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Grilled Shrimp Skewers with Jalapeño Chimichurri

The perfect grilled shrimp recipe!  Plus a Jalapeño Chimichurri sauce that is delicious on anything!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 6 skewers
Calories 300 kcal
Author With Two Spoons


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)


Grilled Shrimp Skewers

  1. In a small bowl, combine brown sugar, cumin, garlic powder and salt.

  2. 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.

  3. Sprinkle the spice mix over the shrimp. Turn skewer over and sprinkle other side of shrimp. 

  4. 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!  

  5. Remove from grill to platter and serve skewers with Jalapeño Chimichurri.

Jalapeño Chimichurri

  1. In the bowl of a a food processor, place garlic and jalapeños. Process for 30 seconds.

  2. Add cilantro, italian parsley, basil, and salt.  Process until herbs are well ground approximately 1-2 minutes.

  3. 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. 

  4. 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.