Name: Chimichurri Shrimp Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: ¾ cup fresh parsley, finely minced; 1 clove garlic, minced; 1 tbsp red wine vinegar; 2 tbsp olive oil; ½ tsp dried oregano; ¼ tsp red pepper flakes (optional); Kosher salt, to taste; Black pepper, to taste; 2 tbsp olive oil, divided; 12 oz shrimp, defrosted if frozen, deveined, no shells; 1 medium zucchini, sliced; 1 medium summer squash, sliced; 2 cups cooked quinoa; 1 (15 oz) can black beans, drained and rinsed

Description

Fresh, vibrant, and full of flavor—this shrimp bowl is packed with juicy shrimp, grilled veggies, hearty quinoa, and a zesty chimichurri drizzle.

Ingredients

Chimichurri Sauce:

¾ cup fresh parsley, finely minced

1 clove garlic, minced

1 tbsp red wine vinegar

2 tbsp olive oil

½ tsp dried oregano

¼ tsp red pepper flakes (optional)

Kosher salt, to taste

Black pepper, to taste

Shrimp Bowl Components:

2 tbsp olive oil, divided

12 oz shrimp, defrosted if frozen, deveined, no shells

1 medium zucchini, sliced

1 medium summer squash, sliced

2 cups cooked quinoa

1 (15 oz) can black beans, drained and rinsed

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Instructions

Make the Chimichurri:
Whisk parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and pepper until emulsified. Optionally blend using an immersion or high-speed blender for a smoother texture. Set aside.

Prepare Quinoa (if needed):
Cook quinoa using a 1:2 quinoa-to-water ratio according to package instructions.

Cook the Vegetables:
Heat 1 tbsp olive oil in a pan over medium heat. Add zucchini and summer squash, season with salt and pepper, and sauté for about 10 minutes or until lightly browned. Remove from pan and set aside.

Cook the Shrimp:
Pat shrimp dry and season with salt and pepper. Add remaining 1 tbsp olive oil to the same pan. Cook shrimp for 3–4 minutes per side until opaque and cooked through.

Assemble the Bowl:
In serving bowls, layer quinoa, sautéed vegetables, black beans, and shrimp. Drizzle generously with chimichurri sauce. Serve warm or at room temperature.

Notes

Meal Prep Tip: Cook quinoa ahead of time or use frozen pre-cooked quinoa for speed.

Make-Ahead & Freezer Friendly:

Store components separately in the fridge for up to 3 days.

Freeze cooked shrimp, vegetables, and quinoa for up to 2 months.

Freeze chimichurri in ice cube trays for easy portioning.

Reheating: Warm shrimp and vegetables in a pan or microwave. Stir chimichurri before serving.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Sautéed / Assembled
Cuisine: American, Argentinian