Chimichurri Shrimp with Barley, Peppers & Tomatoes

Chimichurri Shrimp

with Barley, Peppers & Tomatoes

35 MIN
+$0.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Salmon

    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 lemon juice (a nod to classic Argentinian chimichurri) that we're drizzling over our shrimp, sautéed vegetables, and barley.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Chimichurri Shrimp with Barley, Peppers & Tomatoes
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Pearled Barley
    • 2 Poblano Peppers
    • 8 oz Grape Tomatoes
    • 2 Lemons
    • 2 oz Sliced Pickled Jalapeño Peppers
    • 4 Scallions
    • ½ cup Cilantro Sauce
    • 4 Tbsps Dried Currants
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Cook the barley
    1 Cook the barley

    Fill a large 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter and deseed the lemons. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling the peppers.

    Cook the salmon
    3 Cook the salmon

    Pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano peppers, halved tomatoes, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Make the chimichurri
    5 Make the chimichurri

    Meanwhile, in a bowl, combine the cilantro sauce, the juice of 4 lemon wedges, and as much of the chopped jalapeño peppers 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
    6 Finish the barley & serve your dish

    To the pot of cooked barley, add the rehydrated currants (draining before adding), cooked vegetables, and 2 tablespoons of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked salmon and chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    Fill a large 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter and deseed the lemons. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling the peppers.

    Prepare the ingredients
    Cook the salmon
    3 Cook the salmon

    Pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano peppers, halved tomatoes, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Make the chimichurri
    5 Make the chimichurri

    Meanwhile, in a bowl, combine the cilantro sauce, the juice of 4 lemon wedges, and as much of the chopped jalapeño peppers as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

    6 Finish the barley & serve your dish

    To the pot of cooked barley, add the rehydrated currants (draining before adding), cooked vegetables, and 2 tablespoons of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked salmon and chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

    Finish the barley & serve your dish
    Browse Steps
    1 of 6