If you’re searching for a summer grilling recipe that’s bursting with vibrant flavors and a little bit of spice, you’re in for a treat with this Herb Grilled Shrimp and Chorizo Skewers Recipe. I absolutely love how the fresh basil and cilantro blend with garlic and lime to create a marinade that makes the shrimp sing, while the smoky Spanish chorizo adds a savory kick that keeps everyone coming back for more. Trust me, once you try this, it’ll be on your go-to list all season long!
Why You’ll Love This Recipe
- Perfect Flavor Balance: The herb marinade brightens the shrimp while the chorizo adds smoky richness — pure magic on a skewer.
- Quick and Easy Prep: You’ll have these skewers ready in under 15 minutes of hands-on time, perfect for busy weeknights or weekend cookouts.
- Great for Entertaining: These skewers are crowd-pleasers and easy to serve, so you can spend more time with friends and less time in the kitchen.
- Versatile Use: Use this recipe on the grill or your stovetop grill pan for year-round enjoyment.
Ingredients You’ll Need
All the ingredients here complement each other beautifully to create an herbaceous, garlicky marinade that coats the shrimp, balanced by the spicy and smoky notes of chorizo. When you shop, keep an eye out for fresh herbs and quality Spanish chorizo to really make this recipe sing.
- Shrimp: Peeled and deveined shrimp with tails removed work best, but you can leave tails on for easier handling if you prefer.
- Spanish Chorizo: Use a good-quality Spanish chorizo, sliced about 1/4 inch thick for even grilling and flavor distribution.
- Wooden Skewers: Soaking them prevents burning — a crucial step I learned after one too many singed skewers!
- Fresh Basil Leaves: Adds a sweet, aromatic freshness that brightens the marinade.
- Cilantro Leaves: Brings a vibrant, citrusy undertone that pairs beautifully with lime.
- Garlic Cloves: Peeled and ready to blend into the herb oil, making the marinade irresistibly flavorful.
- Fresh Lime Juice and Zest: Adds zing and bright acidity — don’t skip the zest for that extra punch.
- Olive Oil: The base of the marinade that helps everything meld together and protects shrimp from drying out on the grill.
- Kosher Salt: Enhances the natural flavors without overpowering.
- Crushed Red Pepper Flakes: A gentle heat that complements the chorizo’s spice.
- Ground Black Pepper: For subtle warmth and balance.
- Lime Wedges: To squeeze on top just before serving for fresh brightness.
Variations
I like to switch things up a bit depending on the occasion or what I have on hand. This recipe is forgiving and versatile, so feel free to get creative with flavors and pairings.
- Add Pineapple Chunks: For a sweet, juicy contrast, I sometimes thread pineapple between the shrimp and chorizo – it caramelizes beautifully on the grill.
- Swap Chorizo for Andouille Sausage: I’ve tried this for a Cajun twist and it works wonderfully.
- Make it Spicy: If you like more heat, add a pinch of cayenne or finely diced jalapeños to the marinade.
- Herb Swap: Try parsley or mint instead of cilantro for a different flavor profile.
How to Make Herb Grilled Shrimp and Chorizo Skewers Recipe
Step 1: Prepare the Herb Marinade
Start by pulsing the fresh basil, cilantro, garlic, lime juice and zest, olive oil, kosher salt, red pepper flakes, and black pepper in a food processor or with an immersion blender. Aim for a smooth but slightly textured herb oil—not chunky, but you should still see tiny flecks of green. Taste and adjust seasoning here; I often add a little extra lime or salt depending on the brightness I want.
Step 2: Marinate the Shrimp
Place the peeled shrimp in a large bowl and pour half of the marinade over them. Toss everything gently but thoroughly so each shrimp is coated. Cover and refrigerate for at least 1 hour, letting those fresh herbs infuse the shrimp with incredible flavor. Keep the remaining herb oil in the fridge to serve later – it’s a game changer for drizzling.
Step 3: Skewer the Shrimp and Chorizo
Soak your wooden skewers in water for at least 10 minutes to prevent burning. When ready, thread the shrimp and chorizo onto the skewers: start with the thickest part of the shrimp, then add a slice of chorizo, followed by the tail end of the shrimp. Some shrimp might be too small to fit perfectly, so just alternate shrimp and chorizo to fit. It’s a flexible step – no need to stress!
Step 4: Grill to Perfection
Preheat your grill to about 400°F (medium-high heat). Place skewers over direct heat and grill for 2-3 minutes on each side. This quick cooking keeps the shrimp tender and juicy while giving the chorizo a lovely char. Avoid overcooking shrimp—they go from tender to rubbery fast!
Step 5: Serve and Enjoy
Serve right off the grill with a drizzle of the reserved herb oil and plenty of lime wedges on the side. The freshness of the lime juice on top brightens the smoky, garlicky flavors beautifully. I like serving these skewers family-style right on the platter—they invite casual eating and conversation.
Pro Tips for Making Herb Grilled Shrimp and Chorizo Skewers Recipe
- Use Fresh Herbs Only: Dried herbs just don’t deliver the same vibrancy here – the fresh basil and cilantro are what make this marinade pop.
- Don’t Skip Soaking Skewers: This simple step keeps skewers from burning and imparting unpleasant flavors to your shrimp and chorizo.
- Watch Your Grill Time: Shrimp cook in a flash; overcooked shrimp lose all their juice and become tough, so stay close and flip quickly.
- Reserve Marinade for Serving: Using leftover herb oil to drizzle enhances the final dish and keeps flavors fresh and bright.
How to Serve Herb Grilled Shrimp and Chorizo Skewers Recipe
Garnishes
I love serving these skewers with extra fresh lime wedges and a sprinkling of chopped fresh parsley or cilantro for color and added zing. Sometimes I add thinly sliced green onions or even a light dusting of smoked paprika to round out the presentation. These simple touches make a big difference in the eating experience.
Side Dishes
My favorite sides paired with this recipe are a light avocado corn salad, smoky grilled vegetables like bell peppers and zucchini, and a chilled Spanish rice or quinoa salad. These sides complement without overpowering the bold shrimp and chorizo flavors. Plus, they keep the meal balanced and fresh.
Creative Ways to Present
Once, I served these skewers nestled on a bed of arugula alongside grilled lemon halves for an elegant party presentation. Another time, I made mini skewers as appetizers and set out bowls of various dipping sauces like garlicky aioli and smoky chipotle mayo — a huge hit! Don’t be afraid to get creative and make your presentation part of the fun.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though rare in my house!), store them in an airtight container in the refrigerator. They’ll keep fresh for up to 2 days. I like to drizzle a little more fresh herb oil on top before reheating to keep the flavors vibrant.
Freezing
While shrimp textures can suffer a bit from freezing, you can freeze uncooked, pre-marinated shrimp and chorizo skewers individually wrapped on a tray for a quick future meal. Freeze for up to one month, then thaw overnight in the fridge before grilling. This way, you keep the fresh flavor but gain a handy prep-ahead option.
Reheating
To reheat, I recommend warming gently in a hot skillet or on a grill pan for just a minute or two per side so your shrimp stay tender. Microwaving tends to dry them out quickly, so I avoid that. Adding a splash of the reserved herb oil when reheating helps restore moisture and freshness.
FAQs
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Can I use frozen shrimp for Herb Grilled Shrimp and Chorizo Skewers Recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating. Excess moisture can dilute the marinade and affect grilling, so drying helps get that beautiful char and flavor.
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What’s the best way to prevent shrimp from sticking to the grill?
Make sure your grill grates are clean and well-oiled before cooking. A quick brush of oil on the grates or even on the skewers themselves can keep things from sticking and help with even grilling.
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Can I make the herb marinade ahead of time?
Yes! The herb marinade can be made a day in advance and stored in the fridge. This actually helps the flavors mellow and deepen. Just give it a good stir before using.
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Can I cook these skewers indoors?
Definitely! A grill pan or broiler works well indoors. Just watch the shrimp carefully since the cooking time is so quick, and keep the heat high for a nice sear.
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What should I serve with Herb Grilled Shrimp and Chorizo Skewers Recipe?
Light sides like a fresh salad, grilled veggies, or flavorful rice dishes complement these skewers perfectly. I love pairing them with avocado corn salad or Spanish rice for a complete and satisfying meal.
Final Thoughts
This Herb Grilled Shrimp and Chorizo Skewers Recipe is one of those dishes that gets better every time I make it. I love how the fresh herb marinade and smoky chorizo combine to create bold, fresh, and satisfying flavors with minimal effort. Whether you’re grilling for a family dinner or a lively weekend party, this recipe never disappoints. I can’t wait for you to try it—grab your skewers, fire up the grill, and enjoy a taste of summer magic!
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 Course
- Method: Grilling
- Cuisine: Spanish
Description
These Herb Grilled Shrimp and Chorizo Skewers combine succulent shrimp marinated in a fresh basil-cilantro herb oil with spicy Spanish chorizo, then grilled to juicy perfection. This quick and flavorful recipe is perfect for summer grilling, offering a zesty and aromatic dish served with a drizzle of herb oil and fresh lime wedges.
Ingredients
Shrimp and Chorizo
- 1 1/2 pounds peeled and deveined shrimp, tails removed
- 10 ounces Spanish chorizo, sliced 1/4 inch
- Wooden skewers, soaked in water for 10 minutes
Herb Marinade
- 1 cup packed fresh basil leaves
- 1 cup packed cilantro leaves
- 6 cloves garlic, peeled
- 1 tablespoon fresh lime juice (from 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
To Serve
- Lime wedges
Instructions
- Prepare the Herb Marinade: Using a food processor or immersion blender, combine 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 smooth and finely blended with no chunks. Taste and adjust seasoning as needed. Set aside.
- Marinate the Shrimp: Place the peeled and deveined shrimp in a large bowl. Pour half of the prepared herb marinade over the shrimp, tossing well to coat all pieces thoroughly. Cover the bowl and refrigerate the shrimp for 1 hour to absorb the flavors. Reserve the remaining herb oil and keep it refrigerated for later drizzling.
- Prepare the Skewers: If using wooden skewers, ensure they have been soaked in water for at least 10 minutes to prevent burning. To assemble, thread the skewer first through the meaty top part of a shrimp, then slide on a slice of chorizo, followed by the tail end of the shrimp, securing the pieces snugly. For smaller shrimp that may not hold as easily, simply alternate shrimp and chorizo slices. Repeat until all shrimp and chorizo are skewered.
- Grill the Skewers: Preheat the grill to 400°F. Place the shrimp and chorizo skewers directly over the heat. Grill each side for 2-3 minutes, being careful not to overcook the shrimp as they dry out quickly. Ensure shrimp are opaque and cooked through.
- Serve: Serve the skewers immediately off the grill. Drizzle with the reserved herb oil and offer lime wedges on the side for squeezing over the skewers. Enjoy them hot for the best flavor and texture.
Notes
- This recipe is perfect for summer grilling and is sure to be a favorite on repeat all season long.
- Removing the shrimp tails makes eating easier, but you can leave them on if preferred.
- If shrimp are small, just alternate shrimp and chorizo on the skewers instead of wrapping the shrimp around the skewer.
- Soaking wooden skewers is important to prevent them from burning on the grill.
- The herb oil marinade not only flavors the shrimp but is delicious drizzled on top as well.
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
