Chimichurri Shrimp with Vegetables & Quinoa

  • INGREDIENTS:
    • Shrimp – 1 handful – I buy frozen, pre-cooked shrimp and let them thaw in the refrigerator overnight
    • Chimichurri sauce- buy premade or google how to make (very simple, just throw in a blender!)
    • Quinoa – 1/2 cup
    • Bell pepper- I used 3 snack-sized ones, which would be about half of a normal sized bell pepper
    • Zucchini – I used about a third of one
    • Optional: asparagus, onion, avocado
  • DIRECTIONS:
    1. Make your chimichurri sauce, and quinoa according to instructions and set aside.
    2. If you did not buy pre-cooked shrimp, you will want to cook your shrimp until they are no longer see-through (about 2 minutes on each side- internal temp of 145F). Remove from heat.
    3. Saute your veggies (I used zucchini and peppers, but use whatever you have!) with a little olive oil and garlic.
    4. Assemble your bowl: place quinoa, then veggies, and finally shrimp in a bowl and top with chimichurri sauce!
  • TIPS: You can make this meal without a stove top! Buy steamable vegetables (either frozen or in the bag in the produce section), warm them up, and then put them in the dish. The original recipe I based this meal off of was done on the grill (which I don’t have!), and I just adjusted to make on a stove and in the microwave.
  • Pros: This meal has so much flavor from the chimichurri sauce! I love it. If you don’t want to make the sauce, you can top with cilantro and olive oil (unblended), or with your favorite sauce or dressing. I love how this meal has great, lean protein, fiber, and healthy fats – especially if you add avocado. This is a durable meal, and any leftovers can be converted to a salad if you put them on top of spinach for meal prep!
  • Cons: Shrimp can be expensive! Seafood is typically the most expensive part of my shopping cart, but you can incorporate less seafood and more vegetables into your meals to ensure that you can make your seafood purchases into multiple meals during the week! Remember, one serving of protein is typically the size of your palm.

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