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Chimichurri Shrimp Skillet Recipe

Chimichurri Shrimp Skillet Recipe photo by Taste of Home

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Fresh fruit adds sweetness to this bright southwestern shrimp entree. “The contrast of colors, flavors and textures in this dish is wonderful!” —Susan Riley, Allen, Texas

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Chimichurri Shrimp Skillet Recipe

Prep/Total Time: 30 min.

Yield: 3 Servings

15 15 30

Ingredients

2 cups uncooked instant rice
3 cups packed fresh parsley sprigs
1/2 cup olive oil
2 tablespoons lime juice
4 garlic cloves, halved
2 teaspoons red wine vinegar
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 cup chopped sweet red pepper
1 medium onion, chopped
1-1/2 cups seedless red grapes, halved

Directions

Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended.
In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm.
In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 421 calories, 20 g fat (3 g saturated fat), 92 mg cholesterol, 505 mg sodium, 44 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Chimichurri Shrimp Skillet in Simple & Delicious June/July 2011, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chimichurri Shrimp Skillet

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Reviewed on Feb. 24, 2012 by mjw

Just finished dinner after preparing this one. It was delish. A definite do-over. (I left out the cumin since I'm not a fan, but the combination of everything else was a hit.)

Reviewed on Oct. 20, 2011 by Ewankowich

My husband and I really liked this recipe! I'm not a huge fan of parsley, but it cooks up wonderfully in this recipe and it didn't have a bitter taste at all. I did make one small change. I don't care for the texture and appearance of instant rice so I used jasmine. It took a little longer to make, but was still really easy. Will definitely make this one again!

Reviewed on Jul. 01, 2011 by BrittneyR

I omitted the grapes, because I didn't think we would care for the combination. When I went to add the rice at the end, it seemed like too much, so I didn't add all of it (all but maybe a cup or so of the cooked rice). It had a unique flavor. I really enjoyed this dish!