Roasted Shrimp and Peppers with Chimichurri

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Chimichurri:

1 1/2 cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped

1/4 cup olive oil 

3 tablespoons red wine vinegar 

1 tablespoon fresh oregano leaves, finely chopped 

1/4 teaspoon crushed red pepper flakes 

1 small shallot, finely chopped 

1 small clove garlic, minced 

Kosher salt 

Shrimp and Peppers:

1 1/4 pounds peeled and deveined jumbo shrimp, with the tail and final segment attached

1/2 teaspoon ground coriander 

1/4 teaspoon crushed red pepper flakes 

Kosher salt 

2 tablespoons olive oil 

8 ounces mixed color baby bell peppers 

Directions

  1. For the chimichurri: 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.
  2. For the shrimp and peppers: 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.
  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.