Grilled Shrimp Skewers With Chimichurri

Grilled Shrimp Skewers with Chimichurri! Try this easy recipe for a flavorful and spicy shrimp dish, perfect for summer BBQs. Get ready to devour in just 15 minutes!

Summer just got a whole lot tastier with these Grilled Shrimp Skewers smothered in zesty Chimichurri sauce! Perfect for your next backyard bash or a quick weeknight dinner, these skewers are infused with the bold flavors of Argentina, and are sure to impress your guests in no time.

Ready Time

45 mins


8 servings


  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup freshly chopped parsley
  • 1/4 cup freshly chopped oregano
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 20 bamboo skewers, soaked in water for 30 minutes


Start by preheating your grill to medium-high heat.

Thread 2-3 shrimp onto each bamboo skewer, leaving a small space between each shrimp.

In a blender or food processor, combine parsley, oregano, garlic, and jalapeño pepper.

Blend until well combined.

In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, smoked paprika, salt, and pepper.

Add the vinegar mixture to the blender or food processor with the parsley mixture.

Blend until well combined.

Brush the grill grates with oil to prevent sticking.

Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until they’re pink and cooked through.

Serve the grilled shrimp skewers with the chimichurri sauce spooned over the top.

Let the skewers rest for a minute or two before serving.


For a lighter and more delicate flavor, use 1/2 cup of parsley and 1/4 cup of oregano. If you prefer a stronger flavor, use the original amounts.

If you don’t have a blender or food processor, you can finely chop the parsley, oregano, garlic, and jalapeño pepper by hand, but be prepared for a bit more work! To ensure the shrimp cook evenly, try to thread them onto the skewers in a consistent pattern, such as alternating the direction of the shrimp.

If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from catching fire on the grill. For a spicy kick, add more jalapeño pepper to taste.

If you prefer a mild flavor, use only half of the jalapeño pepper or omit the seeds and membranes, which contain most of the heat.

To make the chimichurri sauce ahead of time, prepare it up to a day in advance and store it in the refrigerator. Give it a good stir before using.

For easier serving, place a small bowl of chimichurri sauce on each plate and let everyone serve themselves.

This way, everyone gets the amount of sauce they prefer!

Nutrional Value

  • Calories: 220
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 120mg
  • Sodium: 250mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 24g
Grilled Shrimp Skewers with Chimichurri
Grilled Shrimp Skewers with Chimichurri

Ask your question to our expert chef and get instant help.

Please provide details about your query with the recipe name.

Leave a Reply

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