Why You’ll Love This Recipe
Chimichurri Shrimp Skewers are packed with flavor and are incredibly easy to prepare. The chimichurri marinade infuses the shrimp with a wonderful balance of herbaceous, tangy, and slightly spicy notes. The combination of cilantro, parsley, garlic, and red wine vinegar gives the shrimp a vibrant taste that will transport your taste buds straight to the grill. Whether you’re hosting a summer BBQ or just looking for a healthy, quick meal, these skewers are the perfect choice. Plus, they’re naturally gluten-free and low-carb, making them a great option for various dietary preferences.
Ingredients
- 1 pound large shrimp, peeled and deveined
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a bowl, combine the chopped cilantro, parsley, olive oil, red wine vinegar, minced garlic, and crushed red pepper flakes.
- Stir the mixture until everything is well combined, forming the chimichurri marinade.
- Add the shrimp to the bowl, tossing them gently to coat the shrimp evenly with the chimichurri sauce. Cover and refrigerate for at least 15 minutes, or up to 1 hour, to allow the shrimp to marinate.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated shrimp onto skewers, making sure to skewer them through the thick part of the shrimp for even cooking.
- Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp turn pink and opaque.
- Remove from the grill and serve immediately, garnished with additional fresh herbs or a squeeze of lemon if desired.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Marinate time: 15-60 minutes
- Cook time: 6-8 minutes
- Total time: 30-70 minutes (including marinate time)
Variations
- Add Vegetables: For a more substantial meal, thread some vegetables like bell peppers, onions, or zucchini onto the skewers alongside the shrimp.
- Make it Spicier: Increase the crushed red pepper flakes or add a diced jalapeño to the chimichurri marinade for an extra kick.
- Grill with Lime: Add some lime juice to the chimichurri sauce for a citrusy burst of flavor.
- Non-Shrimp Option: Substitute the shrimp with chicken breast or firm white fish like mahi-mahi or swordfish for a variation on the recipe.
Storage/Reheating
- Storage: Store leftover shrimp and chimichurri in an airtight container in the refrigerator for up to 2 days. However, shrimp is best enjoyed fresh.
- Reheating: To reheat, place the shrimp in a skillet over low heat for a few minutes, or enjoy them cold in a salad.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat them dry before marinating.
Can I make chimichurri ahead of time?
Absolutely! Chimichurri can be made up to 2 days ahead of time. Just store it in the refrigerator in an airtight container. The flavors will meld and improve as it sits.
How can I prevent the shrimp from overcooking?
Shrimp cooks very quickly, so keep an eye on them while grilling. Once they turn pink and opaque, remove them from the grill immediately to prevent them from becoming tough.
Can I bake the shrimp instead of grilling them?
Yes, you can bake the shrimp in a preheated oven at 400°F (200°C) for about 8-10 minutes, or until they are pink and cooked through.
How do I know when the shrimp are done cooking?
Shrimp are done when they turn pink and opaque. They should also curl slightly, but avoid cooking them past this point, as they can become rubbery.
Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan works perfectly! Preheat the grill pan on medium-high heat and follow the same grilling instructions.
Can I add other herbs to the chimichurri sauce?
Yes, you can experiment with adding herbs like oregano, mint, or basil to the chimichurri for additional layers of flavor.
How spicy is the chimichurri?
The chimichurri can be as spicy as you like, depending on the amount of crushed red pepper flakes you use. Start with a teaspoon and adjust according to your heat preference.
Can I serve Chimichurri Shrimp Skewers with a side dish?
Yes! These skewers pair well with a variety of sides like a fresh salad, grilled vegetables, or a bed of rice or quinoa.
Can I make this recipe without red wine vinegar?
Yes, if you don’t have red wine vinegar, you can substitute with apple cider vinegar or white wine vinegar for a similar tangy flavor.
Conclusion
Chimichurri Shrimp Skewers are the perfect combination of savory shrimp and bold, herbaceous chimichurri sauce. Whether grilled or baked, this dish is quick, easy, and full of vibrant flavors. It’s great for a weeknight meal or a weekend BBQ, and with the ability to customize the marinade, you can create a dish that suits your taste perfectly. Serve them as an appetizer or main course, and enjoy the delicious, fresh flavors of the Mediterranean in every bite!
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Chimichurri Shrimp Skewers
- Total Time: 30-70 minutes (including marinate time)
- Yield: 4 servings
- Diet: Gluten Free
Description
Chimichurri Shrimp Skewers are a flavorful and vibrant dish that features succulent shrimp marinated in a tangy chimichurri sauce made with fresh herbs, garlic, and red wine vinegar. This easy, gluten-free, and low-carb recipe is perfect for grilling, BBQs, or a quick weeknight meal. Enjoy these shrimp skewers with fresh, bold flavors that transport your taste buds to the Mediterranean.
Ingredients
1 pound large shrimp, peeled and deveined
½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Instructions
-
In a bowl, combine the chopped cilantro, parsley, olive oil, red wine vinegar, minced garlic, and crushed red pepper flakes.
-
Stir the mixture until everything is well combined, forming the chimichurri marinade.
-
Add the shrimp to the bowl, tossing them gently to coat the shrimp evenly with the chimichurri sauce. Cover and refrigerate for at least 15 minutes, or up to 1 hour, to allow the shrimp to marinate.
-
Preheat your grill or grill pan to medium-high heat.
-
Thread the marinated shrimp onto skewers, making sure to skewer them through the thick part of the shrimp for even cooking.
-
Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp turn pink and opaque.
-
Remove from the grill and serve immediately, garnished with additional fresh herbs or a squeeze of lemon if desired.
Notes
Add Vegetables: For a more substantial meal, thread vegetables like bell peppers, onions, or zucchini alongside the shrimp.
Make it Spicier: Increase the crushed red pepper flakes or add a diced jalapeño to the chimichurri marinade for extra heat.
Grill with Lime: Add lime juice to the chimichurri sauce for a citrusy burst of flavor.
Non-Shrimp Option: Substitute shrimp with chicken breast or firm white fish like mahi-mahi or swordfish.
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean, Argentinian
