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Chimichurri Shrimp Skillet

 Chimichurri Shrimp Skillet
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
3 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Chimichurri Shrimp Skillet (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.