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Chimichurri Shrimp Saute
with blistered tomatoes / zucchini noodles

Active: 25 min Total: 25 min

Chimichurri sauce adds bold flavor to a saute of shrimp and vegetables. Serve the saute over zucchini "noodles" for a paleo-friendly shrimp and noodle dish.

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 1/2 lbs
  • Bell peppers, red - 1, diced
  • Tomatoes, cherry or grape - 1 cup
  • Oil, cooking - 1 Tbsp
  • Chimichurri sauce (ingredients listed separately) - ~1/2 cup
Zucchini Noodles:
  • Zucchini - 12 oz, spiralized or cut into ribbons with a vegetable peeler
  • Oil, cooking - 1 Tbsp

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 - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
  4. Bell peppers / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)

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Make

  1. Heat a wokok 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 3 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, 3 to 4 minutes.
  3. Add shrimp to the wok and continue cooking until the shrimp is opaque, 2 to 4 minutes more. Remove wok from heat and stir in chimichurri.
  4. Serve chimichurri shrimp and vegetables over zucchini noodles. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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