Grilled Herb Shrimp With Chimichurri Sauce for #SundaySupper

Grilled Herb Shrimp With Chimichurri Sauce | Magnolia DaysMy rosemary bush is on the curve of a flower bed. It is next to the walkway that leads to my front door.  Each time I pass by it, my hand is drawn down to brush against it. I’ll bring my hand up to my face to breathe in the delightful scent. The same happens when I’m tending to my other fresh herbs. The fragrances are better than anything from a hand lotion. Even better are the flavors from those lovely plants. As summer ends, I wanted to celebrate those herbs and the season with making grilled herb shrimp with chimichurri sauce.

The recipe is a multi-step process. First there is a garlic and herb infused olive oil to make. I recommend making it a few days in advance. Store it in a dark place, like a cabinet or your pantry, and let the oil really soak up the herb flavors. Which herbs to use? It’s really up to you. I used thyme, rosemary, basil, and tarragon. Pick your favorites and use them.

Chimichurri sauce is the next step. You can make this a day in advance. It’s one of those things that gets better after an overnight stay in the fridge. Basically it’s a bunch of fresh herbs and garlic chopped up by hand or in a food processor (I used the food processor) and then mixed with vinegar and oil. I used parsley, cilantro, oregano, thyme, and rosemary.

Marinate shrimp in the infused oil and more fresh herbs. It only takes 20 minutes. You could probably go longer although not necessary. While they are marinating you can prepare the rosemary branches. Strip off the needles except for the top few inches. Cut the end to a point so you can easily skewer the shrimp.

Shrimp Marinating In Fresh Herbs | Magnolia DaysSkewer the shrimp on the rosemary branches. You can use other types of skewers if you don’t have rosemary branches. Be sure to soak wood or bamboo skewers in water for about 30 minutes first.

Shrimp on Rosemary Skewers | Magnolia DaysGrill the shrimp until they are just cooked through. Be careful not to over-cook them or they will be tough and rubbery. Serve them with chimichurri sauce and you will have a platter of summer goodness.

Grilled Herb Shrimp With Chimichurri Sauce | Magnolia DaysWhich is your favorite fresh herb? It’s hard for me to pick because it depends on what I’m making. There’s rosemary focaccia or lemon parsley cocktail or, well, the list goes on and on. Speaking of lists, be sure to scroll down to see links to recipes for the Sunday Supper Labor Day event. There is so much good stuff being shared. I can’t wait to check out each one.

Grilled Herb Shrimp With Chimichurri Sauce
Prep time
Cook time
Total time
Yield: Makes 4 servings
For the herb garlic infused olive oil:
  • 1 cup packed assorted fresh herbs
  • 2 garlic cloves, peeled and smashed
  • 1 cup olive oil
For the chimichurri sauce:
  • ¾ bunch fresh flat-leaf parsley (about 2 cups)
  • ¾ bunch fresh cilantro (about 1 cup)
  • ¼ cup packed fresh oregano leaves
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ½ cup olive oil, plus more if needed
For the grilled herb shrimp:
  • ¼ bunch fresh flat-leaf parsley (about ½ cup)
  • ¼ bunch fresh cilantro (about ¼ cup)
  • Handful fresh oregano leaves (about 2 tablespoons)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • ½ cup herb garlic infused olive oil
  • 1 pound medium shrimp, peeled and deveined
  • 8 to 10 thick rosemary branches
  • Salt and pepper
For the herb garlic infused olive oil:
  1. Rinse and dry the fresh herbs. Squeeze or bruise them to release oils. Place them in a jar along with the garlic.
  2. Heat the oil to warm (no more than 160 degrees F) and pour into the jar.
  3. Let cool to room temperature. Cover and set in a dark place (cabinet or pantry). Remove garlic after 2 days. Use within 3 weeks.
For the chimichurri sauce:
  1. Make sure all the fresh herbs have been rinsed and dried (I use a salad spinner to spin-dry).
  2. Cut the stems from the parsley and cilantro below the leaves (to have mostly only leaves left).
  3. Place the parsley, cilantro, oregano, thyme, rosemary, vinegar, red pepper flakes, salt, and pepper in the bowl of a food processor fitted with a knife blade.
  4. Pulse a few times to chop the herbs. Scrape down the sides of the bowl. Pulse while drizzling in the olive oil. Do not over-process or it will become a paste.
  5. Transfer the chimichurri sauce to a small bowl. Stir in additional olive oil for desired consistency. Adjust seasoning with salt and pepper to taste.
  6. Serve immediately or cover and refrigerate overnight. Recommended to make a day ahead for flavors to develop.
For the grilled her shrimp:
  1. Cut the bottom stems from the parsely and cilantro. Finely chop the parsley, cilantro, and oregano.
  2. Place all the herbs and the garlic infused olive oil in a bowl. Stir to combine. Add the shrimp and toss to coat. Marinate for 20 minutes.
  3. Heat a grill to medium-high heat.
  4. Strip all but the top 2 to 4 inches of needles from the rosemary branches. Whittle or cut the end to make a point.
  5. Skewer the shrimp on the rosemary branches. Season with salt and pepper.
  6. Grill the shrimp until they are just cooked through, about 2 minutes per side.
  7. Serve the shrimp skewers with chimichurri sauce.
Total time does not include time for infused oil to set and overnight refrigeration for sauce.

Are you ready for a Labor Day feast? Here are recipes by Sunday Supper bloggers that are great for the celebrating the holiday or any time of the year:

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

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  1. says

    What a wonderful way to grill shrimp, Renee. The rosemary is such a gorgeous way to go…Very much appreciate the how-tos, too, on the herb infused oil and the chimichurri sauce.

    P.s. I bet your garden is the envy of all your neighbors =)
    P.s.2. Hope that green thumb of yours in healing quickly.

  2. says

    I love that you used the actual rosemary as skewers! I tried to do it with lamb once and the stems just weren’t strong enough but they would work beautifully in shrimp. I love the colors and the flavors. Stunning, Renee!

    • says

      You would really need and old strong rosemary bush to get skewers for lamb or beef. Mine has a few branches I think would work but I don’t want to chop off such a big part. I’ll stick with the lighter foods like shrimp or veggies for now.

  3. says

    Wow Renee your shrimp rosemary skewers are brilliant! My mum is going to love your recipe and I so wish I had rosemary growing in my garden (if only!). I ll follow your great advice too with the infused oil and chimichurri sauce. Thank you for sharing!

    • says

      Thanks Paula! If you can’t bring yourself to eat shrimp, just do the same with veggies or other meat. Just make sure the branches are thick and strong enough for the heavier foods.

  4. says

    Hi Renee, I’ve been grilling all summer and shrimp have been on regular rotation on my grill. I love this recipe and before grilling season is over, I’m making these. Great post!

    • says

      Thanks Bill. Luckily grilling season here in Georgia is almost all year long. Well, it is all year for me (except I don’t grill in the rain).

  5. says

    Renee – these sound {and look} simply amazing plus I am a huge fan of chimichurri :) – In regards to my favorite herb well, I cannot just decide on one. Basil, chives, parsley, tarragon, rosemary, lemon thyme….love them all.

    • says

      I can’t get enough of the chimichurri. I thought I made a big batch but kept using it for other things. Next time I’ll double or triple it.

  6. says

    I just love rosemary too and if I had to decide which herb is my favorite, it would be either rosemary or basil. I, too, love to smell the aromas of herbs! Your shrimp looks delightful and I love how you used the rosemary stems for skewers! Great #SS recipe!

  7. Diana @EatMoveShine says

    What a breathtaking presentation, and lovely recipe! Fresh herbs… nothing, like the smell of fresh herbs!!!

  8. says

    I love all the fresh herbs you’ve used in your shrimp and the chimichurri sauce!!So refreshing and so so flavorful!!I would love to try them for my next party since we love seafood here :)

  9. says

    Aw, so jealous you can keep a rosemary bush in your yard. For some reason I don’t understand, they sell rosemary bushes at garden stores here in Michigan, marked as perennials. Now, I don’t know much (anything, really) about gardening. So last spring, I thought “rosemary? In the yard? great!” and bought and planted two. But yeah…Michigan winters are just way, way too harsh for rosemary, and they didn’t make it :( I blame the garden store for steering me wrong! haha.

    I just love chimichurri, but have never tried adding rosemary. Love that idea!

    • says

      I don’t think rosemary does well that far up North. There are only certain varieties that will last over the winter here in Georgia. Shame on the garden store for steering you wrong.

  10. says

    This is such a beautiful and fresh way to serve shrimp – one of my favorites! All the herbs must stand out and a great use for those thyme stems.

  11. says

    Love the idea of chimichurri on shrimp! Honestly, more than beef. Speaking of beef, we are both headed to Chicago in October–so exciting! We’ll get to meet! I pinned the shrimp….


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