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.
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.
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
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).
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.
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.
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.
Frequently Asked Questions
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.
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
More recipes you’ll love!
Chimichurri Grilled Shrimp Skewers
- 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)
- 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.