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Easy clean up and tons of flavor in this Chimichurri Shrimp and Potato Sheet Pan Meal. Another healthy weeknight dinner idea. 381 calories and 8 Weight Watchers Freestyle SP
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5 from 1 vote

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 Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Entrees
Cuisine: Argentinian
Keyword: Gluten Free, One Pot, Sheet Pan Meal
Servings: 4 Servings
Calories: 381.2kcal

Ingredients

  • 1 1/4 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:

Instructions

  • 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.
  • In a medium bowl, toss the shrimp with 1 ½ teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
  • Preheat the oven to 425 degrees F. Lightly coat a baking sheet with olive oil spray.
  • 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.
  • Roast the potatoes until they are starting to brown, 12 to 15 minutes.
  • 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.
  • 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.
  • Spoon the rest of the chimichurri sauce over the shrimp and potatoes. Serve.

The Chimichurri Sauce:

  • 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

Weight Watchers Points: 8 (Freestyle SmartPoints), 10 (Points+)

Nutrition

Serving: 0.25of Meal | Calories: 381.2kcal | Carbohydrates: 23g | Protein: 26.2g | Fat: 20.2g | Saturated Fat: 2.8g | Cholesterol: 172.3mg | Sodium: 651mg | Fiber: 3g | Sugar: 2.9g