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Chimichurri Shrimp with Rice and Tzatziki Recipe

If you’re craving a vibrant, fresh, and utterly delicious meal that’s surprisingly easy to whip up, you’re going to want to stick around for this one. I absolutely love this Chimichurri Shrimp with Rice and Tzatziki Recipe because it’s packed with bold flavors and comes together in under 30 minutes — perfect for busy weeknights or a relaxed weekend dinner. The tangy chimichurri sauce paired with juicy shrimp, fluffy rice, cool tzatziki, and sweet cherry tomatoes creates a mouthwatering combo I find myself making again and again.

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Why You’ll Love This Recipe

  • Bold and Fresh Flavors: The chimichurri sauce brings a zesty punch that perfectly complements tender grilled shrimp.
  • Quick and Easy: Ready in about 25 minutes, it’s a fantastic option when you want something tasty without hours in the kitchen.
  • Versatile Serving Style: Served with rice and creamy tzatziki, it works as a hearty weeknight dinner or a crowd-pleaser at gatherings.
  • A Family Favorite: Once I made this, my family kept asking for more — it just has that winning combo.

Ingredients You’ll Need

The magic of this Chimichurri Shrimp with Rice and Tzatziki Recipe lies in using bright, fresh ingredients that harmonize effortlessly. When shopping, pick fresh parsley for the best flavor, ripe cherry tomatoes for that perfect juicy burst, and good-quality olive oil to bring the chimichurri together.

Flat lay of a small bottle of olive oil with some poured out, a couple of tablespoons of red wine vinegar in a tiny glass bowl, a generous handful of fresh parsley, one small red chile, three peeled garlic cloves, a teaspoon of dried oregano in a spice jar, a pinch of salt in a small pile, about a dozen raw jumbo shrimp arranged neatly, a small bowl of creamy tzatziki, a handful of halved cherry tomatoes, and a mound of fluffy white rice, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Chimichurri Shrimp with Rice and Tzatziki, grilled shrimp with chimichurri sauce, quick shrimp and rice dinner, easy seafood recipes, Mediterranean shrimp dish
  • Olive oil: Essential for emulsifying the chimichurri and adding richness to the shrimp.
  • Red wine vinegar: Provides brightness and balances the oil’s richness.
  • Fresh parsley: The herbaceous backbone of the chimichurri — fresh is best here.
  • Small chile (like fresno): Brings just the right amount of heat; I love fresno chiles because they’re mild but flavorful.
  • Garlic cloves: Adds that classic punch, don’t skimp here!
  • Dried oregano: A subtle hint that complements the herbs beautifully.
  • Salt: Brings all those flavors together — seasoned shrimp always taste better.
  • Jumbo raw shrimp: The star protein — peeled and deveined shrimp make cooking easy and mess-free.
  • Tzatziki: Creamy, cooling, and perfect as a dipping sauce with spicy chimichurri flavors.
  • Cherry tomatoes: Halved for a fresh salad element that brightens the plate.
  • Bread or rice: I usually go with rice to soak up all those delicious juices.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I always encourage you to make this Chimichurri Shrimp with Rice and Tzatziki Recipe your own. Over the years, I’ve tweaked it in small ways depending on what I have in the pantry or to accommodate different tastes — and it never disappoints!

  • Spice it up: Swap fresno chiles for jalapeños or add a pinch of red pepper flakes if you like your food with more heat — I’ve tried this and love the extra kick.
  • Herbs swap: Try adding cilantro or fresh basil along with parsley for a different flavor twist.
  • Protein switch: No shrimp on hand? Chicken breast or firm white fish work beautifully with chimichurri too.
  • Grain alternative: If you’re avoiding rice, quinoa or couscous make excellent bases and soak up chimichurri well.
  • Dairy-free tzatziki: Use a dairy-free yogurt alternative in your tzatziki for a vegan-friendly side – I’ve tested coconut yogurt and it works nicely.

How to Make Chimichurri Shrimp with Rice and Tzatziki Recipe

Step 1: Blitz the Chimichurri Sauce

Start by throwing the olive oil, red wine vinegar, parsley, chile, garlic, oregano, and salt into a food processor. Give it a quick blitz until everything is combined but still a little chunky — you want that fresh herb texture, not a smooth paste. If you don’t have a food processor, just finely chop all the ingredients and mix well in a bowl. I like to divide this sauce into three parts: one for tossing with the shrimp, one to brush while cooking, and one to use on the table for an extra flavor boost.

Step 2: Prep the Shrimp

If you’re using frozen shrimp, thaw them ahead of time and pat them dry with paper towels — damp shrimp won’t grill as nicely. Peel and devein if needed, or remove the tails if you want easier eating. Toss your shrimp in one-third of the chimichurri sauce, making sure every piece is nicely coated—this isn’t just for flavor but also helps keep them juicy on the grill.

Step 3: Skewer and Cook

Thread the shrimp onto soaked wood skewers. I like to soak my skewers for about 30 minutes ahead to prevent burning. Heat up your grill pan or a heavy skillet over medium-high heat, then place your skewers on. Cook the shrimp for about 2-3 minutes per side — you’re looking for opaque shrimp with just a little browning. Don’t forget to brush more chimichurri on as they cook; that fresh sauce really brings out the best flavors. Shrimp are done when they reach 145°F or are no longer translucent.

Step 4: Combine and Serve

While the shrimp cook, halve your cherry tomatoes and toss them with a spoonful of the reserved chimichurri — this quick tomato salad adds a fresh, tangy contrast that’s hard to resist. Plate the shrimp over a bed of warm rice, add the tomatoes on the side, and don’t forget a generous dollop of tzatziki for dipping. Trust me, the creamy, cool tzatziki alongside the tangy shrimp just takes this dish to another level.

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Pro Tips for Making Chimichurri Shrimp with Rice and Tzatziki Recipe

  • Keep the Chimichurri Fresh: I discovered that making the sauce just before cooking keeps the herbs bright and vibrant — chimichurri tends to lose its punch if made too far in advance.
  • Don’t Overcook the Shrimp: Shrimp cook quickly, and when they overcook they get rubbery — aim for opaque pink around edges but still tender inside.
  • Use Tight Skewers: Soaking wood skewers prevents burning, but make sure they’re sturdy enough so shrimp don’t spin as you flip.
  • Balancing the Heat: If you’re sensitive to spice, remove the seeds from the chile or use less — but don’t skip it entirely, this adds a subtle depth.

How to Serve Chimichurri Shrimp with Rice and Tzatziki Recipe

The image shows a black round plate filled with a shrimp dish. There are two skewers of grilled shrimp placed diagonally on top of a bed of white rice. The shrimp are golden with a sprinkle of green herbs. To the left of the skewers, there is a small black bowl with a creamy white sauce topped with cracked black pepper. Below the bowl, two lemon wedges rest on the plate. To the right of the lemon wedges, there are several halved cherry tomatoes in bright red color. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Chimichurri Shrimp with Rice and Tzatziki, grilled shrimp with chimichurri sauce, quick shrimp and rice dinner, easy seafood recipes, Mediterranean shrimp dish

Garnishes

I love sprinkling a little extra chopped parsley or cilantro on top just before serving — it amps up the fresh green color and adds even more brightness. A few lemon wedges on the side are fantastic too; a quick squeeze right before eating adds a subtle zing that lifts all the flavors.

Side Dishes

While rice is my go-to, sometimes I serve this with warm pita bread to soak up the juices and tzatziki. Roasted or grilled veggies like zucchini, bell peppers, or asparagus also pair beautifully to round out the meal with some extra texture and color.

Creative Ways to Present

For special occasions, I like to serve these shrimp on a large platter over a bed of herbed rice, scatter the tomato salad all over, and drizzle the remaining chimichurri across the top for a rustic, family-style vibe. It makes for a colorful and inviting spread that impresses every time.

Make Ahead and Storage

Storing Leftovers

After enjoying this meal, I usually store any leftover shrimp and tomatoes separately from the rice and tzatziki in airtight containers in the refrigerator. This keeps everything fresh without sogginess. Leftovers are best eaten within 2 days for optimal flavor.

Freezing

I’ve frozen the chimichurri sauce on its own a few times and it freezes quite well — just thaw it overnight in the fridge before using. Shrimp don’t freeze as nicely after cooking, so I recommend freezing raw shrimp and preparing the dish fresh when you’re ready.

Reheating

For reheating, I gently warm the shrimp on the stovetop or in the microwave, but I avoid overcooking by heating just until warm. The rice reheats well with a splash of water in the microwave to keep it fluffy. I always add fresh tzatziki after reheating so it stays cool and creamy.

FAQs

  1. Can I make the chimichurri sauce ahead of time?

    Absolutely! You can prepare the chimichurri sauce a few hours ahead or even the day before and keep it refrigerated in an airtight container. Just give it a good stir before using. However, I find that making it fresh delivers the most vibrant flavor.

  2. What kind of shrimp works best for this recipe?

    Jumbo raw shrimp that are peeled and deveined work best because they cook quickly and remain juicy. You can use fresh or frozen (thawed) shrimp, but make sure to pat them dry before marinating.

  3. Can I grill the shrimp outside instead of using a grill pan?

    Yes! Grilling the shrimp outside over medium-high heat adds a smoky flavor that’s fantastic with chimichurri. Just be sure to oil your grill grates and keep an eye on the shrimp since they cook quickly.

  4. Is tzatziki necessary for this dish?

    Tzatziki adds a creamy, cooling contrast to balance the bold chimichurri and spicy shrimp, but if you don’t have it on hand, a simple cucumber yogurt sauce or even a dollop of sour cream works well too.

Final Thoughts

When I first tried this Chimichurri Shrimp with Rice and Tzatziki Recipe, I was blown away by how many flavors danced together so effortlessly — the herbaceous chimichurri, the smoky seared shrimp, the sweet tomatoes, and that cool tzatziki dip. It’s one of those dishes that feels both special and comfortable, something I’m keen to share because I know you’ll enjoy it as much as I do. So go on, give it a try and bring a bit of vibrant, fresh flavor to your table tonight!

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Chimichurri Shrimp with Rice and Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 701 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 to 3 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

Description

A vibrant and flavorful Chimichurri Shrimp recipe featuring succulent jumbo shrimp marinated and grilled with a zesty chimichurri sauce. Served alongside fresh cherry tomatoes tossed in chimichurri, fluffy rice, and a creamy tzatziki dip for a delightful Mediterranean-inspired meal.


Ingredients

Chimichurri Sauce

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley
  • 1 small fresno chile
  • 3-4 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Shrimp

  • 1 pound jumbo shrimp, raw, peeled and deveined

For Serving

  • 1/2 cup tzatziki
  • 2 cups cherry tomatoes, halved
  • Bread or rice, for serving


Instructions

  1. Make Chimichurri Sauce: Blitz olive oil, red wine vinegar, parsley, fresno chile, garlic, dried oregano, and salt in a food processor until somewhat emulsified. Allow the sauce to rest and settle. Alternatively, finely chop all ingredients and mix thoroughly in a bowl.
  2. Divide Sauce: Split the chimichurri into three portions: one for tossing with shrimp, one for brushing during cooking, and one for brushing at the table.
  3. Prepare Shrimp: If frozen, thaw shrimp. Peel and devein if necessary. Pat the shrimp dry with paper towels, then toss them with one-third of the chimichurri sauce to marinate briefly.
  4. Skewer Shrimp: Thread the marinated shrimp onto soaked wooden skewers for grilling or sautéing.
  5. Cook Shrimp: Heat a grill pan, grill, or sauté pan over medium-high heat. Place the shrimp skewers and cook for 2-3 minutes per side, brushing with the reserved chimichurri sauce while cooking. Cook until shrimp turn opaque and reach an internal temperature of 145°F (63°C).
  6. Prepare Tomatoes: Toss halved cherry tomatoes with a spoonful of the reserved chimichurri sauce to create a fresh tomato salad.
  7. Serve: Plate the cooked shrimp with the dressed cherry tomatoes and a side of hot rice or bread. Serve with a side dish of creamy tzatziki for dipping and extra flavor.

Notes

  • This dish offers a flavorful and tangy chimichurri shrimp experience perfect for a light yet satisfying meal.
  • The chimichurri sauce can be made a few hours ahead to enhance flavor.
  • Wooden skewers should be soaked in water for at least 30 minutes before use to prevent burning.
  • Adjust the spice level by varying the amount or type of chile used in the chimichurri.
  • Serve with rice or crusty bread to soak up the delicious juices and sauce.

Nutrition

  • Serving Size: 1 serving
  • 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

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