Start free for 30 days and enjoy greater ease in the kitchen today!

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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 30 reviews

Hubby made this, so I can’t review the process, but he made as written. I logged on just to leave a 5-star review and save to favorites because it was SO GOOD! The flavors were delicious and it was something different than what we usually have. So glad we gave this recipe a chance!

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

Loved this. Kids ate it but didn't gobble it up :) Used gimme lean veg sausage, browned and broken into little pieces. Served assemble-your-own style.

By: Markell
Posted: Jun 19, 2019
Diet: Vegetarian

Chimichurri is my preschooler’s new favorite food.

By: Jeanine
Posted: Jun 19, 2019
Diet: Original

This has always been one of my favorite CS meals. We pull it from the archive more often than the rest. We usually use a soyrizo from Trader Joe's which ends up blending in with the chimichuri sauce - so different than if we'd sliced up a veggie sausage. I think we'll try that one of these days - the soyrizo overpowers the chimichuri a bit. In the past, we put everything over the polenta, but to save time we pan fried premade polenta and it was a much more intense flavor doing it that way.

By: Jennifer
Posted: Jun 19, 2019
Diet: Vegetarian

My husband said this was the best chimichurri he has had. This is saying something he is picky about his sauces!

By: Nikkole
Posted: Jun 19, 2019
Diet: Original

We used pre-made polenta and pan fried it to save time. Two hungry adults and one hungry three year old ate most of 4 servings. Next time I would add a little chili flake to the chimichurri; it was a little bland compared to what I've had before. Loved the fresh flavors and the simplicity of it all. Will try to make again soon!

By: Erin
Posted: Jun 19, 2019
Diet: Original