Chimichurri Shrimp with Rice and Tzatziki Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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).
- Prepare Cherry Tomatoes: Toss halved cherry tomatoes with the remaining chimichurri sauce to infuse flavor and add freshness to the dish.
- 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
