Citrus-Marinated Grilled Shrimp Skewers with Summer Herb Chimichurri

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Bright and smoky grilled shrimp marinated in citrus and garlic, served with a fresh herb chimichurri that captures summer flavors. This mediterranean-inspired seafood ready in about 31 minutes pairs peeled and deveined large shrimp, freshly squeezed orange juice, freshly squeezed lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb peeled and deveined large shrimp
• 1/4 cup freshly squeezed orange juice
• 2 tbsp freshly squeezed lemon juice
• 3 minced garlic cloves
• 1 tsp smoked paprika
• 3 tbsp divided olive oil
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 8, soaked in water for 30 minutes wooden skewers

Instructions

1. Step 1: In a mixing bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 20 minutes to absorb citrus and garlic flavors.
3. Step 3: Meanwhile, prepare the chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir well and set aside.
4. Step 4: Thread the marinated shrimp onto 8 soaked wooden skewers, about 4-5 shrimp per skewer. Preheat grill to medium-high heat (about 400°F).
5. Step 5: Grill shrimp skewers for 2-3 minutes per side until pink and opaque with slight char marks. Remove from grill and transfer to a serving platter.
6. Step 6: Spoon generous amounts of the summer herb chimichurri over the grilled shrimp skewers and serve immediately for a vibrant seafood dish perfect for warm weather.