Skewered Tiger Shrimp with Ribbon Courgette Salad and Chimichurri

20 minutes
Amount Per Serving: Calories 160; Fat 11g; Cholesterol 230mg; Sodium 740mg; Carbohydrates 1g; Protein 12g
Tiger shrimp are rich in protein and essential fatty acids. They can be peeled and eaten as a snack, taken in as part of a meal or incorporated into a salad.
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  • 1kg whole tiger shrimp
  • salt and pepper
  • rapeseed oil
  • For the Chimichurri
  • 5 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 3 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons coriander leaves
  • 1 tablespoon fresh oregano or 1 tsp dried oregano
  • 1/2 lime, juiced
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 red chilli, deseeded and roughly chopped
  • For the Courgette ribbon salad
  • 2 small courgettes
  • A handful of sugar snap peas, cut into thin strips


  • Do the Chimichurri sauce first. Place the oil and garlic in a food processor and let them infuse. Then, add the rest of the ingredients for the chimichurri and mix everything.

  • Next is the Courgette ribbon salad. Cut the courgette into thin strips using a vegetable peeler and place the strips in a mixing bowl.

  • Add the sugar snaps, chimichurri and salt and pepper. Mix them to make the salad. Set aside.

  • Preheat the oven to 180 degrees Celsius.

  • Wash the shrimps, peel and de-vein. Season with some salt and pepper.

  • Take each shrimp and skewer it with a cocktail stick.

  • Place the skewers on a baking tray, drizzle with the remaining chimichurri mixture and bake in the oven for about 6 minutes.

  • Serving Suggestions: To serve, place the shrimp over a handful of courgette salad and drizzled with the Chimichurri sauce.

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