Chimichurri Shrimp Saute
with zucchini / avocados / tomatoes
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
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
- Shrimp - Defrost shrimp.
- Make spice mix - Combine cumin, coriander, chili powder, and salt (portion for shrimp). (Can be done up to 5 days ahead)
- 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)
- 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)
- Avocados / Tomatoes - Prep as directed.
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Make
- Heat a wok with oil (portion for saute) over medium-high heat. Add zucchini and saute until nearly tender, 3 to 4 minutes.
- 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.
- Top shrimp and zucchini with tomatoes and avocados. Squeeze lime juice (portion for saute) over top. Finish with chimichurri. Enjoy!
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0 reviews