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    Home » Recipes » Grilling » Chimichurri Grilled Shrimp Skewers

    PUBLISHED: July 15, 2022 • By Toni Dash 8 Comments

    Chimichurri Grilled Shrimp Skewers

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    chimichurri grilled shrimp skewers from overhead.

    Chimichurri Grilled Shrimp Skewers are so delicious and fast to make! Juicy shrimp cooks in just 4 minutes on the outdoor grill and are paired with a homemade chimichurri sauce brimming with fresh herbs and zesty flavor. This is a recipe the whole family will love.

    chimichurri grilled shrimp skewers from overhead.

    This shrimp is bursting with authentic, garlicky, chimichurri flavor! Not only is the chimichurri a delicious dipping sauce in this dish, but it’s also the perfect simple marinade for the grilled shrimp. One sauce, double duty with very little effort. And it has so much flavor.

    This recipe is so fast to make from start to finish, it’s great for your next backyard barbecue and perfect party food. These shrimp kebabs can be cooked on a gas grill or charcoal grill (even on an indoor grill).

    These shrimp kabobs make a great main course with some rice and a side salad. Drizzle some of the chimichurri sauce on the rice too. You can also serve the tender shrimp as appetizers too.

    Jump to:
    • What is Chimichurri sauce?
    • Recipe Ingredients Notes
    • How to make these Shrimp Skewers
    • Grill Master Best Tips for Grilling Kabobs
    • Frequently Asked Questions
    • How to store
    • More recipes you’ll love!
    • Recipe
    chimichurri grilled shrimp skewers close up.

    What is Chimichurri sauce?

    Chimichurri is a classic Argentinian sauce or dip that brings to life whatever meat you’re spooning it onto! Fresh Italian parsley and cilantro, olive oil, red wine vinegar, onion, garlic give signature flavors. We’ve added some more spices and a touch of honey that delivers just the right amount of sweetness.

    The amazing bold flavor works with shrimp, and also is fantastic on chicken, fish, veggies, or steak too! 

    Typically chimichurri sauce is not made in a blender however we’ve found this to be a great shortcut method and it sill delivers a nice texture sauce for the shrimp marinade and for dipping. It should not be totally smooth but have some rough texture.

    Recipe Ingredients Notes

    chimichurri grilled shrimp skewers labelled ingredients.

    Shrimp. Choose large shrimp or jumbo shrimp. It should be peeled, deveined raw shrimp. They can be fresh shrimp or frozen and thawed shrimp. Tail on or tail off is your choice (I prefer tail off for faster eating). You’ll need one pound of shrimp.

    How to make these Shrimp Skewers

    Printable recipe card at the end of this blog post.

    STEP 1. Make the chimichurri sauce

    In a blender (or food processor), combine all sauce ingredients: Italian parsley, cilantro, olive oil, red wine vinegar, fresh garlic cloves, red onion, honey, lemon juice, cumin, smoked paprika, oregano, black pepper, and kosher salt (photo 1). Pulse or blend until combined, but still with some texture (don’t process until fully smooth)(photo 2).

    chimichurri grilled shrimp skewers recipe steps 1-4.

    STEP 2. Fast marinate the shrimp

    Pat the shrimp dry with paper towels to remove any excess moisture.

    Place the shrimp in a medium bowl. Toss ¼ cup of the chimichurri sauce with the shrimp and set aside for about 10-15 minutes (photo 3).

    STEP 3. Grill

    Preheat the grill to medium-high heat (375 degrees F).

    While the grill preheats, thread shrimp onto 6 regular length skewers leaving a bit of space in between (don’t jamb them together)(photo 4).

    When the grill grates are hot, use a grill brush to brush off any residue then oil the grates well. Place skewers on the prepared grill (photo 5). If using bamboo skewers lay a piece of foil, doubled, at the front portion of the grill underneath the blunt end of the skewers (that has no shrimp) to protect from burning.

    chimichurri grilled shrimp skewers recipe steps 5-6.

    Cook for 2 minutes, flip over (photo 6) and cook 2 additional minutes.

    When done the shrimp will turn opaque (you can no longer see through them) and from gray to whitish or pink in color. The texture of the shrimp should still have a bite (not be rubbery or dry which indicates overcooking). Shrimp cook fast so be careful not to overcook the shrimp.

    platter of grilled shrimp skewers with chimichurri sauce.

    Grill Master Best Tips for Grilling Kabobs

    Use flat skewers or double skewers. If you’ve grill kebobs before you’ll know as you turn the kebab the ingredients can spin on the skewers making it difficult to cook everything evenly.

    There are two solutions for this. Use flat skewers or double skewer. If you have flat skewers those are the best to allow the kebobs to cook on all sides without the ingredients moving. Otherwise using two regular bamboo skewers (not the thicker type) will provide the same function.

    Turn with tongs. Turn the skewers with tongs which allow grabbing and turning them over more successfully. It limits the spinning of the shrimp.

    Use a homemade grill guard. If using bamboo skewers you don’t need to soak them. Take a long piece of foil, fold in half lengthwise and place it on the front edge of the prepared grill. When adding the chicken skewers ensure the blunt end with no ingredients is sitting above the foil. Then the skewers won’t burn and no soaking time is required.

    Don’t cram the ingredients together on the skewer. Giving a bit of space between ingredients allows them to cook better on the grill.

    platter of grilled shrimp skewers.

    Frequently Asked Questions

    What type of skewers should I use?

    Metal skewers or bamboo skewers both work. If possible use flat skewers to prevent the shrimp from spinning on the skewer when you flip them over.

    Should I soak the skewers?

    It’s not necessary to soak bamboo skewers or wooden skewers. Soaking actually does not prevent burning. Instead we made a homemade grill guard with a piece of foil. The exposed portion of the skewers will sit above the foil preventing them from catching on fire.

    How to store

    Remove cooked shrimp from the skewers and store in the refrigerator in an airtight container for up to 3 days. Reheat or enjoy cold on a salad.

    More recipes you’ll love!

    • Grilled Scallops with Raspberry-Chili sauce
    • Easy Eggplant Caponata
    • Greek Steak Kebabs
    • Peach Muffins with Streusel Topping

    Recipe

    chimichurri shrimp skewers close up overhead.

    Chimichurri Grilled Shrimp Skewers

    Plump juicy perfectly grilled shrimp paired with herby Chimichurri sauce is the perfect fast main dish. Only 4 minutes grilling time and the dipping sauce is always a crowd pleaser.
    5 from 44 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American, South American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 4 minutes
    Marinating time: 15 minutes
    Total Time: 29 minutes
    Servings: 6 skewers
    Calories: 236kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 pound large or jumbo raw shrimp peeled and deveined
    • 1 cup Italian parsley
    • 1/2 cup cilantro
    • 1/2 cup olive oil
    • 1/4 cup red wine vinegar
    • 2 large garlic cloves peeled
    • 1/4 small red onion ,peeled and cut into a few pieces
    • 1 tablespoon honey
    • 1 tablespoon lemon juice freshly squeezed
    • 1 teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • 1/2 teaspoon oregano
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 6 regular length metal or bamboo skewers
    • Heavy foil the length of the grill doubled for a grill shield (if using bamboo skewers)

    Instructions

    • In a blender combine: Italian parsley, cilantro, olive oil, red wine vinegar, garlic cloves, red onion, honey, lemon juice, cumin, smoked paprika, oregano, black pepper and kosher salt. Pulse until combined but still with slightly chunky texture (not until smooth).
    • Pat the shrimp with paper towels to remove excess moisture. Place in a medium size bowl.
    • Add 1/4 cup of the chimichurri sauce to the shrimp and toss to coat. Set aside for 15 minutes.

    Instructions for Grilling the Skewers:

    • Heat a gas grill to high (375-400 degrees). When at temperature clean/brush and oil the grill. If using a charcoal grill, heat coals to red hot and prepare the grill for direct grilling.
    • While the grill heats, thread shrimp onto skewers (metal or bamboo) creating 6 skewers.
    • If using bamboo skewers: Place the grill shield at the front of the grill and lay skewers so the ends are over the grill shield.
    • Grill on the first side for two minutes; flip, and grill on the second side 2 additional minutes. Shrimp will become opaque (you won't be able to see through them any more) and the color will turn from gray to white or pink. Do not overcook.
      Remove and serve immediately with the remaining chimichurri sauce for dipping.

    Notes

    Grill Master Kabob Tips
    Use flat skewers or double skewers. If you’ve grill kebobs before you’ll know as you turn the kebab the ingredients can spin on the skewers making it difficult to cook everything evenly. There are two solutions for this. Use flat skewers or double skewer. If you have flat skewers those are the best to allow the kebobs to cook on all sides without the ingredients moving. Otherwise using two regular bamboo skewers (not the thicker type) will provide the same function.
    Turn with tongs. Turn the skewers with tongs which allow grabbing and turning them over more successfully. It limits the spinning of the shrimp.
    Use a homemade grill guard. If using bamboo skewers you don’t need to soak them. Take a long piece of foil, fold in half lengthwise and place it on the front edge of the prepared grill. When adding the chicken skewers ensure the blunt end with no ingredients is sitting above the foil. Then the skewers won’t burn and no soaking time is required.
    Don’t cram the ingredients together on the skewer. Giving a bit of space between ingredients allows them to cook better on the grill.
    How to store
    Remove cooked shrimp from the skewers and store in an airtight container in the refrigerator for up to 3 days. Rewarm before eating or eat cold on a salad.

    Nutrition

    Calories: 236kcal | Carbohydrates: 6g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 630mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1159IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Natasha says

      July 18, 2022 at 9:40 am

      5 stars
      The combination of the flavors is so awesome we all loved it! I’m so glad I tried this recipe, this won’t be the last for sure!

      Reply
    2. April says

      July 15, 2022 at 1:20 pm

      5 stars
      These were so good! It’s so fun to cook shrimp on the grill this way.

      Reply
    3. Grace says

      July 15, 2022 at 12:57 pm

      5 stars
      Oh my goodness these shrimp skewers were SO good! They cooked in exactly the amount of time you shared (4 minutes) and were still juicy. Can’t wait to make it again.

      Reply
    4. Steven says

      July 15, 2022 at 12:45 pm

      5 stars
      Excellent recipe. The sauce is to die for. The shrimp were done in 2 minutes a side and thanks for the grill guard trick, that’s new to me and will be using that often.

      Reply
    5. Amy Nash says

      July 15, 2022 at 12:32 pm

      5 stars
      These shrimp skewers are amazing! The flavors are bold and vibrant and the shrimp cooks so quickly that these are going to be on repeat at our house all summer!

      Reply
    6. Caitlin says

      July 15, 2022 at 12:21 pm

      5 stars
      This is such a tasty recipe! I’ve always wanted a good shrimp recipe and this one is the best!

      Reply
    7. L says

      July 15, 2022 at 12:05 pm

      5 stars
      my favorite summer dinner! so quick and so easy!

      Reply
    8. kate says

      July 15, 2022 at 7:59 am

      5 stars
      My family is begging me to make this again, it turned out so amazing! Loved every bite.

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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