Chimichurri Brown Rice & Grilled Shrimp Bowl
Grilled citrus shrimp over chimichurri-tossed brown rice with avocado.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Chimichurri goes on twice here: some is tossed through the warm brown rice, and the rest is spooned over shrimp straight off the grill. Shrimp cook in about four minutes, so this is mostly assembly once the rice is done.
Why this recipe works
Tossing warm rice with chimichurri lets the vinegar and garlic soak in. A very short citrus marinade flavors the shrimp without turning them mushy.
Ingredient notes
Jumbo shrimp (16 to 20 per pound) are easiest to grill and hardest to overcook.
Common mistakes
- Overcooking shrimp until they curl into a tight O.
- Grilling over medium heat; shrimp need high heat to char quickly.
What to serve with it
Grilled corn or cherry tomatoes.
Meal prep
Shrimp keep 3 days; reheat briefly or eat cold.
More bowls like this
Cooking tips
Thread shrimp on two parallel skewers so they're easy to turn. Don't marinate shrimp in citrus longer than 15 minutes.
Swaps and variations
Use chicken or flank steak. Use quinoa for a faster base.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat shrimp gently to 165°F (74°C) or eat cold.
Recipe
Chimichurri Brown Rice & Grilled Shrimp Bowl
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Ingredients
- For the chimichurri
- For the shrimp and rice
You’ll need: grill pan; medium saucepan with lid; skewers (optional); small bowl
Method
-
Stir together the parsley, oregano, garlic, red wine vinegar, extra virgin olive oil, red pepper flakes and 1/2 teaspoon salt for the chimichurri, and let it sit while you cook.
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes. Toss with 1/4 cup of the chimichurri.
-
Toss the shrimp with the olive oil, orange zest, 2 tablespoons orange juice and 1/2 teaspoon salt; let sit 10 minutes (no longer).
-
Heat a grill pan over high heat. Grill the shrimp 2 minutes per side, until pink, opaque and lightly charred (145°F / 63°C).
-
Divide the rice among 4 bowls, add the shrimp and avocado and spoon over the remaining chimichurri.
Questions
Can I use frozen shrimp?
Yes. Thaw in the fridge or under cold water and pat dry.
Can I cook the shrimp in a skillet?
Yes, 1 to 2 minutes per side over high heat.
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