Grilled Chimichurri Shrimp Skewers
There’s something magical about the first warm days of summer, when the scent of food on the grill fills the air, and friends and family gather around, eager to indulge in a delicious, flavorful meal. If you’re looking for the perfect recipe to make the most of the season, Grilled Chimichurri Shrimp Skewers are just what you need. The smoky flavor of grilled shrimp, combined with the tangy and spicy notes of homemade chimichurri sauce, is sure to satisfy your cravings and impress your guests.
Equipment
- Large Cast Iron Grill Pan Optional
Ingredients
Chimichurri Sauce:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley finely chopped
- 1 small Fresno Chile finely chopped
- 3 –4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
Shrimp and Extras:
- 1- pound jumbo shrimp raw
- 1/2 cup tzatziki for serving
- 2 cups cherry tomatoes halved, for serving
- Bread or rice for serving
Instructions
Chimichurri:
- Combine olive oil, red wine vinegar, parsley, Fresno Chile, garlic, oregano, and salt in a food processor and blend until smooth. Divide into three portions.
Prepare the Shrimp:
- Thaw shrimp if frozen and remove shells and tails. Pat dry and toss with one portion of the chimichurri sauce.
Grill the Skewers:
- Thread shrimp onto pre-soaked wooden skewers. Grill over medium-high heat for 2-3 minutes per side or until opaque. Use another portion of the sauce to brush the shrimp while grilling.
Serving:
- Toss cherry tomatoes with the remaining chimichurri. Serve the grilled shrimp with cherry tomatoes, rice or bread, and a side of tzatziki.
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