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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil, divided - 1 teaspoon smoked paprika - Salt and black pepper, to taste - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1/4 teaspoon red pepper flakes - 2 tablespoons red wine vinegar - 1 tablespoon freshly squeezed lemon juice When making Chimichurri shrimp skewers, it's key to measure your ingredients well. The olive oil adds richness, while the smoked paprika gives a nice depth. You can swap shrimp for chicken or tofu if you want a different protein. Use lime juice instead of lemon juice if you like a twist. Fresh herbs are best, but dried can work in a pinch, though flavor may change. Fresh ingredients make a big difference in this dish. Fresh shrimp tastes better and cooks more evenly. Herbs like parsley and cilantro bring bright flavors. Garlic adds a punch, while lemon juice gives a nice zing. Using fresh items makes your dish vibrant and tasty. Plus, fresh produce is healthy! When you choose fresh, you ensure the best flavor and texture. {{ingredient_image_2}} To start, take a mixing bowl and add 2 tablespoons of olive oil. Then, sprinkle in 1 teaspoon of smoked paprika, salt, and black pepper to taste. Next, add 1 pound of peeled and deveined shrimp. Toss the shrimp well until they are fully coated in the marinade. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 20 minutes. This waiting time helps the flavors mix and makes the shrimp more tasty. While the shrimp marinates, it’s time to make the chimichurri sauce. Grab another bowl and combine 1 cup of finely chopped parsley, 1/2 cup of finely chopped cilantro, and 4 minced garlic cloves. Add 1/4 teaspoon of red pepper flakes for some heat. Pour in 2 tablespoons of red wine vinegar and 1 tablespoon of freshly squeezed lemon juice. Slowly drizzle in the remaining 2 tablespoons of olive oil while stirring. Mix until everything is well combined. This sauce adds a fresh punch to the shrimp. Now, preheat your grill or grill pan to medium-high heat. It needs to be hot for a good sear. Carefully take the marinated shrimp and thread them onto skewers, about 4-5 shrimp per skewer. Make sure to leave space between each shrimp for even cooking. Place the skewers on the grill and cook for about 2-3 minutes per side. You want the shrimp to turn pink and opaque. Be careful not to overcook them; you want them tender and juicy. Once cooked, remove the skewers from the grill. Drizzle with chimichurri sauce or serve it on the side for dipping. Enjoy your flavorful meal! Grilling shrimp is simple if you follow a few key tips. First, make sure to use large shrimp. They hold up on the grill better. Next, soak wooden skewers in water for 30 minutes. This stops them from burning. When grilling, preheat your grill to medium-high heat. This helps to get a nice sear on the shrimp. To cook shrimp just right, watch for their color change. Shrimp should turn pink and opaque. Grill them for 2-3 minutes on each side. Overcooking makes shrimp rubbery. If you have a meat thermometer, the internal temperature should reach 120°F. Chimichurri sauce is all about fresh ingredients. Use fresh parsley and cilantro for the best taste. You can adjust the spice by adding more or less red pepper flakes. For a twist, try adding fresh herbs like oregano or basil. A splash of lime juice also brightens the flavor. Enjoy experimenting to find your perfect mix! Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 20 minutes, but up to an hour for even bolder flavors. This helps the spices penetrate the shrimp, enhancing their taste. Skewer with Care: Use soaked wooden skewers to prevent burning, or opt for metal skewers for ease. Ensure to leave space between shrimp for even cooking and to avoid steaming. Grill Temperature is Key: Preheat your grill to medium-high heat to achieve a nice sear. If the grill is too cool, the shrimp may become rubbery. Serve Fresh: Serve the shrimp skewers immediately after grilling for the best texture and flavor. Garnish with extra herbs for a fresh touch and appealing presentation. {{image_4}} You can add heat to your chimichurri shrimp skewers. To do this, increase the red pepper flakes in the chimichurri sauce. Try using a spicy chili sauce in the shrimp marinade. You can also add jalapeños or serrano peppers to the chimichurri. This will give your dish a nice kick. Adjust the spice level to suit your taste. If you want a vegetarian option, try using mushrooms or zucchini instead of shrimp. You can slice the veggies into thick pieces for skewering. Marinate them the same way you do the shrimp. The chimichurri sauce still works great with these veggies. You can also try tofu as a protein-rich choice. There are many marinades you can use for shrimp. A simple garlic and lemon marinade is a classic. Just mix olive oil, lemon juice, garlic, and herbs. Another option is a soy sauce marinade. Combine soy sauce, honey, and ginger for a sweet and salty flavor. You can even try a Caribbean jerk marinade for a tropical twist. Each marinade adds a unique taste to your skewers. If you have extra shrimp skewers, store them in the fridge. Place them in an airtight container. They will last for up to two days. When you're ready to eat, you can enjoy them cold or warm. To keep your chimichurri sauce fresh, freezing is a great option. Pour the sauce into ice cube trays. Once frozen, transfer the cubes into a zip-top bag. This way, you can use just what you need later. The sauce will stay good for about three months in the freezer. For reheating, the oven works best. Preheat it to 350°F (175°C). Place the shrimp skewers on a baking sheet. Heat them for about 10 minutes or until warm. You can also reheat them in a skillet over medium heat for a few minutes. Just be careful not to overcook them. Enjoy your tasty shrimp skewers again! Chimichurri sauce is a bright, green sauce from Argentina. It includes parsley, cilantro, garlic, and spices. The vinegar and lemon juice add tang. You can use it on grilled meats or as a dip. I love its fresh taste and vibrant color. It makes any dish more exciting. You should marinate the shrimp for at least 20 minutes. This lets the flavors soak in. If you have more time, you can marinate for up to 2 hours. Just keep it in the fridge. This gives a deeper flavor to the shrimp. Yes, you can make parts of this recipe ahead of time. You can prepare the chimichurri sauce a day before. Keep it in a jar in the fridge. Just remember to stir before using. Marinate the shrimp just before grilling for the best taste. This keeps them fresh and tasty. Chimichurri shrimp skewers are full of flavor and easy to make. We explored the fresh ingredients needed, marinating steps, and grilling techniques. The right tips help you cook shrimp perfectly every time. You can also vary the recipe to suit your taste. Remember to store leftovers safely and reheat properly. Enjoy creating delicious skewers with these simple steps. Cooking can be fun and rewarding, so get started and share this recipe with friends!

Chimichurri Shrimp Skewers

Grilled shrimp marinated in a flavorful chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Argentinian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • to taste Salt and black pepper
  • 1 cup fresh parsley, finely chopped
  • 1 2 cup fresh cilantro, finely chopped
  • 4 cloves garlic, minced
  • 1 4 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice

Instructions
 

  • In a mixing bowl, combine 2 tablespoons of olive oil, smoked paprika, salt, and black pepper. Add the peeled and deveined shrimp to the bowl and toss until they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to meld.
  • While the shrimp is marinating, prepare the chimichurri sauce. In another bowl, mix together the finely chopped parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, and lemon juice. Gradually drizzle in the remaining 2 tablespoons of olive oil, stirring until the ingredients are well combined and the sauce reaches a cohesive consistency.
  • Preheat your grill or grill pan over medium-high heat. Ensure it is hot enough for a good sear.
  • Carefully thread the marinated shrimp onto skewers, placing about 4-5 shrimp on each skewer. Leave a little space in between each shrimp for even cooking.
  • Place the shrimp skewers on the grill and cook for approximately 2-3 minutes on each side, or until they are fully cooked, turning pink and opaque. Avoid overcooking to maintain their tenderness.
  • Once the shrimp are cooked through, remove them from the grill. Drizzle with chimichurri sauce or serve it on the side as a flavorful dipping option.
  • Serve the skewers immediately while hot, garnished with additional fresh herbs for a lovely presentation.

Notes

Serve immediately for the best flavor.
Keyword chimichurri, grill, shrimp, skewers