
Let’s just be honest: grilled shrimp skewers are already elite. They’re juicy, smoky, snackable… basically, the kind of thing you accidentally eat 22 of before realizing dinner hasn’t officially started yet. Been there. No regrets.
But here’s where things go next-level: we’re draping them in this ridiculously flavorful sauce that lives somewhere between a chimichurri and a zhoug (a spicy Yemeni cilantro sauce). Think a standard chimichurri base: fresh parsley, olive oil, garlic, tangy vinegar, and a little fresno chili for color, but then we zhuzh it up (lol) with cilantro, jalapeño, and cardamom for extra flavor. It’s spicy, herby, punchy—and it clings to those grilled shrimp in all the right ways.
I like to brush a little sauce on while they’re still hot off the grill, then serve the rest on the side for dipping. (The sauce makes more than you’ll need for this recipe, which is perfect because you’ll probably want to put it on everything you eat for the next 48 hours.)
Grilling Tips:
- If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling so they don’t catch fire (been there, too).
- Shrimp cook fast, so don’t walk away—2 minutes per side over medium-high heat is usually all they need.
- Get those grill grates hot and lightly oiled to help prevent sticking and get a nice char.

Serving Suggestions:
- This dish loves a good sidekick. Here are a few ideas:
- Rice pilaf or herbed couscous – Something carby to soak up every last bit of that chimichurri-zhoug situation.
- Grilled veggies – While the grill’s already hot, toss on some mushrooms, zucchini, bell peppers, or red onions. They caramelize beautifully and pair perfectly with the sauce.
- Skewer party – Make it a whole thing: shrimp skewers, veggie skewers, maybe even a few halloumi skewers for the cheese lovers.
- Surf & Turf Party – if you’re cooking for a group, this Skirt Steak Recipe goes amazing with the sauce.
This recipe technically serves four, but let’s be real—if you’re anything like me, you’ll be standing over the grill, “taste-testing” half the batch before it even hits a plate. No judgment. Just make extra.
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Herby Grilled Shrimp Skewers
- Total Time: 15
- Yield: 4 1x
Description
Juicy grilled shrimp skewers tossed in a bold, herby chimichurri-zhoug hybrid sauce that’s spicy, zesty, and totally addictive!
Ingredients
For the Herby Grilled Shrimp:
- 1 lb peeled and deveined medium or large shrimp
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 small fresno chili
- 1 small jalapeno, seeds removed
- 2 cloves garlic
- ½ cup olive oil
- 2 tbsps red wine vinegar
- Juice from 1 lemon
- ¼ tsp dried oregano
- ¼ tsp cardamom
- 1 tsp salt
- ½ tsp fresh cracked pepper
- Flaky sea salt for serving (optional)
Instructions
For the Herby Grilled Shrimp:
- Soak wooden skewers for 30 minutes-1 hour prior to using. This prevents them from catching fire when grilling.
- Add parsley, cilantro, fresno chili, jalapeno, and garlic to a food processor and pulse until finely chopped. You can also chop finely using a knife.
- Transfer to a bowl and add in the olive oil, red wine vinegar, lemon juice, dried oregano, cardamom, salt and pepper. Mix until combined and taste to adjust seasoning.
- Add half the chimichurri to the shrimp and toss to combine. Marinate at least 30 minutes, but no longer than 2 hours. Skewer the shrimp onto the wooden skewers, about 5 per skewer.
- To grill on an outdoor gas grill: Preheat a gas grill to medium high. Once hot, grease the cooking grates and add the shrimp skewers. Cook for 1-2 minutes per side or until pink and no longer translucent. For large shrimp, it may take 2-3 minutes per side.
- To grill on a cast iron: heat a cast iron over medium-high heat. Once hot, spray with avocado oil and add the shrimp skewers in a single layer. Cook for about 2-3 minutes per side or until pink and no longer translucent.
- Spoon more chimichurri over the shrimp and sprinkle with flaky sea salt. Serve and enjoy!
- Prep Time: 10
- Cook Time: 5
- Category: Main Dish
- Method: Grilled