Cilantro Vinaigrette Grilled Shrimp by Gaby Dalkin

Summer may be winding down, but that doesn’t been you have to stop savoring the flavors of the season. Over the past few weeks, Los Angeles-based chef Gaby Dalkin has been sharing some killer end-of-summer recipes, from party-friendly chive guacamole to mouth-watering blueberry compote ice cream. Today, we’re sharing an entrée that’s perfect for any Labor Day soirée—grilled shrimp topped off with a fresh cilantro vinaigrette! Bon appétit!

Cilantro Vinaigrette Grilled Shrimp by Gaby Dalkin

Cilantro Vinaigrette

    1 bunch fresh cilantro
    2 cloves garlic
    1 shallot
    ⅓ – ½ cup olive oil
    1 lime, juiced
    kosher salt and freshly cracked black pepper to taste

Grilled Shrimp

    1 lb medium shrimp, peeled and de-veined
    6-8 wooden skewers, soaked in water
    1 teaspoon red pepper flakes
    ½ teaspoon ground cumin
    olive oil for drizzling
    1 lime, juiced plus extra for serving
    kosher salt and freshly cracked black pepper


For the Cilantro Vinaigrette

In a blender combine the cilantro, shallots, garlic and olive oil and blend until a pesto-like consistency is formed. Taste and add lime juice and season with salt and pepper. Blend for another few seconds until incorporated. Remove the vinaigrette from the blender and set aside until ready to serve.

For the Grilled Shrimp

Thread about 4-5 shrimp on each of the soaked wooden skewers and set them on a large plate or cutting board while skewering the rest. Season the shrimp with the red pepper flakes and ground cumin. Set the shrimp aside to marinate for about 10-20 minutes while you prepare your grill.

Prepare your gas or charcoal grill to medium high heat.

Drizzle the shrimp with some olive oil and place the shrimp skewers on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are pink. Remove the skewers from the grill and set aside. Squeeze some fresh lime juice on top and season with salt and pepper as needed. Serve the shrimp with the cilantro vinaigrette and extra lime wedges as needed.

Cilantro Vinaigrette Grilled Shrimp by Gaby Dalkin

Photography by Matt Armandariz

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Gaby Dalkin Headshot

Gaby Dalkin is a cookbook author, private chef and food/lifestyle writer based in Los Angeles. Her food blog, What’s Gaby Cooking is a playful, fun, inspiring, sun-soaked destination for everyone who aspires to live the California Girl life. Over on What’s Gaby Cooking she’s all about being healthy, fit and adventurous, but also real. She loves a juice cleanse, but she’ll never say no to the occasional grilled cheese. She’s big on finding balance, because whether you’re cooking, cocktailing or traveling, it all benefits from a creative, can-do mentality that teeters on the edge of planned and spontaneous, practical and a little bit quirky. Follow Gaby on Instagram, Pinterest, and Facebook.

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Josh | The Kentucky Gent

August 27, 2015

That vinaigrette reminds me of chimichurri, and that means I’ve got to try making it in the kitchen this weekend.

Josh | The Kentucky Gent


August 27, 2015

What are the shrimp marinating in? The cilantro sauce or just the cumin and red pepper?

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