Chimichurri Shrimp with Barley, Peppers & Tomatoes

Chimichurri Shrimp

with Barley, Peppers & Tomatoes

35 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Shrimp

    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.
    5 Points value per serving
    To learn more about WW's Points program, visit

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

    Get Cooking

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
    • Calories
      470 Cals (est.)
    Chimichurri Shrimp with Barley, Peppers & Tomatoes
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Pearled Barley
    • ¼ cup Cilantro Sauce
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 4 oz Grape Tomatoes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Dried Currants
    • 2 Scallions
    • 4 oz Sweet Peppers
    • 1 Lemon

    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 stems of the sweet peppers; remove the cores. Halve lengthwise, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter and deseed the lemon. 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 sweet peppers, 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

    Meanwhile, in a bowl, combine the cilantro sauce, the juice of 2 lemon 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. Drizzle with the chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

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