Grilled Shrimp with Chimichurri Sauce and Cilantro Lime Rice

Serves: 4 (about 4-6 skewers depending on the size of the shrimp)


For the Shrimp:

6 garlic cloves

1 bunch parsley, leaves removed, chopped

2 Tbsp fresh oregano, chopped

¼ cup Flying Olive Garlic Extra Virgin Olive Oil or a Flying Olive Single Varietal of Choice

2 Tbsp Flying Olive Oregano or Sicilian Lemon White Balsamic Vinegar

Salt and pepper to taste

1 pound raw, peeled, and deveined shrimp

Skewers, if wood, soaked in water for at least 30 minutes

For the Rice:

1 ½ cups chicken stock

1 clove garlic

½ tsp salt

1 cup uncooked white rice

2 Tbsp chopped fresh cilantro

2 Tbsp freshly squeezed lime juice

½ Tbsp lime zest

½ red bell pepper, small dice

2 tsp Flying Olive Persian Lime Extra Virgin Olive Oil


Mix together the first 6 ingredients to create the chimichurri sauce. Toss half the sauce with the shrimp and set half of the sauce aside. Thread the shrimp onto skewers and, when ready, grill for 1-3 minutes per side, depending on the size of the shrimp. The shrimp are done when they reach an internal temperature of 145 degrees and turn opaque and slightly pink.

Meanwhile, for the Cilantro Lime Rice, combine the chicken stock, garlic, salt, and rice in a medium-sized saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and continue simmering for 20 minutes or until all the liquid has been absorbed. Stir in the cilantro, lime juice, zest, and red pepper, and Flying Olive Persian Lime EVOO.

Top the cilantro and lime rice with the cooked shrimp and drizzle on the remaining half of the chimichurri sauce. Serve immediately.

Inspired by a recipe from the Kroger Company

Submitted by Barb L.