If you love vibrant, fresh flavors that pack a punch, you’re going to absolutely adore this Chimichurri Shrimp with Rice and Tzatziki Recipe. It’s got that perfect balance of herby, zesty chimichurri, juicy grilled shrimp, and the creamy coolness of tzatziki that makes every bite feel like a mini celebration. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is simple, fast, and incredibly satisfying. Let me walk you through how to nail it every step of the way.

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Why You’ll Love This Recipe

Bright, Bold Flavors: The chimichurri sauce brings fresh herbs, garlic, and a kick from chilies that wakes up the shrimp in the best way.
Quick and Easy: You’ll have dinner on the table in under 30 minutes — perfect for busy nights.
Versatile Meal: Serve it over rice, with bread, or alongside a crisp salad — super adaptable.
Crowd-Pleaser: My family goes crazy for this combo, especially the creamy tzatziki dip that cuts through the heat beautifully.

A close-up view of a dish showing six grilled shrimp with a golden-brown color and green herb seasoning on top. The shrimp are arranged in a row on a bed of white rice that looks soft and fluffy, all placed in a white bowl. A small wedge of orange lemon is visible on the side of the bowl. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Chimichurri Shrimp with Rice and Tzatziki, grilled shrimp with chimichurri and tzatziki, quick seafood dinner ideas, healthy shrimp recipes, flavorful rice side dishes

Ingredients You’ll Need

The ingredients here come together so naturally — the bright, fresh herbs and chiles give the shrimp a vibrant punch, and the creamy tzatziki brings a cooling harmony. When shopping, picking fresh parsley and ripe cherry tomatoes really ups the flavor game.

Flat lay of a small bottle of olive oil with some poured out, a couple of tablespoons of red wine vinegar in a tiny glass bowl, a generous handful of fresh parsley, one small red chile, three peeled garlic cloves, a teaspoon of dried oregano in a spice jar, a pinch of salt in a small pile, about a dozen raw jumbo shrimp arranged neatly, a small bowl of creamy tzatziki, a handful of halved cherry tomatoes, and a mound of fluffy white rice, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Chimichurri Shrimp with Rice and Tzatziki, grilled shrimp with chimichurri and tzatziki, quick seafood dinner ideas, healthy shrimp recipes, flavorful rice side dishes

Olive oil: Use a good quality extra virgin olive oil for the best flavor and texture in your chimichurri.
Red wine vinegar: Adds a nice tang to balance the herbs and garlic.
Parsley: Fresh, flat-leaf parsley is ideal for that fresh herbal note.
Small chile (Fresno chiles recommended): These give a moderate heat and fruity flavor; you can substitute jalapeños if needed.
Garlic cloves: Fresh and finely minced or blitzed in the processor to pack that punch.
Dried oregano: Adds a subtle earthy layer to the chimichurri sauce.
Salt: Essential to bring all those flavors together.
Jumbo shrimp: Peeled and deveined makes prep easier — fresh or thawed frozen shrimp both work well.
Tzatziki: The creamy cucumber yogurt dip that keeps every bite cool and refreshing.
Cherry tomatoes: Halved and tossed with chimichurri, they add a juicy burst of sweetness.
Bread or rice: Your pick — I often go with fluffy basmati rice to soak up all the tasty juices.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what’s in the fridge or the mood I’m in — feel free to tweak the heat level or how you serve it. It’s such a flexible dish!

Heat it up or down: Swap fresno chiles for a milder pepper if you’re sensitive to spice, or add more if you want some serious zing. When I first tried with extra chiles, it became my go-to spicy weeknight dinner.
Protein swap: If shrimp isn’t your thing, chicken or even firm tofu works beautifully with chimichurri.
Grain options: Try quinoa or cauliflower rice instead of traditional rice for a lighter twist.
Dairy-free tzatziki: I sometimes make a cashew-based tzatziki alternative when friends have dietary restrictions — still delicious!

How to Make Chimichurri Shrimp with Rice and Tzatziki Recipe

Step 1: Whip Up That Flavorful Chimichurri Sauce

This step is where the magic begins. I like to blitz the olive oil, red wine vinegar, parsley, chile, garlic, oregano, and salt in a food processor until it’s nicely emulsified but still a bit chunky—just the right texture. If you don’t have a food processor, no worries! Finely chop and stir everything together in a bowl. The key is to taste and adjust as you go; sometimes I add a touch more vinegar if I want more tang. Once ready, divide the sauce into three bowls—one to toss with the shrimp, one for brushing during cooking, and one for serving as a fresh drizzle or dip at the table.

Step 2: Prep and Marinate the Shrimp

If you’re using frozen shrimp like I do sometimes, be sure to thaw them completely and pat dry. You want your shrimp dry so the chimichurri clings nicely and you get a good sear. Toss the shrimp with the first third of your chimichurri sauce—this quick marinade infuses them with flavor in minutes. I usually leave them to soak up the sauce while I get the grill pan heated.

Step 3: Skewer and Cook the Shrimp

I thread the shrimp onto pre-soaked wooden skewers—it makes flipping easier and gives a cute presentation. Cook over medium-high heat in a grill pan or regular sauté pan. Here’s the trick: cook shrimp 2-3 minutes per side until they go from translucent to pink and firm. While they’re sizzling, brush them with the second portion of chimichurri sauce to amp up that flavor and moisture. Remember not to overcook—they’ll turn rubbery fast if left too long.

Step 4: Toss Tomatoes and Plate It Up

While the shrimp cooks, toss halved cherry tomatoes with a spoonful of your reserved chimichurri—this adds a bright, fresh contrast that I love. Then it’s time to build your plate with fluffy rice, those juicy tomatoes, the grilled chimichurri shrimp, and a generous dollop of tzatziki on the side. That creamy tangy dip really is a game changer—you’ll want to dunk every bite in it, just like I do.

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Pro Tips for Making Chimichurri Shrimp with Rice and Tzatziki Recipe

Make it Ahead: The chimichurri sauce tastes even better if you make it a few hours ahead, letting the flavors meld in the fridge.
Don’t Overcrowd the Pan: Cook shrimp in batches if necessary to get a beautiful sear on each skewer.
Use Fresh Herbs: Fresh parsley makes all the difference for the authentic bright chimichurri taste — dried just won’t cut it here.
Watch the Shrimp Closely: Shrimp cook quickly — as soon as they’re pink and slightly firm, pull them off to avoid toughness.

How to Serve Chimichurri Shrimp with Rice and Tzatziki Recipe

The image shows a black round plate filled with a shrimp dish. There are two skewers of grilled shrimp placed diagonally on top of a bed of white rice. The shrimp are golden with a sprinkle of green herbs. To the left of the skewers, there is a small black bowl with a creamy white sauce topped with cracked black pepper. Below the bowl, two lemon wedges rest on the plate. To the right of the lemon wedges, there are several halved cherry tomatoes in bright red color. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Chimichurri Shrimp with Rice and Tzatziki, grilled shrimp with chimichurri and tzatziki, quick seafood dinner ideas, healthy shrimp recipes, flavorful rice side dishes

Garnishes

I usually scatter a handful of fresh chopped parsley or cilantro over the top to add some color and freshness. A squeeze of lemon or lime right before serving amps up the brightness even more. Sometimes I even sprinkle some toasted pine nuts or sliced almonds for a fun crunch that the family loves.

Side Dishes

Besides the fluffy rice that soaks up all the chimichurri juices, I like to serve this with a simple green salad or grilled veggies like asparagus or zucchini. On more casual nights, crusty bread is fantastic to mop up the sauce and tzatziki.

Creative Ways to Present

For special occasions, I arrange the shrimp skewers over a bed of rice in a shallow bowl and add colorful edible flowers or microgreens on top. You can also serve it as a vibrant shrimp bowl with layers of rice, tomatoes, and tzatziki in pretty jars or glass bowls for single servings that look irresistible.

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp and chimichurri separately in airtight containers in the fridge. I find keeping the shrimp and sauce separate helps prevent the shrimp from becoming mushy. Rice can be stored in its own container as well for best texture.

Freezing

I’ve frozen chimichurri sauce successfully when made without the shrimp, and it thaws beautifully for future use. However, freezing cooked shrimp tends to change their texture, so I recommend only freezing them fresh if needed, then thawing carefully.

Reheating

When reheating leftovers, I prefer gently warming the shrimp in a skillet over medium-low heat just until heated through to avoid overcooking. Reheat rice with a splash of water in the microwave covered with a damp paper towel to keep it moist. Adding a bit more fresh chimichurri and tzatziki after reheating refreshes the dish.

FAQs

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce actually tastes better if it’s made a few hours or even a day ahead because the flavors have more time to meld together. Just keep it in the fridge in an airtight container and bring it back to room temperature before serving for best flavor.
What type of shrimp works best for this recipe?

Jumbo shrimp or large shrimp work great here because they stay juicy and have a nice meaty bite. I use peeled and deveined shrimp for convenience. Whether they’re fresh or thawed from frozen, just make sure they’re dry before marinating to get the best sear.
Is there a substitute for tzatziki if I don’t have it?

If you can’t find tzatziki, plain Greek yogurt mixed with minced cucumber, garlic, lemon juice, and a pinch of salt works perfectly as a quick substitute. I’ve also used store-bought ranch or a creamy herb dip in a pinch, though fresh tzatziki is ideal for its bright cucumber flavor.
Can I cook the shrimp without skewers?

You sure can! Skewers just make flipping easier and presentation nicer, but you can sauté the shrimp directly in the pan in a single layer. Just be careful not to overcrowd the pan so the shrimp get a good sear instead of steaming.

Final Thoughts

I absolutely love how this Chimichurri Shrimp with Rice and Tzatziki Recipe comes together with so much fresh flavor and ease. It’s one of those dishes that feels fancy but doesn’t demand tons of time or fuss. When I first tried making chimichurri from scratch and paired it with shrimp and tzatziki, it immediately became a family favorite for both busy weeknights and casual dinner parties. I hope you enjoy cooking and eating this as much as I do — it’s a real winner you’ll turn to again and again!