Chimichurri Shrimp Saute
and zucchini / avocados / tomatoes

Name: Chimichurri Shrimp Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lbs Shrimp, peeled and deveined; 1/2 tsp Cumin; 1/2 tsp Coriander, ground; 1/2 tsp Chili powder; 1/2 tsp Salt; 1 lb Zucchini, cubed; 1 Jalapenos, diced; 1 Avocados, chopped; 1 Tomatoes, medium, chopped; 1 Tbsp Oil, cooking; 2 tsp Lime juice; 1/3 cup Chimichurri sauce (ingredients listed separately); 1/4 cup Cilantro, fresh, chopped; 1/4 cup Parsley, fresh, chopped; 2 cloves Garlic; 2 cloves Shallots; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/4 cup Oil, cooking (plus more if needed)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Quick-cooking shrimp makes this weeknight saute fast while herby chimichurri gives it layers of flavor. This meal was last featured in 2019.

Ingredients

Metric

Servings:

Chimichurri Shrimp Saute:

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

Chimichurri Sauce:

Cilantro, fresh - 1/4 cup , chopped
Parsley, fresh - 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)

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.

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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!

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Chimichurri Shrimp Saute and zucchini / avocados / tomatoes