Argentinian Chimichurri Shrimp, Smashed Potatoes, and Corn
This sheet-pan version of classic Argentinian smashed potatoes with chimichurri includes crispy shrimp and frozen corn for an outstanding weeknight meal.
Recipe - Stillwater Wine & Spirits
Argentinian Chimichurri Shrimp, Smashed Potatoes, and Corn
Prep Time15 Minutes
Servings4
Cook Time35 Minutes
Ingredients
1 lb baby red or fingerling potatoes
1/4 cup olive oil, divided
1 teaspoon salt, divided
1/4 cup fresh parsley, chopped
1/4 cup cilantro, chopped
2 tablespoons red onion, chopped
1 tablespoon oregano, chopped
1 clove garlic, chopped
2 tablespoons lemon juice
1 teaspoon red wine vinegar
1/2 tsp red pepper flakes
1/2 tsp sugar
1 pkg (9 oz) SeaPak Jumbo Butterfly Shrimp
1 1/4 cups frozen corn kernels
Directions
- Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray. Add potatoes; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Turn to coat. Roast 18–22 minutes, until tender.
- Meanwhile, prepare chimichurri. In large bowl, combine parsley, cilantro, red onion, oregano, garlic, lemon juice, vinegar, 1/2 teaspoon salt, red pepper flakes, and sugar. Slowly whisk in remaining 3 tablespoons olive oil.
- Smash potatoes with metal spatula or bottom of a metal measuring cup. Add shrimp to pan around potatoes and roast 10 minutes longer.
- Turn shrimp, add corn, and continue to roast 4–6 minutes, until potatoes are browned, and shrimp are cooked through. Top with chimichurri sauce to serve.
15 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray. Add potatoes; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Turn to coat. Roast 18–22 minutes, until tender.
- Meanwhile, prepare chimichurri. In large bowl, combine parsley, cilantro, red onion, oregano, garlic, lemon juice, vinegar, 1/2 teaspoon salt, red pepper flakes, and sugar. Slowly whisk in remaining 3 tablespoons olive oil.
- Smash potatoes with metal spatula or bottom of a metal measuring cup. Add shrimp to pan around potatoes and roast 10 minutes longer.
- Turn shrimp, add corn, and continue to roast 4–6 minutes, until potatoes are browned, and shrimp are cooked through. Top with chimichurri sauce to serve.