Ingredients
- 3 tablespoons coriander (cilantro) leaves, chopped
- 3 tablespoons chopped parsley
- 1 tablespoon minced garlic
- 1 tablespoon lemon zest
- 1 teaspoon chili pepper flakes (optional)
- 1/3 cup extra virgin olive oil
- 20 jumbo shrimp, shells removed
Make it step by step
- Combine all ingredients except shrimp in a large bowl. Add shrimp and toss to combine making sure all parts of the shrimp is coated in the marinade. Refrigerate 4 hours or overnight. Preheat grill on medium heat. Place shrimp on grill and cook, turning once, until pink – about 5 minutes.
- The Culinary Chase’s Note: Want a Mediterranean feel? Serve the shrimp with a roasted red pepper salad. Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Heather Chase, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.