If you’re craving something vibrant, flavorful, and effortless on the grill, then you are absolutely going to love this Herb Grilled Shrimp and Chorizo Skewers Recipe. It’s hands down one of my favorite summer dishes — there’s just something magical about the juicy shrimp mingling with spicy Spanish chorizo, all kissed by a fragrant herb marinade. Once you try it, I guarantee these skewers will become a staple for your backyard cookouts or weeknight dinners.
Why You’ll Love This Recipe
- Bold Flavors: The fresh basil and cilantro blend creates a vibrant herb marinade that perfectly complements the spicy punch of chorizo and sweetness of shrimp.
- Quick and Easy: Takes under 15 minutes to prep and just a few minutes on the grill—perfect for busy days or last-minute guests.
- Juicy, Tender Grill Results: Marinating the shrimp ensures they stay tender and juicy, while grilling brings out incredible smoky flavors.
- Versatile & Crowd-Pleasing: These skewers work as a tasty appetizer, main dish, or part of a party spread everyone will go crazy for.
Ingredients You’ll Need
The beauty of this Herb Grilled Shrimp and Chorizo Skewers Recipe lies in its simple, fresh ingredients coming together. Make sure to pick high-quality shrimp and authentic Spanish chorizo—the foundation of flavor here. For herbs, fresh basil and cilantro really bring that green, zesty pop you want, so skip dried for this one!
- Peeled and deveined shrimp: Fresh or frozen works; just be sure they’re peeled with tails removed so they thread easily onto the skewers.
- Spanish chorizo: Look for the cured Spanish style, sliced thinly; it’s packed with smoky, spicy goodness that complements shrimp perfectly.
- Wooden skewers: Don’t forget to soak them in water beforehand to prevent burning on the grill.
- Fresh basil leaves: Adds a sweet, aromatic element—fresh is key here.
- Fresh cilantro leaves: Bright and slightly citrusy, pairs beautifully with basil for a vibrant marinade.
- Garlic cloves: Mellow and pungent, totally essential for savory depth.
- Fresh lime juice and zest: Brings acidity and brightness that elevate all the other flavors.
- Olive oil: Helps bind the marinade ingredients and keeps shrimp juicy while grilling.
- Kosher salt: Perfect for seasoning without overpowering.
- Crushed red pepper flakes: Adds a subtle heat that wakes up the palate.
- Ground black pepper: Freshly ground is best—it adds warmth and a slight bite.
- Lime wedges: For serving and squeezing over the finished skewers, a must-have finishing touch.
Variations
I love how versatile this Herb Grilled Shrimp and Chorizo Skewers Recipe is—you can easily tweak it to suit your taste or dietary needs. Don’t be afraid to experiment with different herbs or spice levels to make it your own.
- Spice Level: If you prefer it milder, just reduce or omit the crushed red pepper flakes. I discovered that balancing the heat just right makes the marinade pop without overpowering the shrimp.
- Herb Swap: Sometimes I swap cilantro for parsley if I’m short, and it still turns out fresh and flavorful.
- Protein Alternatives: You can use scallops or chunks of firm white fish instead of shrimp for a change, and it works really well on the grill.
- Vegetarian: For a meatless version, try marinated halloumi cheese cubes with the same herb oil—our friends went nuts over that one.
How to Make Herb Grilled Shrimp and Chorizo Skewers Recipe
Step 1: Whip up the Herb Marinade
This part is where the magic starts! Blend fresh basil, cilantro, garlic, lime juice and zest, olive oil, salt, red pepper flakes, and black pepper until the mixture is smooth and vibrant with no chunkiness. Using a food processor or immersion blender works great here. I learned that pulsing too briefly leaves big bits of herbs which can burn on the grill, so don’t rush this step—aim for a silky marinade that will coat every bite.
Step 2: Marinate the Shrimp
Toss your peeled and deveined shrimp in half of the marinade, making sure every piece is coated. Cover and let it chill in the fridge for about an hour. This soak not only infuses flavor but also keeps shrimp juicy once grilled. While the shrimp bathes in the herbs, pop the reserved half of the marinade back in the fridge to drizzle later—trust me, you’ll want that extra punch.
Step 3: Assemble the Skewers
After soaking your wooden skewers for at least 10 minutes, it’s time to thread. Start with the meaty top side of a shrimp, follow with a slice of Spanish chorizo, then the shrimp tail end. This combo gives a nice alternating flavor and texture with every bite. Don’t worry if your shrimp are a bit small—just alternate shrimp and chorizo slices. I learned the hard way that forcing undersized shrimp to wrap around skewers can cause them to rip, so keep it loose and pretty.
Step 4: Grill to Perfection
Preheat your grill to around 400°F (medium-high heat). Place the skewers over direct heat for about 2-3 minutes on each side. Shrimp cooks quickly, so watch closely to avoid drying them out. When the shrimp turn pink and opaque with charred marks and the chorizo releases its smoky aroma, you know you’re golden. Feel free to brush lightly with reserved herb marinade once off the grill for extra oomph!
Pro Tips for Making Herb Grilled Shrimp and Chorizo Skewers Recipe
- Evenly Sized Shrimp: Picking shrimp close in size ensures all skewers cook uniformly, so no one ends up overdone or undercooked.
- Soaking Skewers: Don’t skip soaking wooden skewers at least 10 minutes to avoid flare-ups and keep skewers intact.
- Avoid Overcooking: I used to overcook shrimp, making them rubbery, but grilling quickly over medium-high heat preserves that juicy tenderness.
- Marinade Reserve: Save half the marinade for drizzling and serving later—it elevates the dish and keeps flavors fresh.
How to Serve Herb Grilled Shrimp and Chorizo Skewers Recipe
Garnishes
I love serving these skewers with extra lime wedges for squeezing right before eating—nothing brightens seafood like fresh citrus. A sprinkle of chopped fresh herbs, like more cilantro or basil, adds a beautiful pop of color and aroma that compliments the herbaceous marinade.
Side Dishes
My go-to sides with these skewers are a chilled quinoa salad tossed with tomatoes and cucumber or a vibrant corn and black bean salad for a bit of Southwestern flair. Grilled vegetables, like zucchini or bell peppers, pair beautifully too. When I’m feeling indulgent, crispy garlic bread alongside always disappears first.
Creative Ways to Present
For special occasions, I like to arrange the skewers on a platter lined with banana leaves or large fresh herb sprigs for a tropical vibe. A bright bowl of herb oil drizzled alongside with lime wedges makes for lovely dipping and adds a polished touch that guests always comment on.
Make Ahead and Storage
Storing Leftovers
Leftover grilled shrimp and chorizo skewers store well in an airtight container in the fridge for up to two days. I usually drizzle a little of the reserved herb oil on leftovers before storing to keep the shrimp moist and flavorful.
Freezing
I’ve found freezing cooked shrimp skewers is doable but can slightly affect texture. If you want to freeze, remove shrimp and chorizo from skewers first, wrap tightly, and freeze in a single layer, then reheat gently to avoid toughness.
Reheating
To reheat, I recommend using a hot skillet or grill over medium heat for just a minute or two per side. That way, the shrimp stay juicy and you retain that delicious grilled char without drying them out.
FAQs
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Can I use frozen shrimp for this Herb Grilled Shrimp and Chorizo Skewers Recipe?
Yes, you can absolutely use frozen shrimp—just be sure to thaw them completely and pat dry before marinating. Excess moisture will prevent the marinade from sticking properly and can cause flare-ups on the grill.
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What if I don’t have a grill? Can I cook these skewers another way?
Definitely! You can cook the skewers on a stovetop grill pan or under a broiler. Just keep an eye on them to avoid overcooking, and try to get some nice char marks for that grilled flavor.
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How spicy is this recipe?
The spice level is mild to moderate thanks to the crushed red pepper flakes. You can easily adjust this to your heat preference by toning down or omitting the flakes. The chorizo adds a smoky depth rather than overwhelming heat.
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Can I prepare the marinade in advance?
Yes! You can make the herb marinade a day ahead and store it in the fridge. This actually helps the flavors meld even more. Just bring it to room temperature before tossing with shrimp.
Final Thoughts
Honestly, this Herb Grilled Shrimp and Chorizo Skewers Recipe is one I keep coming back to because it always delivers that perfect balance of fresh herb flavors, spicy richness, and grilled smokiness. I love how quick it is to throw together, making it great for everything from casual dinners to impressing friends at your next BBQ. If you give it a try, I’d be thrilled to hear how it turns out—I’m pretty sure you’ll be adding this to your rotation just like I did!
