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
Scale
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