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Shrimp Chimichurri Skewers

Shrimp Chimichurri Skewers

Grill up delicious Shrimp Chimichurri Skewers this summer! Packed with zesty flavors, this easy recipe is perfect for barbecues or weeknight dinners. Try it now!
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Prep Time 15 minutes
Cook Time 6 minutes
Marinating Time 15 minutes
Total Time 36 minutes
Servings: 4 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 680 g large raw shrimp deveined and peeled with tails on
  • 3 tablespoons extra virgin olive oil for shrimp
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic thinly sliced
  • ½ teaspoon kosher salt for shrimp
  • 1 cup fresh flat-leaf parsley tightly packed
  • 5 tablespoons extra virgin olive oil for chimichurri
  • 3 tablespoons warm water
  • 2 tablespoons vinegar red wine vinegar works great
  • 2 teaspoons dried oregano
  • 1 shallot finely chopped
  • 1 clove garlic minced for chimichurri
  • ½ teaspoon kosher salt for chimichurri
  • ¼ teaspoon freshly ground black pepper
  • a pinch red pepper flakes

Equipment

  • Grill or stovetop grill pan
  • Skewers (wooden or metal)
  • Bowls for mixing and marinating
  • Knife and cutting board
  • Food processor or sharp knife (optional)

Method
 

  1. Soak wooden skewers in water for at least 15 minutes.
  2. In a large bowl, whisk together olive oil, lemon juice, garlic, and salt.
  3. Add shrimp to the bowl and toss gently to coat; let marinate for 15 minutes.
  4. In a food processor, combine parsley, olive oil, warm water, vinegar, oregano, shallot, garlic, salt, pepper, and red pepper flakes; pulse until finely chopped but textured.
  5. Thread marinated shrimp onto skewers, about 5-6 per stick, leaving space for even cooking.
  6. Preheat the grill to medium-high heat and grill skewers for 2-3 minutes per side until shrimp are pink and opaque.
  7. Transfer skewers to a serving platter and drizzle with chimichurri.

Nutrition

Calories: 220kcalCarbohydrates: 3gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 500mgPotassium: 300mgFiber: 1gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

Use lime juice instead of lemon for a different flavor twist or swap cilantro for parsley in the chimichurri if preferred.
Pat shrimp dry before marinating for better flavor adherence.
For a taco twist, serve with warm tortillas, avocado slices, and crumbled cotija cheese.
Leftovers can be stored in an airtight container; shrimp for up to 2 days and chimichurri for up to 5 days. For longer storage, freeze marinated shrimp uncooked on skewers.
Tried this recipe?Let us know how it was!