Servings
Font
Back
0 from 3 votes

Chimichurri Shrimp & Potato Sheet Pan Meal

Easy clean up and tons of flavor in this Chimichurri Shrimp and Potato Sheet Pan Meal. Another healthy weeknight dinner idea.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 Servings
Calories: 3812 kcal
Course: Main Course
Cuisine: Argentinian

Ingredients

  • 1 ¼ pounds Little Potato Company Creamer potatoes I used Dynamic Duo
  • 1 pound raw shrimp peeled & deveined (tails removed)
  • 1 tablespoon + 1 ½ teaspoon olive oil divided
  • ½ teaspoon kosher salt divided
  • ½ teaspoon ground pepper divided
The Chimichurri Sauce:
  • 1 ½ cup packed flat-leaf parsley leaves and stems
  • 4 garlic cloves roughly chopped
  • 3 tablespoons fresh oregano leaves
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ cup extra virgin olive oil

Instructions

    Cup of Yum
  1. Place the Creamer potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until the potatoes are just tender (but not too soft) when pierced with a fork, 15 to 20 minutes. Drain.
  2. In a medium bowl, toss the shrimp with 1 ½ teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
  3. Preheat the oven to 425 degrees F. Lightly coat a baking sheet with olive oil spray.
  4. Arrange the potatoes on the prepared baking sheet. Partially smash each potato with the back of a fork. Brush the potatoes with 1 tablespoon olive oil. Sprinkle ¼ teaspoon and ¼ teaspoon pepper over the potatoes.
  5. Roast the potatoes until they are starting to brown, 12 to 15 minutes.
  6. Set aside 3 tablespoons of the chimichurri sauce for drizzling later. Spoon the rest of the chimichurri over the potatoes, then scatter the shrimp over the potatoes.
  7. Return the potatoes and shrimp to the oven and cook until the shrimp are just cooked through, about 5 minutes. Take care not to overcook the shrimp.
  8. Spoon the rest of the chimichurri sauce over the shrimp and potatoes. Serve.
The Chimichurri Sauce:
    Cup of Yum
  1. In a food processor, pulse the parsley, garlic, oregano, red wine vinegar and salt until the parsley is finely chopped, scraping down the sides as needed. Transfer to a bowl and stir in the olive oil.

Notes

  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 0.25of Meal Calories 381.2kcal (19%) Carbohydrates 23g (8%) Protein 26.2g (52%) Fat 20.2g (31%) Saturated Fat 2.8g (14%) Cholesterol 172.3mg (57%) Sodium 651mg (27%) Fiber 3g (12%) Sugar 2.9g (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 3812

% Daily Value*

Serving 0.25of Meal
Calories 381.2kcal 19%
Carbohydrates 23g 8%
Protein 26.2g 52%
Fat 20.2g 31%
Saturated Fat 2.8g 14%
Cholesterol 172.3mg 57%
Sodium 651mg 27%
Fiber 3g 12%
Sugar 2.9g 6%

* Percent Daily Values are based on a 2,000 calorie diet.