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Chimichurri Shrimp With Cilantro Lime Rice

"I received this in our local Fred Meyer magazine...it sounds yummy."

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Prep Time: 20m

Cook Time: 30m

   

Servings: 4  

 
 
  • 5.0000

We really enjoyed this chimichurri shrimp and rice. We used some colossal-size shrimp and they made a beautiful presentation with the vibrant color of the parsley. The only change I made was to sub lime juice for the vinegar. Next time, I might use.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • FOR THE CHIMICHURRI SHRIMP
  • 6 garlic cloves, minced
  • Parsley, chopped (1 bunch)
  • 2 tablespoons fresh oregano, chopped
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • Salt and pepper, to taste
  • 1 pound shrimp (peeled and deveined)
  • FOR CILANTRO LIME RICE
  • 1 1/2 cups chicken stock
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 90 grams dry rice (dry, 1 cup basmati rice)
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons lime zest
  • 1 red pepper, small dice
 

What You Will Need



  • Skewers, soaked in water for 30 minutes
  How to Make
 
 

Step 1

Mix together first 6 ingredients, creating a chimichurri sauce.

Step 2

Toss half of sauce with the shrimp and set half aside.

Step 3

Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until shrimp turn pearly and opaque (safe internal temperature 145°F).

Step 4

For the cilantro lime rice, combine the chicken stock, garlic, salt and rice in a medium-sized pot.

Step 5

Bring to a boil over medium-high heat, then reduce to a simmer.

Step 6

Cover and simmer 20 minutes or until all liquid has been absorbed.

Step 7

Stir in the cilantro, lime juice, zest and red pepper.

Step 8

Top the cilantro lime rice with the cooked shrimp and finish with a drizzle of the remaining half of the chimichurri sauce. Serve immediately, refrigerating any leftovers.

  Nutritional Facts
 
 
  • Serving Size: 1 (229.1 g)
  • Calories 335.9
  • Total Fat - 16.5 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 171.8 mg
  • Sodium - 1075.3 mg
  • Total Carbohydrate - 27 g
  • Dietary Fiber - 2.4 g
  • Sugars - 0.9 g
  • Protein - 20.1 g
  • Calcium - 114.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 22.1 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
3 reviews

Another wonderful recipe. The hubby & I both enjoyed this very much. It was full of great flavors and had nice textures. The shrimp and rice complimented each other perfectly. Thanks for sharing a recipe we will enjoy again. Made for Went to Market tag game.

 

Review by KATO BABY

Tasty! I had left-over, cooked shrimp from the football game, so instead of skewering them, I just warmed them up in a pan with the sauce. Mighty fine! and easy! Made for your football win January 2017

 

Review by Linky

We really enjoyed this chimichurri shrimp and rice. We used some colossal-size shrimp and they made a beautiful presentation with the vibrant color of the parsley. The only change I made was to sub lime juice for the vinegar. Next time, I might use less garlic as it was a little overwhelming but still very delicious.

 

Review by Daily Inspiration