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Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / polenta

Active: 40 Total: 40

This meal has just a few components, but tart, fresh chimichurri sauce brings it all together. This meal was last featured in 2019.
Smarts: Watch your polenta closely and pull it off the heat as soon as it thickens. The cook time will vary depending on how finely ground it is, so adjust as needed.

Ingredients

Servings:
4
Metric
Chimichurri Sauce:
  • Cilantro leaves - 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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Prep

  1. Shrimp - Defrost shrimp.
  2. 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 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)

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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 skillet or wok 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 pan from heat and stir in chimichurri (reserve half if doubled).
  5. Stir butter into finished polenta. Taste and season with some salt if needed.
  6. Serve chimichurri shrimp and vegetables over polenta. Enjoy!

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 (32)
Gluten-free (4)
Paleo (2)
Vegetarian (8)

30 reviews

I did this as more of a traditional shrimp and grits, but with the Chimichurri and it was AMAZING!!!!

By: Alicia
Posted: May 16, 2021
Diet: Original
0 Helpful

We loved the flavors and the earlier prep made this speedy. I added 2-3 extra tablespoons of polenta as we like it a little thicker. Delicious!

By: Nancy
Posted: May 14, 2021
Diet: Original
0 Helpful

I couldn’t find polenta at my grocery, so we made garlic cheese grits as a substitute. Great meal!

By: Emily Hoops
Posted: May 12, 2021
Diet: Original
0 Helpful

Loved everything but the polenta.

By: Chelsea
Posted: May 08, 2021
Diet: Original
0 Helpful

Cooksmarts' sauces and salad dressings from scratch are the main reason I buy this service! The chimichurri is a great example. Super fresh. I used grits instead of polenta for a modified flavor on shrimp and grits.

By: Emily
Posted: May 06, 2021
Diet: Original
0 Helpful

Loved loved loved!! Added the tomatoes toward the end. I had to stop myself from eating all of it. Wouldn't change a thing.

By: Katharine
Posted: May 05, 2021
Diet: Original
0 Helpful