Flavorful, easy-to-make shrimp skewers made with a fresh, homemade basil chimichurri. A great appetizer or main dish ready in less than 15 minutes!
If you’re a big fresh basil lover, like I am, you’re in for a treat. I’m the type of person that adds fresh basil on pizza. Seriously, we order pizza and I’ll grab basil from the fridge to add on top. LIFE HACK!
Today, we’re making chimichurri with basil instead of parsley as it’s traditionally made. In case you don’t know, chimichurri is an Argentinean, chunky, green sauce made with fresh herbs, spices, and olive oil. It’s simple to make, versatile (I’ve literally made several versions of this), and oh so flavorful. It’s a great way to dress up any meal. We’re marinating shrimp with it! Then I made the shrimp in skewers because why not. You gotta live a little, ya know?
Feel free to make these basil chimichurri shrimp skewers without skewers. Choose your own adventure! Here’s what I did to bring this dish to life.
How To Make Basil Chimichurri Shrimp Skewers
Into a food processor, you add basil, parsley, garlic, red wine vinegar, oregano, red pepper flakes, olive oil, salt and pepper. Pulse only a few times. You don’t want the sauce to be super smooth. Texture is what gives this sauce its character!
I pulse about 4-5 times then taste test. Of course, if you want it to look more chopped up or smooth, feel free to keep pulsing but I like mine chunky. Adjust the seasonings, if necessary, and that’s it!
Once you have your chimichurri ready, marinate your shrimp with it. Into a bowl, I added olive oil, salt, pepper, smoked paprika and about 4 tablespoons of the chimichurri sauce. Eyeball it, you know. If it looks like it needs more, add another tablespoon. Just make sure to save some for garnishing later.
In a skillet, heat up some olive oil and cook the shrimp about 2 minutes on each side. You don’t want to overcook shrimp because it gets chewy and rubbery. And that’s just no way to live. Cooked shrimp should look pink, opaque, juicy and tender. Don’t let them curl. Once they’re cooked, serve them with more chimichurri sauce and enjoy!
This recipe is so easy to make and perfect for appetizer or dinner.
Can’t wait for you guys to make it!
- 3/4 cup fresh basil
- 1/4 cup fresh flat leaf parsley
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- Juice from 1 lime
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 pound raw shrimp, rinsed, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon olive oil
- In a food processor, add basil, parsley, garlic, red wine vinegar, oregano, red pepper flakes, olive oil, salt and pepper. Pulse about 4-5 times. The basil chimichurri should be chunky, not smooth. Taste and adjust seasonings, if needed. Set aside.
- In a bowl, toss shrimp with salt, pepper, smoked paprika and 4 tablespoons of the basil chimichurri. Thread 4-5 shrimp per skewer.
- In a cast iron skillet, heat olive oil. Cook skewers for about 2 minutes on each side until pink. Careful not to overcook the shrimp or they will be rubbery.
- Remove from heat and serve with remaining chimichurri. Enjoy!