Two Cilantro Chimichurri Shrimp Skewers on top of a serving of rice.

Cilantro Chimichurri Shrimp and Rice

"Rice to the Rescue!" Recipe Contest Winner - Edwina Gadsby

  • Servings


  • 1 cup lightly packed cilantro leaves
  • 2 red jalapeno peppers, seeded
  • 2 garlic cloves, peeled
  • 2 to 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil, divided
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound medium shrimp*, peeled and deveined
  • 3 cups hot cooked long grain rice


  • Preheat grill or broiler. Combine cilantro, jalapenos, garlic, vinegar, 1/4 cup oil, salt and pepper in food processor; process until fine texture; set aside.

  • Toss shrimp with remaining 2 tablespoons oil; arrange on grill or rack in broiler pan. Grill or broil 4 inches from heat source 2 minutes on each side or until opaque in center. Combine hot rice with half of the cilantro mixture; mix well. Place on platter; top with shrimp and spoon remaining cilantro mixture over shrimp.

Nutrition Facts

  • Calories 470
  • Total Fat 23g
  • Sodium 610mg
  • Carbohydrates 35g
  • Protein 26g