Grilled Shrimp Skewers with Strawberry Chimichurri
Brightly charred shrimp and crisp spring vegetables get a glossy finish from a vibrant strawberry-chimichurri that balances sweet, herbaceous, and tangy notes. Textures play nicely here—plump, juicy shrimp, tender-crisp asparagus and snap peas, and a punchy raw salsa that clings to each skewer.
For ease and flexibility, use large shrimp (peeled and deveined) and firm-ripe strawberries; partial chopping of herbs and fruit keeps the chimichurri rustic and slightly chunky. Substitute scallions for ramps or cilantro for parsley if needed, and make the chimichurri up to 4 hours ahead—bring to room temperature before serving.
Serve these skewers for Memorial Day barbecues, spring dinner parties, or a quick weeknight grill. Pair with lemon-steamed rice, grilled crusty bread for mopping up the chimichurri, or a simple green salad. Leftover chimichurri keeps 2–3 days refrigerated and brightens bowls or roasted vegetables.
How to Make It
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1
Soak wooden skewers for at least 30 minutes if using; preheat grill to medium-high (about 200–230°C / 400–450°F).
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2
Toss shrimp with 1 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper in a bowl; set aside while you prepare vegetables.
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3
Toss asparagus and snap peas with 1 tbsp olive oil and a pinch of salt; thread shrimp, asparagus, and snap peas onto skewers, alternating pieces and leaving a little space for even cooking.
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4
Make the strawberry chimichurri: coarsely chop strawberries, parsley, and mint and place in a medium bowl. Add garlic, red wine vinegar, lemon zest and juice, 2 tbsp olive oil, honey, red pepper flakes, remaining 1 tsp kosher salt and 0.25 tsp black pepper. Stir to combine—leave slightly chunky for texture.
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5
Oil the grill grates lightly. Place skewers on the hot grill and cook 2–3 minutes per side, turning once, until shrimp are opaque and vegetables have char marks and are tender-crisp. Avoid overcooking shrimp.
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6
Transfer skewers to a platter and spoon half the chimichurri over them. Serve the remaining chimichurri on the side for extra dressing.
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7
Garnish with additional lemon wedges if desired and serve immediately with grilled bread or a simple grain like rice or quinoa.
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