Chimichurri Shrimp Saute
with blistered tomatoes / zucchini noodles

Name: Chimichurri Shrimp Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup Cilantro leaves, chopped; 1/4 cup Parsley, chopped; 2 cloves Garlic; 1 clove Shallots, chopped; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/3 cup Oil, cooking; 1 1/2 lbs Shrimp, peeled and deveined; 1 Bell peppers, red, diced; 1 cup Tomatoes, cherry or grape, halved; 1 Tbsp Oil, cooking; ~1/2 cup Chimichurri sauce (ingredients listed separately); 1 lb Zucchini, spiralized, peeled into strips, or chopped; 1 Tbsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This meal is colorful, fresh, and can be easily customized with any vegetables you have on hand. It got great reviews when first featured in 2017.

Ingredients

Metric

Servings:

Chimichurri Sauce:

Cilantro leaves - 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

Chimichurri Shrimp Saute:

Shrimp, peeled and deveined - 1 1/2 lbs
Bell peppers, red - 1 , diced
Tomatoes, cherry or grape - 1 cup , halved
Oil, cooking - 1 Tbsp
Chimichurri sauce (ingredients listed separately) - ~1/2 cup

Zucchini Noodles:

Zucchini - 1 lb , spiralized, peeled into strips, or chopped
Oil, cooking - 1 Tbsp

Prep

Shrimp - Defrost shrimp.
Make chimichurri sauce - (Double if making Wednesday’s meal.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portion for chimichurri) in a blender or food processor. Blend until smooth. Add some additional oil if the sauce is too thick to blend easily. Season to taste with some salt or some more lime juice. (Can be done up to 5 days ahead)
Bell peppers / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also chop zucchini to saute.) (Can be done 1 day ahead)

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Make

Heat a wok over medium-high heat. Add oil (portion for the zucchini noodles) and then noodles with a pinch of salt. Saute just until noodles are tender, 1 to 2 minutes (if using chopped zucchini, 3 to 4 minutes). Set aside and return wok to heat.
Add oil (portion for the shrimp) then tomatoes and bell peppers with a pinch of salt. Saute until peppers are tender and tomatoes are blackened in spots, 4 to 5 minutes.
Add shrimp to vegetables and saute until shrimp is opaque, 2 to 4 minutes.
Remove wok from heat and stir in chimichurri.
Serve chimichurri shrimp and vegetables over zucchini noodles. Enjoy!

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