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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
1-1/3 cups: 421 calories, 20g fat (3g saturated fat), 92mg cholesterol, 505mg sodium, 44g carbohydrate (9g sugars, 3g fiber), 17g protein.

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  • Kate
    Sep 8, 2020

    Great, unexpected combo. Not cilantro fan, so increased parsley as sub. Also used basmati instead of instabt rice. Total taste treat. Thank you!!

  • hkpepin
    Aug 1, 2015

    Rather than rice, I used quinoa, skipped the grapes, and added a little feta cheese. I kept the heart of the dish and followed the recipe exactly for the chimichurri and that's what was most disappointing about this recipe to me. The sauce was very heavy and I honestly couldn't get through it. We just may not be a chimichurri family, to my disappointment. No one could finish their meals and I don't plan to make this dish again.

  • mjw
    Feb 24, 2012

    Just finished dinner after preparing this one. It was delish. A definite do-over. (I left out the cumin since I'm not a fan, but the combination of everything else was a hit.)

  • Ewankowich
    Oct 20, 2011

    My husband and I really liked this recipe! I'm not a huge fan of parsley, but it cooks up wonderfully in this recipe and it didn't have a bitter taste at all. I did make one small change. I don't care for the texture and appearance of instant rice so I used jasmine. It took a little longer to make, but was still really easy. Will definitely make this one again!

  • BrittneyR
    Jul 1, 2011

    I omitted the grapes, because I didn't think we would care for the combination. When I went to add the rice at the end, it seemed like too much, so I didn't add all of it (all but maybe a cup or so of the cooked rice). It had a unique flavor. I really enjoyed this dish!