If you’re on the hunt for a summer recipe that’s bursting with flavor and perfect for sharing, you’ve got to try this Herb Grilled Shrimp and Chorizo Skewers Recipe. I absolutely love how the fresh basil and cilantro marinade complements the spicy chorizo and tender shrimp — it’s a winning combo every single time. Plus, it’s incredibly easy to make, and your family or guests will be begging for seconds before dinner is even finished!
Why You’ll Love This Recipe
- Flavor-Packed: The fresh herb marinade and spicy chorizo create an unforgettable taste explosion.
- Quick to Prepare: Marinate for just an hour, then grill for minutes — dinner in no time!
- Perfect for Entertaining: Skewers make serving easy and elegant for any gathering.
- Healthy & Satisfying: A great balance of lean protein and healthy fats that fuel your body.
Ingredients You’ll Need
These ingredients work together beautifully — the herbs brighten the shrimp, and chorizo adds that spicy kick. When shopping, I recommend choosing fresh, vibrant herbs and good-quality Spanish chorizo for the best results.
- Shrimp: Go for peeled and deveined shrimp with tails removed; this keeps grilling easy and mess-free.
- Spanish chorizo: Sliced thin for quick grilling and balanced flavor with shrimp.
- Wooden skewers: Soaked ahead to avoid any flare-ups on the grill.
- Basil leaves: Use fresh packed leaves for that sweet, aromatic herb flavor.
- Cilantro leaves: Adds a bright, slightly citrusy note; adjust if you’re not a fan.
- Garlic cloves: Peeled and ready to blend, giving a nice pungent touch.
- Fresh lime juice: The zest and juice bring a zing that balances the richness.
- Olive oil: Extra virgin for the marinade to keep it smooth and flavorful.
- Kosher salt: Enhances all the other flavors perfectly.
- Crushed red pepper flakes: A gentle heat that ties the marinade and chorizo together.
- Ground black pepper: Just a touch to round out the spice profile.
- Lime wedges: For serving – they’re essential for that extra fresh pop!
Variations
I love how flexible this Herb Grilled Shrimp and Chorizo Skewers Recipe is — feel free to tweak it based on your tastes, dietary needs, or what’s in season. I almost always try a little variation, especially when entertaining friends!
- Spice level adjustment: If you prefer milder flavors, reduce or omit the crushed red pepper flakes; for a smoky heat, add smoked paprika to the marinade like I sometimes do.
- Herb swap: Parsley or mint also work great if you’re not a big cilantro fan — personally, I’ve made it with just basil, and it still shines.
- Protein swaps: You can substitute the shrimp with scallops or chicken chunks for a different take; just watch cooking times closely!
- Vegetable additions: Thread some cherry tomatoes or bell peppers between shrimp and chorizo for extra color and flavor.
How to Make Herb Grilled Shrimp and Chorizo Skewers Recipe
Step 1: Make the Vibrant Herb Marinade
This marinade is the heart of the recipe. Using your food processor or an immersion blender, blend the basil, cilantro, garlic, lime juice and zest, olive oil, salt, and spices until completely smooth. The key here is to avoid a chunky mixture so every skewer gets a nice even coating. I always taste it to make sure the balance of citrus and heat feels just right — if you want it zestier, add a little more lime zest. Set it aside and get ready for the shrimp!
Step 2: Marinate the Shrimp
Pop the peeled shrimp in a large bowl and pour half the marinade over them. Toss gently to coat all the shrimp evenly. Cover and refrigerate for about an hour to soak up all those fresh herb flavors without overdoing it — over-marination can make shrimp a bit mushy, so I stick to an hour max. Don’t toss out the leftover marinade; it’ll come in handy later!
Step 3: Skewer Shrimp and Chorizo Alternately
Before grilling, soak your wooden skewers for 10 minutes so they don’t burn on the grill — a little trick I swear by. Then, thread each skewer with a shrimp (inserting through its thickest part), a slice of chorizo, and then another shrimp, making sure everything fits snugly. If your shrimp are on the smaller side, alternating shrimp and chorizo without pairing two shrimp together works just fine! This step makes all the difference for even cooking and that gorgeous presentation.
Step 4: Grill to Juicy Perfection
Heat your grill to around 400°F. This hot and steady temperature cooks the shrimp quickly without drying them out. Place the skewers directly over the heat for about 2-3 minutes per side. You’ll see the shrimp turn opaque and pink with those tempting grill marks. Be careful not to overcook — shrimp can go from juicy to rubbery in seconds! When done, remove from the heat and let the sizzling start.
Step 5: Serve with a Drizzle and Lime Wedges
These Herb Grilled Shrimp and Chorizo Skewers are best enjoyed hot off the grill. Drizzle them with the reserved herb oil and offer lime wedges on the side for that fresh tang. Trust me, that little squeeze of lime brings everything to life and ties the flavors together perfectly.
Pro Tips for Making Herb Grilled Shrimp and Chorizo Skewers Recipe
- Don’t Skip the Skewer Soak: I learned this the hard way—wet skewers prevent burning and keep the grill flame in check.
- Watch the Shrimp Closely: Shrimp cook fast; I set a timer to avoid overcooking, which dries them out.
- Reserve Marinade for Serving: Saving half the marinade means you get an extra fresh herb drizzle that amps up the final dish.
- Handle Small Shrimp Smartly: If your shrimp are smaller, skip trying to fold tails on skewers to avoid tearing—just alternate with chorizo.
How to Serve Herb Grilled Shrimp and Chorizo Skewers Recipe
Garnishes
I usually add a sprinkle of fresh chopped cilantro or basil right before serving, plus a few extra lime wedges because that citrus finish is everything here. Sometimes I toss on a pinch of smoked paprika or a drizzle of good-quality olive oil for a touch of shine and flavor.
Side Dishes
My go-to sides with this recipe are a light herbed rice or grilled veggies like zucchini and peppers — they soak up all those herb and spice juices perfectly. On warmer days, a crisp green salad or even a creamy avocado salad makes the meal balanced and fresh.
Creative Ways to Present
For parties, I like arranging skewers on a large platter over a bed of greens with little bowls of extra herb oil and lime wedges on the side. It looks festive and invites everyone to dig in family-style. Once, I even served these on mini toasted baguette slices as appetizers, and they disappeared in no time!
Make Ahead and Storage
Storing Leftovers
I recommend storing leftover skewers in an airtight container in the fridge, separated by parchment paper to avoid sticking. They stay tasty for up to 2 days, though shrimp are best freshly grilled.
Freezing
Though I rarely freeze cooked shrimp skewers because I prefer them fresh, you can freeze the marinated shrimp (uncooked, off skewers) in a zip-top bag for up to a month. Just thaw overnight in the fridge and then skewer and grill as usual.
Reheating
When reheating leftover skewers, I pop them on a hot grill or a cast-iron skillet for just a couple of minutes per side to warm through without drying them out. Avoid microwaving if you want to keep the best texture.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw the shrimp in the refrigerator before marinating. Pat them dry with a paper towel to avoid excess moisture so the marinade sticks nicely and the shrimp grill well.
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Is it necessary to remove the shrimp tails?
Removing tails makes skewering and eating easier, especially if serving as finger food. That said, some like leaving tails on for presentation and a little extra flavor, but it can make threading the skewers trickier.
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How spicy is this recipe?
The spiciness mainly comes from the chorizo and crushed red pepper flakes in the marinade. It has a gentle heat that I find balanced and approachable, but you can reduce or omit the red pepper flakes if you prefer milder flavors.
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Can I grill these indoors?
Yes! If you don’t have an outdoor grill, a grill pan or broiler works well. Just keep a close eye to avoid overcooking since heat is more intense and less smoky than an open grill.
Final Thoughts
This Herb Grilled Shrimp and Chorizo Skewers Recipe has become one of my absolute favorites for warm-weather meals because it’s quick, delicious, and brings people together around food that feels special but isn’t complicated. I hope you’ll give it a try soon — I promise your taste buds (and your guests) will thank you. Let me know how it goes or any fun twists you try because, honestly, I’m always up for swapping kitchen stories!
Print
Herb Grilled Shrimp and Chorizo Skewers Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 81 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Spanish
Description
Delicious herb grilled shrimp and chorizo skewers marinated in a fresh basil and cilantro herb oil, grilled to tender juicy perfection. Perfect for summer grilling, these skewers combine the smoky spice of Spanish chorizo with succulent shrimp, topped with a zesty lime finish.
Ingredients
Protein
- 1 1/2 pounds peeled and deveined shrimp (tails removed)
- 10 ounces Spanish chorizo (sliced 1/4 inch)
Marinade
- 1 cup packed fresh basil leaves
- 1 cup packed cilantro leaves
- 6 cloves garlic (peeled)
- 1 tablespoon fresh lime juice (1-2 limes)
- 1 teaspoon lime zest
- 3/4 cup olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
Other
- Wooden skewers (soaked)
- Lime wedges (for serving)
Instructions
- Prepare the herb marinade: Using a food processor or immersion blender, combine the basil, cilantro, garlic, lime juice, lime zest, olive oil, kosher salt, crushed red pepper flakes, and black pepper. Blend on high for 1-2 minutes until the mixture is finely blended and smooth. Taste and adjust seasoning if necessary. Set aside.
- Marinate the shrimp: In a large bowl, add the peeled and deveined shrimp. Pour half of the herb marinade over the shrimp and toss thoroughly to coat. Cover and refrigerate the shrimp for 1 hour to allow flavors to meld. Reserve the remaining marinade and store it in the refrigerator for serving later.
- Skewer the shrimp and chorizo: Soak wooden skewers in water for at least 10 minutes to prevent burning. To assemble, thread a skewer first through the meatiest side of a shrimp, then slide on a slice of chorizo, followed by the tail end of the same shrimp. If shrimp are too small, alternate pieces of shrimp and chorizo on the skewer. Repeat until all shrimp and chorizo are skewered.
- Preheat the grill: Heat your grill to 400°F (204°C), ensuring it’s well preheated for direct grilling.
- Grill the skewers: Place the shrimp and chorizo skewers over direct heat. Grill for about 2-3 minutes per side, flipping once, until shrimp are pink, opaque, and cooked through, and chorizo is slightly crispy. Be careful not to overcook the shrimp to maintain tenderness and juiciness.
- Serve: Remove skewers from the grill and serve immediately. Drizzle with the reserved herb marinade and garnish with lime wedges to squeeze over. Enjoy hot for the best flavor.
Notes
- This dish is perfect for warm weather grilling and will be on repeat all summer long.
- Marinating the shrimp enhances flavor and keeps them juicy during grilling.
- If shrimp are too small for skewering, alternate shrimp and chorizo pieces on the skewer securely.
- Soaking wooden skewers prevents burning and ensures safe grilling.
- Adjust the amount of crushed red pepper flakes according to your heat preference.
- Serve immediately off the grill for the best taste and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 717 kcal
- Sugar: 0.2 g
- Sodium: 502 mg
- Fat: 58 g
- Saturated Fat: 12 g
- Unsaturated Fat: 35 g
- Trans Fat: 0.01 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 46 g
- Cholesterol: 318 mg
