Description
Chimichurri Shrimp with Rice and Tzatziki is a vibrant, flavorful dish featuring succulent jumbo shrimp marinated and basted in a zesty chimichurri sauce. Served alongside a fresh cherry tomato salad tossed in chimichurri, fluffy rice, and a creamy tzatziki dip, this meal is perfect for a quick and delicious dinner that combines bright herbal notes with savory grilled shrimp.
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
Main
- 1 pound jumbo shrimp, raw, peeled and deveined
- Wooden skewers, soaked
For Serving
- 1/2 cup tzatziki
- 2 cups cherry tomatoes, halved
- Bread or cooked rice
Instructions
- Prepare Chimichurri Sauce: Blitz olive oil, red wine vinegar, parsley, fresno chile, garlic, dried 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 for different uses: marinating shrimp, basting during cooking, and brushing at the table.
- Marinate Shrimp: Thaw shrimp if frozen, peel and devein if necessary. Pat dry thoroughly with paper towels. Toss the shrimp with one-third of the chimichurri sauce until evenly coated.
- Skewer the Shrimp: Thread the marinated shrimp onto soaked wooden skewers to ensure even grilling and easy flipping.
- Cook the Shrimp: Heat a grill pan, grill, or sauté pan over medium-high heat. Place skewered shrimp on the hot surface and cook for 2-3 minutes per side. While cooking, brush shrimp with additional chimichurri sauce from the reserved portions to enhance flavor and moisture. Cook until shrimp are opaque and firm, or reach an internal temperature of 145°F.
- Prepare Tomato Salad: Toss halved cherry tomatoes with a spoonful of the remaining chimichurri sauce to create a fresh, punchy salad.
- Plate and Serve: Serve the grilled chimichurri shrimp alongside the tomato salad and a serving of warm rice or bread. Add a dollop of tzatziki on the side for dipping to add a cool, creamy contrast to the zesty shrimp.
Notes
- This dish features a vibrant and punchy chimichurri sauce that enhances the flavor of juicy grilled shrimp.
- Cherry tomatoes tossed in chimichurri add freshness and balance to the meal.
- Serve with warm rice or crusty bread to soak up extra sauce and provide a satisfying base.
- Tzatziki adds a creamy, cooling element that contrasts beautifully with the bright chimichurri.
- Soak wooden skewers before using to prevent burning and make handling easier during grilling.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 603
- Sugar: 4.8 g
- Sodium: 984.4 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: 249.5 mg
