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Grilled Herb Shrimp With Chimichurri Sauce for #SundaySupper

Grilled Herb Shrimp With Chimichurri Sauce | Magnolia Days

My 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 Days

Skewer 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 Days

Grill 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 Days

Which 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

A recipe for grilled herb shrimp with chimichurri sauce. Shrimp are marinated with fresh herbs, grilled on rosemary skewers, and served with a chimichurri sauce.
Course Main Dish
Cuisine Mediterranean
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Author Renee


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:

  • 3/4 bunch fresh flat-leaf parsley about 2 cups
  • 3/4 bunch fresh cilantro about 1 cup
  • 1/4 cup packed fresh oregano leaves
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup olive oil plus more if needed

For the grilled herb shrimp:

  • 1/4 bunch fresh flat-leaf parsley about 1/2 cup
  • 1/4 bunch fresh cilantro about 1/4 cup
  • Handful fresh oregano leaves about 2 tablespoons
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1/2 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.

Recipe Notes

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

Recipe Rating

Family Foodie

Saturday 7th of September 2013

Oh my... These are beautiful, Renee! I love the chimichurri and herbs on the shrimp. They look (and I'm sure smell) amazing.


Monday 9th of September 2013

Oh yes, they do smell amazing. The best part is when the rosemary needles are cooking on the grill. It gives the smoke the nicest aroma.


Friday 6th of September 2013

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....


Saturday 7th of September 2013

I can't wait to meet you IRL in Chicago. I'm really looking forward to that workshop. Thanks for pinning too.


Friday 6th of September 2013

Oh I'll be doing an herb-infused oil with the basil I have! Love shrimp too.


Saturday 7th of September 2013

Basil oil would be great for so many things.


Wednesday 4th of September 2013

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.


Thursday 5th of September 2013

Thanks Susan

Amber @ Mamas Blissful Bites

Tuesday 3rd of September 2013

What a beautiful dish! I love the scent of rosemary alone! Beautiful!


Thursday 5th of September 2013

Thanks Amber