Skip to main content
Chimichurri Grilled Shrimp Kabobs

Chimichurri Grilled Shrimp Kabobs

Prep time 10 minutes
Cook time 15 minutes
Ready in 2 hours, 25 minutes
Makes 6-8 servings




  • 1 lb jumbo shrimp, peeled and deveined
  • 1/2 cup cilantro
  • 1/2 cup Italian flat leaf parsley
  • 4 garlic cloves
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • juice of 1/2 lime
  • 1/2 cup extra virgin olive oil
  • 1 yellow onion, cut into large chunks
  • 2 roma tomatoes, cut into large chunks

Yogurt Sauce (Optional)

  • 7 oz Fage 2% yogurt
  • juice of 1/2 lime
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1 tsp flat leaf parsley


1. Place the shrimp, dried, peeled and deveined in a large bowl.
2. In a food processor combine the cilantro, parsley, garlic, red wine vinegar, salt, pepper and lime juice. Pulse 10 times until the ingredients are well incorporated.
3. Turn the processor on and stream in the olive oil. Let it run for about 30 seconds until it forms a cohesive mixture.
4. Rub the chimichurri marinade over the shrimp, reserving ¼ of the marinade for topping after the skewers are cooked. Coat evenly and put in the fridge to marinate for two hours.
5. While the shrimp are marinating, soak wooden skewers in water for 20 minutes, this will prevent them from burning when you put them on the grill.
6. Assemble the skewers, first with a piece of shrimp, onion, tomato, and alternate until each skewer has 3 shrimp on it.
7. Heat your grill or grill pan on high and cook the skewers about 3 minutes on each side, until the shrimp turn pink and begin to curl.
8. Serve with additional chimichurri and optional yogurt sauce.
Recipe by Alexe Lawrence of