Name: Easy Grilled Chimichurri Shrimp Skewers
Cook time: 5 min
Ingredients: 0.5 cup olive oil (good quality extra virgin olive oil); 2 tablespoons red wine vinegar; 0.5 cup parsley (finely chopped, fresh is non-negotiable); 1 small fresno chile (finely chopped, remove seeds and ribs for less spice, or swap for a pinch of red pepper flakes); 3 cloves garlic (minced, fresh garlic is essential, 3-4 cloves); 1 teaspoon dried oregano; 1 teaspoon salt (adjust to your taste); 1 pound jumbo shrimp (raw, look for deveined if you can, patting them dry is key for grilling); 0.5 cup tzatziki (for serving, optional); 2 cups cherry tomatoes (halved, for serving); 0 Bread or rice (for serving)

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Introduction

Okay, friends, imagine this: The sun is starting to set, the air smells like warm evenings and possibility, and you’re craving something utterly delicious, vibrant, and ridiculously easy. That’s where these Grilled Chimichurri Shrimp Skewers come in! This recipe is more than just a meal; it’s a feeling. It’s the taste of fresh herbs, zesty garlic, and perfectly grilled shrimp that just screams “summer perfection.” Seriously, once you try this, it’ll be on repeat all season long. It’s so quick, so flavorful, and guaranteed to make you feel like a grill master (even if you’re just starting out!).

Why You’ll Love This Recipe

Fast: From start to finish, you can have these on the table in under 30 minutes, including marinade time!
Easy: Minimal ingredients, simple steps – perfect for weeknights or impromptu get-togethers.
Crowd-Pleasing: Who doesn’t love perfectly grilled shrimp? The bright chimichurri sauce takes it over the top and always gets rave reviews.
Versatile: Serve them as an appetizer, main course, or even tucked into tacos!

Ingredients

Gather ’round the counter! Here’s what you’ll need for this burst of flavor:

1 pound jumbo shrimp, raw: Look for deveined if you can to save time! Patting them dry is key for grilling.
1/2 cup olive oil: Use a good quality extra virgin olive oil here for the best flavor base for our chimichurri.
2 tablespoons red wine vinegar: This is where the tang comes from in the sauce. Don’t skip it!
1/2 cup parsley, finely chopped: Fresh is non-negotiable! It’s the backbone of classic chimichurri.
1 small fresno chile, finely chopped: This adds a gentle hum of heat. Remove the seeds and ribs for less spice, or swap for a pinch of red pepper flakes if you don’t have a fresno.
3-4 cloves garlic, minced: Fresh garlic is essential! The more the merrier in my book.
1 teaspoon dried oregano: Adds that classic earthy, aromatic note.
1 teaspoon salt: Seasons both the sauce and the shrimp. Adjust to your taste!
1/2 cup tzatziki, for serving: Optional, but highly recommended! The cool, creamy tzatziki is amazing with the zesty shrimp.
2 cups cherry tomatoes, halved, for serving: A bright, fresh side that pairs beautifully.
Bread or rice, for serving: Perfect for soaking up that delicious reserved chimichurri sauce and making it a complete meal.

How to Make It

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying these skewers in no time.

Whip up the Chimichurri: Grab a medium bowl. Pour in the olive oil and red wine vinegar. Add the finely chopped parsley, fresno chile, minced garlic, dried oregano, and salt. Give everything a really good stir until it’s all combined. Doesn’t that look gorgeous and vibrant already?
Prep the Shrimp: If your shrimp aren’t already peeled and deveined, now’s the time to do that. Then, give them a rinse and pat them really dry with paper towels. Getting rid of excess moisture helps them get a nice sear on the grill.
Marinate the Shrimp: In a separate bowl, place your prepped shrimp. Take about half of the beautiful chimichurri sauce you just made and toss it with the shrimp. Make sure every single shrimp is coated in that deliciousness! Cover the bowl and let it marinate for a quick 15 to 30 minutes. Don’t go much longer than 30 minutes, or the acid in the vinegar can start to break down the shrimp texture. While they’re marinating, set aside the remaining chimichurri sauce – that’s our finishing magic!
Skewer Them Up: Thread the marinated shrimp onto your skewers. Try not to overcrowd them so they cook evenly. If you’re using wooden skewers, make sure you soaked them in water for at least 20-30 minutes beforehand to prevent them from burning on the grill.
Heat the Grill: Preheat your grill to medium-high heat. Once it’s hot, lightly oil the grates. This helps prevent the shrimp from sticking.
Grill Time!: Carefully place the skewers on the hot grill. Grill them for about 2-3 minutes per side. Shrimp cooks super fast! You’ll know they’re done when they turn pink and opaque all the way through. Avoid the temptation to overcook them, or they’ll get tough.
Serve and Enjoy: Take those perfectly grilled skewers off the heat. Arrange them on a platter with the reserved chimichurri sauce on the side (or drizzle some over the top!), alongside the cool tzatziki and halved cherry tomatoes. Serve with warm bread or fluffy rice to complete the meal. Get ready for happy sighs around the table!

Substitutions & Additions

Feel free to get creative in your kitchen! This recipe is super flexible.

Herb Swap: Not a fan of parsley? You could try a mix of parsley and cilantro, or even just cilantro for a different vibe.
Spice Level: If you like things hotter, leave the seeds and ribs in the fresno chile or add a pinch more red pepper flakes. For zero heat, just omit the chile altogether.
Veggie Boost: Thread some chunks of bell pepper, red onion, zucchini, or even cherry tomatoes onto the skewers with the shrimp before grilling.
Different Protein: Chimichurri is fantastic on almost anything! Try this marinade on chicken pieces, steak tips, or even firm tofu.
Citrus Zing: A squeeze of fresh lemon or lime juice over the finished skewers is never a bad idea!

Tips for Success

A few little pointers to make sure your shrimp skewers turn out perfect every single time:

Don’t Over-Marinate: As I mentioned, 15-30 minutes is the sweet spot for shrimp. The acid in the vinegar can start to “cook” the shrimp if left too long.
Pat Them Dry: This is a crucial step for getting that lovely grilled texture instead of just steaming the shrimp.
Soak Wooden Skewers: If using wood, give them a good soak in water for at least 20 minutes before threading your shrimp. This prevents them from catching fire on the grill.
Hot Grill, Quick Cook: Shrimp is lean and cooks fast. Make sure your grill is properly preheated so they cook quickly and don’t dry out.
Don’t Overcrowd: Give your skewers some space on the grill so the air can circulate, ensuring even cooking and better searing.
Make Chimichurri Ahead: The chimichurri sauce can be made a day or two in advance and stored in the fridge. The flavors will meld even more!

How to Store It

If you happen to have any leftovers (a rare occurrence with this recipe, I promise!), here’s how to keep them fresh.

Store cooked shrimp skewers and any remaining chimichurri sauce in separate airtight containers in the refrigerator. They will keep for 2-3 days. Gently reheat the shrimp if desired, or enjoy them cold on salads!

FAQs

Got questions? I’ve got answers!

Can I use frozen shrimp?

Absolutely! Just make sure they are fully thawed according to package directions (usually overnight in the fridge or in a colander under cold running water) and then pat them very dry before marinating.

Can I make the chimichurri sauce ahead of time?

Yes, please do! The flavors in the chimichurri actually get better as they sit and meld together. Make it a day or two in advance and store it in the fridge.

What if I don’t have an outdoor grill?

No problem! You can cook these indoors. Use a grill pan on your stovetop or broil the skewers on a baking sheet in your oven (about 4-5 minutes per side, keeping a close eye on them).