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Chimichurri Shrimp Saute
with zucchini / avocados / tomatoes

Active: 30 min Total: 30 min
Chimichurri sauce elevates this quick shrimp saute. This meal got great reviews for simplicity and flavor when it was first featured in 2018.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shrimp and Zucchini Saute:
  • Shrimp, peeled and deveined - 1 lb
  • Cumin - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Zucchini - 16 oz , cubed
  • Jalapenos - 1 , diced
  • Avocados - 1 , chopped
  • Tomatoes, medium - 1 , chopped
  • Oil, cooking - 1 Tbsp
  • Lime juice - 1/2 tsp
  • Chimichurri (ingredients listed separately) - 1/3 cup
Chimichurri Sauce:
  • Cilantro - 1/4 bunch , chopped
  • Parsley - 1/4 cup , chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove
  • Capers - 1 Tbsp , drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup

Prep

  1. Shrimp - Defrost shrimp.
  2. Make spice mix - Combine cumin, coriander, chili powder, and salt (portion for shrimp). (Can be done up to 5 days ahead)
  3. Make chimichurri sauce - (Skip if sauce was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
  4. Zucchini / Jalapenos - Prep as directed and store separately. (Remove seeds from jalapenos if you prefer less spice.) (Can be done up to 5 days ahead)
  5. Avocados / Tomatoes - Prep as directed.

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Make

  1. Heat a wok with oil (portion for saute) over medium-high heat. Add zucchini and saute until nearly tender, 3 to 4 minutes.
  2. Add shrimp, jalapenos, and spice mix and saute until shrimp are opaque and cooked through, 2 to 4 minutes more. Season with some salt and pepper.
  3. Top shrimp and zucchini with tomatoes and avocados. Squeeze lime juice (portion for saute) over top. Finish with chimichurri. Enjoy!

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