XL Chimichurri 2x Shrimp Skewers
2x the portions for family dinner or leftovers
- Shellfish
- Soy
- Wheat
- Eggs
- Milk
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! Honey-soy marinated shrimp are threaded onto skewers and seared until lightly charred, then drizzled with a creamy chimichurri sauce. Roasted zucchini rounds out the meal alongside buttery scallion jasmine rice. A squeeze of fresh lime adds bright, citrusy contrast to the sweet, savory flavors.
Ingredients
2 unit
Zucchini
1 tablespoon
Savory Paprika Blend
40 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
16 unit
Wooden Skewers
4 teaspoon
Honey
6 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Lime
3 clove
Garlic
4 unit
Scallions
1.5 cup
Jasmine Rice
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince or grate garlic. Quarter limes. Trim and cut zucchini lengthwise into ¼-inch-thick planks. Trim scallions.
In a shallow dish (long enough to fit the skewers; we used an 8-by-8-inch baking dish for 8 servings), whisk together soy sauce, honey, garlic, juice from half the limes, half the Savory Paprika Blend, and 2 TBSP oil (4 TBSP for 8).
Rinse shrimp* under cold water, then pat very dry with paper towels.
Carefully thread shrimp onto skewers (you should get 5-6 shrimp on each skewer). Add skewers to marinade; set aside to marinate, turning occasionally.
In a medium pot (large pot for 8 servings), combine rice, 2¼ cups water (4½ cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, toss zucchini and scallions on a baking sheet with a large drizzle of oil, remaining Savory Paprika Blend, salt, and pepper. (For 8 servings, divide everything between two baking sheets, using a large drizzle of oil for each sheet; roast on top and middle racks, swapping rack positions halfway through.)
Roast on top rack until lightly browned and tender, 12-15 minutes, flipping halfway through. TIP: You can use a grill instead of the oven here!
Heat a drizzle of oil in a large pan or grill pan over medium-high heat. Add skewers and cook until shrimp are lightly charred and cooked through, 2-3 minutes per side (cook in batches if necessary, adding another drizzle of oil between batches). TIP: The skewers can be grilled with the zucchini and scallions as well!
While skewers cook, in a small bowl, combine mayonnaise, chimichurri, and a squeeze of lime juice.
Transfer roasted scallions to a cutting board and roughly chop.
Fluff rice with a fork. Stir in chopped scallions and 2 TBSP butter (4 TBSP for 8 servings). Taste and season with salt and pepper.
Divide rice, shrimp skewers, and zucchini between shallow bowls. Drizzle creamy chimichurri over shrimp and serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shrimp and chimichurri sauce were the highlights; some found the rice and zucchini sides a bit bland on their own.
- Ease of prep: The XL format involves multiple pots and pans, and several reviewers found the total cook time significantly longer than stated.
- Suggestions: Skip the skewers and cook shrimp directly in the pan for easier marinating and more even cooking. For the 8-serving version, use a 9×13-inch dish rather than the suggested 8×8 — it's a more realistic fit for the skewers.
- Leftovers: Shrimp don't keep especially well, so the XL size may not suit everyone; one reviewer repurposed leftovers into a salad with crispy rice and Asian vinaigrette 🎉.
- Zucchini: Watch the roasting time closely — 15 minutes was too long for some, resulting in mushy zucchini; check for doneness earlier or try browning it in a skillet instead.
