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Valerie's Home Cooking

Roasted Shrimp and Peppers with Chimichurri

by Valerie Bertinelli
Updated December 30, 2021
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PREP TIME
30 min
YIELDS
4 servings

Plump, succulent shrimp and roasted peppers are served with a bold chimichurri sauce.

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Ingredients

Chimichurri

1 ½
cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped
¼
cup olive oil
3
tbsp red wine vinegar
1
tbsp fresh oregano leaves, finely chopped
¼
tsp crushed red pepper flakes
1
small shallot, finely chopped
1
small clove garlic, minced
Kosher salt

Shrimp and Peppers

1 ¼
lb(s) peeled and deveined jumbo shrimp, with the tail and final segment attached
½
tsp ground coriander
¼
tsp crushed red pepper flakes
Kosher salt
2
tbsp olive oil
8
ounce mixed color baby bell peppers
Ingredient Substitution Guide
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Directions

Step 1

Stir together the parsley, oil, vinegar, oregano, red pepper flakes, shallots, garlic and 1/2 teaspoon salt in a bowl. Transfer to a serving bowl and set aside.

Step 2

Preheat the broiler on high. Toss the shrimp with the coriander, red pepper flakes, 1/2 teaspoon salt and 1 tablespoon of the oil. Toss the peppers with the remaining tablespoon oil and 1/4 teaspoon salt.

Step 3

Arrange the shrimp in a single layer on half of a large rimmed baking sheet. Arrange the peppers on the other half. Broil, flipping the shrimp and giving the peppers a stir once, until the shrimp are just cooked through and the peppers are tender and charred in spots, 6 to 7 minutes for the shrimp (remove them to a serving plate when done) and 8 to 10 minutes for the peppers. Add the peppers to the serving plate and serve with the chimichurri.

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