Chimichurri Shrimp With Cilantro Lime Rice
"I received this in our local Fred Meyer magazine...it sounds yummy."
Categories: Dinner, Main Dish, Shellfish, Shrimp, Rice, White Rice, Mexican, Quick Meals, Cinco de Mayo, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, No Eggs, Non-Dairy, Herbs more
Recipe: #24442 July 20, 2016
- FOR THE CHIMICHURRI SHRIMP
- FOR CILANTRO LIME RICE
- 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
Mix together first 6 ingredients, creating a chimichurri sauce.
Toss half of sauce with the shrimp and set half aside.
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).
For the cilantro lime rice, combine the chicken stock, garlic, salt and rice in a medium-sized pot.
Bring to a boil over medium-high heat, then reduce to a simmer.
Cover and simmer 20 minutes or until all liquid has been absorbed.
Stir in the cilantro, lime juice, zest and red pepper.
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.
Tips & Variations
- Skewers, soaked in water for 30 minutes