Chimichurri Shrimp and Rice

Shrimp! I love shrimp. It’s quick and easy to cook, but I also really love the fact that it is a fantastic low calorie protein. A few years ago when I was training for a half marathon (the first that I had ever run), I had extra weight that I needed to lose and I turned to shrimp for a lot of my dinner recipes.  I’m in the same situation now- I want to get back into running… and I should probably lose a few lbs… eeek! So, you’ll definitely be able to catch a lot of upcoming shrimp recipes on this site. 

This recipe requires a little bit of marinade time, but other than that, the actual cooking time is only about 15-20 minutes. It’s light and bright and the chimichurri gives it such a nice punch. I add some reserved chimichurri to some long grain white rice at the end, but that could be easily substituted with something else like quinoa or couscous. This chimichurri recipe would also be great with other proteins like chicken and steak. Very versatile! 

Print Recipe

Chimichurri Shrimp and Rice

Course

Main Dish

Prep Time

10 Minutes

Cook Time

15 Minutes

Passive Time

1 Hour

Servings

Servings

Ingredients

For the Chimichurri:

• 1 Cilantro, roughly chopped
• 1 Large bunch of parsley, roughly chopped
• 1/2 Cup EVOO
• 1/2 Cup Fresh Lime Juice
• 4 Garlic Cloves, roughly chopped
• 1 Tsp Crushed Red Pepper Flakes
• 1 TBSP Red Wine Vinegar
• 1 Tsp Sea Salt
• Pinch of Black Pepper

Other:

• 1 Cup Long Grain Rice, rinsed
• 2 Lbs Shrimp, peeled and deveined I left tails on
• 1 Tbsp Greek Yogurt or Sour Cream
• Cooking Spray
• Lime Wedges, for serving
• Chopped Parsley or Cilantro, for serving

Course Main Dish Prep Time 10 Minutes Cook Time 15 Minutes Passive Time 1 Hour Servings Servings Ingredients For the Chimichurri: 1 Cilantro, roughly chopped 1 Large bunch of parsley, roughly chopped 1/2 Cup EVOO 1/2 Cup Fresh Lime Juice 4 Garlic Cloves, roughly chopped 1 Tsp Crushed Red Pepper Flakes 1 TBSP Red Wine Vinegar 1 Tsp Sea Salt Pinch of Black Pepper Other: 1 Cup Long Grain Rice, rinsed 2 Lbs Shrimp, peeled and deveined I left tails on 1 Tbsp Greek Yogurt or Sour Cream Cooking Spray Lime Wedges, for serving Chopped Parsley or Cilantro, for serving

Instructions

1. Combine parsley, cilantro, olive oil, lime juice, garlic, crushed red pepper, vinegar, salt and pepper into a food processor and pulse until combined.
2. Reserve half of chimichurri for later use and use the other half to marinate the shrimp. Toss shrimp with marinade in a bowl, cover and refrigerate for an hour.

   
3. After an hour, cook rice according to instructions.
4. Split reserved chimichurri in half once again and stir half of chimichurri into the cooked rice.
5. Add the other half of the chimichurri to a food processor and add Greek yogurt or sour cream. Pulse until creamy and just combined.
6. Spray a grill pan with cooking spray and cook shrimp over medium-high heat for about 2-3 minutes per side until pink and cooked through (cooking time will depend upon size of shrimp).
7. To serve: divide rice and shrimp amongst four bowls. Drizzle the creamy chimichurri over top of the bowls and serve with optional lime wedges and herbs.

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