One-Pan Chimichurri Shrimp and Veggies
One-Pan Chimichurri Shrimp and Veggies is a vibrant dish that marries tender shrimp with a colorful mix of bell peppers, zucchini, and red onion, all tossed in a zesty chimichurri sauce. This quick and easy recipe comes together in just 30 minutes, making it perfect for busy weeknights or casual gatherings. Delight your taste buds while impressing your guests with minimal cleanup and maximum flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Argentinian
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup zucchini, sliced into half-moons
- 1 medium red onion, sliced
- ½ cup chimichurri sauce (homemade or store-bought)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat a large skillet over medium-high heat and add olive oil.
- Sauté the red onions for about 3 minutes until translucent.
- Add bell peppers and zucchini; stir for 5 minutes until softened.
- Toss in shrimp with salt and pepper; cook for 3-4 minutes until pink and opaque.
- Drizzle chimichurri sauce over the mixture; stir to combine.
- Serve on plates and enjoy!
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 220mg
Keywords: - Customize the vegetables based on what’s in season or available in your kitchen. - For added spice, mix in red pepper flakes during cooking. - Leftovers can be stored in an airtight container for up to three days.