Chef Tom's Chimichurri Grilled Shrimp Bowl recipe gives you a delicious, smokey meal from the charcoal grill. The bowl is packed with char-grilled shrimp & vegetables, savory couscous and a smoky chimichurri sauce for an unforgettable flavor experience.
WHAT YOU'LL LOVE
- Charring the chimichurri vegetables before blending: Grilling the jalapeño, shallot, and green onions first builds smoky depth into the sauce that blending them raw could never produce.
- Coating the shrimp in sauce before it even hits the grill: Tossing the skewered shrimp in chimichurri on the prep tray means the sauce starts cooking into the shrimp from the very first moment, instead of being added only as a finishing touch.
- Basting with more sauce while the shrimp cooks: Spooning additional chimichurri over the shrimp as it grills builds up layers of flavor and keeps the surface from drying out over the open flame.
- Moving vegetables between direct and indirect heat as needed: Starting the squash, peppers, and onions over the coals for char, then shifting them to the indirect side to finish, keeps them from burning before they're actually cooked through.
Chimichurri Grilled Shrimp Bowls
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Calories
917
Chef Tom fires up Aaron Franklin's PK Grills PK300AF Charcoal Grill for Chimichurri Grilled Shrimp Bowls packed full of charred shrimp & veggies, couscous and smoky chimichurri sauce!
Ingredients
- 1 jalapeño (charred, peeled, deseeded)
- 1 shallot, halved (grilled)
- 2 green onions (grilled)
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 2 tbsp fresh oregano
- 4 cloves garlic, crushed, peeled
-
1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 tbsp capers
- 1/4 cup red wine vinegar
-
1/2 cup extra virgin olive oil
- Jacobsen Salt Co. Kosher Sea Salt, to taste
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
- 1 lb jumbo shrimp, peeled, deveined, tails off
- 2 summer squash, halved
- 1 large red bell pepper, quartered
-
extra virgin olive oil
-
Cattleman’s Grill Trail Dust All-Purpose Seasoning
- 16-20 small/cherry tomatoes on the vine
- 6 green onions
- 3 cups cooked couscous, rice or grains
For the Chimichurri Sauce:
Directions
- Place 4-6 flat bamboo skewers in water to soak for 30-60 minutes.
- Remove the grill grates from the Franklin’s PK Grills PK300AF. Place a chimney filled with lump charcoal on the charcoal grate, with a Kamado Joe Fire Starter lit underneath. Let the chimney ignite the charcoal until the charcoal is burning red nearly to the top of the chimney. Place the smaller grate from the grill directly on top of the chimney.
- Place the jalapeño, shallot and 2 green onions on the grate over the chimney. Grill the green onions and shallots until lightly charred and slightly softened, then remove. Grill the jalapeño until charred on all sides. Remove the jalapeño and place in a zip-top bag to steam for 5-10 minutes.
- Dump the lump charcoal onto the charcoal grate and spread to cover 1/3-1/2 of the grill. Place more lump charcoal on the lit charcoal. Leave the other end of the grill without charcoal, for indirect grilling.
- Open the airflow all of the way underneath the charcoal, as well as on the lid on the indirect side of the grill.
- To make the chimichurri sauce, chop the grilled green onions and shallot. Place in a food processor with the remaining Chimichurri ingredients. Remove the jalapeño from the bag. Remove the stem and seeds. Scrape/peel the charred skin from the flesh. Dice the flesh of the pepper and add it to the food processor as well. Process the sauce to your desired consistency. Taste and adjust salt and pepper levels, as needed.
- Thread the shrimp onto the soaked flat bamboo skewers. Place on a prep tray and coat the shrimp in about half of the Chimichurri Sauce.
Drizzle the summer squash and bell pepper with a little extra virgin olive oil. Season with Cattleman’s Grill Trail Dust All-Purpose Seasoning.
Grill the squash, bell pepper and remaining green onions directly over the charcoal. Place the tomatoes on the vine on the indirect side of the grill. When the squash, bell pepper and green onions are lightly charred and slightly softened move to the indirect side of the grill.
- Place the shrimp on the grill, directly over the charcoal. Do not close the lid. Spoon the chimichurri from the prep tray over the shrimp as it cooks. Flip when lightly charred. Continue cooking until the shrimp is firm and opaque all the way through. Remove from the grill.
- Move the tomatoes to the direct heat to slightly char, then remove all veggies from the grill. Dice the squash, bell pepper and green onions.
- Serve the grilled veggies and shrimp in bowls over a base of couscous (or rice or other grain), topped with more chimichurri.
Recipe Note
Recipe FAQ
Why char the jalapeño, shallot, and green onions before blending them into the chimichurri?
Grilling them first builds smoky depth into the sauce base that blending the same ingredients raw could never replicate.
Why coat the shrimp in chimichurri before it goes on the grill?
Tossing the skewered shrimp in sauce on the prep tray means that flavor starts cooking directly into the shrimp from the first moment on the grill, rather than only being added as a finishing touch afterward.
Why keep spooning more sauce over the shrimp while it grills?
Basting as it cooks builds up layers of chimichurri flavor and keeps the shrimp's surface from drying out over the direct heat.
Why move the vegetables between direct and indirect heat?
Starting them over the coals for char, then shifting to the indirect side to finish, keeps them from burning on the outside before they're actually cooked through.
What internal temperature should the shrimp actually reach?
This recipe judges doneness by "firm and opaque all the way through," but doesn't give a number. USDA's minimum safe internal temperature for shrimp is 145°F — check with an instant-read thermometer rather than relying on visual cues alone.
How indoor-friendly is this recipe?
3 out of 5 — a hot cast iron skillet or grill pan on the stovetop can handle the shrimp and vegetables; a broiler can char the chimichurri ingredients in place of the live coals.
Recipe Highlights
Charred chimichurri base: Grilling the aromatics first adds smoky depth a raw blend couldn't.
Pre-grill sauce coat: Starts building flavor into the shrimp before it hits the fire.
Basted while cooking: Layers on flavor and prevents drying over direct heat.
Direct-to-indirect vegetables: Chars first, then finishes gently without burning.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 10.08 oz
- per serving
- Calories
- 917
- Carbs
- 128 grams
- Protein
- 43 grams
- Fat
- 28 grams
- Sodium
- 1530 milligrams
