Recipe: Grilled Shrimp Skewers with Chimichurri

If you’re looking for something other than chicken and burgers to grill, shrimp is the answer. When grilled with an herby, garlicky chimichurri sauce that doubles as both a marinade and a dipping sauce, shrimp skewers have enough bold flavor to make you feel like a kitchen rockstar, even though they only take five measly minutes on the grill to cook. Serve them for dinner on a busy weeknight or as a fast and fancy appetizer at your next grilling party. Don’t be surprised if you come back to this recipe over and over again.

Grilled Shrimp Skewers with Chimichurri

  • 1 1/2 cups packed fresh parsley leaves
  • 1/2 cup olive oil
  • 1/4 cup packed fresh oregano leaves (from about 1 bunch)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon red pepper flakes
  • 2 pounds extra-large uncooked shrimp, peeled and cleaned (16 to 20 shrimp per pound)
  • 10 (9- to 10-inch) skewers (soak wooden skewers in water for 20 minutes)
  • 1 medium lemon, cut into 10 wedges

Place the parsley, oil, oregano, lemon juice, vinegar, garlic, 1/2 teaspoon of the salt, and red pepper flakes in a blender or food processor fitted with the blade attachment. Pulse until it forms a chunky paste. Transfer 3 tablespoons to a large bowl. Transfer the remaining chimichurri to a serving bowl.

Add the shrimp and remaining 1/2 teaspoon salt to the large bowl and toss to combine. Let sit for 15 minutes. Meanwhile, prepare an outdoor grill to high (450°F to 550°F).

Thread a lemon wedge through the rind onto a skewer and slide down to about 1/2 inch from the end. Thread about 5 shrimp onto the skewer, skewering each shrimp twice (through the tail and head ends) and spacing them evenly. Place on a baking sheet and repeat with skewering the remaining lemon wedges and shrimp.

Place the skewers in a single layer on the grill without touching (grill in batches if needed). Cover the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, cover, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a serving dish and serve with the reserved chimichurri sauce.