Grilled shrimp with chimichurri is a fast, flavorful dish that brings bold, fresh flavors with very little effort. Plump shrimp is cooked in just minutes on a hot grill and brushed with vibrant chimichurri sauce that adds a punchy, herby, and very unique taste.
Easy and unique
I must confess I was skeptical about adding chimichurri to anything but chorizo or steak sandwiches. I'm from Argentina, and some things are set in stone, like no cilantro in chimichurri. But then I thought that seafood is a different situation, and I'm glad I did.
Shrimp skewers are not a classic Argentine barbecue dish at all. We have great langoustines in the south, but it's not a typical meal. We seldom use rubs, marinades, or basting sauces while barbecuing meat.
But these skewers are fantastic with chimichurri and perfect for non-meat eaters that still want something flavorful and special.
Meat and chicken skewers used to be a very common restaurant dish, kind of a fancy one, many decades ago. And though you can still find them, they're not as popular. Not as classically retro as the Maryland Chicken, but still old-fashioned.
Testing Notes
Key Takeaways:
Use large shrimp for better texture and grill performance, and use skewers that fit your pan or grill. Pat them dry to avoid steaming, cook them quickly to keep them juicy, and don’t let a heavy hand with chimichurri overpower their flavor. A short marinade is enough; acid can toughen them. Skewers help with outdoor grilling, but aren’t essential indoors or when serving plated.
- Shrimp size matters: Large or extra-large shrimp hold up better to grilling and stay juicy. Smaller shrimp can overcook too quickly. Also, take into account the size of your grill or pan and use skewer sticks that fit. This is especially important for indoor grilling pans.
- Don’t skip drying: Pat shrimp dry with paper towels before grilling to help them sear instead of steam. This helps with that wonderful caramelization.
- Quick cook time: Shrimp are done when opaque and lightly charred, about 2 minutes per side. Pull them early rather than risk overcooking, as they can be tough and too chewy.
- Don't overdo it with the chimichurri. You want to enjoy the succulent shrimp. Spoon it over the shrimp right after grilling for maximum absorption, or serve it on the side to preserve brightness.
- Avoid long marinades: Acidic ingredients like vinegar or citrus can start cooking the shrimp if left too long. If marinating, 10–15 minutes is plenty.
- Skewer or not: If grilling directly on grates, use skewers to make flipping easier. For cast-iron or grill pans, and if serving the shrimp in bowls or plates, you can skip the skewers.
Process steps
The shrimp
I like to coat them with some chimichurri before grilling, but you can opt to cook them plain, with a sprinkle of salt and brush the parsley sauce later when you remove the skewers from the grill.
Don't overdo it with the marinating time, as the vinegar toughens the shrimp!
Assemble the skewers
I like to use onions and sometimes fruit, like mango or pineapple. It's optional.
Red peppers and bacon pieces with onion are another classic option instead of fruit chunks.
Outside grill or indoor skillet?
These skewers can be grilled outside or on a regular or cast-iron skillet.
They can create an interesting amount of smoke. So be warned!
Make sure the length of the stick fits the pan, especially for indoor grilling.
Chimichurri sauce
This classic Argentine sauce is pungent and unique.
It can be made days or weeks ahead and stored in the fridge. It will intensify in flavor and change in color as the ingredients meld.
Serving
Just the skewers: They're a meal in themselves. Pass chimichurri sauce on the side and fresh bread to sop up the juices!
As part of a barbecue, potluck or cookout, they're a beautiful addition to a buffet table. They go well with simple green or tomato salads.
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Chimichurri Shrimp Skewers (outdoor or indoor grill)
Ingredients
For the Chimichurri Sauce:
- 2 tablespoons fresh garlic, minced
- 6 tablespoons fresh parsley, finely chopped
- 1 tablespoon crushed red pepper
- 2 tablespoons dried oregano
- 2 tablespoons warm water
- ½ teaspoon salt, or to taste
- black pepper, to taste
- 3 tablespoons red wine vinegar
- ½ cup vegetable oil, I use half sunflower and half olive oil
For the skewers:
- 1 pound large shrimp, peeled and deveined
- 1 cup mango or pineapple chunks, 1-inch or so cubes
- 1 cup red onion pieces, 1-inch or so pieces
- wooden or metal skewers, soaked if using bamboo or wooden sticks
Instructions
Make the chimichurri:
- Finely chop the parsley and garlic.
- In a medium bowl, combine the crushed red pepper, dried oregano, salt, pepper and water.
- Stir in the parsley and garlic. Add the red wine vinegar and mix well.
- Slowly drizzle in the oil, stirring until the sauce reaches the desired consistency. Taste and adjust.
Prepare the shrimp:
- Place the shrimp in a bowl and pour a few tablespoons of the chimichurri over them. Toss to coat and let marinate for 10 minutes. Don’t let it too long as the vinegar will toughen them. You can skip this step and grill them directly with or without the sauce.
Assemble the skewers:
- To prevent wooden skewers from burning on the grill, soak them in water for at least 1 hour, or even better, overnight, before threading them with food.
- If not marinating, pat the shrimp to remove excess moisture with paper towels.
- Thread one shrimp, followed by a piece of mango, then a piece of red onion onto the skewer. Repeat the process until the skewer is full. Leave some space between each ingredient so they cook evenly.
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are opaque and lightly charred. It might take a minute more for larger shrimp. If in doubt, cook them half a minute less than more.
- Remove the skewers from the grill and let them rest for a minute.
- Drizzle with extra chimichurri sauce for added flavor. Serve immediately with rice, salad, or grilled vegetables.
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