Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal

posted in: Main Dish | 2

With a light and fresh sauce, this Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal is a dish that your whole family will love!

Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal

Chimichurri sauce is hands down one of my favorite sauces EVER. It’s sooo flavorful and so easy to whip up! My first experience with chimichurri was at Disneyland of all places…and ever since that first bite, I was hooked!

Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal

As I’ve found, Disneyland is actually incredibly easy to eat gluten-free! Really, I’ve never had an issue dining anywhere gluten-free – all you’ve gotta do is ask nicely! Kindness goes a LONG way in restaurants…and let’s be real, kindness is always a good thing. If dining out feels intimidating, I’ve got you covered with my complete dining out guide!

There’s this little Greek restaurant towards the back of California Adventure that serves kabobs, veggies and the best chimichurri sauce, which is what inspired me to create my own version! I actually haven’t been there in yearsss, but I’m really hoping that place still exists when I go back! Annnnd with a quick Google, I remembered that it’s called Paradise Grill!

Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal

Sheet pan meals are also currently a total favorite, as they’re soooo simple, and you’ve only gotta wash one pan! Who doesn’t love doing fewer dishes? I’ve also been on a huge asparagus kick lately so of course I had to add it to this dish! To me, asparagus spells SPRING…and I’m a real big fan of both spring and summer. Fall and winter are cool…but bring on the sunshine!

Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal

Enjoy this Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal!

 

Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal

Ingredients

    For The Sheet Pan Meal:
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons ghee or avocado oil , divided
  • 2 medium red potatoes, cut into 1” cubes
  • ½ bunch asparagus, ends trimmed and cut in half

Instructions

  1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  2. To make the chimichurri sauce, place all of the ingredients into your food processor or blender and pulse until well combined.
  3. Toss 1 tablespoon of the ghee/avocado oil with the potatoes directly on the lined baking sheet. Spread the potatoes into an even layer and season with salt and pepper. Roast for 20-25 minutes, or until the potatoes begin to brown.
  4. Meanwhile, combine the shrimp with ¼ cup of the chimichurri sauce in a large bowl and toss to combine. Set aside for 20 minutes to marinade.
  5. Toss the asparagus with the remaining 1 tablespoon ghee/avocado oil. Remove the baking sheet from the oven once the potatoes are browned and carefully remove the parchment paper. Flip the potatoes and add the asparagus to the baking sheet. Season the asparagus and potatoes with salt and pepper. Roast for 5 more minutes.
  6. Remove the baking sheet from the oven once more and using a spatula, move the potatoes and asparagus the sides of the pan to create a space for the shrimp.
  7. Place the shrimp (leaving any extra liquid in the bowl to toss) onto the center of the pan, in a single layer. Roast for another 6-8 minutes, or until the shrimp are cooked through. Top the sheet pan meal with the remaining chimichurri sauce and ENJOY!
http://livinglovingpaleo.com/2018/03/27/chimichurri-shrimp-asparagus-potato-sheet-pan-meal/

 

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Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal

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2 Responses

  1. Alyssa
    | Reply

    What an interesting place to discover a meal!
    This is SO perfect for spring.
    Great job!!

    • livinglovingpaleo
      | Reply

      Haha, exactly! Thanks, Alyssa!

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