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Chimichurri Shrimp with Rice and Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 81 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings (can serve 2-3)
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Latin American

Description

Chimichurri Shrimp with Rice and Tzatziki is a vibrant and flavorful dish featuring jumbo shrimp marinated in a zesty chimichurri sauce, grilled to perfection, and served alongside a fresh cherry tomato salad, steamed rice, and creamy tzatziki for dipping. This easy-to-make recipe balances the punchy herby sauce with the cool tanginess of tzatziki, making it a delightful and satisfying meal ideal for a quick dinner or casual entertaining.

Ingredients

Scale

Chimichurri Sauce

  • 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

Main

  • 1 pound jumbo shrimp, raw, peeled and deveined
  • Wooden skewers, soaked

Sides & Serving

  • 1/2 cup tzatziki, for serving
  • 2 cups cherry tomatoes, halved
  • Bread or cooked rice, for serving

Instructions

  1. Prepare Chimichurri Sauce: Combine olive oil, red wine vinegar, parsley, chile, garlic, oregano, and salt in a food processor and blitz until somewhat emulsified. Let the sauce rest to allow flavors to meld. Alternatively, finely chop all ingredients and mix well in a bowl.
  2. Divide Sauce: Split chimichurri sauce into three portions: one for tossing with shrimp, one for brushing while cooking, and one for brushing at the table.
  3. Prepare Shrimp: Thaw shrimp if frozen, remove shells and tails if desired, and pat dry thoroughly with paper towels. Toss shrimp with one third of the chimichurri sauce to marinate.
  4. Skewer and Cook Shrimp: Thread marinated shrimp onto soaked wooden skewers. Heat a grill pan, grill, or sauté pan over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side, brushing occasionally with additional chimichurri sauce while cooking, until shrimp are opaque and reach 145°F internal temperature.
  5. Prepare Tomato Salad and Serve: Toss cherry tomatoes with a spoonful of reserved chimichurri. Plate cooked shrimp with rice or bread, the dressed tomatoes, and a side dish of tzatziki for dipping and extra flavor. Enjoy while warm.

Notes

  • This dish offers a vibrant mix of tangy, herby chimichurri paired with juicy grilled shrimp for a punchy, flavorful meal.
  • Soaking wooden skewers before grilling prevents them from burning and breaking while cooking.
  • The tzatziki adds a cooling contrast that balances the heat and acidity of the chimichurri sauce.
  • Rice or crusty bread work equally well as base sides to soak up extra sauce.
  • Use fresno chile or other mild chiles for gentle heat; adjust based on your spice preference.

Nutrition

  • Serving Size: 1 serving
  • 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://jmrecipes.com/chimichurri-shrimp-with-rice-and-tzatziki-recipe/