Chimichurri Shrimp Bowl

Two bowls filled with quinoa, shrimp, black beans, zucchini slices, and green herb sauce, with extra sauce in a small bowl and parsley garnish on the side.

This chimichurri shrimp bowl is bright, fresh, and full of flavor. Juicy shrimp, tender summer squash, and hearty quinoa come together under a drizzle of homemade chimichurri.

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Course: Main Course

Cuisine: American, Argentinian

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: servings

Calories: 470kcal

Equipment

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

General

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

Storage & 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.

Nutrition