Chimichurri Shrimp with Barley, Pepper & Tomatoes

Chimichurri Shrimp

with Barley, Pepper & Tomatoes

35 MIN
2 Servings
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From the Test Kitchen

This hearty dish is bursting with bold, zesty flavors thanks to the herbaceous mix of cilantro sauce, pickled jalapeño, and fresh lime juice (a nod to classic Argentinian chimichurri) that we're drizzling over our shrimp, sautéed vegetables, and barley.
6-8 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Chimichurri Shrimp with Barley, Pepper & Tomatoes
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Pearled Barley
  • 1 Lime
  • ¼ cup Cilantro Sauce
  • 1 Bell Pepper
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Dried Currants
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Cook the barley
1 Cook the barley

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Cook the shrimp & vegetables
3 Cook the shrimp & vegetables

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, diced bell pepper, and sliced white bottoms of the scallions in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned and the shrimp are slightly opaque. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat.

Make the chimichurri
4 Make the chimichurri

In a bowl, combine the cilantro sauce, the juice of 2 lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Finish the barley & serve your dish
5 Finish the barley & serve your dish

To the pot of cooked barley, add the rehydrated currants (draining before adding) and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp and vegetables and chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Cook the barley
1 Cook the barley

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Prepare the ingredients
Cook the shrimp & vegetables
3 Cook the shrimp & vegetables

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, diced bell pepper, and sliced white bottoms of the scallions in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned and the shrimp are slightly opaque. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat.

4 Make the chimichurri

In a bowl, combine the cilantro sauce, the juice of 2 lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the chimichurri
Finish the barley & serve your dish
5 Finish the barley & serve your dish

To the pot of cooked barley, add the rehydrated currants (draining before adding) and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp and vegetables and chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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