Chimichurri Shrimp with Rice and Tzatziki Recipe

Introduction

Chimichurri shrimp is a vibrant and flavorful dish perfect for a quick weeknight meal or weekend grilling. Paired with rice, fresh cherry tomatoes, and cool tzatziki, it offers a lovely balance of zesty, savory, and refreshing flavors.

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup parsley
• 1 small chile (such as Fresno chile)
• 3-4 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 pound jumbo shrimp, raw
• 1/2 cup tzatziki, for serving
• 2 cups cherry tomatoes, halved, for serving
• Bread or rice, for serving

Instructions

1. Step 1: Prepare the chimichurri sauce by blending olive oil, red wine vinegar, parsley, chile, garlic, oregano, and salt in a food processor until somewhat emulsified. If you don’t have a food processor, finely chop all ingredients and mix well in a bowl. Divide the sauce into three portions: one for tossing with the shrimp, one for brushing while cooking, and one for brushing at the table.
2. Step 2: Thaw the shrimp if frozen. Remove shells and tails if desired, then pat dry thoroughly using paper towels. Toss the shrimp with one portion of the chimichurri sauce to coat evenly.
3. Step 3: Soak wooden skewers in water to prevent burning. Thread the sauced shrimp onto the skewers, spacing them slightly apart.
4. Step 4: Heat a grill pan, outdoor grill, or sauté pan over medium-high heat. Cook the shrimp skewers for 2-3 minutes per side, brushing with additional chimichurri sauce as they cook. Cook until shrimp turn opaque and reach an internal temperature of 145°F (63°C).
5. Step 5: Toss cherry tomatoes with a spoonful of reserved chimichurri sauce. Serve the shrimp skewers over rice or alongside bread, with the dressed tomatoes and a side of tzatziki for dipping.

Tips & Variations

• Use fresh parsley and chile for the best flavor and vibrant color in your chimichurri.
• For a smoky twist, grill the shrimp outdoors over charcoal instead of stovetop.
• Substitute shrimp with chicken or firm white fish if preferred.
• If you like it spicier, add more chile or include some red pepper flakes in the chimichurri.
• Serve with warm pita instead of rice for a Mediterranean-inspired meal.

Storage

Store leftover cooked shrimp and chimichurri separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave, brushing with chimichurri to keep them moist. The sauce can also be stored for up to one week and tastes great on other grilled dishes or as a salad dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, chimichurri can be made a day ahead to let the flavors meld. Store it covered in the refrigerator and bring to room temperature before using.

What should I do if I don’t have a grill or grill pan?

You can cook the shrimp in a regular sauté pan on the stovetop. Just be sure to use medium-high heat and watch closely to avoid overcooking.

Chimichurri Shrimp with Rice and Tzatziki Recipe

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4.7 from 99 reviews

A vibrant and flavorful Chimichurri Shrimp dish served with fresh cherry tomatoes, fluffy rice, and a cool side of creamy tzatziki. Perfectly grilled shrimp are tossed and brushed with a zesty homemade chimichurri sauce for a bright, herbaceous taste that complements the subtle sweetness of the seafood.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian-Inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chimichurri Sauce

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup parsley
• 1 small fresno chile (or similar chile)
• 3–4 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt

Shrimp & Other Ingredients

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

Instructions

1. Prepare Chimichurri Sauce: In a food processor, blend olive oil, red wine vinegar, parsley, chile, garlic, dried oregano, and salt until somewhat emulsified. Alternatively, finely chop all ingredients and mix well. Divide the sauce into three portions: one for tossing with shrimp, one for brushing during cooking, and one for brushing at the table.
2. Prepare Shrimp: Thaw the shrimp if frozen. Remove shells and tails if desired. Pat shrimp dry thoroughly with paper towels to ensure even cooking and better sauce adherence. Toss shrimp with one portion of the chimichurri sauce to coat evenly.
3. Skewer the Shrimp: Soak wooden skewers in water for about 30 minutes to prevent burning. Thread the chimichurri-coated shrimp onto the soaked skewers, arranging them comfortably without crowding.
4. Cook the Shrimp: Heat a grill pan, outdoor grill, or standard sauté pan over medium-high heat. Place the shrimp skewers onto the hot surface and cook for about 2-3 minutes per side, brushing regularly with a second portion of chimichurri sauce. Cook until shrimp turn opaque and reach an internal temperature of 145°F (63°C).
5. Prepare Cherry Tomatoes: Toss halved cherry tomatoes with the remaining chimichurri sauce to infuse flavor and add freshness to the dish.
6. Serve: Plate rice or bread as the base, add the grilled shrimp skewers, the chimichurri-tossed cherry tomatoes, and a side of creamy tzatziki for dipping. Enjoy warm for the best flavor and texture.

Notes

• If you don’t have a food processor, finely chopping and mixing ingredients yields great results.
• Soaking wooden skewers prevents them from burning on the grill or pan.
• Adjust the amount of chile according to your spice preference.
• Ensure shrimp are fully cooked but not overdone to maintain juiciness.
• Rice or crusty bread both work well to soak up the chimichurri and tzatziki sauces.

Keywords: chimichurri shrimp, grilled shrimp, chimichurri sauce, summer grilling, easy shrimp recipe, tzatziki, healthy seafood, Argentinian cuisine