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Chimichurri Shrimp with Rice and Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 114 reviews
  • Author: Jaden
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Latin American

Description

This vibrant Chimichurri Shrimp recipe features succulent jumbo shrimp marinated and cooked in a zesty chimichurri sauce made from fresh parsley, garlic, and chilies. Served alongside cherry tomatoes tossed in chimichurri, fluffy rice, and creamy tzatziki, this dish offers a perfect balance of bright, savory flavors and refreshing textures ideal for a quick and impressive meal.

Ingredients

Scale

Chimichurri Sauce

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley, packed
  • 1 small Fresno chile
  • 3-4 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Shrimp and Accompaniments

  • 1 pound jumbo shrimp, raw, peeled and deveined
  • 2 cups cherry tomatoes, halved
  • 1/2 cup tzatziki, for serving
  • Bread or rice, for serving
  • Wooden skewers, soaked

Instructions

  1. Prepare Chimichurri Sauce: In a food processor, combine olive oil, red wine vinegar, parsley, Fresno chile, garlic, dried oregano, and salt. Blitz until the sauce is somewhat emulsified but still slightly textured. If you don’t have a food processor, finely chop all ingredients and mix thoroughly in a bowl. Divide the sauce into three equal portions.
  2. Marinate Shrimp: If frozen, thaw shrimp completely. Remove shells and tails if desired, then pat dry with paper towels. Toss the shrimp with one portion of the chimichurri sauce to coat evenly.
  3. Thread and Cook Shrimp: Thread the marinated shrimp onto soaked wooden skewers. Heat a grill pan, outdoor grill, or a standard sauté pan over medium-high heat. Place the skewers on the pan or grill and cook for 2-3 minutes per side, brushing with the second portion of chimichurri sauce as you cook. Cook shrimp until they turn opaque and reach an internal temperature of 145°F.
  4. Prepare Cherry Tomato Salad: Toss the halved cherry tomatoes with the remaining portion of chimichurri sauce to lightly dress them.
  5. Plate and Serve: Arrange cooked shrimp skewers on plates alongside a serving of hot steamed rice or bread, the chimichurri-dressed cherry tomatoes, and a generous dollop of tzatziki for dipping and added creaminess.

Notes

  • The chimichurri sauce can be made ahead and stored in the refrigerator for up to 2 days to deepen the flavor.
  • Soaking wooden skewers prevents them from burning during cooking; alternatively, metal skewers can be used.
  • Adjust the type and amount of chile to control the heat level of the chimichurri.
  • The dish pairs wonderfully with either warm crusty bread or fluffy white rice for a complete meal.
  • Tzatziki adds a cool and creamy contrast to the bright, spicy shrimp and chimichurri sauce.

Nutrition

  • Serving Size: 1 serving (approx. one-third of recipe)
  • Calories: 603
  • Sugar: 4.8 g
  • Sodium: 984 mg
  • Fat: 39.6 g
  • Saturated Fat: 6.3 g
  • Unsaturated Fat: 33.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 25.7 g
  • Fiber: 1.9 g
  • Protein: 37.6 g
  • Cholesterol: 250 mg

Find it online: https://yummyhere.com/chimichurri-shrimp-with-rice-and-tzatziki-recipe/