Oh my, were we blown away by this recipe! I was inspired by a recipe I saw in a magazine and thought to myself, this one has potential. It just all works together in perfect harmony: the juicy orange segments and all that fresh parsley in the tangy chimichurri-based dressing, along with the fluffy rice and briny shrimp. It’s just pure enjoyment. How long it takes: 30 minutes Equipment you’ll need: skillet, mixing bowl, zester, sharp knife, saucepan for rice Servings: 4 You may not be familiar with chimichurri. It’s a sauce made primarily with fresh parsley, olive oil, red wine vinegar, and minced shallot. It’s somewhat like pesto but not as assertive. I make it often and try to keep a jar in the fridge. I like to add it to roasted vegetables, air fryer chicken, or salmon. A spoonful of chimichurri jazzes up an omelet, plain rice, or a baked potato. Grain bowls or pasta get a flavor boost with chimichurri. Another thing this recipe really has going for it is that you can have it on the table in about a half an hour although it takes a little multitasking to accomplish that. You can handle it though and the reward is totally worth it.
About This Shrimp Recipe
I mentioned multitasking. Although studies show (see this article by Cleveland Clinic) that our brains really can only focus on one thing at a time, let’s get real. Cooking is almost impossible without multitasking unless you happen to have a couple of sous chefs. Without multitasking, we’d be eating one course meals. Yeah, just rice. Or just plain shrimp. Or a vegetable. Not all together, just one at a time. Doesn’t happen like that, does it? Thankfully! We cooks always multitask. We are gifted! Okay, we settled that, so let’s move on to the recipe. So here’s the plan: Thaw the shrimp under running water (unless you’re lucky enough to have fresh shrimp); start cooking rice using your favorite method; zest, peel, segment, and juice the orange; chop the parsley and shallot; stir up the sauce; and lastly, sauté the shrimp. Give it all a quick toss and dinner is on the table. No sweat!
What You’ll Need
Shrimp: The recipe calls for a pound of shrimp which is enough for four servings. Frozen shrimp is fine if fresh shrimp isn’t available. Adjust cooking time depending on what size shrimp you use. White Rice: Choose any type of long grain rice that you prefer. Brown rice is more nutritious but takes longer to cook. For fool-proof rice, cook it in your Instant Pot. Try white rice, jasmine rice, basmati rice, or brown rice. Orange: You’ll be using the zest, orange sections, and the juice from the orange. Always zest the orange first. Trust me, it’s way easier that way! Use a microplane or fine grater. Shallot: A cousin of the onion, shallots have a milder flavor and finer texture. Garlic: You’ll need a fresh clove of garlic for the chimichurri. Garlic cloves vary widely in size; if you love garlic, use a large clove. The shrimp is seasoned with a bit of garlic powder, too. Red Wine Vinegar: Mildly acidic and slightly sweet, red wine vinegar augments the orange juice in the sauce and is a traditional ingredient in chimichurri. Fresh Parsley: Chimichurri is primarily parsley or cilantro. Look for the freshest parsley you can find. I usually buy the Italian flat leaf variety but curly parsley works too. Fresh Mint: There’s just a hint of fresh mint in the sauce which makes it extraordinarily delicious. You can substitute oregano if you prefer. Red Pepper Flakes: Red pepper flakes add a little tingle to the sauce. It’s not hot but just a little zingy. Garlic Powder, Salt & Pepper: Simple seasonings for the shrimp.
How to make Shrimp with Chimichurri Rice
Thaw the shrimp and start the rice. If your shrimp is frozen, use one of the methods above to thaw it out. Get the rice going in your Instant Pot, in a saucepan, or in a rice cooker. Zest the orange. Now let’s turn our attention to the orange. Use a zester or a fine grater to remove the zest of the orange. You only want the thinnest layer of the outside of the orange; try not to dig too deeply because the white pith can be bitter. Set the zest aside for now. Peel and segment the orange. Using a very sharp knife, trim the orange peel and white pith away from the orange. Holding the orange over a bowl to catch the juices, use the sharp knife to segment the orange. Cut between the membranes to remove each section of the orange. If you’d like a visual demonstration of how to do that, take a quick look at this YouTube video. Hint: A very sharp knife makes all the difference for this task. Roughly chop the orange segments and squeeze the orange juice out of the remaining membranes into the bowl. Make dressing. Mince the shallot and garlic; add them to the bowl with the orange segments and juice. Add the red wine vinegar, red pepper flakes, the orange zest, a bit of olive oil, and salt; mix thoroughly and set aside. Add freshly minced herbs. Shake any excess water out of the washed parsley. Cut off the large stems; small stems are okay. Finely chop the parsley. You’ll need a cup of minced parsley which is quite a lot of parsley. You may end up using the whole bunch. Be sure to measure it after you mince it, not before. Do the same for the fresh mint although you won’t need nearly as much. Mix the fresh herbs into the orange mixture. Doesn’t it look so pretty and delicious? I could eat that by the spoonful. It smells wonderful, too. Prep shrimp. Pat the shrimp dry and toss them with a bit of garlic powder, salt and pepper to season them. Cook shrimp. Heat a skillet over medium high heat; add a bit of oil, and throw in the shrimp. They should sizzle a fair amount if the pan is good and hot. The shrimp will only take a few minutes to cook. You’ll know they’re done when they curl up and become opaque. Try not to overcook them; overcooked shrimp tends to be a bit rubbery. Combine and serve. You’re ready to serve dinner! Add the hot fluffy rice to the orange chimichurri mixture and toss together. Divide it between serving plates and top with the shrimp. Enjoy!
What To Serve With Chimichurri Shrimp
Wondering what to serve with this shrimp and rice dinner? I like to double the orange chimichurri ingredients and use half to dress a salad of tender baby spinach or leaf lettuce. A citrus salad goes well, too. If you prefer a cooked vegetable, sweet snap peas or air fryer asparagus would be perfect. For a sweet finish, try this 3 ingredient lemon pudding or lemon sugar cookies. Maybe both!
Make It Your Own
Grill the shrimp. Try grilled shrimp instead of sautéed shrimp if you prefer. Not a fan of shrimp? Substitute mild tasting white fish, salmon, or even boneless skinless chicken breast. Adjust cooking times as needed. Try a different grain. If you prefer, make quinoa or pasta instead of rice.
Make-Ahead Ideas
To get a head start on this recipe, prep the orange chimichurri sauce up to a day ahead of time. Refrigerate until ready to use.
Storage & Reheating Tips
Store leftover chimichurri shrimp and rice in a covered container in the refrigerator. Reheat individual portions in the microwave in 30-second increments until warmed through.
