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
Scale
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
