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Basil Chimichurri Grilled Gulf Shrimp Skewers

Basil Chimichurri Grilled Gulf Shrimp Skewers
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Prep Time:






  • 4 lb Gulf Shrimp 16/20, peeled and deveined, tail off
  • 6 cup Cilantro leaves
  • 6 cup Fresh basil leaves
  • 6 tbsp Fresh oregano
  • 6 Garlic whole cloves
  • 4 Jalapeños no seeds
  • 12 cup Shallot sliced
  • 2 tbsp Cumin
  • 6 tbsp Sherry vinegar
  • 6 tbsp Lime juice
  • 1.5 tbsp Black pepper
  • 34 cup Olive oil
  • Salt and Pepper to taste


  1. Combine cilantro, basil, oregano, garlic, jalapeños, shallots, cumin, sherry vinegar, lime juice and black pepper in a food processor. Process until a paste forms and drizzle olive oil until incorporated. Reserve 1 cup chimichurri to serve on the side.
  2. Skewer each shrimp through the tail and then the head to form a “C”. Place skewers in a bowl, pour remaining chimichurri marinade over and toss to coat well. Marinate for at least 30 minutes or up to 3 hours before cooking.
  3. Remove shrimp from marinade and season with salt and pepper. Grill shrimp over medium-hot grill and cook for about 1 minute on each side.
  4. Serve with remaining chimichurri sauce on the side.

Compliments of Louisiana Seafood Promotion & Marketing Board