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Chimichurri shrimp with rice, tzatziki, and tomatoes on a plate

Chimichurri Shrimp with Rice, Tzatziki and Tomatoes

Chimichurri shrimp with rice and tzatziki is a fresh, flavorful meal featuring tender shrimp, a bright herb sauce, and creamy contrast. It is an easy choice for a quick weeknight dinner or a satisfying gathering meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Argentinian-Inspired
Calories: 603
Ingredients Method Notes

Ingredients
  

Chimichurri
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley
  • 1 small chile
  • 3-4 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
Shrimp
  • 1 pound jumbo shrimp, raw
Serving
  • 1/2 cup tzatziki, for serving
  • 2 cups cherry tomatoes, halved, for serving
  • bread or rice for serving

Method
 

Preparation
  1. Blend the olive oil, red wine vinegar, parsley, chile, garlic, oregano, and salt in a food processor until combined. If a food processor is unavailable, finely chop the ingredients and mix them together in a bowl.
  2. Separate the chimichurri into three portions: one for coating the shrimp, one for brushing during cooking, and one for serving.
  3. Thaw the shrimp if frozen, remove shells and tails if needed or desired, and pat the shrimp dry. Coat the shrimp with one portion of the chimichurri.
  4. Thread the coated shrimp onto soaked wood skewers.
Cooking
  1. Heat a grill pan, grill, or sauté pan over medium high heat. Cook the shrimp for 2-3 minutes per side, brushing with additional chimichurri as they cook.
  2. Continue cooking until the shrimp are no longer translucent and reach 145°F (63°C).
Serving
  1. Toss the cherry tomatoes with a spoonful of reserved chimichurri. Serve the rice, tomatoes, shrimp, and tzatziki together with additional chimichurri as desired.

Notes

Reserve part of the chimichurri separately so it can be used fresh for brushing and serving.