These 10 Minute Grilled Chimichurri Shrimp Skewers are loaded with bold herb flavours from this easy-to-make Argentinian sauce. It's a low-carb, Keto, Paleo and Whole30-friendly recipe, perfect for summer grilling! Serve either as appetizers or as a main dish.
A number of you have been making (and loving!) these Chimichurri shrimp skewers lately. For those of you who haven't tried them yet, I thought I would update this post and bump this recipe back to the top of the blog for everyone to enjoy.
If you've never made Chimichurri Sauce, there's no time like the present. And one of my favourite ways to serve it is on 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.
❤️Why you'll love this recipe
Juicy shrimp and a bright, garlicky herb sauce make a perfect match. Chimichurri sauce is similar to salsa verde but the main herb in salsa verde is basil instead of parsley.
Chimichurri is an Argentinian sauce, commonly served with steak. However, if don't eat beef, don't let that stop you from making it! It's incredible on shrimp or prawns, with grilled chicken, salmon, and drizzled over roasted vegetables. Once you make it, try these recipes, too:
🛒 Ingredients for Chimichurri Sauce
Besides wild large shrimp or prawns, you'll need fresh garlic cloves, shallots, and fresh herbs. This chimichurri sauce recipe uses fresh flat-leaf Italian parsley, basil, 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 the best Chimichurri Sauce
- Start by marinating roughly chopped garlic and shallots in a little red wine vinegar and fresh lemon juice, for about 5 minutes or so. While it's marinating, set up your food processor (or cutting board and knife) and assemble the remaining ingredients.
- Next, add the parsley, basil, cilantro, coriander, and salt to the food processor and pulse a couple of times to coarsely chop the herbs.
- The garlic and shallots go in next. Pulse only until roughly chopped.
- With the machine running, drizzle in olive oil, pulsing a few times, until emulsified. The chimichurri sauce should not be smooth like a purée. It's best to leave it coarsely chopped.
Your Chimichurri sauce is ready! Like it spicier? Add ½ to 1 teaspoon of dried red pepper flakes.
Divide the sauce into two small dishes, one to brush on the shrimp as it cooks and the other to serve alongside your meal as a dipping sauce.
How to grill shrimp skewers with Chimichurri sauce
Now it's time to grill your shrimp.
- Heat your grill to medium-high heat and oil the grates. You can use either an outdoor grill or a stovetop grill pan.
- Toss the shrimp with half the Chimichurri sauce.
- Thread the shrimp or prawns on metal skewers or pre-soaked wooden skewers. Skewer them into a C-shape.
- Grill the shrimp for two minutes per side. They'll be done when they're no longer translucent.
- Don't overcook! Shrimp become very rubbery when cooked too long.
- Serve these grilled shrimp skewers with extra Chimichurri sauce on the side.
You can thread two shrimp on a small skewer to serve as appetizers, or 4 to 5 on a large skewer for part of the main course.
What to serve with Chimichurri shrimp skewers
Serve these shrimp kabobs with a hearty salad, garden veggies or corn on the cob. I like them with Grilled Lemon Garlic Potato Kabobs. I put these on the grill to cook about 8 - 10 minutes before I add the shrimp skewers.
These kabobs are delicious with any of these salads:
🥶 Freezer and storage instructions
To store: Stored in a tightly covered container in the refrigerator, this sauce will last up to a week. If you have leftover shrimp (unlikely), refrigerate it promptly.
To freeze: You can also freeze the sauce for up to a month. I often double the recipe and freeze half for another meal. If I don't have fresh herbs and have to buy them, doubling the recipe is a good way to use them up, as they are often sold in large bunches.
Don't you love 10-minute low-carb recipes like this one? Enjoy!
When you make this chimichurri shrimp recipe, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
🗒 More tasty shrimp and prawn recipes
10 Minute Grilled Chimichurri Shrimp Skewers
- 1 lb wild-caught large shrimp peeled and deveined
- 3 cloves garlic, chopped
- 1 medium shallot, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- ½ cup fresh Italian flat-leaf parsley, packed, tough stems removed
- ½ cup fresh basil leaves, packed
- ¼ cup fresh cilantro leaves, packed, leaves only, stems removed.
- ¼ cup olive oil, extra virgin
- ½ teaspoon ground coriander
- ½ teaspoon 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 remaining chimichurri sauce 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.