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These herb grilled shrimp and chorizo skewers will be on repeat all summer long! Shrimp marinated in a basil cilantro herb oil, skewered with spicy chorizo- grilled to tender, juicy perfection. Top the grilled shrimp and chorizo with additional herb oil and a squeeze of lime for a bite packed with flavor.
What are marinated grilled shrimp skewers?
These incredible grilled kabobs feature spicy sliced chorizo sausage wrapped inside juicy grilled shrimp. Both types of meat are covered in a bold and fresh marinade.
Really, it is the marinade that puts these skewers on the next level. It has the iconic tang of lime juice, fresh cilantro zing, and earthy-sweet basil. All of the ingredients in the marinade bring out the natural sweetness of the shrimp!
Whether you call them grilled shrimp skewers or shrimp and chorizo kabobs, these are the perfect thing to eat for lunch or a fun BBQ.
Shrimp is the perfect blank canvas to infuse flavor into, which makes shrimp ideal for marinating. The herb marinade for the shrimp is bright and acidic to cut the richness of the chorizo. Since Spanish chorizo is par-cooked and shrimp cook quickly, shrimp and chorizo grill perfectly together.
What is chorizo?
Chorizo is a pork sausage that is cured and smoked in a specific way. You can slice and eat chorizo without cooking it, but I love how it tastes when it’s grilled.
This sausage usually has a very bold flavor, so I like to use it with milder types of seafood like fish or shrimp. You can usually find it in hot, medium, or mild spice levels.
There are also different types of chorizo! For this recipe, I used Spanish chorizo but you can also use Mexican or Cajun sausages as well.
Shrimp marinade ingredients
I love using sweet and acidic flavors together whenever I make shrimp marinade. I made mine homemade because I prefer to be in control of the taste. However, if you have a store-bought marinade that you love, feel free to use it.
Besides the shrimp and chorizo, here’s what you need to make my homemade version:
- Fresh basil leaves
- Cilantro leaves
- 6 cloves garlic, peeled
- Fresh lime juice (1-2 limes)
- Lime zest
- Olive oil
- Kosher salt
- Crushed red pepper flakes
- Ground black pepper
If you dislike cilantro or do not have it on hand, you can substitute parsley in its place.
How to make shrimp marinade
Here’s how to make the fresh marinade for the shrimp:
- Using a food processor or immersion blender, blend all the ingredients on high for 1-2 minutes. You don’t want it to be chunky – all the leaves should be finely blended.
- Taste and adjust seasoning or acid if necessary.
Best kind of shrimp to grill
For this recipe to work with the skewering of chorizo in between the shrimp, you need large shrimp. I used peeled and deveined white shrimp. You want to make sure you purchase raw shrimp, not cooked.
You can also use shell-on shrimp for this recipe, it will just add a few minutes to prep time to remove the shells yourself.
I always remove the legs first, then the shell comes off more easily.
How to remove tails from shrimp
I remove the shrimp tails in this recipe since it is easier to eat them later after they are grilled. You’ll be able to enjoy the shrimp and chorizo right off the skewer this way.
To do so:
- Pinch the tail at the very back.
- While still pinching, begin to gently slide the tail until it comes out hollow.
- If meat remains in the tail, you may have been pinching too hard or not far enough back.
You will just be using half of the herb marinade to marinate the shrimp before grilling. The rest will be served alongside the dish to drizzle or dip the skewers in.
- Add half the basil herb marinade to the shrimp and toss until fully coated.
- Cover and refrigerate the shrimp for 1 hour.
- Also, store the leftover herb oil in the refrigerator until used later.
You want to make sure you buy Spanish or Portuguese chorizo (Chouriço) for this recipe. This variety is already par-cooked, whereas Mexican chorizo is raw and will not work with this recipe. You can also use linguiça, which is a milder par-cooked Portuguese sausage.
- Slice the chorizo into 1/4-inch slices.
Assembling the shrimp and chorizo skewers
Follow these steps!
- Insert the skewer through the top (most meaty side) of the shrimp.
- Add a slice of chorizo.
- Finally, add the tail of the shrimp.
- If you are using wooden skewers, soak them in water for 10 minutes before you use them, so they do not burn on the grill.
- Shrimp not large enough? The tail may not reach the skewer to wrap around or can rip but don’t fret. If your shrimp end up being too small, you can simply alternate shrimp and chorizo on the skewer.
Grilling the shrimp
Follow these steps to make sure you don’t burn your skewers!
- Preheat your grill to 400 degrees F. You do not want to overcook shrimp, they dry out quickly.
- Grill the shrimp and chorizo skewers for 2-3 minutes on each side.
- The shrimp should be slightly charred and the chorizo charred as well.
How to serve grilled shrimp and chorizo
The herb grilled shrimp and chorizo skewers are best enjoyed right off the grill. Serve directly on the skewers with the additional herb oil drizzled over the top.
I also like to add an additional squeeze of lime over the skewers because it is so bright and cuts the richness of the chorizo.
As a side dish, I highly recommend making a whole batch of spring risotto with asparagus and peas. The fresh herb marinade pairs nicely with the creaminess of the risotto.
This kale caesar salad is light and fresh- perfect for a nice dinner. Don’t forget to top it off with the crunchy chickpea croutons!
How to store leftovers
These kabobs taste the best when you eat them fresh off the grill. There is nothing quite like the crispiness followed by the juicy and tender meat.
To store the grilled shrimp and sausage, I suggest removing them from the skewers and keeping them in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
For the best results, reheat them on a grill or in a skillet on the stove.
Looking for other grilling recipes?
- Smash Burgers
- Grilled Corn and Halloumi Salad
- The Best Grilled Chicken Marinade
- Grilled Steak Skewers with Chimichurri
- Grilled Watermelon and Halloumi
- Jerk Chicken Skewers
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Shrimp and Chorizo Skewers
- 1 1/2 pounds peeled and deveined shrimp (tails removed (see note))
- 10 ounces Spanish chorizo (sliced 1/4 inch (see note))
- Wooden skewers (soaked)
- Lime wedges
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- Using a food processor or immersion blender, add the: basil, cilantro, garlic, lime juice, lime zest, olive oil, kosher salt, red pepper, and black pepper. Blend all the ingredients on high for 1-2 minutes. You don’t want it to be chunky, all the leaves should be finely blended. Taste and adjust seasoning if necessary. Set aside.
- In a large bowl add the peeled shrimp with tails removed. Pour half of the basil herb marinade onto the shrimp and toss the shrimp until they are all fully coated in the marinade. Cover and refrigerate the shrimp for 1 hour. Reserve the other half of the herb oil in the refrigerator, this will be used later to drizzle and serve alongside the skewers.
- If using wooden skewers, soak them in water 10 minutes prior to using. To skewer, first insert the skewer through the top of the shrimp (most meaty side), followed by the chorizo slice, then the tail of the shrimp. (If your shrimp aren’t large enough, the tail may not reach the skewer to wrap around or can rip. If your shrimp end up being too small, don’t fret, you can just alternate shrimp and chorizo on the skewer). Repeat with remaining shrimp and chorizo.
- Preheat grill to 400F. Over direct heat, grill the shrimp and chorizo skewers for 2-3 minutes each side (You do not want to overcook shrimp, they dry out quickly).
- The herb grilled shrimp and chorizo skewers are best enjoyed right off the grill. Serve directly on the skewers with additional herb oil drizzled over the top and lime wedges to squeeze over the skewers.
- For this recipe to work with the skewering of chorizo in between the shrimp, you need a large shrimp. I used peeled and deveined white shrimp.
- You want to make sure you purchase raw shrimp, not cooked.
- You can also use shell-on shrimp for this recipe, it will just add a few minutes to prep time to remove the shells yourself (I always remove the legs first, then the shell removes more easily).
- To remove the tail without losing meat, pinch the tail at the very back. While still pinching, begin to gently slide the tail until it comes out hollow. If meat remains in the tail, you may have been pinching too hard or not far enough back.
- For this recipe, you want to make sure you buy Spanish or Portuguese chorizo (Chouriço). This variety is already par-cooked, Mexican chorizo is raw and will not work with this recipe.
- You can also use linguiça, which is a more mild par-cooked Portuguese sausage.
- If you dislike cilantro or do not have it on hand, you can substitute parsley in it’s place.