Chimichurri Shrimp w/ Zucchini Corn Salad

Name: Chimichurri Shrimp w/ Zucchini Corn Salad - FULL CAL
Ingredients: 10 oz large shrimp (peeled/deveined/tails removed); 2 tbsp olive oil; 1 lime (juice); 1 clove garlic (minced); ½ tsp dried oregano; ¼ cup fresh parsley (minced); ¼ cup Fresh cilantro (minced); ¼ tsp sea salt; 2 cups zucchini (diced ); 2 cup roasted corn kernels (or 1 corn on the cob grilled for 10 minutes until lightly charred); 2 tbsp lime juice; 2 tbsp no-sugar added mayonnaise; 1/4 tsp dried thyme; 1/4 tsp sea salt

By Rayzel | March 30, 2020 |

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Chimichurri Shrimp w/ Zucchini Corn Salad – FULL CAL

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Course: Main Meals

Keyword: Week 7

Cooking Method: Stovetop

Recipe Type: Quick Recipes, Seafood

Servings: servings

Calories: 446kcal

Ingredients

10 oz large shrimp peeled/deveined/tails removed

CHIMICHURRI SAUCE

2 tbsp olive oil
1 lime juice
1 clove garlic minced
½ tsp dried oregano
¼ cup fresh parsley minced
¼ cup Fresh cilantro minced
¼ tsp sea salt

ZUCCHINI CORN SALAD

2 cups zucchini diced
2 cup roasted corn kernels or 1 corn on the cob grilled for 10 minutes until lightly charred
2 tbsp lime juice
2 tbsp no-sugar added mayonnaise
1/4 tsp dried thyme
1/4 tsp sea salt

Instructions

COMBINE ingredients for zucchini corn salad in a mixing bowl and stir well to combine. Refrigerate until serving.
HEAT olive oil in a large skillet over medium heat. Blog shrimp to remove excess moisture. Add shrimp to skillet and cook 3 minutes stirring once. Add all ingredients except cilantro for chimichurri sauce to skillet. Cook 3 minutes longer. Stir in chopped cilantro. Serve shrimp over zucchini corn salad.

Nutrition

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