Chimichurri Shrimp, Broccoli & Rice
Chimichurri Shrimp, Broccoli & Rice
Ingredients
For the Chimichurri Sauce
- 1 cup fresh parsley, packed, roughly chopped
- 1/4 cup red bell pepper, finely diced
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
For the Shrimp and Broccoli
- 1 1/2 pounds large shrimp, peeled and deveined
- 4 cups broccoli florets, fresh or frozen
- 2 garlic cloves, minced
- 1/4 cup chicken broth
- 1 teaspoon buttery garlic seasoning
- 1 teaspoon wood fire garlic seasoning
- 1 tablespoon olive oil
For the Jasmine Rice
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 1/2 teaspoon salt
For Serving
- 1 avocado, sliced or diced
- red pepper flakes, for garnish, as needed
Instructions
- 1
Prepare the Chimichurri Sauce: In a food processor or with a sharp knife, finely chop the parsley, red bell pepper, and 3 garlic cloves. Transfer to a small bowl. Stir in the olive oil, lemon juice, salt, black pepper, and optional red pepper flakes. Mix well and set aside to allow flavors to meld.
⏱️ 10 min
- 2
Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 3
Cook the Broccoli: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and cook for 3-5 minutes, stirring occasionally, until slightly tender-crisp. Add the 2 minced garlic cloves and chicken broth. Cover and steam for another 2-3 minutes, or until broccoli is tender to your liking. Remove broccoli from the skillet and set aside.
⏱️ 10 min
- 4
Cook the Shrimp: In the same skillet, add the shrimp. Season with buttery garlic seasoning and wood fire garlic seasoning. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 6 min
- 5
Combine and Serve: Return the cooked broccoli to the skillet with the shrimp. Add about 1/4 to 1/2 cup of the prepared chimichurri sauce to the skillet and toss gently to coat the shrimp and broccoli. Serve immediately over the fluffy jasmine rice. Garnish with sliced or diced avocado and additional red pepper flakes, if desired. Serve extra chimichurri sauce on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Shrimp, Broccoli & Rice
For the Chimichurri Sauce
- 1 cup fresh parsley, packed, roughly chopped
- 1/4 cup red bell pepper, finely diced
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
For the Shrimp and Broccoli
- 1 1/2 pounds large shrimp, peeled and deveined
- 4 cups broccoli florets, fresh or frozen
- 2 garlic cloves, minced
- 1/4 cup chicken broth
- 1 teaspoon buttery garlic seasoning
- 1 teaspoon wood fire garlic seasoning
- 1 tablespoon olive oil
For the Jasmine Rice
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 1/2 teaspoon salt
For Serving
- 1 avocado, sliced or diced
- red pepper flakes, for garnish, as needed
Instructions
- 1
Prepare the Chimichurri Sauce: In a food processor or with a sharp knife, finely chop the parsley, red bell pepper, and 3 garlic cloves. Transfer to a small bowl. Stir in the olive oil, lemon juice, salt, black pepper, and optional red pepper flakes. Mix well and set aside to allow flavors to meld.
⏱️ 10 min - 2
Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 3
Cook the Broccoli: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and cook for 3-5 minutes, stirring occasionally, until slightly tender-crisp. Add the 2 minced garlic cloves and chicken broth. Cover and steam for another 2-3 minutes, or until broccoli is tender to your liking. Remove broccoli from the skillet and set aside.
⏱️ 10 min - 4
Cook the Shrimp: In the same skillet, add the shrimp. Season with buttery garlic seasoning and wood fire garlic seasoning. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 6 min - 5
Combine and Serve: Return the cooked broccoli to the skillet with the shrimp. Add about 1/4 to 1/2 cup of the prepared chimichurri sauce to the skillet and toss gently to coat the shrimp and broccoli. Serve immediately over the fluffy jasmine rice. Garnish with sliced or diced avocado and additional red pepper flakes, if desired. Serve extra chimichurri sauce on the side.
⏱️ 4 min