Chimichurri Shrimp Saute
with blistered tomatoes / zucchini noodles
Ingredients
- 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
- 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 - 1 lb, spiralized, peeled into strips, or chopped
- Oil, cooking - 1 Tbsp
Nutrition Facts
Prep
- Shrimp - Defrost shrimp.
- 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)
- Bell peppers / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)
- 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
- 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.
- 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.
- Add shrimp to vegetables and saute until shrimp is opaque, 2 to 4 minutes.
- Remove pan from heat and stir in chimichurri (reserve half if doubled).
- Serve chimichurri shrimp and vegetables over zucchini noodles. Enjoy!
Nutrition Facts
Reviews
Ratings
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.
0 HelpfulI 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.
0 HelpfulWe 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.
0 HelpfulNot 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.
0 Helpful