Chimichurri Shrimp Bowls

How to make

Looking for a quick summer grilling recipe that’s packed with flavor? These grilled chimichurri shrimp are just the thing. They’re marinated in an easy to make chimichurri, then grilled for a bit of smokiness. Let’s take a look at the ingredients here.

Ingredients

Some information on each of the elements of the bowls. The full ingredient amounts and instructions are in the recipe card below. Be sure to scroll down.

Get the biggest shrimp you can

I like the larger shrimp for grilling. Jumbo shrimp or large shrimp, anywhere from 16/20 per pound to 21/25 per pound. The smaller the number for the shrimp, the bigger the shrimp. You can read the number as 16 to 20 shrimp per pound (which also makes it easy to figure out how many shrimp the recipe calls for without having to actually weigh them.)

Is shrimp good with chimichurri sauce?

Yes! Shrimp and chimichurri are a match made in heaven! Fresh herbs, spices, oil on delicious shrimp, this is perfect for light summer fare.

Whole grains

I love this wild blend whole grain mixture. It has a beautiful rich color with a nutty full-bodied flavor, with black, brown, red, and wild rice. But really any cooked whole grain will be wonderful in these bowls. So, if you can’t find the wild blend, no worries, just use your favorite: wild rice, black rice, brown rice, farro, bulgur, even quinoa will be wonderful.

I cook the grains in the rice cooker while the shrimp marinate. Here are some general instructions for cooking wild blends, be sure to check the package directions on the one you buy, (and follow those).

Using a fine mesh sieve, thoroughly rinse rice under cold water for 1-2 minutes and drain. This gets off any dust or dirt that may still be on the rice.

Rice Cooker

To prepare the grains in a rice cooker, use 1 cup rice, 1¾ cup water or broth and 1 tablespoon butter or oil (optional). If rice is too firm at the end of cooking, it may be necessary to add 1-2 Tbsp. liquid and cook longer.

Stovetop cooking instructions

Combine 1 cup rice, 1¾ cup water or broth and 1 tablespoon butter or oil (optional) in a 2-quart saucepan and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 45 minutes.

With lid on, remove from heat and let steam for 10 minutes. Fluff with a fork and enjoy.

TIP: If the rice is too firm at the end of cooking, add 1 to 2 tablespoons water or broth and cook for an additional 3 to 5 minutes.

Instant Pot pressure cooker

Combine 1 cup rice and 1 cup water in an instant pot. Pressure cook the rice mixture: Close the lip of the pressure cooker, set the valve to “Sealing”, and start the pressure cooker on “High” for 15 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.

Red pepper salad

While the shrimp marinate and the rice cooks, you can make the quick roasted red pepper salad. This quick salad came from some leftovers I had after making red pepper bruschetta.

Simply chop up the jarred roasted red peppers, toss in some basil and garlic. This can be done while the shrimp marinate and the grains cook.

If you prefer to cook the peppers yourself, here are my instructions on How to Roast Peppers.

Cook the shrimp

If you don’t want to grill the shrimp, they can be cooked inside on the stove in a preheated hot pan or gill pan. A couple minutes on each side, and they should be done.

To grill: Grill the marinated shrimp over high direct heat, about 2 minutes each side.

When the shrimp are cooked, they’ll turn from gray and translucent to pinkish white and opaque. They’ll be firm to the touch, and the tails will curl slightly. Overcooked shrimp will have tightly curled tails.

Plate it

All that’s left to do is plate it. Using 4 bowls, place a small handful of arugula at the bottom of each bowl. Spoon ¼ of the cooked rice mixture, ¼ of the red pepper salad, and ¼ of the cooked shrimp on top of the arugula in each bowl. Serve warm or at room temperature.

Storage

You can also use this Chimichurri grain bowl with shrimp recipe for meal prep and eat throughout the week. I like to store the ingredients separately in the fridge: cooked grains in one airtight container, chimichurri is another container, red pepper salad in another one. Cooked shrimp can be eaten cold from the fridge.

Changes to the recipe

You’ll find yourself making this one over and over all through the summer and warm fall months. Just change it up each time for a little variety.

• Add in some avocado, grilled zucchini, pickled onions, cotija, swap the red pepper salad for summer tomatoes
• Swap shrimp for protein of your choice: chicken, steak, or tofu
• Serve with lime or lemon wedges
• Make the dish spicy by adding some red pepper flakes into the chimichurri sauce
• Or, just make the shrimp and serve them as an appetizer or turn them into quick shrimp tacos
• Swap the grains for your favorite: wild rice, black rice, brown rice, farro, bulgur, quinoa, or over zucchini noodles for a low carb meal

More chimichurri recipes

I’m a big fan of the Argentinean or Uruguayan sauce, condiment, or marinade. The fresh flavors and easy preparation add so much flavor to any meal. Be sure to check out my Chimichurri Bowls and Air Fryer Chimichurri Salmon.