Chimichurri Shrimp With Cilantro Lime Rice

Prep Time
Cook Time
Ready In

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

Original is 4 servings


  • 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

Step by Step Method

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.


  • Skewers, soaked in water for 30 minutes

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting shrimp, look for wild-caught shrimp with a firm texture and no strong odor.
  • Make sure to use fresh oregano, parsley, and cilantro for the best flavor.

  • For the Chimichurri Shrimp: Substitute 2 tablespoons of fresh thyme for the oregano. This will add a slightly earthier flavor to the dish, while still providing an herbal note.
  • For the Cilantro Lime Rice: Substitute 2 tablespoons of fresh parsley for the cilantro. This will provide a milder flavor, while still providing a bright, herby note.

Tropical Chimichurri Shrimp Replace the parsley, oregano, and olive oil with 1/2 cup of mango puree, 1/4 cup of lime juice, and 2 tablespoons of honey. Replace the white wine vinegar with 1/4 cup of pineapple juice. Replace the red pepper with 1/2 cup of diced pineapple. Grill the shrimp as directed, and serve over coconut rice instead of cilantro lime rice.

Roasted Broccoli with Garlic and Parmesan - This roasted broccoli dish is the perfect accompaniment to the Chimichurri Shrimp with Cilantro Lime Rice. The roasted broccoli adds a delicious crunch and the garlic and Parmesan add a savory, cheesy flavor that pairs perfectly with the shrimp. Plus, it's a healthy and easy side dish that will help round out the meal.

Spicy Mango Salsa: This spicy mango salsa is the perfect accompaniment to the Chimichurri Shrimp with Cilantro Lime Rice and Roasted Broccoli with Garlic and Parmesan. The sweet and spicy mango salsa adds a bright, flavorful contrast to the savory shrimp and roasted broccoli. Plus, it's an easy and healthy side dish that will help round out the meal.


Q: How long do I cook the shrimp?

A: Grill the shrimp for 2-3 minutes per side, or until they turn pearly and opaque (safe internal temperature 145°F).

Q: What type of shrimp should I use?

A: Use raw, peeled, and deveined shrimp for best results. Large or jumbo shrimp work best for grilling.

7 Reviews


This made the perfect meal, although I did alter the rice recipe slightly, I only had jasmine rice on hand, so I used that. I added the diced red pepper to the rice mixture while it cooked, as I did not want the raw texture. I didn’t know what I should do with the remaining Chimichurri sauce, so I stirred it into the cooked rice with the cilantro, lime juice, and zest. I will definitely be making this again!


review by:
(17 Sep 2023)


Wowzers - this is GOOD!!! The chimichurri sauce is absolutely delicious with the addition of the fresh oregano. And I can't believe I'm saying this, as I always increase the garlic in a recipe, but next time I would make this as written and put the garlic through a press rather than mince it. The garlic was a teensy bit overwhelming and we wolfed it down anyways (and added some over the rice!). The rice was great, but I did do a 2:1 ration of broth and rice. I don't think 1 1/2 cups of liquid for basmati rice is enough and it wouldn't have cooked properly. The cilantro was added right before serving, so it wouldn't wilt as much. And the shrimp, oh - the shrimp! We were too tired to grill, so I cooked them in a hot cast iron grill pan. They came out perfect! And oh-so-tasty. This dish is definitely on my make-again list. This was served to company and everyone loved it. The rice stands on its own and I would make it to serve with other proteins as well (chicken or fish). Thanks for sharing this keeper!


review by:
(20 Feb 2023)


We really enjoyed this recipe. The rice was great but the amount were off to us. The chimichurri sauce was delicious but the garlic is pretty spicy and might burn your mouth. The shrimp went great with all of it.


review by:
(17 May 2022)


This is one delicious dish! I had to make two changes. I used cooked shrimp and warmed with the sauce and jarred red peppers. Wonderful flavours, textures and colours. Will see repeats here for sure. Thank you for sharing Teresa! Made for Billboard Recipe Tag.


review by:
(14 May 2022)


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:
(16 Apr 2017)


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:
(10 Jan 2017)

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Fun facts:

The origin of Chimichurri sauce is attributed to the Basque settlers who arrived in Argentina in the 19th century. The name 'Chimichurri' is thought to be derived from the Basque phrase 'tximitxurri', which translates to 'a mixture of several things in no particular order'.

The classic combination of shrimp and rice is popular in many cuisines around the world, including Latin American, Caribbean and Asian. In the United States, the dish is often associated with the famous chef, Emeril Lagasse, who often features it in his recipes.