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Chimichurri Shrimp Saute
with zucchini / blistered tomatoes / parmesan polenta

Active: 25 minTotal: 25 min

Creamy, cheesy polenta makes a satisfying foundation for a saute of shrimp and vegetables. For a flavorful and colorful finish, stir chimichurri sauce into the saute at the end of cooking.

Tags

Ingredients

Servings:
4
Metric
Chimichurri Sauce:
  • Cilantro - 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
  • Oil, cooking - 1 Tbsp
  • Chimichurri sauce (ingredients listed separately) - ~1/2 cup
Creamy Parmesan Polenta:
  • Water - 2 cups
  • Milk - 1 cup (sub water)
  • Salt - 1/2 tsp
  • Polenta - 1/2 cup (not instant)
  • Butter - 2 Tbsp
  • Cheese, parmesan - 1 oz, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Shrimp - Defrost shrimp.
  2. Make chimichurri sauce - (Skip if chimichurri was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt and oil (portions for the chimichurri). In a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or 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)

Make

  1. Combine water, milk and salt (portion for the polenta) in a saucepan over medium-high heat. Bring to a boil, keeping a close eye on it because milk can easily spill over. Add polenta while whisking to prevent lumps. Reduce heat to a simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes.
  2. When polenta is nearly finished, heat a 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 the wok. Saute until shrimp is opaque, 2 to 4 minutes. Remove wok from heat and stir in chimichurri.
  4. Stir butter into finished polenta. Taste and season with some more salt if needed. Grate parmesan over top (you can leave it on top or stir it in).
  5. Serve chimichurri shrimp and vegetables over polenta. Enjoy!

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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 (64)
Gluten-free (4)
Paleo (7)
Vegetarian (7)

35 reviews

I checked two different supermarkets and neither sold anything but the precooked polenta that comes in a tube! So if you’re like me and wondering how to adapt the recipe, I crumbled the tube into a pot with some milk and adjusted the amount of milk (and a little water) from there according to the consistency I wanted. Removed it from heat at the end to stir in butter and Parmesan. Turned out very well!

By: Lynn
Posted: Jun 01, 2019
Diet: Original
0 Helpful

I used instant polenta - this was an easy weeknight meal.

By: Lisa
Posted: Apr 04, 2019
Diet: Original
0 Helpful

I liked it more than my husband, I think he used more sauce then the recipe called for. It seemed super saucy. Needs more tomatoes.

By: Katie
Posted: Feb 12, 2019
Diet: Original
0 Helpful

On my all time faves!

By: Tessa
Posted: Jan 13, 2019
Diet: Original
0 Helpful

My favorite meal on cook smarts!

By: Melissa
Posted: May 11, 2018
Diet: Gluten-free
0 Helpful

delicious sauce....

By: Cecilia
Posted: Dec 25, 2017
Diet: Original
0 Helpful