Chimichurri Grilled Shrimp Skewers
These chimichurri grilled shrimp skewers are a great addition to your summer BBQ menu! Made with a homemade blender chimichurri sauce and marinated shrimp it's bursting with flavor and ready in just 30 minutes!
Servings: 4 servings
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 garlic cloves peeled
- 1/4 red onion
- 1 cup Italian parsley
- 1/2 cup cilantro
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
- Add your cleaned and defrosted shrimp to a large bowl, and set aside.
- Make your chimichurri sauce - In a blender, or food processor, add garlic, red onion, parsley, cilantro, olive oil, red wine vinegar, honey, lemon juice, cumin, smoked paprika, oregano, black pepper, and kosher salt.
- Pulse until combined, but chunky.
- Toss 1/4 of the chimichurri with the shrimp and set aside 10-15 minutes.
- Preheat your grill to medium heat, between 325-350 degrees F.
- While the grill preheats, add your shrimp onto the skewers. You’ll need about 4-6 skewers depending on the length of the skewers and the size of the shrimp.
- Place the shrimp on the grill and cook for 3-5 minutes on each side. Or until they’re opaque and curl a bit.
- When the thickest part of the shrimp, the opposite side of the tail, turns opaque and is no longer translucent, they’re done!