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Chimichurri Shrimp Saute
with blistered tomatoes / zucchini noodles

Active: 30 minTotal: 30 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.

Tags

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 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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 (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)
  3. Bell peppers / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)
  4. 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)

Make

  1. 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.
  2. 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.
  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. Serve chimichurri shrimp and vegetables over zucchini noodles. Enjoy!

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Nutrition Facts

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

Ratings

Original (44)
Gluten-free (3)
Paleo (4)
Vegetarian (13)

31 reviews

This was a nice comfort food for cool weather. I used quick cooking grits instead of polenta. I absolutely loved the chimichurri sauce. My husband hates cilantro so I made a separate white garlic sauce for his portion. I subbed quartered and sliced roma tomatoes instead of the grape tomatoes. I chorizo spiced some frozen prepackaged "ground crumbles."

By: Jean
Posted: Jan 30, 2020
Diet: Vegetarian
0 Helpful

We loved the chimichurri sauce and polenta.

By: Yasmin
Posted: Sep 14, 2019
Diet: Original
0 Helpful

This was totally delicious, though I wished that there was something with a different texture mixed in.

By: Jenna
Posted: Aug 27, 2019
Diet: Original
0 Helpful

This was very good. I made extra chimichurri and rather than polenta I had cooked new potatoes that were leftover from last night. I’ll definitely have this again.

By: Denise
Posted: Aug 01, 2019
Diet: Original
0 Helpful

Chimichuri makes everything good.

By: Sundi
Posted: Jul 21, 2019
Diet: Original
0 Helpful

Subbed potatoes for polenta (probably should do rice next time) and it was great!

By: Jenna
Posted: Jul 11, 2019
Diet: Original
0 Helpful