Chimichurri Shrimp Skewers Recipe

If you’re on the hunt for a fresh, bright, and downright addictive way to jazz up your seafood nights, you’re going to love this Chimichurri Shrimp Skewers Recipe. It combines vibrant herbs, a zingy punch from fresh peppers, and the perfect balance of smoky and sweet on tender shrimp. I’ve made this a million times and each time it reminds me why simple ingredients, treated right, can be absolutely irresistible. Grab your skewers — I’m going to walk you through everything to get those shrimp bursting with flavor and ready to impress!

this …

Ingredients & Why They Work

This Chimichurri Shrimp Skewers Recipe is all about simple, fresh ingredients that play really well together: the freshness of parsley and garlic shines, the dried oregano adds a hint of earthiness, and that Fresno pepper lends just the right kick. For the shrimp, the marinade balances sweet, smoky, and savory elements that enhance the natural sweetness of the crustaceans. When shopping, look for jumbo shrimp that are peeled and deveined for convenience, and opt for extra-virgin olive oil for that luscious finish.

• Parsley: Fresh, flat-leaf parsley is the backbone of the chimichurri, bringing brightness and a herbaceous note.
• Garlic: Minced very finely to release its flavor without overwhelming the dish.
• Fresno Pepper: Offers mild heat and fruity undertones — feel free to adjust or swap it for a milder chili if you prefer less spice.
• Dried Oregano: Adds a subtle depth and earthiness that rounds out the fresh herbs.
• Extra Virgin Olive Oil: A rich, fruity olive oil elevates the sauce and helps it cling to the shrimp perfectly.
• Red Wine Vinegar: Introduces acidity to balance the richness of the oil and the sweetness of the honey.
• Jumbo Shrimp: Large shrimp hold up well to grilling and taste wonderfully meaty.
• Honey: A touch of mild honey brings a gentle sweetness that counteracts the smoky paprika and spicy elements.
• Smoked Paprika: Adds a warm smoky flavor that makes the shrimp feel special.

Tweak to Your Taste

Now here’s the fun part — personalizing this Chimichurri Shrimp Skewers Recipe to suit your flavor cravings. I love tweaking the heat level depending on who’s eating, and sometimes I swap out the Fresno pepper for a milder or hotter option. You should definitely play around with the honey too: sometimes I use a nice wildflower honey for complexity or leave it out completely if I want a sharper profile.

• Heat Adjustment: I once made this with habanero instead of Fresno peppers — it was spicy but amazing, just don’t say I didn’t warn you!
• Herb Swap: Sometimes I throw in a handful of cilantro for a different chimichurri vibe that’s perfect for tacos.
• Protein Alternative: If you don’t have shrimp, chicken skewers work wonderfully with the same marinade.
• Grill vs. Pan: I often switch between grill and skillet depending on the weather — both add a lovely sear in different ways.

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

Step 1: Chop Your Chimichurri Ingredients by Hand

Trust me on this one—don’t reach for your food processor. Grab a sharp knife and finely chop the parsley, garlic, and Fresno pepper. The texture here matters because the tiny bits make the chimichurri vibrant and textured, bursting with fresh flavor in every bite. You’ll add dried oregano, salt, and pepper next, then stir in olive oil and red wine vinegar. Let this sauce sit for at least an hour—if you have time, even better. This resting time lets all the flavors marry beautifully.

Step 2: Marinate the Shrimp

While the chimichurri is resting, peel and devein your jumbo shrimp if that’s not already done. Toss them in olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Give everything a good mix so each shrimp is well coated. Cover and pop them into the fridge for about 20 minutes. This short marination amps up the flavor without compromising the shrimp’s texture.

Step 3: Cook the Shrimp on High Heat

Heat a grill pan or heavy-bottomed skillet over high heat until it’s really smoking hot. Add your marinated shrimp in a single layer—crowding them leads to steaming, so cook in batches if needed. After 2-3 minutes, flip the shrimp and cook the other side. Look for that beautiful pink color with slightly charred edges. That’s your cue they’re perfectly cooked. Be careful not to overcook, as shrimp turn rubbery fast!

Step 4: Coat Shrimp with Chimichurri Sauce

Once cooked, transfer the shrimp to a serving dish and spoon about a quarter cup of chimichurri sauce over them, tossing gently to coat evenly. Save the rest of the sauce for the side—it’s great for dipping or drizzling. This step ensures every bite of shrimp has that vibrant, herbaceous snap of flavor.

Step 5: Serve and Enjoy!

Serve your Chimichurri Shrimp Skewers Recipe inside warm tortillas as tacos, atop steamed rice for a quick dinner, or alongside grilled bread for an easy appetizer. Personally, I love pairing it with crusty bread to soak up every bit of that delicious chimichurri sauce.

How to Serve Chimichurri Shrimp Skewers Recipe

Garnishes

I usually finish with a squeeze of fresh lime and a sprinkle of finely chopped cilantro or parsley to add an extra fresh zing. Sometimes, I add thinly sliced red onions or a few crumbles of queso fresco for a creamy, tangy touch that complements the herbs really well.

Side Dishes

My favorite sides with these skewers are a light rice pilaf, grilled corn on the cob with a little butter and chili powder, or even a crisp green salad with avocado. Another go-to is crusty bread that’s perfect for sopping up leftover chimichurri sauce.

Creative Ways to Present

For parties, I’ve threaded the shrimp onto wooden skewers for easy grilling and presentation, then served them standing upright in a decorative jar filled with coarse salt—looks fancy and makes for easy grabbing. Another time, I laid the shrimp over grilled flatbreads with avocado slices and a dollop of extra chimichurri for an irresistible shared platter.

Make Ahead and Storage

Storing Leftovers

I store leftover cooked shrimp in an airtight container in the fridge for up to 2 days. The chimichurri sauce can be stored separately for up to a week. Keeping the sauce and shrimp apart prevents the shrimp from getting soggy.

Freezing

I usually don’t freeze cooked shrimp with chimichurri because the fresh herbs lose their kick, but the raw shrimp can be marinated (without vinegar) and frozen. When thawed, just finish the marinade fresh and cook as usual.

Reheating

To reheat leftovers gently, I recommend warming shrimp quickly in a hot skillet for a minute or two—high heat, but just briefly, so they stay tender. Then drizzle with fresh chimichurri before serving to restore all that bright flavor.

FAQs

Final Thoughts

This Chimichurri Shrimp Skewers Recipe has become a staple for me because it’s quick, versatile, and bursting with fresh, layered flavors. It’s always a hit with friends and family, and I love how easy it is to whip up on a busy weeknight or for a weekend cookout. I genuinely think once you try it, you’ll want to make it a regular in your kitchen too. Go ahead — grab those skewers and get cooking!

Print