Grilled Chimichurri Shrimp Bowls

Ingredients: Serves 2-4

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• 3 tbsp fresh cilantro, finely chopped (optional)
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• ½ tsp crushed red pepper flakes
• ½ cup olive oil
• Salt and black pepper to taste

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Bowls:

• 2 cups cooked rice (white, brown, or cauliflower)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ½ cup cucumber, diced
• ¼ cup red onion, thinly sliced
• Lime wedges, for serving

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Instructions

1. Make the Chimichurri:
   In a bowl, combine parsley, cilantro, garlic, shallot, vinegar, lemon juice, and red pepper flakes. Slowly stir in olive oil. Season with salt and pepper to taste. Let sit while prepping shrimp.
2. Marinate the Shrimp:
   Toss shrimp with olive oil, smoked paprika, salt, and pepper. Let marinate for 10–15 minutes.
3. Grill the Shrimp:
   Heat a grill or grill pan over medium-high. Cook shrimp for 2–3 minutes per side, until pink and lightly charred.
4. Build the Bowls:
   Divide cooked rice among bowls. Add grilled shrimp, cherry tomatoes, avocado slices, cucumber, and red onion.
5. Finish with Chimichurri:
   Generously drizzle chimichurri over everything. Serve with lime wedges for extra zing.

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Where Bold, Bright Flavors Meet the Grill

These Grilled Shrimp Bowls with Herby Chimichurri Magic are anything but ordinary. The shrimp sizzle with smoky paprika and pick up that irresistible grill-kissed flavor, while the chimichurri delivers a fresh, garlicky punch that brings everything to life. Each bowl is loaded with texture—cool avocado, juicy tomatoes, and crisp cucumber layered over fluffy rice, all tied together with a vibrant herb sauce.

Perfect for weeknight dinners or casual backyard meals, this recipe comes together quickly and tastes like something you’d order at a coastal café. The beauty lies in its versatility—sub in quinoa or greens for the rice, or swap the shrimp for grilled chicken or tofu. It’s bright, satisfying, and looks just as good as it tastes.

Serve it up, drizzle generously, and enjoy every bite of this herby, grilled goodness.