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Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / polenta

Active: 40 minTotal: 40 min

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.
Smarts: Most of the cook time here is due to the time it takes to make polenta. To save time, look for pre-cooked polenta in a tube (usually in the pasta aisle). Just slice and sear it in a bit of oil. Serve the shrimp and vegetables over top.

Ingredients

Servings:
4
Metric
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
Chimichurri Shrimp Saute:
  • Shrimp, peeled and deveined - 1 lb
  • Zucchini - 1 lb, cubed
  • Tomatoes, cherry or grape - 1 cup, halved
  • Oil, cooking - 1 Tbsp
  • Chimichurri sauce (ingredients listed separately) - ~1/2 cup
Creamy Polenta:
  • Water - 2 cups
  • Milk - 1 cup (sub water)
  • Salt - 1/2 tsp
  • Polenta - 1/2 cup (not instant)
  • Butter - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shrimp - Defrost shrimp.
  2. Make chimichurri sauce - (Double if making Wednesday’s meal.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions 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)
  3. Zucchini / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)

Make

  1. Combine water, milk, and salt (portion for polenta) in a saucepan over medium-high heat. Bring to a boil, keeping a close eye on it because the milk can easily spill over. Add polenta while whisking to prevent lumps. Reduce heat to a low simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes.
  2. When polenta is nearly finished, heat a wok or skillet over medium-high heat. Add oil (portion for the shrimp) and then zucchini and tomatoes with a pinch of salt. Saute until zucchini is tender and tomatoes are blackened in spots, 5 to 6 minutes.
  3. Add shrimp to vegetables and saute until shrimp is opaque, 2 to 4 minutes.
  4. Remove wok from heat and stir in chimichurri.
  5. Stir butter into finished polenta. Taste and season with some salt if needed.
  6. Serve chimichurri shrimp and vegetables over polenta. Enjoy!

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Reviews

This meal has 30 reviews

Love this! I used soyrizo and the flavors are incredible. I might use less vinegar next time, or maybe none.

By: Jonah
Posted: Jun 22, 2019
Diet: Vegetarian

added ricotta to the polenta, the veggies got a little soupy.

By: Rosemary
Posted: Jun 22, 2019
Diet: Original

I never had polenta before and it's delicious. I made this with soyrizo but probably would recommend vegan sausage instead. Not a meal for toddlers due to its wetness but definitely tasty.

By: Grace
Posted: Jun 22, 2019
Diet: Vegetarian

Very good. Bright flavors. Used fresh tomatoes and added some goat cheese to the polenta.

By: Yana
Posted: Jun 21, 2019
Diet: Original

mmmmmmm

By: Aylish
Posted: Jun 20, 2019
Diet: Original

This was super delicious! We will definitely make this again!

By: Laura
Posted: Jun 20, 2019
Diet: Original