Chimichurri Shrimp With Quinoa

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Chimichurri Shrimp With Quinoa

Yields: servings


  • For the Shrimp
  • 12 ounces jumbo shrimp cleaned and peeled, uncooked
  • For the Chimichurri
  • 1/2 cup parsley finely chopped
  • 1/2 cup cilantro finely chopped
  • 1/3 cup green onions finely chopped
  • 4 garlic cloves minced
  • 1 jalapeño pepper minced
  • 2 tablespoons fresh oregano minced
  • 1 teaspoon dried oregano
  • 1/8 cup red wine vinegar
  • 1 lemon zested
  • 1/2 lemon juiced
  • 3/4 cup olive oil
  • 1/2 teaspoon Fresh cracked pepper
  • salt to taste
  • For the Quinoa
  • 1 cup quinoa rinsed and drained
  • 1 tablespoon olive oil plus more for cooking shrimp
  • 2 cloves garlic minced
  • 1-3/4 cups chicken broth
  • 1/2 teaspoon cumin
  • 1/3 teaspoon smoked paprika
  • 1/3 teaspoon black pepper
  • salt to taste
Next time you're in the mood for a healthy alternative to white rice, give this quinoa recipe a shot! It's spicy and flavorful, and good for you!

I have been reading so much about quinoa and how people are using it more and more instead of rice. I'm a big fan of rice and prepare a rice dish at least once a week or so. But in my quest to step out of my comfort zone and try new things, I developed this shrimp with quinoa dish using two of my favorite things: shrimp and chimichurri. Preparing the quinoa is quite simple. With a few familiar spices like cumin and smoked paprika, the quinoa complemented the shrimp that had been marinated in the chimichurri sauce.


  1. In a medium bowl, combine all of the ingredients for the chimichurri sauce. Taste for salt. Add 1/3 of the sauce to another bowl with the cleaned shrimp. Cover and marinate in refrigerator for 2 hours.
  2. Remove shrimp from refrigerator 20 minutes before cooking time.
  3. In a medium pan, add 1 tablespoon of olive oil and heat to medium heat. Add the garlic and cook for 1 to 2 minutes. Add the quinoa that has been rinsed and drained. Add the chicken broth and spices; stir well to combine. Cover, reduce heat to a simmer and cook for 15 to 18 minutes or until all the broth has evaporated. Remove from heat and let stand for 10 minutes.
  4. While the quinoa is resting, preheat 2 to 3 tablespoons of olive oil to medium heat for 3 minutes. Add the shrimp to the hot pan, spreading it out evenly so it’s not crowded. This will help the shrimp brown nicely and not steam. Cook for just about 2 minutes per side or until pink in color. You may have to cook the shrimp in batches, so transfer the cooked shrimp to the pan with the quinoa while you cook all of the shrimp. Before serving, lightly fluff the quinoa with a fork and garnish the top of dish with some of the chimichurri, about 1/3 cup.

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Rating: 5
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