• Bradleys recipe skill level
    • Easy
  • Bradleys recipe icon for time
    • 10 minutes preparation
    • 25 minutes cooking
  • Bradleys recipe icon for serves number
    • Serves 4
  • Bradleys recipe icon for healthy food
    • Rich in Omega 3

Try our recipe by Lucy Parissi

Tender and succulent tiger shrimp taste amazing all on their own! They do taste even more incredible with tangy chimichurri sauce and a light courgette ribbon salad. A very tasty and healthy dish that can be served as a starter or light lunch.

 Shrimp recipe


  • 1kg whole tiger shrimp
  • salt and pepper
  • rapeseed oil


  • 5 tbsp extra virgin olive oil

  • 2 garlic cloves

  • 3 tbsp flat-leaf parsley, chopped

  • 2 tbsp coriander leaves

  • 1 tbsp fresh oregano or 1 tsp dried oregano

  • juice of 1/2 lime

  • 1 tsp red wine vinegar

  • 1/2 tsp salt

  • 1/2 red chilli, deseeded and roughly chopped

Courgette ribbon salad

  • 2 small courgettes
  • handful sugar snap peas, cut into thin strips


  1. Make the chimichurri: place all the ingredients in a food processor and pulse until you have a thick sauce.
  2. Make the salad: use a potato peeler to peel thin strips off the courgette and place in a bowl (stop when you hit the seeds). Add the sugar snap peas and a tablespoon of the chimichurri and toss together.
  3. Defrost the shrimp and rinse them well. Cut the heads off and remove the shell leaving the tail tip on. Make a small shallow cut along the back to remove the vein, if present. Rinse again and pat dry with kitchen paper.
  4. Thread the shrimp onto 4 metal skewers. Season with a little salt and pepper.
  5. Wipe a griddle pan with a little rapeseed oil and heat until smoking. Cook the shrimp for about 4-5 minutes on each side until completely pink.
  6. Serve the shrimp on a bed of the courgette salad with chimichurri sauce drizzled over the top or served on the side for dipping.