Chimichurri Grilled Shrimp Bowls

How to make Chimichurri Grilled Shrimp Bowls

Recipe Items

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!

Chimichurri Grilled Shrimp Bowls

Yield: 4 servings


For the Chimichurri Sauce:

  • 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 Saica Sicilian 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
  • Saica Sicilian 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



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 Saica Sicilian Extra Virgin Olive Oil. Season with Cattleman’s Grill Trail Dust All-Purpose Seasoning.

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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.


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