Let’s not make it chic. If you are here, you probably just want a recipe that WorkDoesn’t take forever and actually tastes good. They eat low -carbohydrates, try to keep it interesting, and shrimp are on the menu.

Good news: This is quick, clean and grabs a blow.

Why prawns?

Shrimed chefs faster than her boyfriend sends a “be in 5” text and doesn’t even have to marinate if you are short. It also plays well with brave flavors – like Chimichurri.

If you have never had Chimichurri, it is this green sauce with garlic and herbs that usually appear in Argentine restaurants next to steak. It is sharp, fresh and wakes up in the tongue. It turns out that it loves shrimp just as well.

What you need

For the shrimp:

For the Chimichurri:

• 1 cup of fresh parsley (Flat-Leaf works best)

• 1/2 cup of fresh coriander (if you hate coriander, skip it and double the parsley)

• 4 cloves of garlic

• 1 small red chili (or 1/2 teaspoon red pepper flakes if they are lazy or fresh)

• 1/2 cup of olive oil

• 2 tablespoons of red wine vinegar (apple cider vinegar also works)

• Juice of half a lemon

• Salt to taste

Extras:

• pike

• Grill, grill pan or oven broiler

Step by step-no drama

1. Make the Chimichurri first

You will flash everything in a kitchen machine or a mixer. If you don’t have one, just chop everything really well and stir it in a bowl.

Throw parsley, coriander, garlic, chilli, vinegar, lemon juice and salt. Give it lightning briefly. Then slowly pour the olive oil while mixing until it turns into a chunky sauce. It shouldn’t be smooth like pesto – rough and relaxed.

Taste it. Too spicy? Add more oil. Too flat? Add more lemon or salt. Do you want more warmth? Go wild.

Set the aside. It gets better the longer it sits.

2. Prepare the shrimp

Throw the shrimp in a bowl. Drizzle a tablespoon of olive oil over it, throw in a little salt and pepper and mix. You don’t have to rethink that. The Chimichurri make most of the heavy lifting.

Thread the shrimp on spit. Approx. 4–5 per stick, depending on the size. Keep them tight, but not overcrowded.

3. Cooking time

If you grill:

If you use a grill pan:

If you fry in the oven:

• Fry the broiler high.

• Place spit on a baking sheet lined with foil.

• Fry for 3-4 minutes on each side and leaf through it halfway.

As soon as you become pink and get a few charred parts, you’re done.

4. Sauce them on

Pull the spit off the heat. Let them rest for a minute. Then either brush chimichurri over them or serve on the side to dive.

To be honest, I like to do both.

Serve ideas

Okay, you made these skewers – now what?

• Throw them over a piece of this remaining Chimichurri via a cauliflower rice.

• Wrap them in lettuce cups with avocado slices and lime.

• Simply eat them out of the fridge with a fork. No judgment.

They are also perfect for preparing meals. Do a bunch, tense them in the fridge and your future self will thank you.

Tips that actually help

• Do not over cook the shrimps. It is the first way to get this mess. They go from perfectly to rubber in about 30 seconds.

• Fresh herbs are a must. No dried stuff here. The sauce tastes of lawn cutouts when trying to cheat.

• Double the sauce. Chimichurri is not just for shrimp. Try it with eggs, grilled chicken, steak, roasted vegetables or even as a salad dressing.

Low carbohydrate, but not low fun

These shrimp skewers are not sad “nutritional food”. They have real taste, they look great on a plate (or their pinterest board) and they come together faster than most people can find out what they should cook.

Oh, and they are keto -friendly. So you don’t have to make math after eating.

Do it

Doesn’t want a coriander? Dig it.

Would you like to add more warmth? Use a Serrano instead of a red chilli.

No grill? Your broiler or cast iron pan can get in.

This is not one of these recipes that fall apart when you swap one thing. It’s shrimp. It’s sauce. It is heat. You are good.

Why this recipe for keto -chimichurri shrimp wins

Do you know these keto recipes that need 12 strange ingredients that you never buy again and how cardboard taste? Yes, that’s not.

This is quick, fresh and actually tastes like something you would order in a cold drink in a beach restaurant. It’s not picky. You don’t have to be a “grill master” or have a 900 dollar smoker. Just shrimp, heat and sauce.

People actually like this stuff

Let me tell you that I tested recipes for a friend’s dinner for the first time. I made a double charge and thought there would be leftovers for lunch the next day.

No.

People grabbed skewers as if they were at a party snacks. And the sauce? Gone. Someone even immersed bread in the remaining Chimichurri. It was what everyone asked next time.

So yes, it is one of these keepers.

Diploma

Make it once and you will get why it works. Simple steps. Brave taste. And none of the fluff. Ideal for week, food prepared or if you want to imagine without trying so much.

Print it out, put it, save it – whatever you do, just make sure that you have shrimp and herbs the desire hits next time.

If you want me to add a quick printable version of the recipe or have to adapt it for chicken or beef, just say the word.

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