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Chimichurri Shrimp Saute
with blistered tomatoes / zucchini noodles

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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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 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

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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 (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)

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Make

  1. Heat a skillet or 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 pan from heat and stir in chimichurri (reserve half if doubled).
  5. Serve chimichurri shrimp and vegetables over zucchini noodles. Enjoy!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (45)
Gluten-free (4)
Paleo (2)
Vegetarian (9)

40 reviews

Really excellent. I think next time I would leave the salt out & just not drain the capers. This sauce would also be great on chicken or steak.

By: Julie
Posted: Jun 21, 2022
Diet: Original
0 Helpful

Easy and fresh, really liked this one

By: Amanda
Posted: May 22, 2022
Diet: Original
0 Helpful

I used instant polenta with no issues. I cooked the zuchinni and tomatoes, removed them from the pan then cooked the shrimp, returning everything back to the pan prior to serving. I am going to prepare a bigger batch of chimichurri sauce, using slightly less garlic and oil and so I can have it on hand for other times. It is one of our favorite add ons.

By: Johanna
Posted: Jan 27, 2022
Diet: Original
0 Helpful

We both enjoyed this meal, even though one of us doesn't like cilantro. But the chimichurri has enough other flavors and spice so that the cilantro isn't overwhelming. I would definitely make this again. As a side note, chimichurri freezes very well and is nice to have on hand for a quick meal like this one.

By: Caryn
Posted: Dec 13, 2021
Diet: Original
0 Helpful

Oh my! This was soooo good. Yum!

By: Catherine
Posted: Aug 27, 2021
Diet: Original
0 Helpful

Not sure why this wasn't a hit with us. We like all the components. We ate it and it was okay, but just seemed to need something.

By: Barbie
Posted: Jul 14, 2021
Diet: Original
0 Helpful