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Chimichurri is a vibrant and zesty sauce that hails from Argentina, a country renowned for its rich culinary traditions. This herbaceous condiment has become a staple not only in Argentine asado (barbecue) but also in kitchens worldwide. Traditionally made with parsley, garlic, vinegar, and olive oil, chimichurri is celebrated for its bold flavor and versatility. When paired with shrimp, it transforms a simple dish into a delightful culinary experience, making Chimichurri Shrimp Skewers an irresistible choice for summer grilling.

Chimichurri Shrimp Skewers – Bold & Herbaceous!

Explore the vibrant world of Chimichurri Shrimp Skewers, a perfect summer dish that combines the bold flavors of an Argentine classic with succulent shrimp. This recipe showcases a fresh and zesty chimichurri sauce made from parsley, garlic, and olive oil, enhancing the natural taste of grilled shrimp. Whether for a barbecue or family dinner, these skewers are simple to prepare and visually appealing, sure to impress your guests with their deliciousness.
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Ingredients
  

For the Chimichurri Sauce:

1 cup fresh parsley leaves, packed

1/2 cup fresh cilantro leaves, packed

3-4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust for spice preference)

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

Salt and black pepper to taste

Zest of 1 lime

For the Shrimp Skewers:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

Salt and pepper, to taste

1 medium lime, cut into wedges (for serving)

Skewers (if using wooden skewers, soak in water for 30 minutes)

Instructions
 

Prepare the Chimichurri Sauce:

    - In a food processor, combine the parsley, cilantro, garlic, and red pepper flakes. Pulse until finely chopped.

      - Add the red wine vinegar, lime zest, and olive oil. Pulse until well mixed but still slightly chunky. Season with salt and pepper to taste. Transfer the chimichurri to a bowl and set aside for the flavors to meld.

        Marinate the Shrimp:

          - In a mixing bowl, toss the shrimp with 2 tablespoons of olive oil, salt, and pepper until evenly coated.

            - Add half of the chimichurri sauce (reserving the rest for serving) to the shrimp and mix well. Let the shrimp marinate for at least 15-30 minutes, allowing the flavors to infuse. If time allows, marinate for up to 2 hours in the refrigerator.

              Preheat the Grill:

                - Preheat your grill to medium-high heat (about 400°F/200°C). If using charcoal, allow the coals to burn until they are covered with white ash.

                  Assemble the Skewers:

                    - Thread the marinated shrimp onto the skewers, leaving a little space between each shrimp to ensure even cooking.

                      Grill the Skewers:

                        - Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.

                          Serve:

                            - Remove the shrimp skewers from the grill and let them rest for a couple of minutes. Serve hot, drizzled with the reserved chimichurri sauce and lime wedges on the side for an extra burst of flavor.

                              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings