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
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
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
363
Just a moment...
% Daily Value
Total Fat
28g
44%
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Saturated Fat
4g
20%
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Trans Fat
0g
Just a moment...
Cholesterol
143mg
48%
Just a moment...
Sodium
1306mg
54%
Just a moment...
Total Carbohydrate
11g
4%
Just a moment...
Dietary Fiber
4g
18%
Just a moment...
Sugars
4g
Just a moment...
Protein
18g
Just a moment...
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!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
363
Just a moment...
% Daily Value
Total Fat
28g
44%
Just a moment...
Saturated Fat
4g
20%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
143mg
48%
Just a moment...
Sodium
1306mg
54%
Just a moment...
Total Carbohydrate
11g
4%
Just a moment...
Dietary Fiber
4g
18%
Just a moment...
Sugars
4g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
45 reviews
DELICIOUS!! Eliminated the cilantro (preference), added more shallots in with the shrimp to cook, and chopped the shrimp. With alteration to the oil amounts, using corn tortillas, this recipe was a delicious 11 WW points!! Definitely going to make this one again!
0 HelpfulWe liked these, but definitely needed more spice and some seasonings for the corn and bean salsa. We made leftovers into rice bowls and they were very good also.
0 Helpful