Garlic shrimp and rice finished with a bright chimichurri drizzle, a coastal-leaning take on Argentina's beloved sauce.
While Argentina's cuisine is famously beef-centric, its Atlantic coast and rivers provide plenty of seafood, and this dish applies the country's signature chimichurri sauce to a simple shrimp and rice preparation instead of the usual grilled steak. Rice is cooked in a light garlic and onion base, while shrimp are seared quickly in a hot pan so they stay tender rather than turning rubbery, a common risk with seafood cooked too long. Chimichurri, made fresh with parsley, garlic, oregano, vinegar and olive oil, is spooned generously over the finished dish rather than cooked into it, keeping its herbs bright and its acidity sharp against the richer shrimp and rice underneath. This is the same sauce Argentinians pour over grilled beef, and its garlicky, herbaceous punch works just as well against shellfish. The result is a straightforward, colorful plate where the rice absorbs some garlic and stock flavor, the shrimp stay plump and juicy, and the chimichurri ties everything together with the same fresh, tangy finish found at any Argentinian asado table.
Serves 4
Finely chop parsley and 3 cloves of garlic, or pulse briefly in a food processor. Mix with olive oil, vinegar, oregano and chile flakes. Set aside to let the flavors meld.
Heat 2 tablespoons olive oil in a pot over medium heat. Cook onion until soft, add remaining garlic and cook 30 seconds, then add rice, stirring to coat. Add stock and half the salt, bring to a boil, cover, reduce heat, and simmer 18 minutes.
Toss shrimp with remaining salt while the rice cooks.
Heat remaining olive oil in a skillet over high heat. Sear shrimp 1.5 to 2 minutes per side until pink and just cooked through.
Cook the shrimp in a single layer without crowding the pan -- overcrowded shrimp steam instead of sear and turn rubbery.
Fluff the finished rice and divide among plates or bowls. Top with seared shrimp, spoon chimichurri generously over the top, and serve with lemon wedges.
Sear the shrimp in a very hot, dry pan for a short time -- they cook fast, and overcooking by even a minute makes them tough.
Let the chimichurri rest for at least 10 minutes before serving so the vinegar mellows and the flavors combine.
Rinse the rice before cooking to remove excess starch, which helps the grains stay separate and fluffy rather than clumping.
Grilled version: skewer and grill the shrimp instead of pan-searing for a smokier flavor.
Spicier chimichurri: increase the chile flakes or add a small minced fresh chile to the sauce.
Add chorizo: brown a little sliced Argentinian chorizo alongside the onion for extra richness.
Store rice, shrimp and chimichurri separately in the fridge up to 3 days. Reheat rice and shrimp gently, being careful not to overcook the shrimp further; add chimichurri fresh when serving.
Chimichurri is Argentina's defining sauce, traditionally paired with grilled beef, and its use here on shrimp reflects how the sauce has become a versatile household staple applied well beyond its original asado context.
Yes, just thaw fully and pat very dry before searing, since wet shrimp will steam instead of developing a good sear.
This can happen if the garlic is chopped too coarsely and stays raw and sharp -- mince it very finely, and let the sauce rest so the flavors mellow before serving.
Yes, the rice reheats well with a splash of stock or water; just cook the shrimp fresh right before serving so they stay tender.
Per serving (340g / 12.0 oz) · 4 servings total
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