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Chimichurri Shrimp with Rice, Cherry Tomatoes, and Tzatziki Recipe

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4.1 from 2 reviews

Chimichurri Shrimp with Rice and Tzatziki is a vibrant, flavorful dish combining juicy grilled shrimp tossed and brushed with a zesty chimichurri sauce. Served alongside fresh cherry tomatoes dressed in chimichurri, fluffy rice, and cool, creamy tzatziki, this dish offers a perfect balance of bright, spicy, and fresh flavors for an easy yet impressive meal ready in just 25 minutes.

Ingredients

Chimichurri Sauce

  • 1/2 cup olive oil
  • 2 tablespoons red vinegar
  • 1/2 cup parsley, packed
  • 1 small fresno chile (or substitute small red chile)
  • 3-4 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Shrimp and Extras

  • 1 pound jumbo raw shrimp, shells and tails removed if desired
  • 1/2 cup tzatziki, for serving
  • 2 cups cherry tomatoes, halved
  • Bread or cooked rice, for serving (about 1-1.5 cups cooked rice)

Instructions

  1. Prepare Chimichurri Sauce: Place olive oil, red vinegar, parsley, fresno chile, garlic, dried oregano, and salt in a food processor. Blitz until emulsified but with some texture. The sauce will settle slightly as it rests. If a food processor is unavailable, finely chop ingredients and mix thoroughly in a bowl. Divide the chimichurri into three portions: one for tossing with shrimp, one for brushing while cooking, and one for serving at the table.
  2. Marinate the Shrimp: If frozen shrimp is used, thaw completely. Remove shells and tails if preferred, then pat dry with paper towels. Toss shrimp with one third of the chimichurri sauce to coat evenly and impart flavor.
  3. Grill the Shrimp: Soak wooden skewers in water to prevent burning. Thread the chimichurri-coated shrimp onto the skewers. Heat a grill pan, grill, or sauté pan over medium-high heat. Place the shrimp skewers on the cooking surface and cook for 2-3 minutes on each side, brushing with additional chimichurri while cooking. Shrimp are done when opaque and firm or reach an internal temperature of 145°F.
  4. Prepare Tomato Salad and Plating: Toss halved cherry tomatoes with a spoonful of reserved chimichurri to add brightness and zest. Plate cooked rice or bread, followed by shrimp skewers, chimichurri-dressed tomatoes, and a side dish of cool tzatziki for dipping the shrimp or bread.

Notes

  • Soaking wooden skewers for at least 30 minutes prevents them from burning during cooking.
  • Adjust the heat of the chimichurri by choosing milder or hotter chiles according to your preference.
  • Serve immediately for best texture and flavor, especially the grilled shrimp.
  • Leftover chimichurri sauce can be refrigerated and used within 2-3 days for salads or as a condiment.
  • Rice can be substituted with crusty bread or pita for a different texture and soaking experience.

Find it online: https://recipeplenty.com/chimichurri-shrimp-with-rice-cherry-tomatoes-and-tzatziki-recipe/