Chimichurri Shrimp Skewers Recipe

ByTaylor
Jump to Recipe· 4.9 from 9 reviews

If you’re looking for a bright, flavorful dish that feels like a mini celebration on a skewer, you’ve hit the jackpot with this Chimichurri Shrimp Skewers Recipe. I first tried this recipe when craving something fresh but punchy, and honestly, it’s become a go-to anytime I want to impress without sweating the kitchen too much. The tangy, herby chimichurri paired with sweet, smoky shrimp is just downright irresistible. Stick with me—and I’ll share all my tips so your skewers come out perfect every time!

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Why This Recipe Works

  • Perfect Flavor Balance: The chimichurri’s fresh herbs and tangy vinegar cut through the sweetness and smokiness of the shrimp beautifully.
  • Simple Yet Stunning: Minimal ingredients come together quickly for a dish that looks and tastes gourmet without fuss.
  • Versatile Serving Options: Whether you want shrimp on rice, in tacos, or with grilled bread, these skewers adapt effortlessly.
  • Fast and Fresh: The marinade and sauce come together in under an hour, making it great for weeknights or last-minute dinners.
Chimichurri Shrimp Skewers, shrimp skewers with chimichurri, grilled shrimp skewers, flavorful seafood skewers, easy chimichurri seafood 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

Every ingredient in this Chimichurri Shrimp Skewers Recipe plays its part in amping up the flavor and keeping things fresh. From the vibrant parsley to the smoky paprika, the layers work in harmony—plus, I’ll give you my favorite tips for shopping so you get the best results.

Chimichurri Shrimp Skewers, shrimp skewers with chimichurri, grilled shrimp skewers, flavorful seafood skewers, easy chimichurri seafood 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 flat-leaf parsley is a must for that bright, herbaceous punch—avoid curly parsley as it’s milder.
  • Garlic: Use fresh garlic cloves minced finely for that aromatic kick; no shortcuts with powders here.
  • Fresno Pepper: Adds just the right mild heat and fruity flavor; if you can’t find it, substitute with a mild red chili.
  • Oregano (dried): This herb brings earthiness and depth; fresh oregano isn’t as intense so dried works best.
  • Extra Virgin Olive Oil: Essential for a silky chimichurri texture and a fruity, rich flavor.
  • Red Wine Vinegar: Adds acidity that wakes up all the other ingredients—don’t skip this!
  • Jumbo Shrimp: Peeled and deveined, they should be fresh or properly thawed; size matters for juicy results.
  • Honey: Balances the smokiness with gentle sweetness—look for mild clover honey as it won’t overpower.
  • Smoked Paprika: Infuses the shrimp with a subtle smoky note without needing a grill.
  • Salt & Black Pepper: The simple seasoning backbone to elevate flavors without overwhelming them.
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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 how flexible this Chimichurri Shrimp Skewers Recipe is—you can dial up the heat or shift the herb profile depending on your mood or what’s in your kitchen. Feel free to make it your own!

  • Spice it Up: I sometimes add a bit more Fresno pepper or a pinch of cayenne to give it a kick that wakes up my taste buds.
  • Herb Twist: Swap half the parsley for cilantro for a fresh, slightly citrusy twist that still complements shrimp beautifully.
  • Alternative Protein: Tried this with scallops once—it still worked great, just adjust cooking time accordingly.
  • Sweetener Swap: Use agave or maple syrup if you want to avoid honey but keep the balancing sweetness.

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

Step 1: Prep Your Chimichurri Like a Pro

Start by finely chopping your parsley, garlic, and Fresno pepper by hand. Trust me, using a food processor here’ll puree everything too much, losing that fresh, chunky texture that makes chimichurri so special. Once chopped, toss them in a bowl with dried oregano, salt, and pepper. Slowly stir in the olive oil and red wine vinegar until mixed. Set this aside for at least an hour—if you can, longer is better! This wait lets the flavors marry and intensify beautifully.

Step 2: Marinate Your Shrimp for Maximum Flavor

While your chimichurri rests, peel and devein the shrimp (or buy them ready to go to save time). In a bowl, combine olive oil, finely minced garlic, honey, smoked paprika, salt, and pepper. Give it a good stir, then add your shrimp, tossing them to coat evenly. Cover and pop them in the fridge for about 20 minutes. This short marinade does wonders in adding layers of sweet, smoky, and garlicky notes.

Step 3: Cook Your Skewers to Tender Perfection

Heat a grill pan or skillet over high heat until it’s really hot—this helps get a nice sear without overcooking. Thread your shrimp onto skewers in a single layer and place them on the hot pan. Cook for 2-3 minutes per side; shrimp cook fast, so watch closely to avoid rubbery bites. When they turn opaque and curl slightly, they’re ready to come off the heat.

Step 4: Dress and Serve with a Splash of Chimichurri

Transfer your cooked shrimp to a serving dish, then spoon about 1/4 cup of your chimichurri sauce over them. Toss gently so every skewer is coated with that zingy green goodness. Save any leftover sauce in a small bowl for dipping—it’s addicting. Serve immediately with your favorite sides and watch how fast these disappear!

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Pro Tips for Making Chimichurri Shrimp Skewers Recipe

  • Hand Chop Herbs: Avoid food processors for chimichurri; the texture is part of the charm.
  • Pat Dry Shrimp: Before marinating, gently pat shrimp dry with paper towels so marinade sticks better.
  • Hot Pan Sear: Searing shrimp on very high heat locks in moisture and adds a nice crust.
  • Don’t Overcook Shrimp: They go from perfectly juicy to rubbery quickly; cook just until opaque.

How to Serve Chimichurri Shrimp Skewers Recipe

Chimichurri Shrimp Skewers, shrimp skewers with chimichurri, grilled shrimp skewers, flavorful seafood skewers, easy chimichurri seafood 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 love topping my skewers with a sprinkle of fresh chopped parsley just before serving—adds a fresh herbal zing and a pop of color. A squeeze of lime over the top never hurts either; it brightens everything up perfectly.

Side Dishes

My go-to sides include fluffy cilantro-lime rice or some grilled bread slices that you can use to mop up every last bit of that luscious chimichurri. For something lighter, a crisp green salad with avocado and cherry tomatoes complements the shrimp beautifully.

Creative Ways to Present

For a fun party idea, serve the shrimp skewers sticking out of a hollowed pineapple or watermelon half—talk about a festive centerpiece! You can also offer soft tortillas on the side so everyone can make their own tasty chimichurri shrimp tacos.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftover shrimp and chimichurri into airtight containers separately and store them in the fridge for up to two days. Keeping the sauce separate prevents the shrimp from getting soggy, so the flavors stay fresh when you reheat.

Freezing

Freezing cooked shrimp isn’t my first choice since the texture changes, but if you have to, freeze the shrimp without sauce on a baking sheet first, then transfer them to a freezer bag. Defrost overnight in the fridge and add fresh chimichurri after reheating.

Reheating

Reheat shrimp gently in a hot pan for just a couple of minutes to avoid overcooking. Then toss with a fresh splash of chimichurri before serving—this brings back that fresh, vibrant flavor you want.

FAQs

  1. Can I use frozen shrimp for this Chimichurri Shrimp Skewers Recipe?

    Absolutely! Just make sure to thaw the shrimp thoroughly in the fridge overnight and pat them dry before marinating. This prevents excess water from diluting the marinade and helps them cook evenly.

  2. What if I don’t have Fresno peppers? What’s a good substitute?

    You can swap Fresno peppers with mild red chili peppers or even a small amount of jalapeño. Just remember to seed them well if you want to keep the heat moderate.

  3. How long can I marinate the shrimp?

    20 minutes is perfect to infuse flavor without breaking down the shrimp texture. You can do up to an hour if needed, but avoid marinating much longer as the acidity can start to “cook” the shrimp.

  4. Can I make the chimichurri sauce ahead and store it?

    Yes! In fact, making chimichurri a few hours or even a day ahead helps the flavors to develop. Store it in an airtight container in the fridge and bring it back to room temperature before serving.

Final Thoughts

This Chimichurri Shrimp Skewers Recipe is one of those dishes I turn to when I want big flavor with minimal effort. It feels fancy, but it’s really just fresh ingredients and simple techniques coming together. Whether you’re whipping this up for a casual dinner or a weekend BBQ, it reliably delivers the kind of bright, vibrant taste that makes everyone ask for seconds. Give it a try—your taste buds will thank you!

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Chimichurri Shrimp Skewers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Argentinian
  • Diet: Gluten Free
Print Recipe

Description

This vibrant Chimichurri Shrimp recipe features plump jumbo shrimp marinated in a flavorful blend of olive oil, garlic, honey, and smoked paprika, then cooked quickly on a hot grill pan. The fresh chimichurri sauce, made from parsley, garlic, Fresno pepper, oregano, olive oil, and red wine vinegar, adds a zesty and herbaceous punch. Perfect as a main course or served over rice, tacos, or grilled bread, this dish balances fresh herbs with smoky and sweet notes for an irresistible meal.

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, such as Clover
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop the parsley, garlic, and Fresno pepper using a sharp knife; avoid using a food processor for best texture. In a medium-sized bowl, combine the chopped herbs with dried oregano, salt, and fresh ground pepper. Add the extra virgin olive oil and red wine vinegar, stirring thoroughly to blend all ingredients well. Let the chimichurri rest for at least 1 hour to allow flavors to meld together.
  2. Marinate the Shrimp: Peel and devein the shrimp if not already done. In a mixing bowl, add olive oil, finely minced garlic, honey, smoked paprika, salt, and fresh ground pepper to the shrimp. Toss gently to coat all the shrimp evenly. Cover and refrigerate to marinate for 20 minutes.
  3. Cook the Shrimp: Heat a saucepan or grill pan over high heat until very hot. Arrange the marinated shrimp in a single layer without crowding. Cook the shrimp for 3 minutes on one side, then flip and cook for an additional 3 minutes on the other side until they turn pink and opaque.
  4. Serve with Chimichurri: Transfer cooked shrimp to a serving dish, then spoon about 1/4 cup of chimichurri sauce over the top and toss gently to coat the shrimp with the sauce. Pour the remaining chimichurri sauce into a small bowl or ramekin to serve alongside the shrimp.
  5. Serving Suggestions: Serve the chimichurri shrimp as a main dish over rice, inside soft tacos, or alongside grilled bread slices for a delicious meal.

Notes

  • Do not use a food processor for the chimichurri sauce to maintain a fresh and slightly coarse texture.
  • Allow the chimichurri sauce to rest for at least 1 hour or overnight in the refrigerator for deeper flavor.
  • Choose mild honey to balance the smoky and spicy notes but avoid overpowering sweetness.
  • Do not overcrowd the pan when cooking shrimp to ensure even searing and cooking.
  • For a spicier kick, leave some seeds in the Fresno pepper or add extra red chili flakes.
  • Serve immediately after cooking shrimp for best texture and flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1.5 g
  • Protein: 28 g
  • Cholesterol: 190 mg

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