Lemon-Grilled Shrimp Skewers with Fresh Herb Chimichurri

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Zesty lemon-marinated shrimp grilled to perfection and served with a vibrant herbaceous chimichurri sauce. This Latin American-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 25 min Cook: 10 min Serves 4 Latin American cuisine 180 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large bowl, whisk together 3 tbsp freshly squeezed lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat evenly. Marinate for 20 minutes at room temperature.
Step 2: While shrimp marinates, prepare the chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 tbsp red wine vinegar, 1 tbsp olive oil (from the 2 tbsp used earlier), and 1/4 tsp red chili flakes in a small bowl. Mix well and set aside.
Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto 8 soaked wooden skewers, about 5-6 shrimp per skewer.
Step 4: Grill shrimp skewers for 2-3 minutes per side until opaque and slightly charred around edges, turning carefully.
Step 5: Serve shrimp skewers drizzled with fresh herb chimichurri sauce and garnish with extra chopped parsley if desired.