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Chimichurri Shrimp Skillet Recipe
Chimichurri Shrimp Skillet Recipe photo by Taste of Home

Chimichurri Shrimp Skillet Recipe

Read Reviews (3)
4.67 3
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

Ingredients

  • 2 cups uncooked Minute® White 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chimichurri Shrimp Skillet in Simple & Delicious June/July 2011, p48

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.

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

Reviews for Chimichurri Shrimp Skillet(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mjw
Reviewed Feb. 24, 2012

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.)

MY REVIEW
Reviewed Oct. 20, 2011

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!

MY REVIEW
Reviewed Jul. 1, 2011

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!

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