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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.
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


  • 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.


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.


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