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  • Jefferson Adams
    Jefferson Adams

    Grilled Shrimp with Chimichurri Sauce (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Grilled Shrimp with Chimichurri Sauce (Gluten-Free) - Grilled Shrimp. Photo: CC--Naotake Murayama
    Caption: Grilled Shrimp. Photo: CC--Naotake Murayama

    Celiac.com 09/04/2015 - Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp.

    This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp.



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    Ingredients:

    • 1 pound medium shrimp, peeled and deveined
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • Kosher salt and freshly ground black pepper, to taste

    Chimichurri Ingredients:

    • 1 cup parsley leaves, stems removed
    • 1 cup cilantro leaves, stems removed
    • ½ cup mint leaves, chopped, optional
    • ½ cup olive oil
    • ½ cup red wine vinegar
    • 3 cloves garlic, peeled
    • 2 tablespoons fresh oregano
    • 1 shallot, chopped
    • ¼ teaspoon crushed red pepper flakes
    • Juice of 1 lemon
    • Kosher salt and freshly ground black pepper, to taste

    Instructions:
    To make the chimichurri sauce, combine parsley, cilantro, shallot, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste.

    While still running, slowly add olive oil until well blended, and set aside.

    Place shrimp in large bowl. Add olive oil, garlic, and salt and pepper, to taste.

    Gently toss to combine.

    Place shrimp on a hot grill, turning once, until they are fully cooked.

    I like to serve it with the chimichurri sauce on the side, but you could go bold and mix it together, if you like. Either way, they go great with your favorite gluten-free beer or ale.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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