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Chimichurri Shrimp Vegetable Bowl

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Summertime means grilling, and it’s the perfect time for my Chimichurri Shrimp Vegetable Bowl! The easy chimichurri sauce creates a bold marinade for the shrimp, and the veggies and quinoa round out this wonderfully flavorful dish. I have a family history of high cholesterol, and that’s why I like to use lighter oils in my cooking. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. ​

overhead shot of finished dish in a white bowl with bottle of Mazola Corn Oil on the side
Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw

When summer hits, I use my outdoor grill ALL. THE. TIME. Because the last thing I want to do when it’s insanely hot outside is turn on the oven and heat up the house.

I’m one of those people who love to discover and experiment with different oils and fats in my cooking. Mazola Corn Oil is a great choice as an all-purpose, cholesterol-free cooking oil, and is a smart heart-healthy* choice for your whole family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses, including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.

WHY THIS RECIPE WORKS
  • It’s easy to make and ready in about 45 minutes.
  • It’s gluten-free and easy to make vegetarian or add other proteins.
  • Corn oil makes it easy to make lighter swaps.
close up shot of shrimp, vegetables and avocado in a white bowl

I love the neutral taste of Mazola Corn Oil because it allows the flavors of your food to shine. And with a 450°F smoke point, this oil is ideal for a variety of cooking methods.

All cooking oils have a smoke point, and knowing the smoke points is important! If you exceed the smoke point the oil burns, which negatively affects the flavor of your dish. Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value.

PREPARING THE SHRIMP

Buy frozen shrimp! The shrimp at the fresh seafood counter of the grocery store are always previously frozen, and you don’t know how long it’s been thawed.

When choosing shrimp, look for the number, not the name. The size name can vary from one supplier to another, but the number of shrimp per pound is the same across the board.

Use skewers to cook the shrimp. This makes it easy to turn them, and you don’t risk them falling through the grate. I use wood skewers and soak them in water for 15 minutes first so they don’t burn.

overhead shot of finished dish in a white bowl

CHIMICHURRI SAUCE MARINADE

Fresh herbs are the key to chimichurri sauce and give it that gorgeous vibrant color.

I swap out and use Mazola Corn Oil instead of olive oil for the chimichurri sauce, and the neutral flavor of the corn oil lets the fragrant fresh herbs shine.

VEGETABLES FOR CHIMICHURRI SHRIMP VEGETABLE BOWL

Fresh corn on the cob is everywhere in the summer, so I take full advantage!

Grilling corn on the cob

  • Peel the husk back, remove the silks, and pull the husks back up around the cob.
  • Place corn on direct heat of a 500-degree F grill and cook for 15-20 minutes, turning a couple of times.
  • When corn is done, transfer to a plate and let cool for about 5 minutes.
  • Remove husks and cut kernels off the cob.

Bell peppers add crunch and mild flavor. And I prefer red onion because it’s a little sweeter than yellow or white.

To make this lighter, instead of sautéing or grilling the peppers and onions in butter, I create a marinade with Mazola Corn Oil, salt, pepper, onion powder, and garlic powder. Toss it with the vegetables, and let it rest for 15-60 minutes.

Use a grill topper to prevent the peppers and onions from falling through the grates. If you don’t have a grill topper, cook the peppers and onions in a skillet on the grill!

STEP BY STEP INSTRUCTIONS

Place the wooden skewers in water to soak for at least 15 minutes.

Combine all chimichurri ingredients in a food processor and pulse until minced and fully combined. Pour HALF of chimichurri sauce over thawed, peeled and deveined shrimp, and set in fridge to rest. Reserve the other half.

I use corn oil rather than olive oil for the chimichurri sauce. You won’t lose any of the traditional flavor, and the neutral corn oil allows the bold herbs to shine. 

overhead process shot of shrimp marinating

Add bell peppers and onions to a large bowl and season with salt, pepper, onion powder, and garlic powder. Drizzle with corn oil, toss together and set aside. This corn oil marinade is a lighter option than butter, and you don’t need any extra fat.

Heat grill to 500 °, and add grill topper. While grill heats, pull corn husks back and remove silks. Pull husks back up to cover corn cob. Put corn directly on the grill grates and cook for 15-20 minutes, turning occasionally.

Transfer corn to a platter to cool for 5 minutes, and turn the grill down to 350°. Remove husks, and cut kernels off the cob with a sharp knife.

Add pepper and onion mixture onto the grill topper and cook for 15 minutes, tossing once about halfway through. 

overhead shot of vegetables on the grill

Remove peppers and onions and add to bowl with corn kernels.

While peppers and onions cook, skewer shrimp. Add shrimp skewers directly onto the grill grates and cook for 3 minutes per side. Remove from grill and pull shrimp off of skewers with tongs.

overhead shot of skewered shrimp on the grill

SERVING CHIMICHURRI SHRIMP VEGETABLE BOWL

I create the base of my Chimichurri Shrimp Vegetable Bowl with either brown rice or quinoa for a better-for-you swap than white rice. Another great substitution option is to go completely low carb and double the vegetables instead.

overhead shot of finished dish in a white bowl with avocado on the side
FREQUENTLY ASKED QUESTIONS

Can I use frozen corn? Yes, but you won’t get the same burst of flavor as fresh.

Can I remove the corn husks before grilling? I don’t recommend it, because the corn gets chewy and starts to dry out.

Do I have to remove the silks from the husks before grilling? No, but it will be more difficult to remove the silks after.

*SEE MAZOLA.COM FOR MORE INFORMATION ON THE RELATIONSHIP BETWEEN CORN OIL AND HEART HEALTH. IT HAS A VARIETY OF USES INCLUDE BAKING, GRILLING, SAUTÉING, STIR-FRYING, OR MIXING UP A MARINADE OR DRESSING.
Chimichurri Shrimp Vegetable Bowl

Chimichurri Shrimp Vegetable Bowl

Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Summertime means grilling, and it's the perfect time for my Chimichurri Shrimp Vegetable Bowl! The easy chimichurri sauce creates a bold marinade for the shrimp, and the veggies and quinoa round out this wonderfully flavorful dish.

Ingredients

  • 1/2 lb 21-25 count shrimp, peeled and deveined
  • 2 medium corn on the cob, IN THE HUSK
  • 1/4 cup red bell pepper, cut into 1/2" strips
  • 1/4 cup green bell pepper, cut into 1/2" strips
  • 1/4 cup yellow bell pepper, cut into 1/2" strips
  • 1/4 cup red onion, cut into 1/2" strips
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh-cracked black pepper
  • 1/2 teaspoon sea salt
  • 1 Tablespoon Mazola Corn Oil
  • 1 cup cooked quinoa
  • 1/2 avocado, sliced

CHIMICHURRI SAUCE

  • 1/2 cup fresh cilantro
  • 1/2 cup fresh flat-leaf parsley
  • 1 Tablespoon fresh oregano
  • 1/4 cup diced red onion
  • 3 cloves raw garlic, peeled and roughly chopped
  • 1/2 Tablespoon red wine vinegar
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon fresh-cracked black pepper
  • 1 teaspoons red pepper flakes
  • 3 Tablespoons Mazola corn oil

Instructions

  1. Place wooden skewers in a bowl of water to soak for at least 15 minutes.
  2. Combine all chimichurri ingredients in a food processor and pulse until minced and fully combined. Pour HALF of the chimichurri sauce over the shrimp, and set it in the fridge to marinate for 30 minutes. Reserve the other half in a separate bowl
  3. In a large bowl, combine the bell peppers and onions, and season with salt, pepper, onion powder, and garlic powder. Add 1 Tablespoon of Mazola Corn Oil, toss together, and set aside to marinate.
  4. Heat the grill to 500° F and add grill topper. While grill heats, pull corn husks back and remove silks. Pull husks back up to cover corn cob. Put corn directly on the grill grates and cook for 15-20 minutes, turning occasionally.
  5. Transfer corn to a platter to cool for 5 minutes and turn the grill down to 350 degrees F. Remove husks and cut kernels off the cob with a sharp knife.
  6. Add pepper and onion mixture onto the grill topper and cook for 15 minutes, tossing once about halfway through. Remove and add to bowl with corn kernels.
  7. While peppers and onions cook, skewer shrimp. Add shrimp skewers directly onto the grill grates and cook for 3 minutes per side. Remove from grill, and pull shrimp off of skewers with tongs.
  8. Serve.

Notes

HEALTHIER SWAPS :

  • Use Mazola Corn Oil rather than olive oil in the chimichurri sauce
  • Serve with quinoa rather than white rice. Or, you could go lower carb by omitting the quinoa and doubling the vegetables
  • Marinate the vegetables in Mazola Corn Oil rather than sautéing in butter

SHRIMP TIPS

Buy frozen shrimp! The shrimp at the fresh seafood counter of the grocery store is always previously frozen, and you don’t know how long it’s been thawed.

When choosing shrimp, look for the number, not the name. The size name can vary from one supplier to another, but the number of shrimp per pound is the same across the board.

Use skewers to cook the shrimp. This makes it easy to turn them, and you don’t risk them falling through the grate.

CHIMICHURRI TIPSFresh herbs are the key to chimichurri sauce and give it that gorgeous vibrant color.

I use corn oil rather than olive oil for the chimichurri sauce. You won't lose any of the traditional flavor, and the neutral corn oil allows the bold herbs to shine. 

VEGETABLE TIPS

Fresh corn on the cob is everywhere in the summer, so take full advantage!

Bell peppers add crunch and mild flavor. I use green, red and yellow, but you can use your favorite color combination. I prefer red onion because it’s a little sweeter than yellow or white.

Marinating the vegetables in corn oil is a lighter option than butter, and you won't need any added fat.

Use a grill topper to prevent the peppers and onions from falling through the grates. If you don’t have a grill topper, cook the peppers and onions in a skillet on the grill!

FREQUENTLY ASKED QUESTIONS

Can I use frozen corn? Yes, but you won’t get the same burst of flavor as fresh.

Can I remove the corn husks before grilling? I don’t recommend it, because the corn gets chewy and starts to dry out.

Do I have to remove the silks from the husks before grilling? No, but it will be more difficult to remove the silks after.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 697Total Fat: 40gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 132mgSodium: 1954mgCarbohydrates: 66gFiber: 14gSugar: 11gProtein: 26g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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