Imagine the sizzle and pop of shrimp hitting a hot grill while a vibrant green chimichurri sauce awaits to drench every bite in fresh, zesty magic. That’s exactly what these grilled chimichurri shrimp skewers deliver—a perfect balance of smoky, tangy, and herbaceous flavors that brighten up any summer evening. I can’t wait to share this recipe with you because it’s ridiculously easy, quick, and always makes me feel like I’m throwing a backyard fiesta. If you’re looking for a dish that’s juicy, colorful, and packed with bold flavor, these skewers have your name on them!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients
For the Main Dish:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
8 wooden or metal skewers (if using wooden, soak in water 30 minutes beforehand)
For the Chimichurri Sauce:
1 cup fresh flat-leaf parsley, packed
1/4 cup fresh cilantro (optional, but adds a nice twist)
3 cloves garlic
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 a lemon (optional, for extra brightness)
How I Make It
Step 1:
Start by making your chimichurri sauce. In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Pulse a few times until everything is finely chopped but not a puree— you want some texture. Then, slowly drizzle in the olive oil while the machine runs until it emulsifies into a bright, herbaceous sauce. Stir in lemon juice if you prefer an extra zesty punch.
Step 2:
Rinse the shrimp and pat them dry with paper towels. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Thread the shrimp onto skewers, piercing once near the tail and once near the head so they lie flat and cook evenly.
Step 3:
Preheat your grill or grill pan to medium-high heat (about 400°F). You want it hot enough for a good sear but not so hot that the shrimp burn before cooking through.
Step 4:
Place the shrimp skewers on the grill. Grill for about 2-3 minutes per side until they turn pink and opaque with nice grill marks. Keep an eye on them—they cook fast and can get rubbery if overdone.
Step 5:
Remove the skewers from the grill and immediately brush them generously with the chimichurri sauce. The warm shrimp soak up the flavors beautifully.
Step 6:
Serve with extra chimichurri on the side for dipping or drizzling. Garnish with a wedge of lemon and enjoy the burst of fresh herbs and smoky grilled shrimp!
Variations & Tips
Swap shrimp for chicken or even firm tofu for a different protein option.
Add diced jalapeño or a pinch of smoked paprika to the chimichurri for a smoky heat boost.
If you don’t have a grill, use a grill pan or broil the shrimp in the oven—just watch closely!
For an extra fresh lift, add chopped cherry tomatoes or diced avocado when serving.
Don’t skip soaking wooden skewers; it prevents burning and keeps skewers intact.
If you like your chimichurri less oily, reduce the olive oil slightly but keep enough for a saucy consistency.
How I Like to Serve It
I love pairing these shrimp skewers with a crisp green salad, grilled corn on the cob, and a chilled glass of white wine or a light beer. They scream summer BBQ vibes but also make a delightful weeknight dinner when you want something quick and super flavorful. They’re great on top of rice bowls or tucked inside warm tortillas for easy tacos too!
Notes
Store leftover chimichurri in an airtight container in the fridge for up to 4 days; just give it a stir before serving.
Shrimp cook quickly—overcooked shrimp get tough, so watch them carefully and remove from heat as soon as they turn opaque.
Closing: These grilled chimichurri shrimp skewers are my go-to for jumping into summer flavors fast and deliciously every time.
