These 10 Minute Grilled Chimichurri Shrimp Skewers are loaded with bold fresh herb flavours from this easy-to-make Argentinian sauce. This post includes instructions for how to make Chimichurri sauce. It's a low-carb, Keto, Paleo and Whole30-friendly recipe.
If you've never made Chimichurri Sauce, there's no time like the present. And one of my favourite ways to serve it is these Grilled Chimichurri Shrimp Skewers that can be ready in ten minutes!
There's something about grilling food on a stick that makes preparing dinner fun! I've been making these Ginger-Garlic Glazed Korean Chicken Skewers and these Easy Japanese Chicken Yakitori Skewers on repeat lately. But today, I opted for shrimp with Chimichurri instead.
Chimichurri Sauce has its origins in Argentina. It's often served as an accompaniment to grilled meat, especially beef or pork. I love it on chicken too, as in this 30-minute Chimichurri Chicken Dinner Salad.
It's a full-flavoured herb sauce, made with parsley, basil, cilantro, shallots, garlic, red wine vinegar and lemon. It's incredibly delicious on grilled meats and veggies.
We like it with seafood, as well. Its bright bold flavours pair well with shrimp, scallops, salmon and any white fish. It packs a punch of flavour!
Best of all, it is so simple to make! Traditionally, Chimichurri sauce was made by crushing fresh herbs with a mortar and pestle but a food processor makes it so much easier. Just like this 5-minute Basil Cashew Pesto sauce, it's a snap to make in a food processor.
Besides wild large shrimp or prawns, you'll need fresh garlic cloves, shallots, and fresh herbs. This recipe uses parsley, basil, and cilantro and ground coriander and combines them with olive oil, lemon juice and red wine vinegar.
You'll find recipe amounts and tips in the recipe card below.
🔪 How to make Chimichurri Sauce
Start by marinating roughly chopped garlic and shallots in a little red wine vinegar and fresh lemon juice, just until you've set up your food processor and assembled the remaining ingredients.
Then add the herbs, seasonings, garlic and shallots to the food processor and pulse until roughly chopped. With the machine running, drizzle in olive oil until emulsified. That's it!
Your Chimichurri sauce is ready to toss with shrimp. Like it spicier? Add crushed red pepper.
Save some in a small dish to brush on the shrimp as it cooks and to serve alongside your meal.
Thread your shrimp on skewers and grill for two minutes per side or just until no longer translucent.
🥶 Freezer and storage instructions
Stored in a tightly covered container in the refrigerator, this sauce will last up to a week. You can also freeze it for up to a month.
Don't you love 10-minute low-carb recipes like this one? Enjoy!
This Chimichurri Sauce recipe was adapted from The Kitchn
🗒 More tasty shrimp and prawn recipes
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10 Minute Grilled Chimichurri Shrimp Skewers
- 1 lb wild-caught large shrimp peeled and deveined
- 3 cloves garlic, chopped
- 1 medium shallot, chopped
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice, freshly squeezed
- ½ cup fresh Italian flat-leaf parsley, packed
- ½ cup fresh basil leaves, packed
- ¼ cup fresh cilantro leaves, packed
- ¼ cup olive oil, extra virgin
- ½ tsp ground coriander
- ½ tsp sea salt
- 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 machine running on low, slowly add olive oil in a thin stream until well-incorporated. Take care not to chop too finely. The Chimichurri sauce should be slightly chunky. Taste and adjust seasoning if necessary.
- Save some in a small dish to brush on the shrimp as it cooks and to serve alongside your meal. Toss the remainder 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.