With a light and fresh sauce, this Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal is a dish that your whole family will love!
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!
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!
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!
Enjoy this Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal!
Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal
Equipment
- Oven
Ingredients
For the Chimichurri Sauce:
- 1 cup packed fresh parsley
- 1/4 cup packed fresh cilantro
- 1/4 cup red onion, roughly chopped
- 3 garlic cloves, peeled
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
For the Sheet Pan Meal:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons ghee or avocado oil, divided
- 2 medium red potatoes, cut into 1 inch cubes
- 1/2 bunch asparagus, ends trimmed and cut in half
Instructions
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
- To make the chimichurri sauce, place all of the ingredients into your food processor or blender and pulse until well combined.
- 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.
- 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.
- 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.
- 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.
- Place the shrimp (leaving the extra liquid in the bowl to discard) 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!
PIN IT FOR LATER – Chimichurri Shrimp, Asparagus & Potato Sheet Pan Meal:
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What an interesting place to discover a meal!
This is SO perfect for spring.
Great job!!
Haha, exactly! Thanks, Alyssa!
When you say reserve liquid to toss, it sounds like you are suggesting reusing the raw shrimp marinade after the food is finished cooking? It’s that what you meant?
Hi Christie! I mean toss, as in throw away. 😊 I have updated the recipe to say “discard”, so it’s less confusing. 😉