Green Chimichurri Shrimp Skewers
Quick grilled shrimp tossed with bright green chimichurri. Ready in minutes for cookouts or elegant appetizers.
These shrimp skewers are a quick, flavor-packed way to showcase the vibrancy of our Green Chimichurri Mix. This recipe is perfect for casual summer cookouts or elegant appetizers. Enjoy the zesty flavor, and don’t forget that lemon squeeze!
- Make chimichurri by rehydrating the mix with warm water, then whisking in olive oil and red wine vinegar.
- Pat and season shrimp, thread 4–5 per skewer, then grill at medium-high about 3 minutes per side.
- Spoon chimichurri over hot shrimp, serve with lemon, and store leftovers properly in the fridge.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw shrimp overnight in the fridge or under cold running water. Pat completely dry before seasoning and cook right away. Avoid microwave thawing to prevent uneven texture.
How do I know when the shrimp are done?
Cook until shrimp are pink, opaque, and just curled into a C shape. For large shrimp expect about 3 minutes per side on a medium-high grill. If you use a thermometer, target 145°F.
Can I make the chimichurri ahead of time?
Yes. Make it a few hours or a day ahead to let flavors meld. Store in an airtight container in the fridge for 3 to 5 days. Bring to room temperature or stir before serving.
What if I do not have a grill?
You can broil, pan-sear, or bake the skewers. Broil 3 to 4 minutes per side about 4 to 6 inches from the heat, pan-sear 2 to 3 minutes per side, or roast at 425°F for 8 to 10 minutes.
Should I marinate the shrimp in chimichurri?
You can, but keep it short. Marinate 15 to 30 minutes max because the acid in the sauce can firm or 'cook' shrimp. For longer flavor, brush chimichurri on after cooking.
How do I prevent shrimp from sticking to the grill?
Oil the grill grates and the shrimp lightly, preheat to medium-high, and avoid flipping too soon. Use metal skewers or soak wooden skewers 30 minutes before grilling.
Can I substitute other proteins or change the spice level?
Yes. Scallops, firm fish, chicken, or tofu work on skewers. To change heat, reduce or omit the Mexican Chile Lime seasoning, or add red pepper flakes for more kick.
How long do leftovers keep and how should I reheat them?
Store leftover chimichurri in the fridge 3 to 5 days and cooked shrimp 2 to 3 days. Reheat shrimp gently in a skillet over low heat or enjoy chilled over salads. Stir chimichurri if the oil separates.
Can I use frozen shrimp?
Yes. Thaw shrimp overnight in the fridge or under cold running water. Pat completely dry before seasoning and cook right away. Avoid microwave thawing to prevent uneven texture.
How do I know when the shrimp are done?
Cook until shrimp are pink, opaque, and just curled into a C shape. For large shrimp expect about 3 minutes per side on a medium-high grill. If you use a thermometer, target 145°F.
Can I make the chimichurri ahead of time?
Yes. Make it a few hours or a day ahead to let flavors meld. Store in an airtight container in the fridge for 3 to 5 days. Bring to room temperature or stir before serving.
What if I do not have a grill?
You can broil, pan-sear, or bake the skewers. Broil 3 to 4 minutes per side about 4 to 6 inches from the heat, pan-sear 2 to 3 minutes per side, or roast at 425°F for 8 to 10 minutes.
Should I marinate the shrimp in chimichurri?
You can, but keep it short. Marinate 15 to 30 minutes max because the acid in the sauce can firm or 'cook' shrimp. For longer flavor, brush chimichurri on after cooking.
How do I prevent shrimp from sticking to the grill?
Oil the grill grates and the shrimp lightly, preheat to medium-high, and avoid flipping too soon. Use metal skewers or soak wooden skewers 30 minutes before grilling.
Can I substitute other proteins or change the spice level?
Yes. Scallops, firm fish, chicken, or tofu work on skewers. To change heat, reduce or omit the Mexican Chile Lime seasoning, or add red pepper flakes for more kick.
How long do leftovers keep and how should I reheat them?
Store leftover chimichurri in the fridge 3 to 5 days and cooked shrimp 2 to 3 days. Reheat shrimp gently in a skillet over low heat or enjoy chilled over salads. Stir chimichurri if the oil separates.
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