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Flavorful Grilled Shrimp Skewers Recipe with Easy Zesty Chimichurri Sauce

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Juicy grilled shrimp skewers paired with a bright, herbaceous chimichurri sauce, perfect for quick outdoor meals and gatherings.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 3 tablespoons extra virgin olive oil (for marinade and chimichurri)
  • 3 cloves garlic, minced
  • 1 cup fresh flat-leaf parsley, finely chopped
  • ½ cup fresh cilantro, chopped (optional)
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon red pepper flakes
  • Juice of 1 medium lemon
  • Salt and black pepper to taste
  • Wooden or metal skewers (soaked in water if wooden)

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels.
  2. In a bowl, whisk together 2 tablespoons olive oil, juice from half a lemon, 1 minced garlic clove, salt, and pepper. Toss the shrimp in the marinade and let it rest for 15 minutes at room temperature.
  3. In a separate bowl, combine chopped parsley, cilantro (if using), remaining garlic, red wine vinegar, lemon juice, red pepper flakes, and 1 tablespoon olive oil. Stir well and season with salt and pepper to taste. Set aside.
  4. Thread 4-5 shrimp per skewer, making sure they are snug but not squished.
  5. Preheat the grill to medium-high heat (about 375°F/190°C). Oil the grates lightly to prevent sticking.
  6. Grill shrimp skewers for about 3-4 minutes per side until opaque, firm to the touch, and with nice grill marks. Avoid overcooking.
  7. Remove shrimp from the grill and brush or drizzle generously with chimichurri sauce. Serve immediately.

Notes

Do not marinate shrimp longer than 30 minutes to avoid mushy texture. Keep shrimp flat on skewers for even cooking. Preheat grill well and oil grates to prevent sticking. Watch closely to avoid overcooking as shrimp cook quickly. Chimichurri sauce tastes best when allowed to rest before serving.

Nutrition

Keywords: grilled shrimp skewers, chimichurri sauce, easy shrimp recipe, backyard cookout, quick dinner, seafood skewers

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