Chimichurri Shrimp with Roasted Potatoes and Green Beans

Name: Chimichurri Shrimp with Roasted Potatoes and Green Beans
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Cuisine: Latin
Ingredients: 1 pound shrimp (peeled and deveined); 1 pound baby red potatoes (quartered); 8 ounce green beans (trimmed); 3 tablespoon garlic-infused olive oil; 0.5 cup fresh parsley (finely chopped); 2 tablespoon red wine vinegar; 0.25 cup scallions (dark green parts only, finely minced); 0.5 teaspoon dried oregano; 1 teaspoon salt; 0.25 teaspoon crushed red pepper flakes

Succulent pan-seared shrimp tossed in a vibrant parsley chimichurri dressing, paired with fork-tender baby potatoes and crisp green beans.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 3
Cuisine: Latin
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-FODMAP
High-Protein
Low-Sugar
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1 pound shrimp (peeled and deveined)
1 pound baby red potatoes (quartered)
8 ounce green beans (trimmed)
3 tablespoon garlic-infused olive oil
0.5 cup fresh parsley (finely chopped)
2 tablespoon red wine vinegar
0.25 cup scallions (dark green parts only, finely minced)
0.5 teaspoon dried oregano
1 teaspoon salt
0.25 teaspoon crushed red pepper flakes

Instructions

Place quartered baby red potatoes in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 6 minutes until tender.
In a small bowl, prepare the chimichurri sauce by whisking together finely chopped parsley, scallion greens, red wine vinegar, dried oregano, crushed red pepper flakes, 2 tablespoons garlic-infused olive oil, and 1/2 teaspoon salt.
Heat 1/2 tablespoon garlic-infused olive oil in a large skillet over medium-high heat. Add precooked potatoes and trimmed green beans; season with 1/4 teaspoon salt and sauté for 5 minutes until potatoes are golden and green beans are tender-crisp. Transfer vegetables to serving plates.
Add the remaining 1/2 tablespoon garlic-infused olive oil to the same skillet. Add peeled shrimp, season with the remaining 1/4 teaspoon salt, and sear for 3 to 4 minutes, turning once, until pink, opaque, and cooked to 145 degrees F.
Plate the shrimp alongside the potatoes and green beans, and spoon the fresh chimichurri sauce over the shrimp and vegetables.

Notes

Par-cooking potatoes in the microwave cuts total cooking time down to under 20 minutes with zero loss in flavor or crispiness.

Nutrition (per serving)

Calories: 360
Protein: 33 g
Carbohydrates: 29 g
Fat: 12 g
Fiber: 4.5 g
Sodium: 890 mg
Saturated Fat: 1.6 g
Sugar: 2.5 g
Cholesterol: 190 mg