Chimichurri Shrimp with Rice and Tzatziki Recipe

If you’re craving something vibrant, fresh, and packed with flavor, you’re going to adore this Chimichurri Shrimp with Rice and Tzatziki Recipe. It’s one of those dishes that comes together quickly but tastes like you’ve spent all day perfecting it. I love how the zesty chimichurri sauce perfectly complements the juicy shrimp, while the cooling tzatziki adds that incredible creamy contrast. Plus, the cherry tomatoes and rice make it a complete, balanced meal you’ll want to make again and again.

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Ingredients You’ll Need

The ingredients in this Chimichurri Shrimp with Rice and Tzatziki Recipe are simple but work in perfect harmony to create that big flavor impact. When shopping, look for fresh parsley and vibrant chiles to keep the sauce lively, and pick juicy cherry tomatoes that will pop with a little tang.

• Olive Oil: Use good quality extra virgin olive oil for the best flavor and silky chimichurri texture.
• Red Wine Vinegar: Adds the right amount of tang to balance the oil and herbs.
• Parsley: Fresh Italian parsley works best — it’s the green backbone of the chimichurri.
• Small Chile (like Fresno): Adds just a little kick without overpowering the shrimp.
• Garlic: Don’t skimp here; fresh garlic gives that punch that makes chimichurri shine.
• Dried Oregano: A classic herb that adds depth and earthiness.
• Salt: Essential to bring out all the flavors.
• Jumbo Shrimp: Peeled and deveined — I find that jumbo size holds up well on the grill or stovetop.
• Tzatziki: Love to keep it simple; store-bought works great, but homemade adds a personal touch.
• Cherry Tomatoes: Halved — they add freshness and a sweet pop against the savory shrimp.
• Bread or Rice: I prefer fluffy rice to soak up all the chimichurri sauce, but crusty bread is also divine.

Variations

One of the reasons I keep making this Chimichurri Shrimp with Rice and Tzatziki Recipe is how easy it is to tweak for different moods or dietary needs. Feel free to play around with the heat level, swap the herbs, or adjust the sides to fit your style.

• Spicy Boost: I sometimes add a pinch of smoked paprika or extra chopped chilies to the chimichurri for a smoky heat that my family adores.
• Herb Swap: Tried adding cilantro or mint alongside parsley, which gave a fresh twist that worked beautifully.
• Grain Swap: Quinoa or couscous works just as well as rice if you’re looking for a gluten-free option.
• Vegetarian Version: Grilled halloumi or portobello mushrooms can replace shrimp perfectly for a meatless take.

How to Make Chimichurri Shrimp with Rice and Tzatziki Recipe

Step 1: Blitz Up That Vibrant Chimichurri Sauce

This is the heart and soul of your dish, so don’t rush. Toss parsley, chile, garlic, oregano, salt, red wine vinegar, and olive oil into a food processor. Pulse until it’s a somewhat emulsified mixture with some texture left — that’s how you know it’s fresh. I like to divide the sauce into three parts: one to toss the shrimp in, one to brush while it cooks, and one for brushing at the table. If you don’t have a food processor, finely chopping everything and stirring together gives a rustic, chunky chimichurri that’s just as good!

Step 2: Prep Your Shrimp

If your shrimp are frozen, thaw them completely and pat dry with paper towels to avoid steaming instead of searing. Remove shells and tails if you like — I prefer tail-off for ease of eating. Toss the shrimp with one third of your chimichurri sauce, making sure each piece gets a nice coating. I find this step really seals in the flavor and keeps the shrimp juicy.

Step 3: Grill or Sauté the Shrimp to Perfection

Thread the marinated shrimp onto wooden skewers that have been soaked in water for at least 30 minutes — this prevents burning. Heat your grill pan or sauté pan over medium-high heat, then cook the shrimp for 2-3 minutes per side. Keep brushing with the reserved chimichurri while cooking to layer the flavor and keep it moist. Cook until the shrimp turn opaque and reach 145°F if you’re using a thermometer — that’s the sweet spot for perfectly tender shrimp.

Step 4: Toss Tomatoes and Plate Your Feast

I like to toss cherry tomatoes with a spoonful of the leftover chimichurri—this brings a fresh, acid-bright component that complements the shrimp beautifully. Then, plate everything up with a generous mound of fluffy rice, the juicy tomatoes, succulent shrimp, and a cool dollop of tzatziki on the side. It’s such a bright, colorful, and balanced plate that your taste buds will thank you for.

How to Serve Chimichurri Shrimp with Rice and Tzatziki Recipe

Garnishes

When I serve this, I love adding a sprinkle of extra fresh parsley on top for that bright green pop. A wedge of lemon or lime on the side is also a great addition — a quick squeeze right before eating lifts all the flavors even more. Fresh cracked black pepper and a dash of chili flakes can help customize the heat to your liking.

Side Dishes

Besides the rice and cherry tomatoes tossed in chimichurri, I often pair this with a crunchy green salad dressed with lemon vinaigrette, or a warm side of roasted vegetables like asparagus or zucchini. If you’re feeling indulgent, some warm crusty bread is perfect for soaking up the leftover tzatziki and chimichurri sauce.

Creative Ways to Present

For a fun twist at dinner parties, I like to serve the shrimp on a platter with bowls of rice, tzatziki, and chimichurri separately, letting guests build their own plates. Alternatively, stacking the shrimp over a colorful salad bed makes for a stunning centerpiece that’s both casual and elegant.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp and chimichurri store beautifully. I place them in airtight containers separately—shrimp in one, chimichurri in another—to maintain freshness. The tomatoes and rice reheat well separately too. This way, you avoid soggy shrimp or wilted tomatoes.

Freezing

I learned that freezing cooked shrimp works alright, but it can lose a bit of texture after thawing. If you want to freeze, freeze the chimichurri sauce separately in small portions for the best flavor retention. I usually make a fresh batch of shrimp instead when possible since it cooks so quickly.

Reheating

To reheat, gently warm the shrimp in a skillet over medium heat, adding a splash of water or reserved chimichurri to keep them moist. Microwave works in a pinch but watch the timing to avoid rubbery bites. Reheat rice covered in the microwave with a damp paper towel to maintain fluffiness. Serve tzatziki cold fresh from the fridge.

FAQs

Final Thoughts

This Chimichurri Shrimp with Rice and Tzatziki Recipe has become one of my go-to dishes when I want something quick, impressive, and delicious. I love how the vibrant, herb-packed chimichurri lifts the shrimp, and the creamy tzatziki cools everything down just right. It’s a simple way to elevate a weeknight meal or impress friends at a casual dinner. I truly hope you give it a try—you’ll be amazed how easy and scrumptious this combo is!

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