Chimichurri Shrimp With Cilantro Lime Rice
July 20, 2016
"I received this in our local Fred Meyer magazine...it sounds yummy."
- 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
Step by Step Method
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.
- Skewers, soaked in water for 30 minutes
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.
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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.