Chimichurri Shrimp with Rice and Tzatziki

Shared by Miso

Saucy, punchy, and delightful Chimichurri Shrimp! Served with a tomato salad, a pile of hot steamy rice, and a dollop of creamy tzatziki.

Nutrition

• olive oil
  0.5 cup
• red wine vinegar
  2 tbsp
• parsley
  0.5 cup
• chile
  1 pcs
• garlic
  3.5 pcs
• dried oregano
  1 tsp
• salt
  1 tsp
• shrimp
  454 g
• tzatziki
  0.5 cup
• cherry tomatoes
  2 cup
• rice
  1 cup

Instructions

1. 1

   Blitz the olive oil, vinegar, parsley, chile, garlic, oregano, and salt in a food processor until combined. Divide the sauce into three bowls: one for tossing with the shrimp, one for brushing while cooking, and one for serving.

2. 2

   Thaw the shrimp if frozen, remove shells and tails, and pat dry. Toss the shrimp with one third of the chimichurri sauce.

3. 3

   Thread the shrimp onto skewers. Heat a grill pan or sauté pan over medium-high heat. Cook the shrimp for 2-3 minutes per side, brushing with additional sauce during cooking, until opaque and cooked through.

4. 4

   Toss the cherry tomatoes with a spoonful of the reserved chimichurri. Serve the shrimp alongside the rice, prepared tomatoes, and a side of tzatziki.