Grilled Chimichurri Shrimp Skewers are the perfect combination of smoky, garlicky, and herbaceous flavors, making them an excellent dish for summer grilling. The shrimp are marinated in a simple blend of olive oil, lemon juice, and garlic, ensuring they stay juicy and flavorful. Once grilled to perfection, they are topped with a vibrant parsley chimichurri sauce that adds freshness, acidity, and a slight kick of heat.
This dish is quick to prepare, making it ideal for busy weeknights, backyard barbecues, or even elegant dinner parties. The best part? It’s versatile—serve the skewers as an appetizer, over rice with grilled vegetables, or transform them into shrimp tacos with cotija cheese and pickled onions. Whether you’re a seafood lover or a chimichurri fan, this recipe is sure to become a favorite.
The History & Cultural Significance of Chimichurri
Chimichurri is a traditional sauce that originated in Argentina and Uruguay, where it is commonly served with grilled meats. Made with fresh herbs, olive oil, vinegar, garlic, and spices, chimichurri is known for its bold and tangy flavor. It is a staple in Argentine asado (barbecue) and is often drizzled over steak, chicken, and seafood.
While most commonly associated with red meat, chimichurri works beautifully with shrimp, balancing its natural sweetness with the sauce’s acidity and herbal brightness. The addition of red pepper flakes gives a subtle heat that complements the smoky char from the grill. Over time, chimichurri has gained popularity worldwide, becoming a favorite sauce for various grilled dishes, roasted vegetables, and even sandwiches.
Preparation & Tools Needed
Grilling shrimp skewers is simple, but having the right tools can make the process smoother.
Essential Kitchen Tools
- Grill or Grill Pan – Provides the signature smoky flavor and charred marks.
- Mixing Bowls – Needed for marinating the shrimp and preparing the chimichurri.
- Blender or Food Processor (Optional) – Helps create a smooth and well-combined chimichurri sauce quickly.
- Wooden or Metal Skewers – Necessary for threading shrimp. If using wooden skewers, soaking them in water beforehand prevents burning.
- Tongs – Allows easy flipping of the shrimp on the grill without breaking them.
- Basting Brush (Optional) – Useful for brushing extra chimichurri onto the shrimp while grilling.
Ingredient Breakdown & Why They Matter
Each ingredient plays a crucial role in enhancing the dish’s flavor and texture.
The Shrimp & Marinade
- Large Raw Shrimp (21/25 count) – Ideal for grilling, as they cook quickly while maintaining a juicy texture. Smaller shrimp may dry out too fast.
- Extra Virgin Olive Oil – Helps prevent the shrimp from sticking to the grill while adding richness.
- Fresh Lemon Juice – Provides acidity to balance the shrimp’s natural sweetness and enhance its flavor.
- Garlic – Essential for its aromatic and savory notes, infusing the shrimp with deep flavor.
- Kosher Salt – Enhances the overall taste while helping to draw out moisture for better texture.
Parsley Chimichurri Sauce
- Flat-Leaf Parsley – The foundation of chimichurri, offering a fresh, earthy taste.
- Extra Virgin Olive Oil – Acts as the base for the sauce, carrying the flavors of the herbs and garlic.
- Red Wine Vinegar – Adds tanginess and balances the richness of the olive oil.
- Dried Oregano – Brings warm, slightly peppery undertones that complement the fresh parsley.
- Minced Shallot & Garlic – Intensifies the flavor, giving the sauce a bold, aromatic kick.
- Kosher Salt & Black Pepper – Ensures proper seasoning.
- Red Pepper Flakes – Provides a mild heat, adding complexity to the sauce.
Step-by-Step Cooking Instructions
Step 1: Soak Wooden Skewers (If Using)
Wooden skewers should be soaked in water for at least 30 minutes before grilling. This prevents them from burning too quickly over high heat. A simple method is to place them in a shallow baking dish filled with water while you prepare the shrimp and chimichurri. If using metal skewers, this step is not necessary.
Step 2: Marinate the Shrimp
In a large mixing bowl, combine olive oil, fresh lemon juice, minced garlic, and kosher salt. Whisk until well blended. Add the peeled and deveined shrimp to the bowl and toss to coat evenly in the marinade. Let the shrimp marinate for about 15 minutes. This allows the flavors to penetrate while keeping the shrimp firm and fresh. Avoid marinating for longer than 30 minutes, as the acidity from the lemon juice can start breaking down the shrimp’s delicate texture.
Step 3: Make the Chimichurri Sauce
Chimichurri can be prepared by hand or in a blender/food processor.
- By Hand: Finely chop the parsley, shallot, and garlic. Combine in a bowl with olive oil, red wine vinegar, dried oregano, salt, pepper, and red pepper flakes. Stir well to combine.
- Using a Blender or Food Processor: Add all chimichurri ingredients and pulse 5-10 times until the mixture is finely chopped but not completely pureed. The sauce should remain slightly chunky, not emulsified like pesto.
Set aside and let the sauce sit for 10-15 minutes to allow the flavors to meld.
Step 4: Skewer the Shrimp
Thread 5-6 shrimp onto each skewer, ensuring they are spaced evenly to allow for even cooking. When threading, pierce the shrimp through both the tail and thickest part of the body to keep them stable.
Step 5: Grill the Shrimp
Preheat the grill to medium-high heat. If using a gas grill, heat to about 375-400°F. For a charcoal grill, ensure the coals are evenly distributed and glowing red before placing the shrimp skewers on the grate.
Place the skewers directly on the grill grates and cook for about 2-3 minutes per side. The shrimp are done when the exterior turns pink and slightly charred, while the interior becomes opaque. Avoid overcooking, as shrimp can turn rubbery quickly.
Step 6: Serve & Enjoy
Once the shrimp are grilled to perfection, remove them from the heat and immediately drizzle with the fresh chimichurri sauce. Serve warm as an appetizer, over a bed of rice, or with grilled vegetables.
Tips for Success
- Use Fresh Ingredients – Fresh lemon juice and parsley provide the best flavor compared to bottled juice or dried herbs.
- Avoid Over-marinating – Shrimp should not sit in acidic marinades for too long, as they can become mushy.
- Let Chimichurri Sit Before Serving – Allowing the sauce to rest for 10-15 minutes before using enhances its flavor.
- Grill Over Medium-High Heat – This ensures a quick sear without overcooking the shrimp.
- Don’t Overcrowd the Skewers – Leaving a little space between each shrimp helps them cook evenly.
Flavor Variations & Customization Ideas
Spicy Chimichurri Shrimp
For those who love a little heat, adding extra spice to the chimichurri sauce is an easy way to enhance the flavor. Increase the amount of red pepper flakes or add finely chopped fresh chili peppers like serrano or jalapeño. Another great option is incorporating a dash of cayenne pepper into the shrimp marinade to give each bite an extra kick.
Citrus-Herb Chimichurri
Citrus flavors pair beautifully with shrimp, making this variation a bright and refreshing option. Replace the red wine vinegar in the chimichurri with fresh lime or orange juice for a milder acidity and a slightly sweeter taste. A bit of lemon zest can also be added to intensify the citrus profile. To complement the new flavors, consider adding chopped cilantro alongside the parsley for a more tropical twist.
Coconut-Lime Shrimp Skewers
For a slightly creamy, tropical variation, substitute part of the olive oil in the shrimp marinade with coconut milk. The coconut milk balances the acidity of the lime juice while adding a subtle sweetness. The chimichurri can also be adjusted by adding a small amount of coconut milk and using lime juice instead of red wine vinegar. Serve these skewers with coconut rice or a fresh mango salsa for an island-inspired dish.
Mediterranean-Style Shrimp Skewers
For a Mediterranean-inspired twist, swap out the oregano in the chimichurri for fresh basil and thyme. Add a small amount of crumbled feta cheese to the finished dish for a creamy, salty contrast. Olives and roasted red peppers also make excellent side pairings, further enhancing the dish’s Mediterranean influence.
Garlic Butter Chimichurri Shrimp
If you love the richness of butter, try incorporating melted garlic butter into the chimichurri sauce. A small amount of melted butter mixed with the olive oil creates a silky, luxurious sauce that complements the shrimp’s natural sweetness. This version pairs beautifully with roasted potatoes or a simple pasta dish.
Vegan Chimichurri Grilled Vegetables
For a plant-based alternative, use the chimichurri sauce as a marinade for grilled vegetables such as zucchini, bell peppers, mushrooms, or eggplant. The smoky, charred flavors work just as well with the herbaceous sauce, creating a delicious meatless option.
Nutritional Information & Health Benefits
Low-Calorie, High-Protein Meal
Shrimp is an excellent source of lean protein, making this dish a great option for those looking to maintain a healthy diet. With very little fat and plenty of protein, shrimp provides essential amino acids while being low in calories.
Omega-3 Fatty Acids for Brain and Heart Health
Shrimp contains omega-3 fatty acids, which support brain function and reduce inflammation. Regular consumption of omega-3-rich foods has been linked to improved heart health and reduced risk of chronic diseases.
Healthy Fats from Olive Oil
Olive oil is a key ingredient in both the shrimp marinade and chimichurri sauce. It is packed with monounsaturated fats, which help maintain healthy cholesterol levels and support heart health. Unlike butter or processed oils, olive oil provides a beneficial source of fat that complements a balanced diet.
Antioxidants in Parsley and Garlic
Parsley is rich in antioxidants, vitamin C, and vitamin K, making it great for immune support and bone health. Garlic also provides anti-inflammatory properties and has been linked to lower blood pressure and improved circulation. These ingredients not only enhance the dish’s flavor but also contribute to its nutritional benefits.
Balanced Acidity and Digestive Benefits from Vinegar and Lemon Juice
Both red wine vinegar and lemon juice provide acidity that enhances flavor while aiding digestion. The acid helps break down proteins, making the shrimp more tender while also balancing the richness of the olive oil. The result is a well-rounded dish that is both flavorful and easy to digest.
Customization for Dietary Needs
This recipe can be easily modified for different dietary preferences:
- Low-carb/keto: Omit the vinegar in the chimichurri and replace it with fresh lime juice. Serve over cauliflower rice instead of regular rice.
- Gluten-free: This dish is naturally gluten-free, making it a great option for those with dietary restrictions.
- Paleo-friendly: Use unprocessed, high-quality ingredients and serve with roasted vegetables or a simple side salad.
Common Cooking Mistakes & How to Avoid Them
Overcooking the Shrimp
Shrimp cooks very quickly, and overcooking can lead to a tough, rubbery texture. The key is to grill the shrimp for only 2-3 minutes per side, removing them from the heat as soon as they turn pink and opaque. If using a thermometer, shrimp should reach an internal temperature of 120-130°F for optimal texture.
Skipping the Skewer Soak
If using wooden skewers, skipping the soaking step can result in burnt or charred skewers. Soaking them for at least 30 minutes before grilling prevents them from catching fire and makes handling easier.
Using Bottled Lemon Juice Instead of Fresh
Fresh lemon juice is essential for achieving the best flavor in both the marinade and chimichurri sauce. Bottled lemon juice often contains preservatives that alter the taste, making the dish less vibrant. Always use freshly squeezed lemon juice for the best results.
Over-Processing the Chimichurri Sauce
While blending the chimichurri can save time, over-processing it can turn the sauce into a puree, similar to pesto. Chimichurri should remain slightly chunky, allowing the texture of the herbs, garlic, and shallots to shine. If using a blender or food processor, pulse just a few times to achieve the right consistency.
Not Preheating the Grill Properly
Placing shrimp onto a grill that isn’t hot enough can result in sticking and uneven cooking. Always preheat the grill to medium-high heat (375-400°F) and oil the grates before adding the skewers. This helps achieve a perfect char while preventing the shrimp from sticking.
Neglecting to Let the Chimichurri Rest
Letting chimichurri sit for at least 10-15 minutes before serving allows the flavors to meld together. The resting time allows the olive oil to absorb the flavors of the herbs, garlic, and vinegar, resulting in a well-balanced sauce. Skipping this step can lead to a less cohesive flavor profile.
Overcrowding the Skewers
If shrimp are packed too tightly on the skewers, they won’t cook evenly, and some may remain undercooked while others overcook. Leaving a small amount of space between each shrimp ensures even heat distribution and better charring.
How to Store & Reheat Shrimp Skewers
Proper storage and reheating techniques ensure that leftover shrimp skewers maintain their texture and flavor. Shrimp can dry out or become rubbery if not stored correctly, so following these guidelines will help preserve the dish for later use.
Refrigeration
Shrimp skewers should be stored in an airtight container in the refrigerator. Allow the shrimp to cool completely before placing them in the container to prevent condensation, which can lead to excess moisture and affect the texture. If storing the shrimp and chimichurri separately, keep the sauce in a small sealed container to retain its freshness. Properly stored, shrimp skewers will stay fresh for up to three days.
Freezing
Freezing grilled shrimp skewers is possible, but it’s best done before grilling. If you plan to freeze them, marinate the shrimp, thread them onto skewers, and store them in a freezer-safe bag. Place parchment paper between layers of skewers to prevent sticking. The chimichurri sauce can also be frozen separately in an airtight container or ice cube trays. When ready to cook, thaw the shrimp overnight in the refrigerator before grilling as usual.
Reheating Shrimp Without Drying It Out
Shrimp is delicate, and improper reheating can lead to a rubbery texture. The best way to reheat shrimp skewers is over low heat in a skillet with a little olive oil or butter. This helps maintain moisture while warming them evenly. If using a microwave, heat the shrimp in short intervals of 15-20 seconds, flipping them occasionally. Avoid high heat, as it can overcook the shrimp.
FAQs About Chimichurri Shrimp Skewers
Can I Use Frozen Shrimp?
Yes, frozen shrimp can be used for this recipe. Be sure to fully thaw them before marinating. The best way to thaw shrimp is by placing them in a bowl of cold water for about 15-20 minutes. Avoid using hot water or microwaving, as this can partially cook the shrimp before grilling. Once thawed, pat them dry with a paper towel to remove excess moisture before adding them to the marinade.
Can I Make Chimichurri Sauce in Advance?
Yes, chimichurri sauce can be made up to four days in advance. Store it in an airtight container in the refrigerator, and let it sit at room temperature for 10-15 minutes before using. The flavors will continue to develop over time, making it even more delicious the next day. If the oil solidifies in the fridge, simply stir the sauce before serving.
What’s the Best Grill Temperature for Shrimp?
The ideal grill temperature for shrimp is medium-high heat, around 375-400°F. This allows the shrimp to cook quickly while achieving a slight char on the outside. Cooking shrimp at too low of a temperature can cause them to release excess moisture and steam instead of grilling properly. If using a charcoal grill, wait until the coals are glowing red before placing the skewers on the grate.
Can I Make This Recipe Without a Grill?
Yes! If you don’t have a grill, you can cook the shrimp skewers in a grill pan or under the broiler in the oven. For a grill pan, heat it over medium-high heat and cook the skewers for about two minutes per side. If using the oven broiler, place the skewers on a foil-lined baking sheet and broil on high for 2-3 minutes per side, watching carefully to prevent burning.
What Side Dishes Pair Best with Chimichurri Shrimp?
These shrimp skewers pair well with a variety of sides, making them versatile for different occasions. Serve them over cilantro-lime rice for a simple, satisfying meal. Grilled vegetables such as zucchini, bell peppers, and asparagus add a smoky and slightly charred contrast. A fresh avocado salad with cherry tomatoes and red onions complements the citrusy notes of the shrimp. You can also serve them in warm tortillas with cotija cheese, pickled onions, and a squeeze of lime for shrimp tacos.
How Can I Use Leftover Chimichurri Sauce?
Chimichurri sauce is incredibly versatile and can be used in multiple ways beyond shrimp skewers. It makes a great marinade for grilled chicken, steak, or roasted vegetables. Drizzle it over scrambled eggs or avocado toast for a flavorful breakfast option. Mix it into cooked quinoa or rice for an herby grain bowl. It also works as a salad dressing when thinned out with a little extra vinegar or lemon juice.
Can I Cook the Shrimp Skewers in Advance?
Shrimp skewers are best enjoyed fresh off the grill, but they can be cooked in advance and stored for later use. If making them ahead of time, slightly undercook the shrimp by about 30 seconds per side. This prevents them from becoming overcooked when reheated. Store the skewers in an airtight container in the refrigerator, and reheat gently in a skillet before serving.
How Can I Prevent Shrimp from Sticking to the Grill?
One of the biggest challenges when grilling shrimp is preventing them from sticking to the grill grates. To avoid this, make sure the grill is properly preheated before adding the skewers. Lightly oil the grates using a folded paper towel dipped in oil and held with tongs. You can also brush a little extra olive oil on the shrimp before grilling. Using a well-seasoned grill grate or a nonstick grilling mat can also help reduce sticking.
Final Thoughts & Serving Suggestions
Grilled Chimichurri Shrimp Skewers are an excellent addition to any meal, whether you’re cooking for a casual summer gathering or a special occasion. The smoky, charred shrimp combined with the bright, herbaceous chimichurri sauce creates a dish that is full of flavor and easy to prepare. The beauty of this recipe is its versatility—you can enjoy the skewers as a light appetizer, serve them with rice and grilled vegetables for a complete meal, or use them in tacos or salads for a fresh, vibrant twist.
To get the best results, always use fresh ingredients and follow the recommended grilling techniques to keep the shrimp tender and juicy. Experimenting with different flavors and serving options can make this recipe feel new each time you prepare it. Try pairing the skewers with a crisp white wine, such as Sauvignon Blanc or Albariño, to complement the citrus and herbaceous notes.
Once you’ve mastered this dish, consider exploring other chimichurri variations or using the sauce in different ways. Whether you’re a seafood enthusiast or just looking for a quick and flavorful grilling recipe, these chimichurri shrimp skewers are sure to impress. Enjoy them fresh off the grill, and don’t forget to save some extra chimichurri sauce for drizzling over future meals!
Grilled Chimichurri Shrimp Skewers
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Juicy grilled shrimp skewers marinated in garlic, olive oil, and lemon juice, then drizzled with vibrant homemade chimichurri sauce. Perfect for BBQs, tacos, or rice bowls.
Ingredients
For the Shrimp:
- 8–10 large skewers
- 1.5 lbs large raw shrimp (21/25 count), peeled and deveined
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- ½ tsp kosher salt
For the Chimichurri Sauce:
- 1 cup packed flat-leaf parsley leaves
- 5 tbsp extra virgin olive oil
- 3 tbsp warm water
- 2 tbsp red wine vinegar
- 2 tsp dried oregano
- 1 tbsp minced shallot
- 1 clove garlic, chopped
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
- Pinch red pepper flakes
Instructions
- Soak Wooden Skewers (If Using) – Soak skewers in water for 30 minutes to prevent burning.
- Marinate the Shrimp – Mix olive oil, lemon juice, garlic, and salt. Toss shrimp in marinade and let sit for 15 minutes.
- Prepare the Chimichurri – Chop parsley, shallot, and garlic. Mix with olive oil, vinegar, and spices. Let sit for 10 minutes.
- Skewer the Shrimp – Thread 5-6 shrimp onto each skewer, spacing them evenly.
- Grill the Shrimp – Preheat the grill to medium-high heat (375-400°F). Grill for 2-3 minutes per side until pink and opaque.
- Serve & Enjoy – Drizzle chimichurri over shrimp skewers and serve with rice, grilled vegetables, or in tacos.
Notes
- For extra spice, add more red pepper flakes to the chimichurri.
- For softer shrimp, reduce the grill time slightly to avoid overcooking.
- Leftovers keep in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Dish, Seafood
- Method: Grilling
- Cuisine: Argentine-Inspired
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 0g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 180mg
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