Chimichurri Shrimp with Zoodles

Okay. So here’s the deal. You don’t have to use shrimp. I mean, it’s delicious that way and I highly recommend it, but, much like politicians, you have alternatives. You don’t have to follow the rules : )

So skewer some veggies if you’re all veganastic. Have a shellfish allergy? Boneless, skinless chicken breasticles. Just don’t like shrimp? The ways of your people are strange to me, but shove something else on some skewers and go on with your shrimpless self.

The second best thing about this dish is zoodles. Zoooooodles … (it’s super fun to say.) I have a spiralizer, and you should, too, but I have to admit I tend to buy these already zoodlized from the grocery store. Some would say I’m lazy. I prefer the term “efficient.”

Whatevs. Get ready for delicious : )

Ingredients:

Chimichurri:

  • 1 small lemon, seeds removed
  • 1 red chili pepper, seeds removed (give it away, give it away, give it away now)
  • 1 yellow bell pepper, seeds removed
  • A handful of fresh parsley (I mean, it doesn’t need to be a gigantic handful… just a good grasp and rip)
  • 2 garlic cloves (or more. I’m not saying I use more … but I do.)
  • 2/3 cup olive oil (did you know that you should only get olive oil in tins or in dark dark bottles? It’s totally a thing.)
  • Salt and pepper to taste

Give the lemon a good squeeze into a food processor. I like to do it through a mesh thingy-dooly (I’m sure it has an official name) because no matter how hard I try, I miss a seed, and then I reach in to try to get it and stupidly don’t remove the blade and then … well, you get the picture.) Throw in all the other stuff, too. Blend until the sauce has a coarse but smooth appearance.

Shrimp (or chicken or veggie skewers) and zoodles

  • 2 lbs peeled raw shrimp
  • 2 Tbsp olive oil
  • A dollop of the chimichurri
  • 1 bunch of asparagus
  • 2 lbs zucchini (unless you did what I do, in which case, you can probs get by with a pound and a half. Or so.)

There’s a couple ways you can do this. I don’t grill out very often, but I have a cast iron grilling pan I use for things that should be grilled. You can also just saute the shrimp or chicken.

If you go the outside grill route, you’re on your own. (You can do it!) If you grill inside, throw down the olive oil and put your skewers of whatever you went with on the grill, then brush with some of the chimichurri. When it’s done on both sides, throw the asparagus on with some salt and pepper and let it get delicious. If you go the saute route (this is the way I always go) throw the shrimp in a lovely skillet with the olive oil and the chimichurri, cook it until it’s pink, then remove and cook the asparagus.

(By the way, asparagus was never actually in the recipe until the last time I made it. You’re welcome.)

Finally, the zoodles. I’m assuming you zoodlized and they’re amazing. Mine are super amazing too. (I almost broke a nail opening the container. Cooking is dangerous.) Some people like to quickly saute the zoodles, but I keep them raw. You’re going to put hot stuff on them anyhoo, right? Toss them with most of the chimichurri. (Reserve a couple spoonfuls to spoon over the top.)

Serve the shrimp and the asparagus over the zoodles. Enjoy : )

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