Summer is here and I just can’t stay away from the grill. Seems like now that the weather is warm, everything needs grill marks, and everything needs to be eaten outside. Am I right? We are lucky enough to partner with Queen Creek Olive Mill, and in my mail a few weeks ago was a bottle of their amazing Fresh Crush Jalapeño Olive Oil. I was having a hard time narrowing down the million ideas I came up with to use this oil, but I finally settled on these Grilled Shrimp Skewers with Jalapeño Chimichurri. Quick, easy and delicious. Try them for yourself! Or better yet, make them for a friend-they will thank you!
Again, we have to remind you that we do receive compensation from Queen Creek Olive Mill in exchange for our post. BUT, we used Queen Creek Olive Oils long before our partnership (because we really love them), our recipes and opinions are purely our own, and if you want to use another olive oil to make our recipes, well, heck, we won’t stop you.
[SOME OF THE LINKS IN THIS POST ARE AFFILIATE LINKS AND WE WILL RECEIVE A SMALL COMMISSION IF YOU MAKE A PURCHASE AFTER CLICKING ON OUR LINK. THANK YOU FOR SUPPORTING OUR WORK HERE AT WITH TWO SPOONS!]
With that said, let’s talk about these Grilled Shrimp Skewers with Jalapeño Chimichurri. I made them for friends this weekend and we all agreed that these were a home run. Crunchy grilled shrimp with a slightly sweet rub, perfect when dipped in this herb packed Jalapeño Chimichurri. The Queen Creek Olive Mill Jalapeño Olive Oil takes it all to the next level.
And in case you didn’t remember, chimichurri is my very favorite sauce ever.
Especially when eaten on the deck at my cabin. In the sunshine. With a glass of wine. With my awesome friends (who love being my taste testers)!
I did these shrimp skewers over a Weber Charcoal Grill (affiliate link), as this is what I have at my cabin, but you could also use a gas grill!
The sauce is a breeze to make in a food processor (affiliate link). You don’t need to chop the garlic. You don’t need to remove the herbs from their stems (well, I usually chop of the stems at the level of the leaves, but I certainly don’t remove the leaves from the shortened stems). I did halve the jalapeños and remove the ribs and seeds, mostly because my kids were eating this, but if you like heat-don’t even bother doing this!
Just throw everything in the bowl of your food processor, turn it on and let it make the sauce for you. EASY!
I actually used frozen tail on shrimp. It was already peeled and deveined, so all I had to do was thaw it and pop it on these skewers (affiliate link). I would have loved to use fresh shrimp, but I was making this at my cabin, and fresh shellfish is somewhat hard to come by in northern Minnesota. (Walleye, now that’s a whole other story)
Don’t like shrimp? Allergic to seafood? This jalapeño chimichurri would also be good on flank steak, chicken, pork tenderloin, plantain chips or vegetables. In fact I may have been seen yesterday, eating this with a spoon!
Disclaimer: the Queen Creek Fresh Crush Jalapeño Olive Oil is not overly spicy. It has a nice kick at the end but is totally safe for all of you who don’t think you like “spicy”. The spice level of your chimichurri will be totally dependent on the spice level of your jalapeños. Mine were just right (OK, OK, I did eat it with a spoon, I’ll admit it).
Grilled Shrimp Skewers with Jalapeño Chimichurri
The perfect grilled shrimp recipe! Plus a Jalapeño Chimichurri sauce that is delicious on anything!
Ingredients
Grilled Shrimp Skewers
- 48 shrimp, fresh or thawed (tail on, but peeled and deveined)
- 1 Tablespoon olive oil (We use Queen Creek Fresh Crush Jalapeño Olive Oil)
- 2 Tablespoons brown sugar
- 1 Tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Jalapeño Chimichurri
- 4 cloves garlic
- 2 jalapeños, medium ribbed and seeded
- 2 cups fresh cilantro
- 2 cups fresh Italian parsley
- 1 cup fresh basil
- 1 1/2 teaspoon salt
- 1/4 cup rice wine vinegar
- 1/4 cup olive oil (We use Queen Creek Fresh Crush Jalapeño Olive Oil)
Instructions
Grilled Shrimp Skewers
-
In a small bowl, combine brown sugar, cumin, garlic powder and salt.
-
Place 8 shrimp on each skewer, (6 skewers total). Brush shrimp with olive oil (both sides). If you are using wooden skewers, be sure to soak them in water for at least 15 minutes before using.
-
Sprinkle the spice mix over the shrimp. Turn skewer over and sprinkle other side of shrimp.
-
Grill on preheated grill over direct heat for 2-4 minutes, turning skewer once, until shrimp becomes opaque and slightly pink. Beware, shrimp cook quickly!
-
Remove from grill to platter and serve skewers with Jalapeño Chimichurri.
Jalapeño Chimichurri
-
In the bowl of a a food processor, place garlic and jalapeños. Process for 30 seconds.
-
Add cilantro, italian parsley, basil, and salt. Process until herbs are well ground approximately 1-2 minutes.
-
Add rice wine vinegar. Process for 30 seconds. Use a spatula to push the herb mixture off of the walls of the bowl and back into the bottom of the bowl.
-
Stream olive oil into herb mixture. Use spatula to transfer Jalapeño Chimichurri into a glass jar for storage. This will typically store well in the refrigerator for a week.
Recipe Notes
Calories listed are for 1 skewer of shrimp (8 shrimp) with 1 Tablespoon of Jalapeño Chimichurri.
We’re always looking for new ways to use the amazing oils from Queen Creek Olive Mill! Which is your favorite oil and what do you like to make with it? Tell us in the comments below!
If you’d like to receive our recipes in your inbox, just type your email address in the “subscribe” box. We promise-no spam ever, just an short email on the days we post something new. No muss. No fuss. Just great recipes!
I love that your chimichurri uses cilantro. I’ve been looking for more ways to use all of the cilantro popping up in my herb garden! We’re firing up the grill for Memorial Day weekend (again) — we’ll need to try these!
I adore cilantro (I know not everyone does), but in this chimichurri-the more herbs the better!
Wow this looks fabulous! I’m obsessed with grilling and totally going to try this.
It’s really, really good. There is something about grilled shrimp!
I’m a big fan of tail -on frozen shrimp, too. It makes life so easy, especially on week nights when every little moment saved is critical. That Jalapeño Chimichurri looks so yummy, too – I can’t wait to try it.
Right? So nice and easy!!
Ohhh, chimichurri sounds delicious! This seems like the perfect combination, and a great summertime recipe. Looks so tasty, too!
Thank you 😉 <3
Not for me cos I’m vegan, but I’m sure my friends (and my husband of course) wlll surely love your recipe x
The Chimichurri is vegan and would be DELICIOUS on roasted vegetables!
Oh man that jalapeño olive oil looks fantastic! I have to hunt some down for sure! Such a great, fresh recipe!
The olive oil is beyond awesome! (But you could use any good quality olive oil!)
I don’t eat meat or seafood, but that chimichurri sauce looks delicious! Would definitely jazz up my tofu 😉
The Chimichurri would also be out of this world on roasted vegetables!
Chimichurri is one of my favorite sauces – and the jalapeno in this version sounds divine!!!
YAY! This jalapeño version IS divine!
This looks amazing! Perfect meal for summertime!
Thank you! XOXO
We’ve got our grill ready to go for this delicious recipe!! Gotta love grilled shrimp with that yummy chimichurri sauce!
You will love it! 🙂
These would be great for memorial day! I love the jalapeno chimichurri too!
They would be PERFECT for Memorial Day!
Wow, these look delicious! We love cooking with infused olive oils and this one sounds amazing! I’ll have to check this brand out and give them a try!
The Jalapeño Olive Oil definitely takes it over the top!
I looooove chimichurri and totally plan to put it on everything this summer. These skewers sound incredible, and jalapeno olive oil sounds like a genius idea!
I’ve already made a huge jar-it IS going on every thing this summer!
This shrimp looks really delicious. Love the sauce on top of the shrimp. All looks great.
Thanks Candy! XOXO
The flavor in these babies are unreal! I could eat them for every meal of the day!!
Me too! Me too! 😉
Those look so delicious! I love the sound of that olive oil. I totally have to send some to my son in Kentucky. He lives on jalapenos! He would totally love this recipe! Especially because it is so easy!!
It’s super easy and quick!
Lovely post!! these photos are making me hungry, very nice!
Thank you! The shrimp is absolutely delicious!
Looks delicious, love the sauce. I grew up eating loads of shrimp, but somehow I have developed an allergy to shellfish as I have gotten older. My daughter, on the other hand, can eat it in her sleep. She’s going to love this recipe.
Oh man, I’m so sorry about your shellfish allergy! That would be so hard!
These look perfect for a BBQ this weekend. Loving all the flavours going on.
They are the perfect BBQ food! Enjoy!
Love these, they look so tasty!
Thanks! They are SO tasty!
This is such a good summer recipe!! So easy to make and perfect for a hot day!
Perfect summer dinner!
This looks sooooo good! My husband would love if I made something like this.
YAY! Go ahead and make it for him-I promise it is EASY!
Grilled shrimp is one of my favorites. I am not sure I can tolerate the jalapeno chimichurri, but my hubby will enjoy it.
It’s not as spicy as you may think!