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Chimichurri Shrimp with Coconut Rice
If you’re craving something bold and bright, this chimichurri shrimp with coconut rice recipe delivers big flavor with minimal effort.
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Sautéed shrimp are quickly cooked and paired with chimichurri sauce, an acidic herb-based sauce that looks similar to pesto and is originally from Argentina. Instead of breaking out the food processor, I keep things simple by hand-chopping the ingredients for a rustic texture and fewer dishes. You can find a more complex version of the sauce in this pan-seared flank steak with chimchurri recipe. Paired with creamy coconut rice, it’s a bold and fresh dinner that feels effortless. Serve on it’s own or with a vegetable dish like these roasted carrots with whipped ricotta and chili butter.
Table of contents
Why You’ll Love This Recipe
- Easy to prepare. The sauce requires a bit of chopping while the shrimp are quickly sautéed in a pan.
- Contrast of flavor. The contrast of the herby chimichurri sauce over the succulent shrimp and creamy coconut rice makes for the perfect dinner!
Key Ingredients in This Recipe
- Jasmine rice – Jasmine rice is a fragrant, long–grain variety of rice with a light fluffy texture.
- Coconut milk – Coconut milk is the shredded flesh of coconuts pureed with water. Shake your can of coconut milk before using so any separated bits can emulsify again. It gives the rice a slightly creamy consistency and nutty flavor.
- Shrimp – Terms used to refer to shrimp like “jumbo” and “extra jumbo” and “colossal” actually aren’t standardized terms within the industry. Rather than looking at the key word, look at the number of shrimp per pound labeled as the count. I like using 16/20 count shrimp for this recipe, it means there will be between 16 and 20 shrimp per pound so each person will get 4 to 5 shrimp. For another easy shrimp recipe try this spicy Calabrian shrimp with white beans.
- Herbs – Chimichurri is made with a combination of fresh cilantro and parsley with dried oregano for a flavorful sauce.
- Fresno pepper – Fresno peppers look similar to jalapeños and have just about equal heat but are sweeter and fruitier in flavor. They have a bit of a wider range on the Scoville scale so there is a chance you can end up with a bigger kick.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- The rice can easily be made in a rice cooker rather than in a pot on the stove.
- Basmati or long-grain white rice can be used in place of the more floral jasmine rice if needed.
How to Prep This Recipe in Advance
The chimichurri can be made up to 3 days in advance and stored in an airtight container in the fridge. The flavor even improves with time. The rice can be made a few hours in advance and reheated just before serving.
How to Make Chimichurri Shrimp with Coconut Rice
In a medium pot, combine the rice, coconut milk and salt and stir to combine. Bring to a boil over medium heat. Cover and reduce heat to medium-low, simmering until all liquid has been absorbed. Fluff with a fork and set aside.
In a medium bowl stir together the cilantro, parsley, Fresno pepper, shallot, ½ cup (108g) of the olive oil, red wine vinegar and oregano. Season to taste with salt and set aside.
Pat the shrimp dry. Season the shrimp with salt and pepper. Heat a large sauté pan over medium heat, add the remaining olive oil and heat through. Working in batches if needed to not overcrowd the pan, add the shrimp to the pan.
Cook the shrimp until pink and no longer translucent, about 1½ minutes per side. Drizzle with half of the chimichurri sauce and toss to combine. Remove the shrimp from the pan to a plate or bowl and cover.
Divide the coconut rice among serving bowls and top with chimichurri shrimp. Drizzle with the remaining chimichurri sauce and serve.
FAQ – Frequently Asked Questions
What is chimichurri sauce made with?
Chimichurri is a herb-based sauce typically made with parsley, cilantro, oregano, garlic, shallot, olive oil, red wine vinegar, and chili flakes or diced peppers (I use fresno peppers).
Can I grill the shrimp instead of cook in the pan?
Absolutely! Grilling works great for this recipe and adds a smoky flavor that pairs nicely with the chimichurri.
Can I make the chimichurri sauce in advance?
Yes! The chimichurri sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. The flavor even improves with time!
Can I substitute low-fat coconut milk?
You can, but the coconut flavor will be more subtle and the rice may be less creamy.
How do you know shrimp are done cooking?
Shrimp are done when they turn opaque and pink and curl into a “C” shape. They take about 1 to 2 minutes per side to cook depending on size.
If you enjoy this chimichurri shrimp recipe, give these a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Chimichurri Shrimp with Coconut Rice
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Ingredients:
For the coconut rice:
- 1 cup jasmine rice, rinsed and drained
- 1 (14-ounce) can coconut milk
- Pinch kosher salt
For the chimichurri shrimp:
- ½ cup cilantro, finely chopped
- ½ cup flat-leaf parsley, finely chopped
- 1 small Fresno pepper, seeds removed and finely chopped
- 2 tablespoons minced shallot
- ½ cup extra-virgin olive oil, plus 2 tablespoons, divided
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- Kosher salt, as needed
- 1 pound large (16/20 count) shrimp, peeled and deveined
- Freshly ground black pepper, as needed
Instructions:
For the coconut rice:
- In a medium pot, combine the rice, coconut milk and salt and stir to combine. Bring to a boil over medium heat. Cover and reduce heat to medium-low, simmering until all liquid has been absorbed, about 15 minutes. Fluff with a fork and set aside.
For the chimichurri shrimp:
- In a medium bowl stir together the cilantro, parsley, Fresno pepper, shallot, ½ cup (108g) of the olive oil, red wine vinegar and oregano. Season to taste with salt and set aside.
- Pat the shrimp dry with a paper towel. Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the remaining olive oil and heat through. Working in batches if needed to not overcrowd the pan, add the shrimp to the pan.
- Cook the shrimp until pink and no longer translucent, about 1½ minutes per side. Add the shrimp back to the pan if needed. Drizzle with half of the chimichurri sauce and toss to combine. Remove the shrimp from the pan to a plate or bowl and cover.
For serving:
- Divide the coconut rice among serving bowls and top with chimichurri shrimp. Drizzle with the remaining chimichurri sauce and serve.
Notes:
In a pinch swap the homemade chimichurri for store-bought.
Nutrition:
Calories: 514kcal | Carbohydrates: 39g | Protein: 27g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 144mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 809IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 2mg
DID YOU MAKE THIS?
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That chimichurri is AMAZING!
thank you so much! It works so well with the shrimp!
My family spotted this recipe when you posted it and decided to try it. We are glad we thoroughly enjoyed this very flavorful shrimp dish, and we will keep it on our list of favorites!
So glad it can be added to your list of favorites!
The combination of the chimichurri shrimp and the coconut rice was a marriage made in heaven! This recipe was easy to follow and everyone loved it!
So happy to hear it! Thank you for sharing!