Chimichurri Shrimp Skewers Recipe

BySarah
Jump to Recipe· 4.4 from 8 reviews

If you’re looking for a fresh, vibrant seafood dish that packs a punch, then you’re going to love this Chimichurri Shrimp Skewers Recipe. It’s one of those recipes I come back to again and again because it’s quick, easy, and full of flavor that wakes up your taste buds without overwhelming them. The combination of bright herbs in the chimichurri and the lightly charred shrimp is absolutely irresistible — trust me, you’ll want to make this your go-to for summer grilling or a lively weeknight dinner.

💛

Why This Recipe Works

  • Fresh Herb Power: Using freshly chopped parsley and garlic gives the chimichurri a bold, authentic flavor that canned or dried ingredients just can’t match.
  • Simple Marinade Magic: The shrimp’s quick marinade with honey and smoked paprika balances smoky heat with a touch of sweetness, making every bite vibrant.
  • Fast Prep, Big Impact: From marinade to finishing sauce, this recipe comes together in 20 minutes, perfect for busy days without sacrificing flavor.
  • Versatile Serving Options: You can enjoy these skewers on their own, in tacos, or even over rice, making them a crowd-pleaser for any occasion.
Chimichurri Shrimp Skewers, best chimichurri shrimp, grilled shrimp with chimichurri, seafood skewers recipe, easy summer shrimp dish - 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 beauty of this Chimichurri Shrimp Skewers Recipe lies in its simple, quality ingredients that come together to create layers of flavor. Each one plays a role — from the fresh herbs that brighten things up to the honey that adds just the right kiss of sweetness. When shopping, focus on getting the freshest parsley and the best olive oil you can find; they make a world of difference.

Chimichurri Shrimp Skewers, best chimichurri shrimp, grilled shrimp with chimichurri, seafood skewers recipe, easy summer shrimp dish - 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 parsley is key here — it adds brightness and those vibrant green notes that make the chimichurri sing.
  • Garlic: Minced finely so it blends well into the sauce and marinade, delivering punchy, aromatic flavor.
  • Fresno pepper: Adds a mild heat and slight smokiness; you can substitute with jalapeño if you can’t find Fresno.
  • Oregano (dried): This classic herb brings earthiness to balance the acidity and brightness of the sauce.
  • Extra virgin olive oil: Use a good-quality oil here — its fruitiness carries and mellows the sharp flavors of the herbs and vinegar.
  • Red wine vinegar: Adds a tangy kick that cuts through the richness of the olive oil and shrimp.
  • Salt & Pepper: Essential for seasoning every layer – from the shrimp marinade to the chimichurri itself.
  • Shrimp (jumbo, peeled and deveined): Fresh or thawed frozen jumbo shrimp work best — they’re juicy and have the perfect size for skewering.
  • Honey: Use a mild honey to balance the smoky paprika and keep the marinade from overpowering the shrimp.
  • Smoked paprika: Adds subtle smokiness that pairs beautifully with the grilled shrimp and fresh chimichurri.
📝
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 versatile this Chimichurri Shrimp Skewers Recipe is, and I often play around with the heat levels and herbs depending on what I have on hand. It’s a fantastic dish to personalize!

  • Add More Heat: When I want to turn up the spice, I add a pinch of crushed red pepper flakes to the marinade or swap Fresno for a spicier chili like serrano.
  • Herb Swap: Sometimes I throw in some fresh cilantro or basil to the chimichurri just to change the flavor profile and it works beautifully.
  • Dairy-Free Twist: This recipe is naturally dairy-free, so it fits easily into many diets—perfect if you’re cooking for a crowd with different needs.
  • Swap Honey for Maple Syrup: I’ve done this when I didn’t have honey, and it adds a lovely depth without changing the character too much.

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

Step 1: Build Your Chimichurri Sauce

First things first, grab a sharp knife—this is your best friend here. Finely chop the parsley, garlic, and Fresno pepper, avoiding the food processor to keep that fresh texture intact. Toss all those fresh bits into a medium bowl, then stir in dried oregano, salt, and pepper. Now, drizzle in the olive oil and red wine vinegar. Give it a nice stir and let it sit for at least an hour so all those flavors fuse into something wonderful. I usually make it in the morning when I’m planning dinner later — it just tastes better the longer it melds.

Step 2: Marinate Your Shrimp

Peel and devein your shrimp if that’s not already done; it makes eating so much easier! Then, toss them with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Mix everything together so the shrimp are evenly coated. Cover and pop them in the fridge for about 20 minutes to soak up that flavor — don’t skip this step, it really makes the shrimp sing when grilled or pan-seared.

Step 3: Cook to Perfection

Heat a grill pan or skillet over high heat—hot, hot, hot! Arrange your shrimp in a single layer so they sear nicely and don’t steam. Cook for about 2 to 3 minutes on each side, just until they turn pink with those gorgeous grill marks. Overcooked shrimp get rubbery, so keep a close eye here. Once they’re done, transfer the shrimp to a platter and spoon about 1/4 cup of chimichurri over them. Toss gently to coat, then serve the rest of the sauce on the side for extra dipping.

💡

Pro Tips for Making Chimichurri Shrimp Skewers Recipe

  • Knife Skills Matter: Taking the extra time to finely chop the herbs and garlic by hand really boosts the fresh texture and flavor of your chimichurri sauce.
  • Don’t Rush the Marinating: Even a quick 20-minute marinade gives the shrimp a sweet and smoky depth that’s impossible to get otherwise.
  • High Heat is Key: Searing the shrimp quickly over high heat locks in juices and creates those irresistible golden edges.
  • Avoid Overcooking: Shrimp cook fast—once they turn pink and opaque, take them off the heat immediately to keep them tender.

How to Serve Chimichurri Shrimp Skewers Recipe

Chimichurri Shrimp Skewers, best chimichurri shrimp, grilled shrimp with chimichurri, seafood skewers recipe, easy summer shrimp dish - 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 often finish these skewers with a sprinkle of chopped fresh parsley or a squeeze of fresh lime juice to brighten things up even more. Some chopped avocado on the side is another favorite addition of mine — creamy and cooling next to the punchy shrimp.

Side Dishes

For sides, I love serving these shrimp skewers with cilantro-lime rice or grilled corn on the cob. A crisp green salad tossed with a light vinaigrette rounds it out perfectly, keeping the meal fresh and satisfying without weighing it down.

Creative Ways to Present

Once, for a summer dinner party, I served the shrimp inside soft corn tortillas with shredded cabbage and a drizzle of sour cream, turning them into fancy little tacos — a real hit! You can also thread the shrimp onto wooden skewers for an easy-to-eat finger food vibe that’s perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Got leftovers? I recommend storing the cooked shrimp and chimichurri sauce separately in airtight containers in the fridge. They’ll keep happily for 2 to 3 days without losing their punchy flavors.

Freezing

While you can freeze raw marinated shrimp, I find the texture changes a bit after thawing and cooking. However, if you’re in a pinch, freeze the shrimp on skewers laid flat, then thaw overnight in the fridge before grilling. Chimichurri sauce freezes well in an airtight container — just thaw in the fridge and stir before serving.

Reheating

To reheat, gently warm the shrimp in a skillet over low heat or in the oven wrapped in foil — keep it short, so the shrimp don’t dry out. Add fresh chimichurri after reheating for that just-made brightness that makes the dish shine.

FAQs

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

    Absolutely! Just make sure to fully thaw the shrimp in the fridge overnight and pat them dry before marinating to avoid excess water diluting the flavors.

  2. How spicy is the chimichurri sauce?

    It has a mild, fresh heat thanks to the Fresno pepper. You can easily adjust the spice level by using fewer seeds or swapping to a milder chili based on your preference.

  3. Can I grill these shrimp skewers outdoors?

    Definitely! Grilling outdoors boosts the smoky flavor of the shrimp and is a perfect way to make this recipe during warmer months or parties. Just make sure your grill is hot and clean.

  4. What can I serve alongside Chimichurri Shrimp Skewers?

    Rice dishes, grilled veggies, fresh salads, or even crusty bread work wonderfully. I personally love serving mine over cilantro-lime rice with grilled corn.

  5. Is this recipe gluten-free?

    Yes! The ingredients are naturally gluten-free, making it a great choice for gluten-sensitive eaters without any need for substitutions.

Final Thoughts

I’ve made this Chimichurri Shrimp Skewers Recipe countless times, and it never disappoints. It’s such a fresh and lively dish that brings a little fiesta to the table with minimal effort. Whether you’re cooking for family or friends, this recipe is one you can rely on to impress without stress. Give it a try, and I promise you’ll find yourself reaching for it time and again — it’s that good.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chimichurri Shrimp Skewers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: South American
  • Diet: Gluten Free
Print Recipe

Description

Chimichurri Shrimp is a vibrant and flavorful dish featuring jumbo shrimp marinated in a smoky honey and paprika blend, then grilled to perfection and tossed in a fresh, herbaceous chimichurri sauce made with parsley, garlic, and red wine vinegar. Perfect for serving in tacos, over rice, or alongside grilled bread, this recipe delivers a delicious South American-inspired experience in just 20 minutes.

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 preserve texture. Place these into a medium bowl, then add oregano, salt, and pepper.
  2. Combine Sauce Ingredients: Stir in olive oil and red wine vinegar to the herb mixture until well combined. Let the chimichurri stand for at least 1 hour to allow the flavors to meld.
  3. Marinate Shrimp: Peel and devein the shrimp if not already done. In a bowl, toss shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for 20 minutes.
  4. Cook Shrimp: Heat a saucepan or grill pan over high heat until hot. Add marinated shrimp in a single layer and cook for 3 minutes on each side until pink and opaque.
  5. Toss Shrimp with Sauce: Transfer cooked shrimp to a serving dish and spoon about 1/4 cup chimichurri sauce over them. Toss gently to coat.
  6. Serve: Pour remaining chimichurri sauce into a small bowl or ramekin to serve on the side. Serve shrimp in tacos, over rice, or with grilled bread slices.

Notes

  • For a spicier chimichurri, include some seeds from the Fresno pepper or add a pinch of red pepper flakes.
  • If you prefer a smoother sauce, you can pulse the chimichurri sauce ingredients lightly in a food processor, but traditional texture is best with hand chopping.
  • Use wild-caught shrimp for better flavor and sustainability.
  • Allow shrimp to marinate no longer than 30 minutes to avoid it becoming mushy due to the acidity in the marinade.
  • Grilled bread makes a great accompaniment to soak up extra chimichurri sauce.

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: 25 g
  • Cholesterol: 180 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star