The Zesty Chimichurri Shrimp Tzatziki Rice Recipe You’ll Adore

Weeknight dinners demand excitement, and this chimichurri shrimp tzatziki rice recipe delivers a flavor explosion that will make your taste buds dance.

Bright, zesty chimichurri sauce coats succulent shrimp in a vibrant green embrace.

Fresh herbs and tangy tzatziki create a Mediterranean-inspired harmony on your plate.

Juicy, herb-marinated shrimp rest atop creamy rice, promising a meal that’s both elegant and approachable.

Each bite combines herbaceous notes with cool, creamy elements that sing of summer and adventure.

The combination balances protein, freshness, and comfort in one stunning dish.

You’ll want to savor every single forkful of this culinary masterpiece.

Ingredient Checklist for Chimichurri Shrimp Tzatziki

• Shrimp: Fresh seafood that serves as the primary protein for this flavorful dish.

• Olive Oil: Provides a smooth base and helps blend the herbs and spices.
• Red Wine Vinegar: Adds tangy brightness and helps emulsify the sauce.
• Parsley: Fresh herb that gives the chimichurri its classic green color and vibrant flavor.
• Chile: Adds a spicy kick and depth to the sauce.
• Garlic: Provides a sharp, aromatic flavor that complements the shrimp.
• Oregano: Herbal seasoning that enhances the overall Mediterranean profile.
• Salt: Helps to balance and intensify the other flavors in the sauce.

• Cherry Tomatoes: Fresh, sweet tomatoes that add color and brightness to the dish.
• Rice: Neutral base that absorbs the chimichurri sauce and complements the shrimp.
• Tzatziki Sauce: Cool, creamy yogurt-based sauce that provides a refreshing contrast to the grilled shrimp.

• Wooden Skewers: Used for grilling the shrimp evenly and creating an attractive presentation.
• Food Processor or Knife: Helps to finely chop and blend the chimichurri ingredients.

Cooking Chimichurri Shrimp Tzatziki at Home

Step 1: Whip Up Zesty Chimichurri Sauce

• Olive oil
• Red wine vinegar
• Fresh parsley
• Chile pepper
• Garlic cloves
• Dried oregano
• Salt

Pulse everything until it transforms into a beautifully blended, bright green sauce.

No food processor?

No worries!

Finely chop all ingredients by hand and mix in a bowl.

Divide the sauce into three portions for maximum flavor potential.

Step 2: Prep and Marinate Succulent Shrimp

Ensure your shrimp are completely thawed if frozen.

Remove shells and tails if needed.

Gently pat the shrimp dry using paper towels.

Generously coat the shrimp with one-third of the chimichurri sauce, making sure each piece gets a delicious flavor bath.

Step 3: Grill Those Gorgeous Shrimp

Slide the marinated shrimp onto pre-soaked wooden skewers to prevent burning.

Fire up a grill pan, outdoor grill, or saute pan over medium-high heat.

Grill the shrimp for 2-3 minutes on each side, basting with extra chimichurri sauce.

Cook until the shrimp turn opaque and reach a safe internal temperature of 63C (145F).

Step 4: Create a Mouthwatering Plate

Toss halved cherry tomatoes with a spoonful of reserved chimichurri sauce.

Create a delightful base of steamed rice, then artfully arrange the grilled shrimp on top.

Scatter the dressed tomatoes around the plate.

Serve with a side of cool tzatziki sauce for dipping.

Place the remaining chimichurri on the table for extra drizzling excitement.

Pro Tips for Chimichurri Shrimp Tzatziki

• Marinate shrimp for at least 15-20 minutes before grilling to allow chimichurri's herbs and spices to deeply penetrate the meat.
• Always soak wooden skewers in water for 30 minutes before grilling to avoid charring and potential fire hazards.
• Remove shrimp from heat immediately once they turn opaque and firm to prevent overcooking, which can make them tough and rubbery.
• Serve tzatziki chilled for a refreshing contrast to the warm, spicy grilled shrimp, creating a balanced and delightful flavor profile.

Chimichurri Shrimp Tzatziki Styles to Try

• Veggie Protein Swap: Replace shrimp with marinated tofu or tempeh, cutting into cubes and grilling for a plant-based protein alternative that absorbs chimichurri flavors beautifully.
• Low-Carb Mediterranean Style: Skip rice and serve shrimp over cauliflower rice or zucchini noodles, maintaining the original recipe's fresh Mediterranean profile while reducing carbohydrate content.
• Spicy Seafood Edition: Add red pepper flakes or chopped jalapeños to chimichurri sauce for an extra kick, transforming the original recipe into a more intense flavor experience with increased heat.
• Gluten-Free Friendly: Ensure wooden skewers are gluten-free certified, use tamari instead of traditional soy products, and verify all ingredients are gluten-free certified for those with dietary restrictions.

Best Ways to Present Chimichurri Shrimp Tzatziki

• Beachside Platter Paradise: Create a stunning seafood spread with grilled shrimp, colorful Mediterranean vegetables, and scattered fresh herbs.
• Zesty Taco Night Twist: Transform the shrimp into soft tortilla fillings with tzatziki, diced tomatoes, and extra chimichurri for a Latin-Greek fusion experience.
• Rice Bowl Delight: Layer steamed jasmine rice with grilled shrimp, drizzle with chimichurri, top with quick-pickled cucumber slices, and sprinkle with fresh parsley for added texture and flavor.
• Appetizer Party Bites: Skewer small portions of shrimp, serve with tzatziki as a dipping sauce, and garnish with microgreens for an elegant cocktail party starter.

Storing Chimichurri Shrimp Tzatziki Safely

• Store leftover chimichurri shrimp in an airtight container within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Keep refrigerated at 4°C (40°F) or below, ensuring the shrimp remains safe and delicious for up to 2-3 days.
• Wrap cooled shrimp tightly in freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Frozen shrimp can last up to 3 months.
• Warm gently in a skillet over low heat or microwave in short intervals, adding a splash of olive oil to prevent drying out. Avoid overheating to maintain tender texture.

FAQs

• What is chimichurri sauce?

A bold, tangy herb sauce originating from Argentina, made with fresh parsley, garlic, olive oil, and vinegar. It’s typically used as a marinade or condiment for grilled meats and seafood.

• Can I use dried herbs instead of fresh?

Fresh herbs are recommended for the best flavor, but you can substitute dried herbs using about one-third the amount. Keep in mind dried herbs will have a more concentrated, less vibrant taste compared to fresh.

• How do I know when shrimp are fully cooked?

Shrimp are done when they turn opaque and form a slight C-shape. They should reach an internal temperature of 63C (145F). Overcooking will make them tough and rubbery, so watch them carefully during grilling.

Chimichurri Shrimp Tzatziki Flavor Boosts

• Boost Flavor Explosions: Packed with zesty chimichurri sauce, this recipe transforms ordinary shrimp into a mouthwatering culinary adventure that dances with bold, fresh herbs and spicy undertones.
• Simplify Cooking Process: No complicated techniques required – just basic chopping, marinating, and grilling make this dish accessible for home cooks of all skill levels, from beginners to seasoned chefs.
• Customize with Ease: Versatile recipe allows flexible serving options like adjusting spice levels, swapping protein, or changing side dishes to match personal preferences and dietary needs.
• Quick Weeknight Winner: Minimal prep time and straightforward cooking steps mean you can enjoy a restaurant-quality meal without spending hours in the kitchen, perfect for busy families and quick dinners.

Chimichurri Shrimp Tzatziki Rice Recipe

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4.7 from 21 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sizzling Argentine-inspired Chimichurri Shrimp Tzatziki Rice brings Mediterranean zest to your dinner table. Fresh herbs, tangy yogurt sauce, and succulent shrimp create an irresistible blend of flavors you’ll crave again and again.

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Ingredients

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Chimichurri Sauce:

• 120 milliliters (4 fluid ounces) olive oil
• 2 tablespoons red wine vinegar
• 120 grams (4.2 ounces) fresh parsley, leaves and tender stems
• 1 small fresno chile, seeds removed
• 3–4 cloves garlic, peeled
• 1 teaspoon dried oregano
• 1 teaspoon salt

Protein:

• 450 grams (16 ounces) jumbo shrimp, raw

Accompaniments:

• 120 milliliters (4 fluid ounces) tzatziki sauce
• 300 grams (10.5 ounces) cherry tomatoes, halved
• Steamed rice or bread

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Instructions

1. Create a vibrant chimichurri sauce by blending olive oil, red wine vinegar, parsley, chile, garlic, oregano, and salt in a food processor. Pulse until ingredients are finely chopped and form a cohesive emulsion. Alternatively, finely chop ingredients manually and mix thoroughly in a bowl. Divide the sauce into three portions for different cooking stages.
2. Completely thaw frozen shrimp if necessary. Remove shells and tails, then meticulously pat dry with paper towels. Gently coat shrimp with one-third of the prepared chimichurri sauce, ensuring even distribution.
3. Soak wooden skewers in water to prevent charring. Thread marinated shrimp onto prepared skewers. Preheat grill pan, outdoor grill, or sauté pan to medium-high heat (around 400°F). Grill shrimp for 2-3 minutes per side, periodically brushing with additional chimichurri. Cook until shrimp turn opaque and reach 63°C (145°F) internal temperature.
4. Toss halved cherry tomatoes with a spoonful of reserved chimichurri. Arrange steamed rice as a foundation, then layer grilled shrimp on top. Scatter dressed tomatoes around the plate. Accompany with tzatziki sauce for dipping and provide remaining chimichurri at the table for extra drizzling.

Notes

• Customize Spice Levels by adjusting the amount of chile in the chimichurri, allowing heat-sensitive diners to enjoy the dish comfortably.
• Use Alternative Protein Options like chicken or tofu as substitutes for shrimp, making the recipe versatile for different dietary preferences.
• Pre-soak wooden skewers for at least 30 minutes to prevent burning and ensure safe, even grilling of the shrimp.
• Create Dairy-Free Tzatziki by replacing yogurt with coconut or almond-based alternatives, maintaining the creamy texture while accommodating lactose-intolerant guests.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer, Lunch
• Method: Grilling
• Cuisine: Argentinian and Greek

Nutrition

• Serving Size: 4
• Calories: 370
• Sugar: 2g
• Sodium: 830mg
• Fat: 24g
• Saturated Fat: 3.5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 200mg