This chimichurri butter shrimp is tossed with a sweet corn chimichurri sauce and served over a bed of creamy polenta. It uses minimal ingredients and is a quick, simple, healthy, and delicious 30 minute dinner that anyone who enjoys shrimp will love. Great for busy nights when you only have a few minutes to get dinner on the table.
Hey, hi and happy Thursday! I hope you’re all having a great week and are starting to get excited for the weekend!
My mom just informed me that my youngest brother, Red is heading to prom on Saturday, I am so excited to see all the photos. Red’s best friend Brock, has a girlfriend named Paige. It’s Paige’s prom, and she set Red up with her girlfriend. The prom is in California, so sadly we can’t actually see Red before he heads out, but there will be photos and I can’t wait. I never went to my own prom, so I am so excited that Red is going. It’s such a fun teenage thing to do!
I’ll be sure to share photos in Sunday’s Favorite’s Post.
Anything you guys are looking forward to this weekend?
OK. Moving right along here. Let’s chat shrimp.
I’m excited to share this new easy recipe with you guys today! Not sure if you all have noticed or not, but lately I am really into southern inspired recipes. Hello to this oven fried chicken, these strawberry shortcakes, and now this yummy shrimp.
This shrimp surely isn’t a classic southern style recipe, but it’s inspired by the idea of shrimp and grits. I just did what I do, and expanded upon those flavors by getting a little creative with my sauce, and adding in lots of color and seasonal produce.
Very typical from me, I know, but this shrimp is SO GOOD.
Shrimp is one of those foods that I don’t actually cook very often, but when I do, I always love to change-up the flavors.
I’ve been thinking a lot about chimichurri lately and new ways to use this delicious herb filled sauce. Traditionally, chimichurri is spooned over grilled meats, like steak and chicken, or served as a dipping sauce. For a while I thought I was going to do a chimichurri chicken, but that felt a little on the boring side and I never ended up making it.
I played around with a few ideas, but in the end this shrimp recipe is what had me really excited. So I decided to turn my chimichurri chicken into chimichurri shrimp. I then added a little sweet corn into the chimichurri sauce for a burst of fresh flavor and color…best idea.
Nothing crazy, but the two simple tweaks made all the difference, and as mentioned, I am very exited about the way this turned out.
The chimichurri sauce is a mix of fresh herbs, like cilantro (you can sub in basil if you don’t like cilantro) and parsley, chilies, citrus, and sweet corn. The corn is not traditional, but when I saw it in the grocery store last week I suddenly had the idea to add it to my chimichurri sauce, so I did, and guys?
It’s a game changer.
I LOVE the sweet burst of corn in the herby sauce, it’s delicious. Plus, the pop of yellow color is visually appealing too, which you know I am all about.
The shrimp is cooked in a skillet with a touch of butter, and the chimichurri is added towards the end of cooking. Everything gets spooned over a big bowl of creamy polenta and finished with a side of extra chimichurri, because in my opinion you can’t have too much of this sauce. You could also serve this with a side of rice, but I really love the combo of creamy polenta and shrimp.
It’s so good.
We’ve really been enjoying this quick recipe the last couple weeks. The days have been so much longer and brighter that after work I love getting outside for a minute and enjoying spring.
Since this recipe takes less than thirty minutes to make, it’s perfect for when you don’t want to spend too much time in the kitchen.
Plus, it’s seriously good.
Thinking you should make it for dinner tonight. Yep, seems like a good idea.
Watch the How To Video:
If you make this Chimichurri Shrimp and love it, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this shrimp, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Sweet Corn Chimichurri Butter Shrimp with Polenta
Servings: 4 servings
Calories Per Serving: 590 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 jalapeño, seeded and chopped
- 1 clove garlic, minced or grated
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- juice of 1/2 lime
- juice of 1/2 lemon
- kosher salt and pepper
- 1 ear yellow corn, kernels removed from the cob
- 4 tablespoons salted butter
- 1 pound shrimp, peeled and deveined
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- 1. To make the chimichurri. In a medium bowl, combine the cilantro, parsley, jalapeño, garlic, red wine vinegar, olive oil, lime juice, lemon juice, and a pinch of salt. Stir in the corn.2. Melt the butter in a large skillet over medium high heat. Add the shrimp and season lightly with salt and pepper. Cook until pink, about 2-3 minutes per side and cooked through. Add a few spoonfuls of the chimichurri and cook another minute or two. Remove from the heat. 3. To serve, divide the polenta between bowls and top with shrimp. Spoon over the remaining chimichurri. Enjoy!
- 1. In a medium saucepan bring 2 cups of water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Stir in the butter until melted. Season with salt and pepper.
My new favorite shrimp dish. For real.