Shishito & Shrimp Skewers With Chimichurri

Prep Time
Cook Time
Ready In

"Cooking shrimp and peppers on the grill doesn't take long, and the grill adds so much flavor. Shishito peppers are not usually hot, but occasionally one will surprise you!"

Original is 4 servings


  • Serving Size: 1 (242.7 g)
  • Calories 269.7
  • Total Fat - 16.4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 214.4 mg
  • Sodium - 1656.4 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.1 g
  • Protein - 24.3 g
  • Calcium - 141.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 34.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the grill to medium high (about 450° F.

Step 2

Process parsley, cilantro, basil, and garlic in a food processor until finely chopped. Add lemon rind, juice, crushed red pepper, 3 tablespoons oil, and 1/4 teaspoon salt. Process until finely chopped and well combined.

Step 3

Toss together shrimp and 1/4 cup herb mixture. Thread shrimp onto 4 skewers (do not over crowd...if you have short skewers add more skewers). Thread the peppers onto 4 skewers. Drizzle skewers with the remaining 1 tablespoon of olive oil; sprinkle with black pepper and remaining 1/2 teaspoon of salt.

Step 4

Place the skewers on the grill coated with cooking spray; grill just until the shrimp are done and peppers are charred, about 2 to 3 minutes per side.

Step 5

Brush the skewers with the remaining herb mixture before serving.


  • Skewers

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Look for shrimp that are plump and moist, with no off odors.
  • For the best flavor, use fresh parsley, cilantro, and basil leaves.

  • Substitute kale for parsley: Kale is a nutrient-dense leafy green with a slightly bitter flavor that pairs well with the other herbs in the chimichurri. The benefit of this substitution is that it adds an additional layer of flavor and nutrition to the dish.
  • Substitute olive oil for butter: Olive oil is a healthier alternative to butter as it is lower in saturated fat and contains beneficial monounsaturated fats. The benefit of this substitution is that it adds a rich flavor to the dish without the added fat and calories of butter.

Spicy Shrimp & Shishito Skewers Increase the crushed red pepper to 1 teaspoon and the black pepper to 1/2 teaspoon. Drizzle the skewers with 1 tablespoon of a hot chili oil before grilling.

Cilantro-Lime Rice: This flavorful side dish is the perfect accompaniment to the Shishito & Shrimp Skewers With Chimichurri. With its bright, citrusy flavor, the rice complements the sweetness of the shrimp and the smokiness of the peppers.

Grilled Corn Salad: This light and flavorful salad is the perfect addition to the meal. The sweetness of the corn and the crunchy texture of the fresh vegetables pair nicely with the shrimp and peppers. The bright and tangy vinaigrette dressing adds a nice touch of acidity to balance out the flavors.


Q: What type of shrimp should I use?

A: You should use peeled and deveined shrimp with the tails on for this recipe. The size and quantity of shrimp you use is up to you, but about 24 shrimp should be enough for 4 skewers.

Q: How long should I cook the shrimp?

A: Depending on the size of the shrimp, you should cook the shrimp for 2-3 minutes per side. You'll know they're done when they turn pink and opaque. Be careful not to overcook them or they will become tough.

0 Reviews

You'll Also Love

Fun facts:

Fun Fact 1: Shishito peppers are a popular Japanese dish, often served in Izakaya restaurants. They are popular among celebrities such as Gordon Ramsay, who has featured them on his show “Hell’s Kitchen”.

Fun Fact 2: Chimichurri is an Argentinean sauce made of herbs, garlic, olive oil, and vinegar. It is believed to have been created by Argentinean gauchos in the 19th century. It is now popular worldwide and has been featured in many celebrity chef recipes.