Grilled Chimichurri Shrimp Skewers are a vibrant and refreshing dish perfect for quick summer grilling. This recipe, featured on Snixy Kitchen, combines the smoky flavor of grilled shrimp with the bright, herby taste of homemade parsley chimichurri sauce. It’s a versatile dish that can be served as a skewered appetizer, over rice with grilled vegetables, or even transformed into delicious shrimp tacos. The entire meal can be prepared in less than 30 minutes, making it a fantastic choice for entertaining or a family dinner. The shrimp are marinated in a blend of lemon, garlic, and olive oil before being grilled to perfection and drizzled with the chimichurri sauce, offering a burst of flavor in every bite.
Ingredients:
1 lb wild-caught large shrimp, peeled and deveined
3 cloves garlic, chopped
1 medium shallot, chopped
1 tablespoon red wine vinegar
1 tablespoon lemon juice, freshly squeezed
½ cup fresh Italian flat-leaf parsley, packed, tough stems removed
½ cup fresh basil leaves, packed
¼ cup fresh cilantro leaves, packed, leaves only, stems removed
¼ cup olive oil, extra virgin
½ teaspoon ground coriander
½ teaspoon sea salt
Directions:
Roughly chop garlic and shallot. Combine with red wine vinegar and lemon juice and set aside.
Add parsley, basil, cilantro, coriander, and salt to the bowl of a food processor. Pulse to roughly chop. Add garlic and shallot mixture.
With the machine running on low, slowly add olive oil in a thin stream until well-incorporated. The Chimichurri sauce should be slightly chunky. Taste and adjust seasoning if necessary.
Save some sauce in a small dish to brush on the shrimp as it cooks and to serve alongside your meal. Toss the remaining chimichurri sauce with the shrimp.
Thread shrimp on skewers and grill for two minutes per side or just until no longer translucent. Serve with extra sauce on the side.
Prep Time: 10 minutes | Cooking Time: 4 minutes | Total Time: 14 minutes
Kcal: 483 kcal | Servings: 4 servings