These 10 Minute Grilled Chimichurri Shrimp Skewers are loaded with bold fresh herb flavours from easy-to-make Chimichurri sauce. A low carb, keto and paleo-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!
Chimichurri Sauce has its origins in Argentina and is often served as an accompaniment to grilled meat, especially beef or pork. We like it with seafood, however. 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.
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 wild-caught shrimp on skewers and grill for two minutes per side or just until no longer translucent.
Serve with a hearty salad or garden veggies. Enjoy!
How long will this Chimichurri Sauce keep?
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.
These 10 Minute Grilled Chimichurri Shrimp Skewers are loaded with bright fresh herb flavours from easy-to-make chimichurri sauce. A low carb, keto and paleo-friendly recipe.
- 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
- 1/2 cup fresh Italian flat-leaf parsley, packed
- 1/2 cup fresh basil leaves, packed
- 1/4 cup fresh cilantro leaves, packed
- 1/4 cup olive oil, extra virgin
- 1/2 tsp ground coriander
- 1/2 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.
Store tightly covered in the fridge for up to a week.
Chimichurri Sauce recipe adapted from The Kitchn
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