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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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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!

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Reviews

This meal has 30 reviews

Did oven polenta and froze extra chimichurri in ice cube trays a few weeks ago. Easiest meal ever!

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

Very good, a little bit salty (possible due to the vegan sausage we used). We loved the polenta!

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

Easy and tasty! I might add more spice next time.

By: Erika
Posted: Jun 18, 2019
Diet: Gluten-free

Substituted sautéed smoked sausage for shrimp, and upped the veggie count. Was colorful and delicious.

By: Marisa
Posted: Jun 18, 2019
Diet: Original

This was extremely delicious. My husband and I enjoyed it. A nice change from our traditional shrimp and grits, will definitely make this again. If serving four adults, I would likely make a bit more polenta and add more vegetables, but this combination was very tasty!

By: Gabrielle
Posted: Jun 18, 2019
Diet: Gluten-free

So delicious!!!! A new family favorite.

By: Kelley
Posted: Jun 16, 2019
Diet: Original