store grilled shrimp in an airtight container in the fridge for up to 2 days. To reheat, use a skillet over medium heat — 2 to 3 minutes is enough to warm them through. Shrimp overcook fast on the second pass, so stay at the stove and pull them the moment they're hot.
- Chimichurri keeps in a sealed jar for up to 1 week. The olive oil will solidify when cold — let it sit at room temperature for a few minutes and it loosens right back up.
- The grilled peppers and onion keep alongside the shrimp in the same container. They reheat well and work in grain bowls or eggs the next morning.