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

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings


  • 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

Nutritional Facts

1-1/3 cups: 421 calories, 20g fat (3g saturated fat), 92mg cholesterol, 505mg sodium, 44g carbohydrate (9g sugars, 3g fiber), 17g protein.


  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

Light-Bodied White Wine

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

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hkpepin User ID: 3030797 230541
Reviewed Aug. 1, 2015

"Rather than rice, I used quinoa, skipped the grapes, and added a little feta cheese. I kept the heart of the dish and followed the recipe exactly for the chimichurri and that's what was most disappointing about this recipe to me. The sauce was very heavy and I honestly couldn't get through it. We just may not be a chimichurri family, to my disappointment. No one could finish their meals and I don't plan to make this dish again."

mjw User ID: 36658 182041
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.)"

Ewankowich User ID: 885696 185433
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!"

BrittneyR User ID: 5831536 168820
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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