Chimichurri Shrimp Skewers Recipe

ByJulia
Jump to Recipe· 4.5 from 72 reviews

If you’re looking for an easy, vibrant, and mouthwatering meal, this Chimichurri Shrimp Skewers Recipe is going to be your new go-to. The bright, herby chimichurri sauce paired with perfectly grilled shrimp is just plain irresistible, and trust me, once you try it, you’ll keep coming back for more. I’m excited to share my favorite way to make this dish come alive with bold flavors and simple steps you can nail every single time.

❤️

Why This Recipe Works

  • Fresh Flavor Boost: The chimichurri sauce combines fresh parsley, garlic, and a hint of spicy Fresno pepper, creating a vibrant punch that wakes up the taste buds.
  • Quick Marinade: The shrimp soak up honey, garlic, and smoked paprika in just 20 minutes, delivering incredible flavor without an all-day wait.
  • Perfect Texture: Grilling the shrimp quickly keeps them tender and juicy, while giving a beautiful char that pairs perfectly with the chimichurri.
  • Versatile Serving: Whether on skewers, in tacos, or over rice, these shrimp are flexible enough to fit any dinner plan.
Chimichurri Shrimp Skewers, grilled shrimp with chimichurri, easy seafood skewers, flavorful shrimp marinade, healthy shrimp recipes - A close-up view of many grilled shrimp in a pan, each shrimp showing a lightly charred outer layer with golden-orange and pale peach tones. The shrimp are arranged in a tight cluster, with visible grill marks creating dark brown to black lines that add texture and depth. The shrimps’ surfaces appear slightly shiny with a glazed look, indicating they have been brushed with oil or sauce during cooking. The pan beneath them has a silver metal texture with some seasoning remnants scattered around. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic here is in combining bright herbs with a hint of heat and a touch of sweetness, which perfectly balances the savory shrimp. Picking fresh parsley and good quality olive oil really makes a difference.

Chimichurri Shrimp Skewers, grilled shrimp with chimichurri, easy seafood skewers, flavorful shrimp marinade, healthy shrimp recipes - Flat lay of a bunch of fresh flat-leaf parsley with bright green leaves, four whole cloves of garlic with smooth white skins, one glossy red Fresno pepper sliced in half to show its seeds, a small white ceramic bowl filled with dried oregano leaves, a small white ceramic bowl holding golden extra virgin olive oil, a small white ceramic bowl with deep red wine vinegar, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of freshly ground black pepper, a handful of jumbo shrimp with a natural pink and white shell, a small white ceramic bowl of honey with a golden hue, and a small white ceramic bowl containing smoked paprika powder with a rich red tint, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Parsley: Fresh and finely chopped parsley is the backbone of chimichurri, lending vibrant herby notes.
  • Garlic: Fresh garlic adds that essential pungent kick; avoid pre-minced stuff for best flavor.
  • Fresno Pepper: Adds mild heat and fruitiness; if you can’t find it, use a mild chili but avoid overly spicy ones.
  • Dried Oregano: Brings a subtle earthiness that rounds out the herbaceousness.
  • Extra Virgin Olive Oil: Use a good-quality oil as it’s key for the sauce’s richness and flavor depth.
  • Red Wine Vinegar: Provides acidity that brightens the sauce and balances the oil.
  • Salt and Pepper: The little essentials that amplify all the flavors beautifully.
  • Jumbo Shrimp: Peeled and deveined for convenience and perfect bite-sized chunks.
  • Olive Oil (for shrimp marinade): Helps the honey, garlic, and paprika cling to the shrimp evenly.
  • Honey: Mild honey adds a subtle sweetness to counterbalance the heat and acid.
  • Smoked Paprika: Brings warmth and smokiness that elevates the grilled flavor.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Chimichurri Shrimp Skewers Recipe can be personalized easily. Feel free to adjust the heat level or experiment with herbs to suit your family’s preferences. I’ve found that even little tweaks can make the dish feel totally your own.

  • Variation: I sometimes swap Fresno pepper for a milder bell pepper if my guests aren’t big on spice — still delicious and adds color.
  • Herb Swap: If you have fresh cilantro on hand, try mixing half parsley and half cilantro for a different but equally fresh vibe.
  • Vegetarian Option: Use firm tofu or mushrooms marinated in the chimichurri sauce instead of shrimp for a plant-based twist.
  • Extra Smoky: Add a pinch of chipotle powder to the marinade for a smoky-chili flavor that’s out of this world.

Step-by-Step: How I Make Chimichurri Shrimp Skewers Recipe

Step 1: Make the Flavorful Chimichurri Sauce

Start with finely chopping the parsley, garlic, and Fresno pepper by hand. I recommend skipping the food processor for this — your sauce will have a better texture and a fresher taste when it’s chopped by knife. Once chopped, mix these with dried oregano, salt, and pepper, then stir in the olive oil and red wine vinegar. Let it rest for at least an hour to let those bold flavors meld beautifully. You can actually make this the day before to save time!

Step 2: Marinate Your Shrimp

Peel and devein your jumbo shrimp if not prepped already. Toss them in olive oil, minced garlic, honey, smoked paprika, salt, and fresh pepper. I like to give them a good mix so every bite is packed with flavor. Cover and refrigerate for about 20 minutes — this quick marinade works wonders without overpowering the shrimp.

Step 3: Grill to Perfection

Heat your grill pan or a regular pan on high heat until it’s nice and hot. Lay the shrimp in a single layer and cook about 2 to 3 minutes per side — you’ll know they’re ready when they turn pink and curl up just a bit. Don’t overcook them, or they’ll get rubbery! Transfer the cooked shrimp to a serving dish and spoon about a quarter cup of chimichurri sauce over them, tossing gently to coat.

Step 4: Serve and Enjoy!

Pour the remaining chimichurri sauce into a small bowl or ramekin for dipping. Serve the shrimp skewers as they are, or tucked inside warm tortillas, over rice, or alongside grilled bread. I love how versatile these are, making them perfect for any occasion from casual family dinners to vibrant weekend barbecues.

💡

Pro Tips for Making Chimichurri Shrimp Skewers Recipe

  • Chop by Hand: Hand-chopping the chimichurri ingredients preserves texture and layers of flavor that get lost when using a food processor.
  • Marinate Briefly: Keep the shrimp in the marinade for no more than 20 minutes; longer can break down the texture and make the shrimp mushy.
  • High Heat Cooking: Searing the shrimp on high heat gives a quick crust while keeping the insides tender and juicy.
  • Serve Immediately: Shrimp is best enjoyed fresh off the grill — reheating can quickly dry them out, so plan to serve as soon as they’re cooked.

How to Serve Chimichurri Shrimp Skewers Recipe

Chimichurri Shrimp Skewers, grilled shrimp with chimichurri, easy seafood skewers, flavorful shrimp marinade, healthy shrimp recipes - A white plate with a ridged edge holds six grilled shrimp coated with a shiny glaze and sprinkled with small pieces of red pepper and green herbs, giving a colorful touch. The shrimp are golden brown with some darker char marks and are arranged close together in the center of the plate. To the left, a thick slice of toasted bread with grill lines sits leaning against the shrimp. A silver fork rests at the bottom of the plate, positioned diagonally with its prongs near the shrimp. The plate is placed on a wooden surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh extra parsley or even some chopped cilantro on top for a pop of color and freshness. A wedge of lime on the side amps up the brightness, and if you’re feeling adventurous, a pinch of chili flakes adds a nice kick.

Side Dishes

These shrimp skewers pair beautifully with fluffy cilantro-lime rice, grilled vegetables, or even a crisp green salad dressed simply with lemon juice and olive oil. If I’m feeling indulgent, garlic bread or warm tortillas on the side always win out.

Creative Ways to Present

For gatherings, I’ll thread the shrimp onto skewers for a fun, hand-held treat. I’ve also served them layered over avocado slices and fresh tomato for an easy, colorful appetizer platter. These little touches make it feel extra special without much extra effort.

Make Ahead and Storage

Storing Leftovers

Store leftover grilled shrimp separately from the chimichurri sauce in airtight containers in the fridge. This keeps the shrimp from getting soggy. I recommend eating leftovers within 1-2 days for best texture and flavor.

Freezing

I haven’t had great luck freezing this shrimp dish because shrimp get rubbery on thawing. If you must, freeze the raw marinated shrimp separately and cook fresh when ready to eat for best results.

Reheating

Quickly reheat leftovers in a hot pan for 1-2 minutes just to warm through. Avoid the microwave if you want to keep them from turning tough. Spoon fresh chimichurri over them after reheating to brighten the flavors back up.

FAQs

  1. Can I make the chimichurri sauce ahead of time?

    Absolutely! In fact, making the chimichurri sauce a few hours or even a day ahead lets the flavors deepen wonderfully. Just keep it refrigerated in an airtight container, then bring it to room temperature before serving.

  2. What’s the best type of shrimp to use for this recipe?

    I prefer jumbo shrimp because they’re easy to skewer and grill without overcooking quickly. Make sure they’re peeled and deveined for the best eating experience and ease of cooking.

  3. Can I use wooden skewers instead of metal?

    Yes, wooden skewers work fine but remember to soak them in water for at least 30 minutes before grilling to prevent burning.

  4. How spicy is this Chimichurri Shrimp Skewers Recipe?

    The heat level is mild to moderate thanks to the Fresno pepper; you can easily adjust spice by reducing or omitting the pepper if preferred. The honey also balances the spice beautifully.

  5. What if I don’t have a grill pan?

    No worries! You can cook the shrimp in a regular non-stick or cast iron skillet over high heat. Just watch the shrimp carefully so they cook quickly and don’t dry out.

Final Thoughts

This Chimichurri Shrimp Skewers Recipe has become a staple in my kitchen because it hits all the right notes: quick, fresh, flavorful, and versatile. It’s that kind of recipe I love sharing with friends because it looks impressive but takes no time at all. I can’t wait for you to try it and make it your own little celebration of fresh, bright, and irresistible shrimp. Happy cooking — and don’t be surprised if your family asks for it weekly!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chimichurri Shrimp Skewers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 72 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Argentinian
  • Diet: Gluten Free
Print Recipe

Description

Chimichurri Shrimp is a vibrant and flavorful dish featuring jumbo shrimp marinated in a smoky, honey-infused spice blend and served with a fresh, zesty chimichurri sauce made from parsley, garlic, Fresno pepper, and red wine vinegar. Perfect for a quick and delicious meal, this recipe can be enjoyed on its own or paired with rice, tacos, or grilled bread.

Ingredients

Units Scale

Chimichurri Sauce

  • 1/2 cup parsley, finely chopped
  • 4 cloves garlic, finely minced
  • 1 Fresno pepper, seeded, finely minced
  • 1 tsp dried oregano
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Shrimp

  • 1 lb jumbo shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 tbsp mild honey, like Clover
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Instructions

  1. Prepare Chimichurri Sauce: Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper, avoiding the use of a food processor to preserve texture. Place these ingredients into a medium bowl.
  2. Mix Sauce Ingredients: Add dried oregano, salt, and fresh ground pepper to the bowl. Pour in the extra virgin olive oil and red wine vinegar, then stir thoroughly to combine all flavors.
  3. Rest Sauce: Let the chimichurri sauce stand for at least 1 hour, or longer if possible, to allow the flavors to meld and intensify.
  4. Marinate Shrimp: In a separate bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and fresh ground pepper until evenly coated. Cover and refrigerate for 20 minutes.
  5. Cook Shrimp: Heat a saucepan or grill pan over high heat until hot. Arrange shrimp in a single layer in the pan and cook for 3 minutes on one side, then flip and cook for another 3 minutes until opaque and cooked through.
  6. Combine Shrimp with Sauce: Transfer cooked shrimp to a serving dish, pour about 1/4 cup of chimichurri sauce over them and toss to coat evenly.
  7. Serve: Pour remaining chimichurri sauce into a small bowl or ramekin for serving on the side. Serve shrimp alone, in tacos, atop rice, or with grilled bread slices.

Notes

  • Use fresh parsley and garlic for the best vibrant flavor in the chimichurri sauce.
  • Allowing the chimichurri to sit for at least an hour enhances the depth of flavor.
  • If Fresno peppers are not available, substitute with a mild red chili pepper or red bell pepper for less heat.
  • Do not overcook the shrimp; they cook quickly and become tough if left too long on the heat.
  • Serve with warm tortillas or crusty bread to soak up the delicious chimichurri sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 24 g
  • Cholesterol: 190 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star