Grilled shrimp with chimichurri is a really simple and delicious summer-inspired appetizer everyone will get behind. For this recipe, we’ll skewer and grill up some large shrimp and drizzle with fresh homemade chimichurri sauce. It’s that easy.
If you’re unfamiliar with chimichurri, it’s a really flavorful and tangy, Argentinian herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. It’s phenomenal paired with chicken, steak, veggies, seafood, you name it. It’s very similar in appearance and texture to basil pesto but even easier to make in my opinion.
For this recipe, I added fresh jalapeno to the chimichurri for a little extra heat. That’s what I love about making fresh homemade sauces or marinades—it allows you to be creative and truly experience the advantage of real fresh flavors.
How to Make Chimichurri Sauce
Chimichurri is really easy to make at home. Always use fresh ingredients and no shortcuts for the most authentic results. Combine fresh parsley, fresh cilantro, red wine vinegar, optional jalapeno, garlic cloves, olive oil, and spices in a blender or food processor and pulse until smooth and slightly granular but runny.
If you don’t have a blender, fear not. A Ninja Single Serve or NutriBullet will do just fine.
Fresh Versus Frozen Shrimp
In my experience, starting with raw shrimp is always going to give you the best results. Reheating or grilling fully cooked shrimp tends to render dry or chewy results. Fresh shrimp will be juicier and more tender.
Look for raw (frozen or thawed) shrimp that’s peeled and deveined. this is going to save you the most time and prep work. Just to note, raw shrimp grills in a matter of minutes, so there are no time savings with buying precooked shrimp!
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Simple grilled shrimp skewers drizzled with flavorful homemade chimichurri sauce. A delicious Argentinian-inspired appetizer.
- 1–1 1/2 pounds large fresh (raw) or fully cooked shrimp, peeled and deveined (tails optionally removed)
- 1/2 lemon, juice squeezed
- 1 tablespoon olive oil
- salt and pepper, to taste
- Wooden or metal skewers for grilling
- 1 cup (packed) fresh Italian parsley
- 1/4 cup (packed) fresh cilantro
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- half a jalapeno, cored and seeds removed (optional)
For the chimichurri sauce
- Combine all ingredients in a blender or food processor. Pulse until smooth, but still a little gritty. Set aside.
For the shrimp
- Soak the wooden skewers, fully submerged in cool water for 20 minutes so they do not burn when grilling. Pat shrimp dry with a paper towel to remove excess moisture. In a large bowl, combine shrimp, lemon juice, oil, salt, and pepper. Toss the shrimp until evenly coated. Add 4-5 shrimp per skewer.
- Preheat the grill with the cover down for 10 minutes on medium-high heat. Clean the grates well. Place skewers flat on the grill. Put the cover down and cook for 2 minutes, flip and cook for two more minutes. Shrimp should no longer be translucent and turn white/orange.
- Serve immediately topped with plenty of chimichurri plus extra for serving.
Raw shrimp is always going to render the best results! precooked shrimp tends to dry out when cooking/grilling. Raw shrimp cooks in about 2 minutes.
- Serving Size: 2 skewers
- Calories: 206
- Sugar: 0.2g
- Sodium: 295mg
- Fat: 10.3g
- Saturated Fat: 1.5g
- Carbohydrates: 4g
- Fiber: 0.6g
- Protein: 26.1g
- Cholesterol: 194mg
Keywords: chimichurri shrimp, chimichurri recipes