Grilled Lemon-Garlic Shrimp Skewers with Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp marinated in a lemon-garlic mixture, grilled to smoky perfection, and served with a vibrant parsley chimichurri sauce. This mediterranean-inspired seafood ready in about 28 minutes pairs large shrimp, olive oil, 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.

Prep: 20 min Cook: 8 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 3 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate for 15 minutes in the refrigerator.
  2. Step 2: Meanwhile, prepare chimichurri by mixing 1/2 cup finely chopped fresh parsley, 1 tbsp red wine vinegar, 3 tbsp olive oil (from marinade), 1 minced garlic clove (reserve from marinade), and 1/4 tsp red pepper flakes in a small bowl. Set aside.
  3. Step 3: Thread marinated shrimp onto 4 soaked wooden skewers, about 6-7 shrimp per skewer.
  4. Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Grill skewers for 2-3 minutes per side until shrimp are opaque with light grill marks.
  5. Step 5: Serve shrimp skewers drizzled with prepared chimichurri sauce.

Frequently asked questions

How long does Grilled Lemon-Garlic Shrimp Skewers with Chimichurri take to make?

Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Garlic Shrimp Skewers with Chimichurri?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Lemon-Garlic Shrimp Skewers with Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Garlic Shrimp Skewers with Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Garlic Shrimp Skewers with Chimichurri?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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