This chimichurri shrimp bowl is bright, fresh, and full of flavor. Juicy shrimp, tender zucchini and summer squash, creamy black beans, and hearty quinoa come together under a drizzle of zesty homemade chimichurri.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you recipes & tips every week!
Jump to:
Why You’ll Love This Recipe
If you love bright, vibrant, delicious flavor combos, this shrimp recipe is for you. The protein cooks in minutes, the chimichurri adds a burst of freshness and acidity, and the heartiness of quinoa and black beans make this meal an absolute winner.
This bowl is also flexible! Swap grains, add extra veggies, or make it ahead for easy meal prep. Or make it on the fly for a satisfying weeknight dinner. I love this one because it's simple enough for everyday but elegant enough for a dinner party.
Ingredients
Chimichurri
- Parsley: Fresh flat-leaf parsley gives chimichurri its signature green color and herbal flavor. You can also use a combo of parsley and cilantro, like in our cilantro chimichurri recipe.
- Garlic: Adds a bold, savory kick to the sauce.
- Red Wine Vinegar: Brings acidity and balance.
- Olive Oil: Smooths out the chimichurri and ties the sauce ingredients together.
- Dried Oregano: Adds a delicious earthy note to complement the brighter ingredients.
- Red Pepper Flakes (optional): For subtle heat.
- Kosher Salt and Black Pepper: Essential for seasoning both the sauce and the shrimp.
Shrimp Bowl
- Olive Oil: Divided for sautéing the veggies and shrimp.
- Shrimp: Use peeled and deveined shrimp; thaw if frozen.
- Zucchini: Adds color, texture, and a mild sweetness to the dish.
- Summer Squash: Pairs well with zucchini and cooks in the same amount of time, plus it adds more color!
- Quinoa: The perfect base for a hearty grain bowl. Use cooked or frozen pre-cooked quinoa.
- Black Beans: Provide a creamy texture contrast to the juicy shrimp.
How to Make Chimichurri Shrimp Bowls
Step One: Make the chimichurri. Finely mince the parsley and garlic, then whisk together with red wine vinegar, olive oil, dried oregano, red pepper flakes, and a pinch of salt and pepper until emulsified. For a smoother sauce, use a blender or immersion blender.
Step Two: Sauté the vegetables. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced zucchini and summer squash, season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until tender and lightly browned. Transfer to a plate and set aside.
Step Three: Cook the shrimp. Devein the shrimp and pat dry. Then, add the remaining tablespoon of olive oil to the same pan. Once hot, add the shrimp, season lightly with salt and pepper, and cook for 3-4 minutes per side, until opaque and cooked through.
Step Four: Assemble the bowls. Layer quinoa, black beans, sautéed vegetables, and shrimp. Drizzle each bowl with chimichurri sauce and serve warm.
Variations and Substitutions
Swap the grain: Try brown rice, farro, or couscous instead of quinoa.
Vegetable options: Bell peppers, asparagus, or broccoli all work really well in this dish, but may take a little longer to cook.
Spice level: Add extra red pepper flakes or a pinch of cayenne for more heat.
Storage and Reheating
Fridge: Store recipe components separately in airtight containers in the fridge for up to 3 days.
Freezer: You can freeze the cooked shrimp, quinoa, and vegetables for up to 2 months.
Freeze the chimichurri separately in small portions or ice cube trays, then transfer to a resealable plastic or reusable silicone bag and keep frozen.
Reheating: Reheat the shrimp and vegetables in a pan over medium heat or in the microwave at 30-second intervals until warmed through. Stir chimichurri well before serving.
Frequently Asked Questions (FAQs)
Totally, though homemade has a fresher flavor. If using store-bought, taste and adjust seasoning with a squeeze of lemon, dash of vinegar, or a pinch of salt as needed.
They’re cooked when opaque and pink, with no gray remaining, and curl slightly into a “C” shape.
Absolutely. Store everything separately, then assemble the bowls just before serving. The sauce keeps its flavor well for several days.
How to Serve
These bowls are a full meal on their own, but they also pair nicely with:
- Salad: Try our Greek green salad or a simple green salad with our hot harissa vinaigrette.
- Beverage: Serve with a homemade infused water, like this lemon mint water, or a chilled white wine.
- Extras: Top with avocado slices or crumbled feta or goat cheese for added richness.
Expert Tips
- Don’t overcook shrimp: They turn rubbery quickly! Remove from heat as soon as they’re opaque for the best texture.
- Prep ahead: Make the quinoa early in the week for easy assembly later on.
- Double the sauce: Chimichurri freezes well and adds flavor to any protein, so make extra and keep it on hand for another day.
Did you make this recipe? Be sure to leave a comment 💬 and a ⭐⭐⭐⭐⭐ rating below! You can also tag us @twocloveskitchen on Instagram or follow us on Facebook!
More Chimichurri Recipes
📖 Recipe
Chimichurri Shrimp Bowl
Equipment
- Dry Measuring Cups
- Saucepan with Lid
Ingredients
Chimichurri
- ¾ cup fresh parsley
- 1 clove garlic minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- kosher salt to taste black pepper to taste
Shrimp Bowl
- 2 tablespoons olive oil divided
- 12 ounces shrimp defrosted if frozen deveined, no shells
- 1 zucchini medium sliced
- 1 summer squash medium sliced
- 2 cups cooked quinoa
- 1 15-ounce can black beans drained & rinsed
Instructions
- Finely mince the parsley. Whisk the parsley, garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, and salt and pepper until the olive oil and red wine vinegar are emulsified. You can also use an immersion blender.
- If needed, prepare the quinoa according to package directions. Quinoa is cooked at a 1 part quinoa to 2 parts water ratio. Pat the shrimp dry with paper towels and season with salt and pepper.
- Meanwhile, place a pan over medium heat. Once hot, add 1 tablespoon of olive oil. Add the zucchini and summer squash. Season with salt and pepper. Sauté for about 10 minutes, or until tender and lightly browned. Remove the vegetables from the pan and set aside.
- Add the remaining avocado oil to the pan. Once shimmering, add the shrimp and cook for 3-4 minutes per side, or until the shrimp is opaque and cooked through.
- Serve quinoa, shrimp, zucchini and squash, and black beans drizzled with chimichurri.
Notes
- I recommend cooking a batch of quinoa at the beginning of the week or buying frozen precooked quinoa that you can heat as needed. For instructions, check out this post on freezing quinoa
- Fridge: Store recipe components separately in airtight containers in the fridge for up to 3 days.
- Freezer: You can freeze the cooked shrimp, quinoa, and vegetables for up to 2 months. Freeze the chimichurri separately in small portions or ice cube trays, then transfer to a resealable plastic or reusable silicone bag and keep frozen.
- Reheating: Reheat the shrimp and vegetables in a pan over medium heat or in the microwave at 30-second intervals until warmed through. Stir chimichurri well before serving.
Comments
No Comments