Chimichurri Shrimp Saute
and zucchini / avocados / tomatoes
Ingredients
- Shrimp, peeled and deveined - 1 1/2 lbs
- Cumin - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Zucchini - 1 lb, cubed
- Jalapenos - 1, diced
- Avocados - 1, chopped
- Tomatoes, medium - 1, chopped
- Oil, cooking - 1 Tbsp
- Lime juice - 2 tsp
- Chimichurri sauce (ingredients listed separately) - 1/3 cup
- Cilantro - 1/4 cup, chopped
- Parsley - 1/4 cup, chopped
- Garlic - 2 cloves
- Shallots - 2 cloves
- Capers - 1 Tbsp, drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/4 cup (plus more if needed)
Nutrition Facts
Prep
- Shrimp - Defrost shrimp.
- Make spice mix - Combine cumin, coriander, chili powder, and salt (portion for shrimp). (Can be done up to 5 days ahead)
- Make chimichurri sauce - (Double if making Thursday’s meal.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with more salt or lime juice. (Can be done up to 5 days ahead)
- Zucchini / Jalapenos - Prep as directed and store separately. (Remove seeds from jalapenos if you prefer less spice.) (Can be done up to 5 days ahead)
- Avocados / Tomatoes - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a wok with oil (portion for saute) over medium-high heat. Add zucchini and saute until nearly tender, 3 to 4 minutes.
- Add shrimp, jalapenos, and spice mix and saute until shrimp are opaque and cooked through, 2 to 4 minutes more. Season with some salt and pepper.
- Top shrimp and zucchini with tomatoes and avocados. Squeeze lime juice (portion for saute) over top. Finish with chimichurri on top (reserve half if doubled). Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Really tasty but the chimichurri had way too much shallot for my taste. I had to nearly double the other ingredients to get to something that didn’t make my eyes water!
2 Helpful32 reviews
Tasted great. I put the jalapeños on the side as I have an 8 year old who doesn’t like spicy things. He loved the salsa just with corn/beans/lime juice/seasoning and the family spice lovers could still enjoy the jalapeños that way. Recommend this one for sure!
0 HelpfulVery tasty! For the chimichurri, we didn't use capers and greatly reduced the oil. Didn't use jalapeños in the salsa.
0 HelpfulI enjoyed these tacos. The only thing that keeps this from being 5 stars is the salsa, which I found to be pretty bland. The meal did taste good with all of the elements put together though.
0 HelpfulThis was absolutely delicious! The first night we had tacos and the second we made salads. Both versions were soooo good 😋
0 Helpful