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
Scale
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
