Chimichurri Shrimp Skewers Recipe

ByLucy
Jump to Recipe· 4.7 from 3 reviews

If you’re anything like me, you want a dinner that’s quick, flavorful, and impressive without a lot of fuss. That’s exactly why I adore this Chimichurri Shrimp Skewers Recipe—it’s fresh, vibrant, and packed with garlicky, herbaceous goodness that clings perfectly to juicy shrimp grilled to perfection. Trust me, once you make these skewers, they’ll become your go-to for any occasion where you want that wow factor but still want to keep things simple. Grab your skewers and let’s dive in!

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Why This Recipe Works

  • Freshness That Pops: The mix of herbs and garlic in the chimichurri bursts with bright, garden-fresh flavor that lights up the shrimp.
  • Balance of Sweet and Smoky: Honey and smoked paprika in the marinade give the shrimp a subtle sweetness and just enough smoky depth.
  • Quick and Easy: It takes under 30 minutes from start to finish, perfect for busy weeknights or last-minute entertaining.
  • Versatile Serving Options: Great on skewers, tossed in tacos, or served over rice or crusty bread for a casual meal.
Chimichurri Shrimp Skewers, grilled shrimp skewers, easy seafood recipes, flavorful shrimp dishes, herb marinade shrimp - 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

The magic of this Chimichurri Shrimp Skewers Recipe is all about simple ingredients that complement each other beautifully. Fresh parsley and garlic bring brightness, while the Fresno pepper adds just the right kick without overpowering. Juicy jumbo shrimp soak up the marinade making each bite unforgettable. When shopping, look for shrimp that are firm and have a fresh ocean scent.

Chimichurri Shrimp Skewers, grilled shrimp skewers, easy seafood recipes, flavorful shrimp dishes, herb marinade shrimp - 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: This herb forms the base of the chimichurri, giving it that unmistakable fresh, green flavor that makes the sauce so vibrant.
  • Garlic: It’s essential here, lending a pungent kick that complements the shrimp perfectly—be sure to mince it finely!
  • Fresno pepper: Offers a mild heat and subtle fruitiness; if you can’t find one, a mild jalapeño can also work.
  • Dried oregano: Adds an earthy, slightly minty note that balances the fresh parsley and acidic vinegar.
  • Extra virgin olive oil: Brings richness and silky texture to the chimichurri sauce.
  • Red wine vinegar: Sharp acidity brightens all the flavors and helps tenderize the shrimp slightly in the marinade.
  • Jumbo shrimp: Big enough to stay juicy on the grill and soak up flavors without cooking too quickly.
  • Honey: A mild honey, like clover, adds a subtle sweetness that rounds out the smoky paprika and savory garlic.
  • Smoked paprika: Provides a gentle smoky warmth — a secret weapon in the marinade!
  • Salt & pepper: The essentials to season everything just right.
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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.

Make It Your Way

One of the best parts about this Chimichurri Shrimp Skewers Recipe is how easily it adapts to your taste or dietary needs. I often play with the heat level or add unexpected herbs, and it never disappoints. Feel free to experiment a bit — that’s how you’ll really make it yours.

  • Variation: For a smoky twist, I sometimes swap smoked paprika with chipotle powder — it brings a spicy, smoky punch I adore on cool evenings.
  • Dietary tweak: Want to keep it low-carb? Skip the honey or swap it with a keto-friendly sweetener — the chimichurri still shines through.
  • Seasonal additions: In warmer months, fresh mint or cilantro make fun additions to the chimichurri for extra freshness.

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

Step 1: Prep Your Chimichurri Sauce

Grab a sharp knife and finely chop the parsley, garlic, and seeded Fresno pepper — resist the urge to use a food processor here! I find chopping by hand preserves the fresh texture and flavors that make chimichurri so vibrant. Next, toss everything in a bowl with the dried oregano, salt, and pepper before stirring in the olive oil and red wine vinegar. Let it rest for at least an hour if you can — this resting phase is key for those flavors to marry beautifully.

Step 2: Marinate the Shrimp

While the chimichurri melds, prep your shrimp by peeling and deveining them. Toss the shrimp in olive oil, minced garlic, honey, smoked paprika, salt, and pepper, then cover and pop them in the fridge for about 20 minutes. This brief marinating boosts flavor without turning shrimp mushy, and honey balances the spices wonderfully.

Step 3: Skewer and Grill

Thread the marinated shrimp onto skewers in a single layer—this makes flipping way easier. Heat your grill pan or outdoor grill on high, then cook the shrimp for 2–3 minutes on each side until they’re pink, slightly charred, and just opaque inside. Keep a close eye to avoid overcooking, which can make shrimp tough.

Step 4: Toss with Chimichurri and Serve

Transfer the shrimp to a serving dish, spoon about 1/4 cup of the chimichurri over, and gently toss so each shrimp is coated in that vibrant sauce. Pour the remaining chimichurri into a ramekin for dipping on the side—this adds extra zing and lets everyone customize. Serve right away for the best experience!

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Tips from My Kitchen

  • Chop by Hand: I’ve found chimichurri tastes best when herbs are chopped by hand, preserving freshness and texture that a food processor can blur.
  • Don’t Rush the Rest: Even if you’re hungry, letting the chimichurri sit for an hour really deepens the flavor—it’s worth the wait.
  • Watch Shrimp Closely: Shrimp cook fast — over 3 minutes per side often means rubbery bites. Keep an eye and test one early.
  • Skewer Safely: If you’re using wooden skewers, soak them for 30 minutes to prevent burning and make turning easier.

How to Serve Chimichurri Shrimp Skewers Recipe

Chimichurri Shrimp Skewers, grilled shrimp skewers, easy seafood recipes, flavorful shrimp dishes, herb marinade shrimp - 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 sprinkling a little extra chopped fresh parsley or cilantro on top for garnish—it boosts the vibrant green color and freshens every bite. A wedge of lime on the side is a must for me; a quick squeeze adds a bright zing that brings everything alive.

Side Dishes

These shrimp skewers are incredibly versatile to pair with sides. My fav combos include fluffy cilantro-lime rice, grilled vegetables, or even placing the shrimp inside warm corn tortillas for easy tacos topped with a crunchy slaw. Sometimes, I serve them alongside a fresh arugula salad dressed with lemon vinaigrette—adds a peppery contrast that balances the richness.

Creative Ways to Present

For a fun party platter, I arrange the skewers on a wooden board surrounded by bowls of chimichurri, lime wedges, and colorful sides like grilled pineapple chunks or avocado slices. On special occasions, I’ve layered the shrimp over grilled flatbread with dollops of chimichurri and fresh crumbled feta—turned an everyday recipe into cocktail-hour perfection.

Make Ahead and Storage

Storing Leftovers

After enjoying the fresh batch, any leftover shrimp skewers can be stored in an airtight container in the fridge for up to 2 days. I usually keep the chimichurri separate so the shrimp don’t get soggy, then toss together just before reheating or serving cold in a salad.

Freezing

I don’t recommend freezing cooked chimichurri shrimp skewers because the texture of the shrimp tends to get a bit rubbery after thawing. However, you can freeze the chimichurri sauce itself in a small container or ice cube trays for up to a month—perfect for whipping up a quick shrimp dish later.

Reheating

To gently reheat leftover shrimp skewers, I pop them in a hot skillet for just a minute or two per side to avoid overcooking. You can also warm them in the oven at 300°F (150°C) wrapped in foil for 5-7 minutes. Serve with fresh chimichurri spooned over to rekindle that vibrant flavor.

FAQs

  1. Can I make the chimichurri sauce ahead of time?

    Absolutely! In fact, making the chimichurri at least an hour in advance—or even the day before—enhances the flavor as the herbs and spices meld beautifully. Just store it in the fridge and bring it back to room temperature before serving.

  2. What if I don’t have a grill or grill pan?

    You can easily cook the shrimp in a hot skillet on the stovetop with a little oil. Just make sure the pan is really hot and cook the shrimp in a single layer to get a nice sear. It won’t have the smoky grill marks, but it’ll still taste fantastic.

  3. Can I use frozen shrimp for this recipe?

    Yes, but be sure to thaw the shrimp completely and pat them dry before marinating and cooking. Excess moisture can prevent them from getting that lovely sear and might dilute the marinade’s flavor.

  4. How spicy is the chimichurri sauce?

    The Fresno pepper adds a mild to moderate heat that’s balanced nicely with the honey and vinegar. If you prefer less heat, you can remove the seeds or reduce the amount of pepper. For more kick, leave the seeds in or add an extra chili.

  5. What other proteins work well with this chimichurri?

    This chimichurri sauce is fantastic on grilled steak, chicken, or even roasted vegetables. I’ve also tried it with scallops and it’s equally delicious. It’s a versatile sauce that complements a wide range of dishes.

Final Thoughts

This Chimichurri Shrimp Skewers Recipe holds a special spot in my heart because it combines freshness, ease, and a bit of flair all in one plate. Every time I make it, friends and family ask for seconds — that’s how good it is! I hope you give it a try soon and enjoy that bright, garlicky punch as much as I do. Consider it your new favorite quick dinner or show-stopping appetizer, guaranteed to please and impress.

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Chimichurri Shrimp Skewers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Argentinian
  • Diet: Gluten Free
Print Recipe

Description

A vibrant and flavorful Chimichurri Shrimp recipe featuring a fresh, herbaceous chimichurri sauce made with parsley, garlic, and Fresno pepper, paired perfectly with juicy, marinated jumbo shrimp cooked quickly on the stovetop. Perfect for serving with tacos, rice, or grilled bread.

Ingredients

Units Scale

Chimichurri Sauce

  • 1/2 cup parsley, finely chopped
  • 4 cloves garlic, finely minced
  • 1 Fresno pepper, seeded, finely minced
  • 1 tsp oregano, dried
  • 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 honey, mild in flavor, like Clover
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Instructions

  1. Prepare Chimichurri Sauce: With a sharp knife, finely chop parsley, garlic, and Fresno pepper. Avoid using a food processor to retain texture. Place these in a medium bowl, then add oregano, salt, and pepper. Stir in olive oil and red wine vinegar until combined. Allow the chimichurri to stand for at least 1 hour so flavors meld.
  2. Marinate Shrimp: Peel and devein the shrimp if not already done. In a bowl, toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper until well coated. Cover and refrigerate for 20 minutes to marinate.
  3. Cook Shrimp: Heat a saucepan or grill pan over high heat until hot. Add the marinated shrimp in a single layer and cook for 3 minutes on one side. Flip and cook for another 3 minutes until shrimp are opaque and cooked through.
  4. Combine and Serve: Transfer cooked shrimp to a serving dish and spoon about 1/4 cup of chimichurri sauce over them. Toss gently to coat. Pour the remaining chimichurri into a small bowl or ramekin to serve on the side. Enjoy shrimp in tacos, over rice, or with grilled bread slices.

Notes

  • For best flavor, let chimichurri sauce rest for at least 1 hour before serving.
  • Do not use a food processor for the sauce to maintain a fresh, chunky texture.
  • Marinate the shrimp for the full 20 minutes to infuse flavors without over-tenderizing.
  • Use a hot pan to quickly sear the shrimp for a juicy interior and slightly crisp exterior.
  • Serve with warm tortillas or crusty bread to soak up the flavorful sauce.
  • Adjust spiciness by adding more or less Fresno pepper according to taste.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 180 mg

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