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Grilled Chimichurri Shrimp Skewers

Grilled Chimichurri Shrimp Skewers That Taste Like Summer Vacation

I first made these on a whim when my fridge was basically empty except for shrimp and a sad bunch of parsley. The smell when that chimichurri hits the hot grill? Absolute magic. These skewers are bright, garlicky, and make you feel like you're eating by the ocean even if you're just on your tiny balcony. Honestly, the hardest part is not eating all the chimichurri straight from the bowl with a spoon.
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Prep Time 25 minutes
Cook Time 8 minutes

Ingredients
  

  • 500g large shrimp, peeled and deveined — the bigger the better, trust me
  • 1 cup fresh parsley, finely chopped — flat-leaf, not that curly stuff
  • 4 cloves garlic, minced — or more if you're feeling wild
  • 1/2 cup olive oil — good stuff, not the cheap cooking oil
  • 2 tbsp red wine vinegar — or apple cider if that's what you've got
  • 1 tsp dried oregano — or fresh if you're fancy
  • 1/2 tsp red pepper flakes — adjust for heat tolerance
  • 1/2 tsp salt — kosher if you have it
  • 1/4 tsp black pepper — freshly cracked if possible
  • 1 tbsp lemon juice — fresh, not that bottled nonsense

Instructions
 

  • First, make the chimichurri. Mix parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, pepper, and lemon juice in a bowl. It should smell incredible.
  • Taste it. Adjust salt or vinegar if needed — this is your moment to make it perfect.
  • Toss the shrimp with about 2/3 of the chimichurri in a bowl. Let them marinate for 15-20 minutes, but not longer or the acid will start cooking them.
  • Preheat your grill to medium-high. If you're using a grill pan, get it screaming hot.
  • Thread the shrimp onto skewers, leaving a little space between each one. Don't cram them on or they'll steam.
  • Grill the skewers for about 2-3 minutes per side, until they're pink and slightly charred.
  • Brush with the remaining chimichurri right after they come off the grill — the heat wakes up the herbs.
  • Serve immediately, maybe with extra chimichurri on the side for dipping. Or just eat them straight off the skewer like I do.

Notes

Don't skip the fresh parsley — dried just doesn't work here. If your shrimp are frozen, thaw them properly or they'll steam instead of grill (learned that the hard way). Metal skewers are best, but if you use wooden ones, soak them for at least 20 minutes or they'll go up in flames. Also, don't crowd the shrimp on the skewer; they need space to get that nice char.