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Chimichurri Shrimp with Creamy Polenta

A plate with creamy polenta and chimichurri marinated shrimp with a serving spoon
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  30 min

Ingredients

  • 1 pound jumbo tail-on raw shrimp, peeled and deveined
  • 1 cup chimichurri, store-bought or homemade, for serving
  • Creamy Parmesan Polenta, for serving

Method

  1. In a large bowl, toss the shrimp with ½ cup of the chimichurri until evenly coated.

  2. Heat a medium skillet set over medium-high heat. Add the shrimp and cook, undisturbed, until just pink on the bottom, about 1½ minutes. Flip and cook, stirring occasionally, until pink, opaque, and cooked through, about 1½ minutes more.

  3. Serve the shrimp over the polenta and spoon the remaining ½ cup of chimichurri over top (or serve on the side).


Note: We don’t add oil to the skillet in step 2 because the chimichurri is made with olive oil! However, if your shrimp starts sticking to the pan feel free to add another drizzle of olive oil while cooking.