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Chimichurri Shrimp Saute
with zucchini / avocados / tomatoes

Active: 35 Total: 35

Chimichurri sauce is easy to make and really elevates this quick saute of shrimp and zucchini. Enjoyed with fresh avocados and tomatoes, this meal has a summer vibe but can be enjoyed year round. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Cilantro - 1/3 cup, chopped
  • Parsley - 1/4 cup, chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove, chopped
  • Capers - 1 Tbsp, drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup
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

Nutrition Facts

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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!

Nutrition Facts

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Reviews

Ratings

Original (87)
Gluten-free (5)
Paleo (13)
Vegetarian (13)

51 reviews

Delicious. I even made the leftovers into a salad the next day.

By: Kirsten
Posted: May 08, 2020
Diet: Original
0 Helpful

The chimichurri sauce is amazing. I love it

By: Sara
Posted: Jan 06, 2020
Diet: Original
0 Helpful

Great flavor. Family really enjoyed them.

By: Jessica
Posted: Feb 28, 2019
Diet: Original
0 Helpful

Made this on vacation with a very limited pantry, but I had fresh shrimp and wanted to give it a try! Instead of the chimichuri sauce I used a homemade basil pesto and added lots of olive oil, some salt and lime juice for consistency and flavor. I mixed it with corn, black beans, and a little chipotle powder. I didn't have chili powder so I used half chipotle powder in the shrimp. I had burrito sized tortillas, so we had shrimp burritos. My husband, 2 year old, dad, and I all loved it. Dad ate his on a bed of lettuce. I doubled the shrimp and shrimp seasonings and we had a little leftover. Wanted to make this in eggs for breakfast the next day, but didn't get to it.

By: Heidi
Posted: Feb 27, 2019
Diet: Original
0 Helpful

Delicious and easy.

By: Nancy
Posted: Jul 20, 2018
Diet: Original
0 Helpful

Chimichurri was a cheat on this recipe. Chimichurri makes everything a 4-star meal. Shrimp were good, and corn/bean salsa was a nice accompaniment. Made in <30 mins.

By: Sam
Posted: Jun 17, 2018
Diet: Original
0 Helpful