Chimichurri Shrimp Skewers (outdoor or indoor grill)
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. If using wooden skewers, it's best you soak them for an hour or more, so plan for that.
Servings 4 servings
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.
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.
