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Herb Grilled Shrimp and Chorizo
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.
-6 servings
Ingredients
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)
Herb Oil/Marinade
- 1 cup packed fresh basil leaves
- 1 cup packed cilantro leaves (see note)
- 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
Serve with:
- Lime wedges
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Equipment
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Instructions
- 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.
Notes
Shrimp
- 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.
Chorizo
- 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.
Cilantro
- If you dislike cilantro or do not have it on hand, you can substitute parsley in it's place.
*See in-post for step-by-step photos of the recipe*
Video
Nutrition Information
Calories: 717kcal (36%), Carbohydrates: 2g (1%), Protein: 46g (92%), Fat: 58g (89%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 30g, Trans Fat: 0.01g, Cholesterol: 318mg (106%), Sodium: 502mg (22%), Potassium: 519mg (15%), Fiber: 0.5g (2%), Sugar: 0.2g, Vitamin A: 918IU (18%), Vitamin C: 5mg (6%), Calcium: 134mg (13%), Iron: 3mg (17%)