Finely grate 1 teaspoon zest from the orange and set aside. Cut away peel and white pith from orange. Working over large bowl to catch juice, cut orange into segments. Roughly chop the segments and add to the bowl. Squeeze juice from leftover membranes into bowl.
Add shallot, garlic, red wine vinegar, red pepper flakes, orange zest, 2 tablespoons oil, and ¼ teaspoon salt. Mix well.
Chop parsley and mint, and add to bowl; mix well.
Heat remaining 1 tablespoon oil in large skillet on medium-high. Season shrimp with garlic powder and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.
Fold rice into chimichurri mixture and serve topped with shrimp.
Video
Notes
Any long grain white rice is fine, including jasmine or basmati, or try brown rice, quinoa, or even pasta.
Cilantro can be substituted for parsley, if desired.
Recipe inspired by Woman’s Day magazine, Feb 2021.