Grilled Shrimp Salsa Verde: A Taste of Summer on a Skewer

The first time I tasted something akin to this Grilled Shrimp Salsa Verde, I was at a small, family-run taqueria on the Baja peninsula. The air was thick with the scent of salt and sunshine, and the music spilling from the open doorway was pure, unadulterated joy. The dish arrived, a riot of green and pink, and the first bite was an explosion of flavors – the sweet char of grilled shrimp, the bright herbaceousness of the salsa verde, and the underlying umami of the sea. It was a perfect moment, perfectly captured in a single, unforgettable bite. I’ve been chasing that flavor ever since, and this recipe comes pretty darn close.

Recipe Overview

• Prep Time: 50 minutes
• Cook Time: 4 minutes
• Total Time: 54 minutes
• Servings: 4
• Dietary Type: Pescatarian, Gluten-Free, Dairy-Free

Ingredients

• 2 cups fresh mint leaves
• 1 cup fresh flat-leaf parsley
• 3 anchovy fillets, drained
• 2 shallots or 2 garlic cloves, peeled and quartered (or one of each!)
• 1/3 cup olive oil
• 2 tablespoons water
• 1/4 teaspoon fresh ground pepper
• Pinch of salt
• 1 lb large shrimp, peeled, deveined, tail intact

Equipment Needed

• Blender or Food Processor
• 20 wooden skewers
• Grill

Instructions

1. Begin by soaking 20 wooden skewers in enough water to cover them completely. Allow them to soak for at least 30 minutes. This crucial step prevents the skewers from burning on the grill, ensuring your shrimp are perfectly cooked, not singed.

2. While the skewers are soaking, prepare the vibrant salsa verde. In a blender or food processor, combine the 2 cups of fresh mint leaves, 1 cup of fresh flat-leaf parsley, 3 drained anchovy fillets, 2 shallots (or 2 garlic cloves, or one of each!), 1/3 cup of olive oil, 2 tablespoons of water, 1/4 teaspoon of fresh ground pepper, and a pinch of salt.

3. Puree all the ingredients until the salsa verde is smooth and vibrant. Taste and adjust the seasonings as needed. You might want to add a touch more salt if the anchovies weren’t salty enough or a squeeze of lemon juice (not listed in original) for brightness.

4. At this stage, the salsa verde can be made ahead. Cover it tightly and store it in the refrigerator. Remove it from the refrigerator about 30 minutes before grilling to allow the flavors to meld and the salsa to come to room temperature.

5. Now, it’s time to assemble the shrimp skewers. Thread 3 shrimp through the head onto one skewer.

6. Use a second skewer and thread it through the tail of the same shrimp. Repeat this process for all the remaining shrimp, ensuring each shrimp is secured by two skewers. This double-skewer method is a pro tip – it prevents the shrimp from spinning when turning on the grill, guaranteeing even cooking on all sides.

7. Brush both sides of the assembled shrimp skewers generously with the freshly made salsa verde. Ensure the shrimp are well coated with the herbaceous mixture.

8. At this point, you can assemble the shrimp skewers up to 4 hours ahead of grilling. Cover them tightly and keep them refrigerated until ready to cook. Remember to remove them from the refrigerator about 20 minutes before grilling.

9. Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent the shrimp from sticking.

10. Carefully place the shrimp skewers on the hot grill. Cook for 2 to 4 minutes per side, or until the shrimp turn pink and opaque and are lightly charred. The exact cooking time will depend on the size of your shrimp and the heat of your grill.

11. Turn the skewers and continue to grill for another 2 to 4 minutes, until the shrimp are cooked through and slightly firm to the touch. Be careful not to overcook the shrimp, as they can become rubbery.

Expert Tips & Tricks

• Anchovy alternative: If you’re not a fan of anchovies, you can substitute them with a teaspoon of fish sauce or a few dashes of Worcestershire sauce for a similar umami depth.
• Herb variations: Feel free to experiment with different herbs. A little bit of cilantro or basil would also be delicious in the salsa verde.
• Spice it up: For a touch of heat, add a pinch of red pepper flakes to the salsa verde.
• Prevent sticking: Thoroughly cleaning and oiling the grill grates before cooking is key to preventing the shrimp from sticking. You can also brush the shrimp directly with a little olive oil before grilling.
• Doneness check: The best way to check if the shrimp are done is to use an instant-read thermometer. They should reach an internal temperature of 145°F (63°C).

Serving & Storage Suggestions

Serve the Grilled Shrimp Salsa Verde immediately while they are hot and juicy. They are delicious on their own as an appetizer or as part of a larger meal. You can also serve them over rice, quinoa, or pasta for a more substantial dish. Garnish with extra fresh herbs and a squeeze of lemon or lime juice for a burst of freshness.

Leftover Grilled Shrimp Salsa Verde can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking when reheating, as the shrimp can become tough. It is not recommended to freeze the cooked shrimp, as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	307.7 kcal	N/A
Calories from Fat	184 g	60%
Total Fat	20.5 g	31%
Saturated Fat	3 g	14%
Cholesterol	175.3 mg	58%
Sodium	331.2 mg	13%
Total Carbohydrate	5.7 g	1%
Dietary Fiber	1.6 g	6%
Sugars	0.1 g	0%
Protein	25.1 g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Grill halloumi cheese skewers and brush with the salsa verde.
• Spicy Salsa: Add a jalapeño or serrano pepper to the salsa verde for extra heat. Remove seeds for less heat.
• Citrus Boost: Add the zest and juice of one lime to the salsa verde.
• Different Proteins: Use this salsa verde with grilled chicken or fish instead of shrimp. Adjust the cooking time accordingly.
• Mediterranean Twist: Add a handful of Kalamata olives to the salsa verde for a salty, briny flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the salsa verde ahead of time?
A: Absolutely! In fact, making it a few hours in advance allows the flavors to meld together even more. Store it in the refrigerator in an airtight container.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are highly recommended for the best flavor, you can substitute with dried herbs in a pinch. Use about one-third the amount of dried herbs as you would fresh.

Q: How do I prevent the shrimp from overcooking on the grill?
A: Keep a close eye on them and remove them from the grill as soon as they turn pink and opaque. Overcooked shrimp can be rubbery.

Q: What’s the best way to clean shrimp?
A: Peel the shrimp, leaving the tail on if desired. Devein by making a shallow cut along the back of the shrimp and removing the dark vein. Rinse thoroughly under cold water.

Q: Can I use a gas grill instead of charcoal?
A: Yes, you can definitely use a gas grill. Preheat it to medium-high heat and follow the same cooking instructions.

Final Thoughts

This Grilled Shrimp Salsa Verde is more than just a recipe; it’s an invitation to savor the simple pleasures of summer. The bright, herbaceous salsa, the succulent shrimp, the smoky char from the grill – it’s a symphony of flavors that will transport you to sunny shores and carefree days. So fire up the grill, gather your friends and family, and create some unforgettable memories, one delicious bite at a time. I’d love to hear what you think, so please share your creations and any adaptations you make! Consider pairing this with a crisp Sauvignon Blanc or a light Mexican lager for the perfect summer meal.