Summer’s here, and that means it’s GRILLING TIME! And trust me, there’s nothing quite like the smoky char of perfectly grilled food. But let’s be real, sometimes you want something quick, easy, and absolutely bursting with flavor, right? That’s where these **Grilled Shrimp Skewers with Chimichurri** come in. Wow, the chimichurri alone is a game-changer! It’s like a party in your mouth, seriously. I remember the first time I made these – my family devoured them in minutes! The star of the show is that vibrant green sauce. You’ll be hooked, I promise!
Why You’ll Love These Grilled Shrimp Skewers with Chimichurri
Seriously, these aren’t just *good*, they’re AMAZING! Here’s why you’ll be making them all summer long:
Quick and Easy Grilling
Prep? Practically nothing! And they cook in, like, five minutes flat. Perfect for those crazy weeknights!
Bursting with Flavor
That chimichurri! Fresh herbs, garlic… it’s an explosion of yum that perfectly complements the grilled shrimp.
Perfect for Any Occasion
Whether it’s a fancy BBQ or just a quick dinner, these shrimp skewers are always a hit. Seriously, always!
Ingredients for Your Grilled Shrimp Skewers with Chimichurri
Okay, let’s gather our goodies! Here’s what you’ll need to make these amazing Grilled Shrimp Skewers with Chimichurri. Don’t skimp on the fresh stuff – it makes all the difference, trust me!
- Grab 1 1/2 cups of packed fresh parsley leaves. Seriously, pack ’em in there!
- You’ll also need 1/2 cup of good quality olive oil.
- Get about 1 bunch of fresh oregano, and you’ll need 1/4 cup of the packed leaves.
- Squeeze out 2 tablespoons of fresh lemon juice.
- Then, measure out 1 tablespoon of red wine vinegar
- Don’t forget 2 cloves of garlic!
- A teaspoon of kosher salt is needed, we’ll divide that in half later!
- Next up, a 1/4 teaspoon of red pepper flakes.
- Now, for the star: 2 pounds of extra-large uncooked shrimp, peeled and cleaned. Aim for 16 to 20 shrimp per pound!
- You’ll also need 10 (9 to 10 inch) skewers. If you’re using wooden ones, soak ’em in water for about 20 minutes so they don’t catch fire on the grill! Oops, almost forgot!
- Lastly, 1 medium lemon, cut into 10 wedges.
How to Make Grilled Shrimp Skewers with Chimichurri
Alright, let’s get cooking! Don’t worry, it’s super easy. Just follow these steps, and you’ll be chowing down on amazing Grilled Shrimp Skewers with Chimichurri in no time!
- First, let’s make that chimichurri! Throw your parsley, olive oil, oregano, lemon juice, vinegar, garlic, half a teaspoon of salt, and those red pepper flakes into a blender or food processor. Pulse it until it’s a chunky paste. It shouldn’t be totally smooth – we want some texture!
- Now, scoop out about 3 tablespoons of that gorgeous chimichurri into a big bowl. The rest? That goes into a serving bowl for later. Trust me, you’ll want extra!
- Toss your shrimp into that big bowl with the 3 tablespoons of chimichurri and the remaining half-teaspoon of salt. Mix it all up, making sure every shrimp is coated in that green goodness. Let it sit for about 15 minutes. This lets the flavors meld together beautifully.
- While the shrimp’s marinating, get your grill HOT! We’re talking high heat – around 450 to 550 degrees F.
- Time to skewer! Grab a lemon wedge and thread it onto a skewer. Then, thread about 5 shrimp onto each skewer, making sure you skewer each shrimp twice (through the tail and head ends) so they stay put. Space them out evenly. Repeat until all the shrimp are skewered.
- Carefully place those skewers on the hot grill, making sure they aren’t touching each other. You might need to grill them in batches, depending on the size of your grill. Cover the grill and let them cook for about 4 minutes, until you see those beautiful grill marks on the bottom.
- Flip the skewers, cover the grill again, and cook for just about 1 minute more, until the shrimp are just firm and pink. Careful not to overcook them – nobody likes rubbery shrimp!
- Finally, transfer those gorgeous Grilled Shrimp Skewers with Chimichurri to a serving dish. Drizzle with a little extra chimichurri (because why not?) and serve immediately. Yum!
Tips for Perfect Grilled Shrimp Skewers with Chimichurri
Want to make sure your Grilled Shrimp Skewers with Chimichurri are absolutely perfect every time? Of course you do! Here are a few tips to help you nail it!
Selecting the Best Shrimp for Grilled Shrimp Skewers with Chimichurri
Fresh or frozen? Honestly, I usually go with frozen. Just make sure they’re thawed completely before you start. And don’t forget to devein them! Nobody wants gritty shrimp. Size-wise, extra-large is the way to go for skewers!
Grilling Shrimp Skewers with Chimichurri to Perfection
High heat is key! And watch them closely – shrimp cook FAST. Overcooked shrimp are sad shrimp. You’re looking for that nice pink color and a firm (but not rubbery!) texture. Trust me, you’ll get the hang of it!
Ingredient Notes and Substitutions for Grilled Shrimp Skewers with Chimichurri
Okay, so maybe you’re missing an ingredient or two. Don’t panic! Here are a few easy swaps you can make for these Grilled Shrimp Skewers with Chimichurri:
- No fresh oregano? Dried oregano will work in a pinch, but use about half the amount, and fresh is always better, if ya know what I mean!
- If you’re not a fan of spice, skip the red pepper flakes! Or, add a tiny pinch for just a hint of heat.
- Lemon MIA? Lime can totally work! It’ll give the chimichurri a slightly different flavor, but it’ll still be delish!
Serving Suggestions for Grilled Shrimp Skewers with Chimichurri
Okay, so you’ve got these amazing Grilled Shrimp Skewers with Chimichurri… what do you serve with ’em? My favorite is a simple side salad with a light vinaigrette. But honestly, they’re great with rice, grilled veggies (think zucchini or bell peppers!), or just some crusty bread to soak up all that yummy chimichurri. So good!
Frequently Asked Questions About Grilled Shrimp Skewers with Chimichurri
Got questions? I’ve got answers! Here are a few of the most common questions I get about these Grilled Shrimp Skewers with Chimichurri. Don’t be shy – if you have more, just ask!
Can I use frozen shrimp for Grilled Shrimp Skewers with Chimichurri?
Absolutely! I actually often prefer frozen shrimp. Just make sure you thaw them completely before marinating. You can thaw them overnight in the fridge, or if you’re in a hurry, run them under cool water for a bit. Just pat ’em dry before tossing them with the chimichurri!
How long should I marinate the shrimp for Grilled Shrimp Skewers with Chimichurri?
I recommend about 15 minutes. This gives the shrimp enough time to soak up all that delicious chimichurri flavor without getting mushy. Don’t marinate them for too long, or the lemon juice can start to “cook” the shrimp. We want them grilled, not ceviche-d!
Can I make the Chimichurri in advance for Grilled Shrimp Skewers with Chimichurri?
You bet! In fact, I often do. The chimichurri can be made a few days ahead and stored in the fridge. It actually tastes even better after the flavors have had a chance to meld! You can even freeze it for a couple of months. Just let it thaw completely before using it to marinate the shrimp.
Storage and Reheating Instructions for Grilled Shrimp Skewers with Chimichurri
Got leftovers? Lucky you! Store those Grilled Shrimp Skewers with Chimichurri in an airtight container in the fridge for up to 3 days. To reheat, I like to pop ’em back on the grill for a minute or two, or even just microwave them for a quick bite. Just don’t overdo it, or they’ll get rubbery!
Nutritional Information for Grilled Shrimp Skewers with Chimichurri
Just a heads-up: these numbers are estimates! They can vary based on the exact ingredients you use, so don’t take ’em as gospel, okay?
Enjoyed This Grilled Shrimp Skewers with Chimichurri Recipe?
Awesome! If you loved these Grilled Shrimp Skewers with Chimichurri, please leave a comment and rate the recipe below! And don’t forget to share it with your friends on social media. Happy grilling!
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Grilled Shrimp Skewers: 5 Mins to Heaven
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Description
Grilled Shrimp Skewers with Chimichurri is a delicious and easy-to-make dish perfect for grilling season. The vibrant chimichurri sauce adds a burst of flavor to the succulent shrimp.
Ingredients
- 1 1/2 cups packed fresh parsley leaves
- 1/2 cup olive oil
- 1/4 cup packed fresh oregano leaves (from about 1 bunch)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon red pepper flakes
- 2 pounds extra-large uncooked shrimp, peeled and cleaned (16 to 20 shrimp per pound)
- 10 (9 to 10 inch) skewers (soak wooden skewers in water for 20 minutes)
- 1 medium lemon, cut into 10 wedges
Instructions
- Place the parsley, oil, oregano, lemon juice, vinegar, garlic, 1/2 teaspoon of the salt, and red pepper flakes in a blender or food processor fitted with the blade attachment. Pulse until it forms a chunky paste. Transfer 3 tablespoons to a large bowl. Transfer the remaining chimichurri to a serving bowl.
- Add the shrimp and remaining 1/2 teaspoon salt to the large bowl and toss to combine. Let sit for 15 minutes. Meanwhile, prepare an outdoor grill to high (450 degrees F to 550 degrees F).
- Thread a lemon wedge through the rind onto a skewer and slide down to about 1/2 inch from the end. Thread about 5 shrimp onto the skewer, skewering each shrimp twice (through the tail and head ends) and spacing them evenly. Place on a baking sheet and repeat with skewering the remaining lemon wedges and shrimp.
- Place the skewers in a single layer on the grill without touching (grill in batches if needed). Cover the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, cover, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a serving dish and serve with the reserved chimichurri sauce.
Notes
- Buying shrimp: If using frozen shrimp (which I actually prefer), thaw overnight in the refrigerator or under cool running tap water if using immediately.
- Make ahead: The chimichurri can be made and stored in the refrigerator for up to 4 days or frozen for up to 2 months. Let come to room temperature before marinating the shrimp.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg
