Grilled Chimichurri Shrimp Skewers

Name: Grilled Chimichurri Shrimp Skewers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 6 long wooden kebab skewers; 1/2 cup flat parsley; 1/4 cup olive oil; 2 tbsp lemon juice (about the juice of 1/2 lemon); 1/2 tsp chili flakes; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp onion powder; 370 g medium size raw shrimp, peeled, de-veined, and thawed (about 28-30 shrimp)

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These grilled chimichurri shrimp skewers are the perfect summer protein! With fresh flavours of lemon, parsley, and a bit of spice—these skewers grill up fast in just 5 minutes. They are gluten-free, dairy-free & perfect on salad, tacos, or rice.

chimichurri shrimp skewers on a white plate with lemon slices.

These Grilled Chimichurri Shrimp Skewers are the perfect addition to your summer BBQ! Fresh shrimp are quickly marinated in a herby vinaigrette then threaded onto skewers and grilled to perfection.

They cook for just 5 minutes, so you can whip up this dish super fast! It's sure to be a crowd pleaser. This recipe is not an authentic Argentinian chimichurri, but rather an inspired take on similar flavours.

These grilled shrimp skewers are perfect along side some gluten-free burgers or BBQ jackfruit burgers. Add a gluten-free pasta salad and some air fried potato wedges and you have the perfect summer party spread.

Celebrate the start of grill season with this shrimp and homemade chimichurri sauce!

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Why You'll Love This Recipe
What is Chimichurri?
Ingredient Notes
Substitutions
Step-by-Step Instructions
What to Serve with Chimichurri Shrimp
Storage
Make Ahead
Expert Tips
Frequently Asked Questions
More Gluten-Free Easy Dinners
Recipe
Reviews

Why You'll Love This Recipe

Healthy yet flavourful. Shrimp is high in protein, and this simple chimichurri inspired marinade packs a punch!
Quick and easy protein. Shrimp cooks in around 5 minutes, so this is the perfect protein when you're in a pinch.
Perfect for a BBQ party. If the grill is already hot, these skewers are perfect to throw on.
A great option for lunch. If I'm not firing up the outdoor grill, I find these skewers are a great quick protein for lunch when cooked on a grill pan or a cast iron pan.
Allergy-friendly. This recipe is gluten-free, nut-free, grain-free, and dairy-free.
Pairs well with pasta, salads, potatoes, you name it. Use the shrimp as the star and add your favourite sides!

What is Chimichurri?

Chimichurri is an Argentinian & Uruguayan sauce primarily consisting of finely chopped parsley, garlic, vinegar, olive oil, and spices. It is most commonly eaten raw as a condiment on grilled meat—you might think of steak as a popular option.

This recipe is not an authentic chimichurri, but rather takes inspiration from the flavours of chimichurri. The shrimp marinade contains parsley, olive oil, lemon juice for acid, red pepper flakes for spice, and garlic and onion powder as opposed to the raw forms so they don't burn on the grill.

In this recipe we marinade the shrimp in the chimichurri style sauce for about 10 minutes before grilling, and brush the cooked shrimp with some reserved sauce for extra flavour.

Love quick & easy proteins? You'll also like my air fryer halibut, gluten-free turkey meatballs, buffalo chicken stuffed sweet potatoes, greek chicken meatballs, and healthy burger bowls.

Ingredient Notes

Here is everything you'll need to make these chimichurri shrimp skewers:

ingredients to make chimichurri shrimp skewers.

Wooden kebab skewers: these must soak in water for at least 30 minutes before cooking. You can also use metal skewers if you have them.
Flat parsley: also known as Italian parsley, this is the more common type of parsley used in chimichurri. Fresh cilantro is also used in some variations
Olive oil
Lemon juice: I swapped the more traditional red wine vinegar for fresh lemon juice as the acid in this recipe because citrus pairs so well with shrimp. But you could use vinegar if that's all you have.
Chili flakes: dial back the heat if you prefer, or use fresh red chilis if you want more spice.
Garlic & onion powder: I opted for powders instead of fresh here so that they don't burn on the grill.
Salt: If you taste the chimichurri sauce raw, it may taste a bit salty. Don't worry because once the shrimp are cooked, it tastes just right.
Large shrimp: raw, peeled, de-veined, and thawed. This is about 28-30 shrimp.

Substitutions

To change up these skewers, here are some substitution suggestions:

Protein: Instead of shrimp, you could cube up fish, chicken, or even tofu. Cooking times will vary so please ensure your protein is cooked through with a meat thermometer to the proper temperature.
Easy prep: You could prepare the sauce by hand, chopping and stirring the fresh parsley and ingredients, or you could blend it up in the food processor or small blender. For the most authentic consistency. Blend all ingredients except the olive oil, then pour that over top and mix.
Acid: I highly highly recommend using fresh lemon juice because it pairs so well with shrimp. If you don't have a lemon though, use red wine vinegar in the sauce instead.
Heat: If you want less heat, reduce or omit the chili flakes. If you want more spice, add more or even add a fresh red chili or jalapeño.

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions for how to make these delicious chimichurri shrimp skewers.

(1) Fill a large pan 1 inch deep with water. Place the wooden skewers in the water to soak for at least 30 minutes before cooking.

Wash and chop the parsley finely. Place in a large bowl and add the olive oil, lemon juice, spices, and kosher salt. Mix with a spoon to combine.

Remove ⅓ of the chimichurri to a separate small bowl. It may taste too salty initially but will be perfect once cooked.

(2) Place the shrimp in the large bowl and toss with a spoon until coated. Set aside to marinate for 10 minutes. While the shrimp marinate, preheat your grill or grill pan over medium-high heat.

left: skewers soaking in water in a pan, right: raw shrimp marinating in a glass bowl.

(3) Thread the shrimp onto the skewers, about 5 shrimp per skewer. Discard excess chimuchurri that was in contact with the raw shrimp.

(4) & (5) Brush the grill with a high heat oil like avocado oil. Carefully place the shrimp skewers on the grill. Let the shrimp cook for 2-3 mins per side until pink and opaque. Remove to a plate.

left: uncooked shrimp skewers on a plate, right: shrimp skewers on the grill.

(6) Serve with lemon wedges and brush the shrimp with the remaining chimichurri sauce. Carefully remove shrimp from the skewers and enjoy on salad, in tacos, or on their own!

left: shrimp skewers on the grill, right: cooked shrimp skewers on a plate.

What to Serve with Chimichurri Shrimp

There are so many ways to enjoy these shrimp skewers. Here are some suggestions for how to serve them:

As an appetizer. Serve a skewer to each person as a fun appetizer.
As a salad protein. These shrimp are great on top of a salad or pasta salad as the main dish.
In a bowl. Serve with rice or quinoa, veggies, and some salad for a complete meal.
On a sandwich. Add lettuce, tomatoes, and extra chimichurri to a baguette for a delicious shrimp sandwich!
As a snack. Munch on a skewer for a high protein snack.
With a BBQ feast. While the grill is on, serve these shrimp skewers with some gluten-free burgers or air fryer halibut.
With pasta, risotto or rice. Enjoy with delicious pasta dishes like this green pasta sauce, vegan mac & cheese, or even zucchini noodles or spaghetti squash.

Storage

Remove any leftover shrimp from the skewers and store in the fridge in an airtight container for up to 2 days. Enjoy cold or gently reheat in a pan until warm.

Make Ahead

I do not recommend marinating the shrimp ahead of time. They should marinate for no longer than 30 minutes before cooking. If left to sit longer, the acid in the sauce from the lemon juice will actually cook the shrimp over time (similar to how ceviche is made), and the shrimp will become tough once grilled.

Expert Tips

Here are some of my top tips and tricks for successful grilled shrimp skewers:

If using wooden kebab skewers, soak them in water for at least 30 minutes. This is most important if using a BBQ. If using an indoor grill pan, I still recommend soaking the skewers to prevent burning.
Do not marinate for over 30 minutes. Any longer and the acid in the sauce will actually cook the shrimp and they will become tough when cooked.
Watch the grill and don't overcook. Shrimp only need 2-3 minutes on each side. They are done once they are pink and opaque.
Serve with dipping sauce. Brush the cooked shrimp with the reserved chimichurri, and/or dip them in your favourite sauce like a spicy mayo or garlic aioli.
Change up the flavours. Add your favourite herbs and spices to the marinade.

Frequently Asked Questions

Can I make these shrimp skewers in advance?

Can I use an indoor grill pan?

Yes! In fact this is what I typically use. Let it preheat for 10-15 minutes on medium-high and be sure to oil it. It will get quite smokey so open some windows to avoid setting off your smoke alarm.

Why is my shrimp tough?

You may have marinated the shrimp in the acidic sauce for too long, and/or overcooked them.

chimichurri shrimp skewers on a white plate with a lemon wedge.

These 20 minute chimichurri shrimp skewers are the perfect summer protein! This recipe uses fresh herbs and minimal ingredients for big flavour. It's the perfect pairing for any BBQ party. These juicy shrimp are perfect for summer grilling!

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Have you made these grilled chimichurri shrimp skewers? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!