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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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