Let’s not make this fancy. If you’re here, you probably just want a recipe that works, doesn’t take forever, and actually tastes good. You’re eating low carb, trying to keep it interesting, and shrimp’s on the menu.

Good news: this is fast, clean, and packs a punch.

Why Shrimp?

Shrimp cooks faster than your friend sends a “be there in 5” text and doesn’t even need marinating if you’re short on time. Plus, it plays nice with bold flavors—like chimichurri.

If you’ve never had chimichurri, it’s that green sauce with garlic and herbs that usually shows up next to steak in Argentine restaurants. It’s sharp, fresh, and kind of wakes up your tongue. Turns out, it loves shrimp just as much.

What You’ll Need

For the shrimp:

1.5 pounds of large shrimp (peeled and deveined, tails on or off)
1 tablespoon olive oil
Salt and pepper

For the chimichurri:

1 cup fresh parsley (flat-leaf works best)
1/2 cup fresh cilantro (if you hate cilantro, skip it and double the parsley)
4 garlic cloves
1 small red chili (or 1/2 tsp red pepper flakes if you’re lazy or out of fresh ones)
1/2 cup olive oil
2 tablespoons red wine vinegar (apple cider vinegar works too)
Juice of half a lemon
Salt to taste

Extras:

Skewers (soak them in water if using wooden ones)
Grill, grill pan or oven broiler

Step-by-Step – No Drama

1. Make the Chimichurri First

You’re going to blitz everything in a food processor or blender. If you don’t have one, just chop everything really fine and stir it in a bowl.

Toss in the parsley, cilantro, garlic, chili, vinegar, lemon juice, and salt. Give it a quick blitz. Then, slowly pour in the olive oil while blending until it turns into a chunky sauce. It shouldn’t be smooth like pesto—more rough and loose.

Taste it. Too tangy? Add more oil. Too flat? Add more lemon or salt. Want more heat? Go wild.

Set this aside. It gets better the longer it sits.

2. Prep the Shrimp

Throw the shrimp in a bowl. Drizzle a tablespoon of olive oil over it, toss in a bit of salt and pepper, and mix it up. You don’t need to overthink this. The chimichurri’s doing most of the heavy lifting.

Thread the shrimp onto skewers. About 4–5 per stick, depending on size. Keep them snug but not crammed.

3. Cook Time

If you’re grilling:

Heat your grill to medium-high.
Place the skewers down.
Cook for 2-3 minutes per side. That’s it. Shrimp cook fast—don’t walk away.

If you’re using a grill pan:

Same deal. Medium-high heat, 2–3 minutes each side.

If you’re broiling in the oven:

Set broiler to high.
Place skewers on a foil-lined baking tray.
Broil 3-4 minutes per side, flipping halfway through.

Once they turn pink and get a few charred bits, you’re done.

4. Sauce Them Up

Pull the skewers off the heat. Let them rest for a minute. Then, either brush chimichurri over them or serve it on the side for dipping.

Honestly, I like doing both.

Serving Ideas

Alright, you’ve made these skewers—now what?

Toss them over a bed of cauliflower rice with some of that leftover chimichurri stirred in.
Wrap ‘em in lettuce cups with avocado slices and lime.
Just eat them cold from the fridge with a fork. No judgment.

They’re perfect for meal prep too. Make a bunch, stash them in the fridge, and your future self will thank you.

Tips That Actually Help

Don’t overcook the shrimp. It’s the number one way to mess this up. They go from perfect to rubbery in about 30 seconds.
Fresh herbs are a must. No dried stuff here. The sauce will taste like lawn clippings if you try to cheat.
Double the sauce. Chimichurri’s not just for shrimp. Try it with eggs, grilled chicken, steak, roasted veggies, or even as a salad dressing.

Low Carb But Not Low Fun

These shrimp skewers aren’t some sad “diet food.” They’ve got real flavor, they look great on a plate (or your Pinterest board), and they come together faster than most people can figure out what to cook.

Oh, and they’re keto-friendly. So you don’t have to do math after eating them.

Make It Yours

Don’t like cilantro? Ditch it.

Want to add more heat? Use a serrano instead of a red chili.

No grill? Your broiler or cast iron pan can step in.

This isn’t one of those recipes that falls apart if you swap one thing. It’s shrimp. It’s sauce. It’s heat. You’re good.

Why This Keto Chimichurri Shrimp Skewers Recipe Wins

You know those keto recipes that require 12 weird ingredients you never buy again and taste like cardboard? Yeah, this ain’t that.

This is quick, fresh, and actually tastes like something you’d order at a beach restaurant with a cold drink in your hand. It’s not fussy. You don’t need to be a “grill master” or own a $900 smoker. Just shrimp, heat, and sauce.

People Actually Like This Stuff

Let me tell you, the first time I made these, I was testing recipes for a friend’s backyard dinner. I made a double batch, thinking there’d be leftovers for lunch the next day.

Nope.

People were grabbing skewers like they were snacks at a party. And the sauce? Gone. Someone even dipped bread into the leftover chimichurri. It became the thing everyone asked for the next time.

So yeah, it’s one of those keepers.

Conclusion

Make it once, and you’ll get why it works. Simple steps. Bold flavor. And none of the fluff. Great for weeknights, meal prep, or when you want to show off without actually trying that hard.

Print it, pin it, save it—whatever you do, just make sure you’ve got shrimp and herbs ready next time the craving hits.

If you want me to add a quick printable version of the recipe or need this adapted for chicken or beef, just say the word.