Chimichurri Shrimp
Aug 08, 2025 11:59 AM
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.
I must confess I was skeptical about adding chimichurri to anything but chorizo or steak sandwiches. 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 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.
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
Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
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