If you’re looking for a vibrant, flavorful meal that’s as quick to make as it is delicious, then you’re in for a treat with this Chimichurri Shrimp with Rice and Tzatziki Recipe. I absolutely love how the zesty chimichurri livens up the shrimp, while the creamy tzatziki cools everything down perfectly. This combo always hits the spot when I want something fresh, satisfying, and a little bit fancy without spending hours in the kitchen.

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Why You’ll Love This Recipe

Fresh and Flavor-Packed: The chimichurri sauce is bright and punchy, making every shrimp bite burst with flavor.
Super Quick to Make: From start to finish, you’re looking at about 25 minutes – perfect for busy weeknights.
Perfect Balance of Textures: Juicy shrimp, soft rice, crisp tomatoes, and creamy tzatziki come together beautifully.
Crowd-Pleaser Every Time: I’ve served this at last-minute gatherings, and my family and friends always go crazy for it.

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, flavorful shrimp recipes, quick seafood dinners, healthy dinner ideas, easy shrimp recipes

Ingredients You’ll Need

All the ingredients in this Chimichurri Shrimp with Rice and Tzatziki Recipe are simple but thoughtfully chosen to create layers of flavor. When shopping, look for fresh parsley and ripe cherry tomatoes to maximize freshness and vibrancy.

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, flavorful shrimp recipes, quick seafood dinners, healthy dinner ideas, easy shrimp recipes

Olive oil: Use a good-quality extra virgin olive oil for the best flavor in your chimichurri.
Red wine vinegar: This adds the perfect tang; you can substitute with sherry vinegar if needed.
Parsley: Fresh flat-leaf parsley works best here for brightness and mild herbal notes.
Small chile (Fresno chile): I love Fresno chiles because they’re mildly spicy and add a lovely red color.
Garlic cloves: Fresh garlic is a must for that signature punch in the chimichurri.
Dried oregano: This adds a classic herbaceous depth to the sauce.
Salt: Enhances all the flavors and balances the acidity.
Jumbo shrimp: Peeled and deveined; thawed if frozen. I usually go for wild-caught if I can find it.
Tzatziki: A creamy cucumber-yogurt dip that cools the heat from the chimichurri perfectly.
Cherry tomatoes: Halved and tossed with chimichurri for a juicy, fresh side.
Bread or rice: I usually serve jasmine or basmati rice, but warm crusty bread is great too.

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 that this recipe feels like a wonderful base you can easily tweak depending on what’s in your fridge or your mood. Don’t hesitate to make it your own!

Spice it up: Add more chiles or a pinch of cayenne if you like things hotter – I discovered this trick the first time I wanted a bit more kick to balance the cool tzatziki.
Swap the shrimp: Try chicken or firm tofu for different protein options; I’ve made this with chicken skewers when I ran out of shrimp, and it worked great.
Herb variations: Mix in cilantro or mint with the parsley for a fresh twist.
Serve differently: Use quinoa or cauliflower rice if you want a lower-carb alternative.

How to Make Chimichurri Shrimp with Rice and Tzatziki Recipe

Step 1: Whip Up That Flavor-Packed Chimichurri

I start by blitzing together olive oil, red wine vinegar, parsley, chile, garlic, oregano, and salt right in my food processor. The sauce emulsifies into this vibrant green mix, and you’ll notice it settles as it rests – don’t worry, that’s totally normal. No processor? No problem! Just finely chop everything and stir together in a bowl. Split the sauce into three parts: one for tossing with shrimp, one to brush during cooking, and the last for adding at the table—that layering of chimichurri makes such a difference in flavor.

Step 2: Prep and Toss Your Shrimp

Thaw your shrimp if frozen, then peel and devein them as needed. Patting them dry is key to getting a nice sear instead of steaming. Toss the shrimp with one third of your chimichurri so each piece is nicely coated and ready to soak in all those amazing flavors.

Step 3: Skewer and Cook

I soak my wooden skewers beforehand so they don’t burn, then thread the chimichurri-coated shrimp onto them. Heat a grill pan or regular skillet over medium-high heat, place the skewers in, and cook for about 2-3 minutes per side, brushing with chimichurri as you go. You’ll see the shrimp turn opaque and firm; if you have a thermometer, 145°F is your target. This quick cooking keeps the shrimp juicy and tender without drying out.

Step 4: Toss Tomatoes and Plate It Up

While the shrimp cooks, I like to toss halved cherry tomatoes with a spoonful of that reserved chimichurri. It’s a simple side that feels light and fresh. Serve everything alongside fluffy rice and a generous dollop of chilled tzatziki—you’ll want to dunk every last bite into that creamy goodness!

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Pro Tips for Making Chimichurri Shrimp with Rice and Tzatziki Recipe

Use Room Temperature Shrimp: Bringing shrimp to room temp before cooking helps them cook evenly and prevents sticking.
Don’t Overcook Shrimp: They cook fast and go from perfectly tender to rubbery quickly — keep a close eye during cooking.
Prep Chimichurri Ahead: This sauce tastes even better after resting for 30 minutes, so making it ahead lets flavors meld beautifully.
Brush Often: Brushing additional chimichurri while cooking layers complex flavor instead of just tossing once.

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, flavorful shrimp recipes, quick seafood dinners, healthy dinner ideas, easy shrimp recipes

Garnishes

I typically add a sprinkle of fresh parsley and a few lemon wedges on the side. The parsley brightens everything up, and a squeeze of lemon adds that extra zing that complements the chimichurri beautifully.

Side Dishes

Aside from fluffy rice or crusty bread, I sometimes serve a simple cucumber salad or grilled veggies for some extra crunch and balance. They all soak up leftover chimichurri or tzatziki perfectly, making every bite exciting.

Creative Ways to Present

For special occasions, I’ve served the shrimp stacked over a colorful bed of roasted vegetables, drizzled even more chimichurri on top, and used edible flowers for a festive touch—makes a beautiful, Instagram-worthy plate that tastes like a dream.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and chimichurri separately in airtight containers in the fridge for up to two days. Keeping them separate prevents the shrimp from getting soggy, which I’ve found makes all the difference.

Freezing

While I prefer fresh shrimp for this dish, you can freeze the chimichurri sauce in small portions. Just thaw it gently in the fridge and give it a quick stir before using again.

Reheating

Reheat shrimp quickly in a hot pan or under the broiler for a couple of minutes—overheating makes them rubbery. Add a splash of extra chimichurri or tzatziki after reheating to freshen up the flavors.

FAQs

Can I make chimichurri ahead of time?

Absolutely! In fact, chimichurri tastes better after sitting for at least 30 minutes, letting the flavors meld. You can make it up to a day ahead and keep it refrigerated in an airtight container.
What if I don’t have a food processor?

No worries at all! Just finely chop the parsley, chiles, and garlic with a sharp knife, then whisk together with olive oil, vinegar, oregano, and salt in a bowl. It won’t be as smooth but still delicious.
Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw them completely and pat dry before marinating. Patting dry helps achieve a nice sear without steaming the shrimp.
Is this recipe spicy?

It has a gentle kick from the chile, which you can adjust based on your heat preference. Using Fresno chiles offers mild warmth, but you can always omit or add more to suit your taste.
What’s the best rice to serve with chimichurri shrimp?

I like jasmine or basmati rice because of their fragrant and fluffy texture, but plain white or brown rice works too. You can even try quinoa for a nutritious twist.

Final Thoughts

This Chimichurri Shrimp with Rice and Tzatziki Recipe has become a go-to in my kitchen when I want something fresh, fast, and full of flavor. It’s one of those dishes I find myself craving, both for its layered textures and bold, balanced flavors. If you try it once, I promise you’ll keep coming back to it for weeknight dinners or impressing guests alike. Seriously, give it a shot—you’ll love how effortlessly it turns a simple shrimp dinner into a celebrated meal.