Best 2 Chimichurri Shrimp And Quinoa Recipes

In a vibrant culinary symphony, succulent shrimp and quinoa unite, harmoniously complemented by a zesty chimichurri sauce. This delightful dish tantalizes the taste buds with a medley of flavors, textures, and colors. The plump shrimp, bathed in a marinade of zesty herbs, garlic, and citrus, are grilled to perfection, delivering a tender bite and a burst of savory goodness. The quinoa, a nutritional powerhouse, provides a hearty base, its mild flavor allowing the other ingredients to shine. The chimichurri sauce, a vibrant green condiment, adds a tangy, herbaceous punch, tying all the elements together. This recipe offers a delectable main course or a vibrant side dish, perfect for any occasion. Variations of this dish include a vegetarian option, where grilled tofu or roasted vegetables replace the shrimp, and a spicy version, where chili flakes or cayenne pepper are added to the marinade for an extra kick.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHIMICHURRI SHRIMP WRAPS

Grilled Chimichurri Shrimp Wraps image

Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 40m

Yield 2 wraps

Number Of Ingredients 11

Ingredients

Half a 15-ounce bag frozen french fries
1 pound 16-20 shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon steak seasoning
1 cup chimichurri sauce
2 roasted garlic naan breads
1/3 cup roasted garlic aioli
1 cup arugula
1 avocado, diced
1 vine-ripened tomato, diced
1/2 cup jarred pickled red onion

Steps:

Cook the fries according to the package instructions.
Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
Place the naan breads on the grill to warm and slightly char, about a minute per side.
To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
Serve immediately.

SKINNY THAI SHRIMP AND QUINOA CURRY

Skinny Thai Shrimp and Quinoa Curry image

340 total calories• 88% less sat fat than the original recipe. This quinoa may have shrimp, but it's not shrimpy. Get ready to fill up on this whole grain goodness.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound fresh or frozen large shrimp
1 cup dry quinoa or whole wheat couscous*
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon grated fresh ginger
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
6 ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
1/4 cup orange juice
3 tablespoons unsweetened light coconut milk
1/4 teaspoon salt
1/2 cup snipped fresh cilantro

Steps:

Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.
In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.
Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 170 mg, Fat 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g

Tips:

Buy fresh and high-quality ingredients: This will make a big difference in the final flavor of the dish.
Don't overcrowd the pan when cooking the shrimp: This will prevent them from cooking evenly.
Cook the shrimp until they are just opaque: Overcooking will make them tough and rubbery.
Use a good quality olive oil: This will add flavor and richness to the dish.
Add the chimichurri sauce at the end of cooking: This will prevent it from getting too hot and losing its flavor.
Serve the dish immediately: This is when it is at its best.

Conclusion:

Chimichurri shrimp and quinoa is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and textures, this dish is sure to be a hit with everyone at the table.

Note: This is an AI-generated recipe summary and should be used as a guide only. Please adjust the ingredients and cooking times to suit your own taste and dietary needs.