Chimichurri Shrimp Skewers: A Flavorful & Easy Grilling Recipe

Chimichurri Shrimp Skewers: Prepare to ignite your taste buds with a vibrant explosion of flavor! Imagine succulent, perfectly grilled shrimp, infused with the zesty, herbaceous magic of chimichurri sauce. These aren’t just skewers; they’re a culinary journey to South America, right in your own backyard.

Chimichurri, originating from Argentina and Uruguay, is more than just a sauce; it’s a cultural icon. Passed down through generations, each family boasts their own secret recipe, a testament to the versatility and enduring appeal of this green goddess. Traditionally served with grilled meats, its bright, tangy notes perfectly complement the richness of the protein.

But why shrimp? Well, the delicate sweetness of shrimp provides the perfect canvas for the bold flavors of chimichurri. The combination is simply irresistible! People adore Chimichurri Shrimp Skewers because they are incredibly easy to make, bursting with fresh, vibrant flavors, and offer a healthy and delicious meal option. Whether you’re hosting a summer barbecue, looking for a quick weeknight dinner, or simply craving something extraordinary, these skewers are guaranteed to be a crowd-pleaser. The tender shrimp, kissed by the grill and drenched in that herbaceous chimichurri, create a symphony of textures and tastes that will leave you wanting more. So, let’s fire up the grill and embark on this flavorful adventure together!

Ingredients:

• 1.5 lbs large shrimp, peeled and deveined (about 24-30 shrimp)
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 zucchini, cut into 1/2-inch thick rounds
• 1 yellow squash, cut into 1/2-inch thick rounds
• 1/4 cup olive oil, plus more for grilling
• Salt and freshly ground black pepper, to taste

Chimichurri Sauce Ingredients:

• 1 cup fresh parsley, tightly packed
• 1/2 cup fresh cilantro, tightly packed
• 1/4 cup fresh oregano leaves
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 red chili pepper, seeded and finely chopped (or 1/2 teaspoon red pepper flakes)
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste

Instructions:

Preparing the Chimichurri Sauce:

1. First, let’s make the chimichurri sauce. This vibrant sauce is the heart of our dish, and it’s super easy to whip up. In a food processor, combine the fresh parsley, cilantro, oregano leaves, and minced garlic. Pulse until finely chopped. You don’t want a puree, just a nice, even chop. If you don’t have a food processor, you can finely chop all the herbs by hand. It will take a little longer, but the result will be just as delicious!
2. Next, add the red wine vinegar, olive oil, chopped red chili pepper (or red pepper flakes), dried oregano, smoked paprika, salt, and pepper to the food processor. Pulse a few more times until everything is well combined. Taste and adjust the seasoning as needed. I like mine with a little extra kick, so I usually add a pinch more red pepper flakes.
3. Pour the chimichurri sauce into a bowl and set it aside. The flavors will meld together beautifully as it sits. You can even make this a day ahead of time and store it in the refrigerator. Just be sure to bring it to room temperature before using.

Preparing the Shrimp and Vegetables:

1. Now, let’s get our shrimp and veggies ready for the skewers. Make sure your shrimp are peeled and deveined. If you bought frozen shrimp, thaw them completely and pat them dry with paper towels. This will help them get a nice sear on the grill.
2. Cut the red bell pepper, yellow bell pepper, and red onion into 1-inch pieces. The size is important here – you want them to be big enough to stay on the skewer and not fall through the grill grates.
3. Slice the zucchini and yellow squash into 1/2-inch thick rounds. Again, this thickness will prevent them from becoming too soft and falling apart during grilling.
4. In a large bowl, combine the shrimp, bell peppers, red onion, zucchini, and yellow squash. Drizzle with 1/4 cup of olive oil and season generously with salt and freshly ground black pepper. Toss everything together until the shrimp and vegetables are evenly coated.

Assembling the Skewers:

1. Time to assemble the skewers! You can use either metal or wooden skewers. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill.
2. Thread the shrimp and vegetables onto the skewers, alternating between shrimp, bell pepper, red onion, zucchini, and yellow squash. You can arrange them in any order you like, but I find that alternating colors makes them look more appealing. Don’t overcrowd the skewers – leave a little space between each piece so that they cook evenly. I usually aim for about 5-6 shrimp per skewer, along with a good mix of vegetables.

Grilling the Skewers:

1. Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
2. Place the skewers on the preheated grill. Grill for about 2-3 minutes per side, or until the shrimp are pink and opaque and the vegetables are tender-crisp. Be careful not to overcook the shrimp, as they can become rubbery.
3. While the skewers are grilling, brush them with a little extra olive oil to keep them moist and prevent them from drying out.
4. Once the skewers are cooked through, remove them from the grill and place them on a platter.

Serving:

1. Generously spoon the chimichurri sauce over the grilled shrimp skewers. Make sure every skewer gets a good coating of that delicious sauce!
2. Serve immediately. These chimichurri shrimp skewers are fantastic on their own as an appetizer or as part of a larger meal. They pair well with rice, quinoa, or a simple salad.
3. Garnish with extra fresh parsley or cilantro, if desired. A squeeze of fresh lime juice also adds a bright, zesty touch.
4. Enjoy! These Chimichurri Shrimp Skewers are a guaranteed crowd-pleaser. The combination of juicy shrimp, tender vegetables, and vibrant chimichurri sauce is simply irresistible.

Tips and Variations:

• Spice it up: If you like your chimichurri extra spicy, add more red chili pepper or red pepper flakes. You can also use a hotter variety of chili pepper.
• Add other vegetables: Feel free to add other vegetables to the skewers, such as cherry tomatoes, mushrooms, or pineapple chunks.
• Use different protein: If you’re not a fan of shrimp, you can substitute chicken, beef, or tofu. Just be sure to adjust the cooking time accordingly.
• Make it ahead: You can assemble the skewers ahead of time and store them in the refrigerator until you’re ready to grill. Just be sure to cover them tightly to prevent them from drying out.
• Baking Option: If you don’t have a grill, you can bake the skewers in the oven. Preheat your oven to 400°F (200°C) and bake for 10-12 minutes, or until the shrimp are cooked through.
• Marinating: For an even more intense flavor, marinate the shrimp and vegetables in a portion of the chimichurri sauce for at least 30 minutes before assembling the skewers. Reserve the remaining chimichurri for serving.
• Serving Suggestions: Serve these skewers with a side of grilled corn on the cob, a fresh avocado salad, or some crusty bread for soaking up the delicious chimichurri sauce.

Storing Leftovers:

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator. They will keep for up to 2 days. Reheat gently in a skillet or microwave before serving. The chimichurri sauce can be stored separately in the refrigerator for up to 5 days.

Nutritional Information (approximate per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 350-400
• Protein: 30-35g
• Fat: 20-25g
• Carbohydrates: 10-15g

Enjoy your delicious Chimichurri Shrimp Skewers! I hope you love this recipe as much as I do. It’s perfect for summer barbecues, weeknight dinners, or any occasion where you want a flavorful and healthy meal. Don’t be afraid to experiment with the ingredients and make it your own. Happy grilling!

Conclusion:

So there you have it! These Chimichurri Shrimp Skewers are more than just a recipe; they’re a flavor explosion waiting to happen. I truly believe this is a must-try recipe for anyone looking to add a vibrant, healthy, and incredibly delicious dish to their repertoire. The bright, herbaceous chimichurri sauce perfectly complements the sweet, succulent shrimp, creating a symphony of tastes that will tantalize your taste buds. It’s quick, it’s easy, and it’s guaranteed to impress, whether you’re hosting a summer barbecue or simply looking for a satisfying weeknight meal.

But the best part? The versatility! While I’ve presented it as a skewer recipe, don’t feel limited. You can easily toss the grilled shrimp and chimichurri with your favorite pasta for a light and refreshing summer pasta salad. Imagine it served over a bed of fluffy quinoa or couscous, adding a burst of flavor to a healthy grain bowl. Or, for a truly decadent treat, try serving the shrimp over creamy polenta. The possibilities are endless!

Serving Suggestions and Variations:

• For a spicier kick, add a pinch of red pepper flakes to the chimichurri sauce.
• If you’re not a fan of shrimp, you can easily substitute chicken, steak, or even tofu. Just adjust the cooking time accordingly.
• Serve the skewers with a side of grilled vegetables, such as bell peppers, zucchini, and onions, for a complete and balanced meal.
• For a fun and interactive appetizer, set out all the ingredients and let your guests assemble their own skewers.
• Consider adding a squeeze of fresh lime juice over the finished skewers for an extra layer of brightness.
• Want to make it even easier? Skip the skewers altogether and simply grill the shrimp and then toss it with the chimichurri sauce.
• For a different flavor profile, try adding a touch of smoked paprika to the chimichurri.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The vibrant flavors and ease of preparation make these Chimichurri Shrimp Skewers a winner in my book. It’s the perfect dish to impress your friends and family, or simply to treat yourself to a delicious and healthy meal. The beauty of this recipe lies in its simplicity and the incredible flavor it delivers. It’s a testament to how fresh ingredients and a little bit of creativity can transform ordinary shrimp into something truly extraordinary.

So, what are you waiting for? Grab your ingredients, fire up the grill (or your stovetop!), and get ready to experience the magic of these Chimichurri Shrimp Skewers. I’m so excited for you to try this recipe and discover your own variations. Don’t be afraid to experiment and make it your own!

And most importantly, I want to hear about your experience! Did you try the recipe? What did you think? Did you make any modifications? Share your photos and stories in the comments below. I can’t wait to see your culinary creations and learn from your experiences. Let’s build a community of chimichurri-loving cooks together! Happy cooking!

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