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Valerie Bertinelli's Roasted Shrimp and Peppers
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(11 rated)
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Chimichurri is mostly just made of fresh herbs and olive oil, but it's one of those very flavorful sauces that goes great with meat or seafood. The quick broiling shrimp and peppers make this dish super fast to prepare while the bold sauce gives it loads of flavor.



  • Chimichurri

    • 1½ cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped
    • 1/4 cup olive oil
    • 3 tablespoons red wine vinegar
    • 1 tablespoon finely chopped fresh oregano leaves
    • 1/4 teaspoon crushed red pepper flakes
    • 1 small shallot, finely chopped
    • 1 small clove garlic, minced
    • Kosher salt
  • Shrimp and Peppers

    • 1¼ pounds peeled and deveined jumbo shrimp, with the tail and final segment attached
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon crushed red pepper flakes
    • Kosher salt
    • 2 tablespoons olive oil
    • 8 ounces mixed color baby bell peppers


For the chimichurri:

Stir together the parsley, oil, vinegar, oregano, red pepper flakes, shallots, garlic and 1/2 teaspoon salt in a bowl. Transfer to a serving bowl and set aside.

For the shrimp and peppers:

1. Preheat the broiler on high. Toss the shrimp with the coriander, red pepper flakes, 1/2 teaspoon salt and 1 tablespoon of the oil. Toss the peppers with the remaining tablespoon oil and 1/4 teaspoon salt.

2. Arrange the shrimp in a single layer on half of a large rimmed baking sheet. Arrange the peppers on the other half.

3. Broil, flipping the shrimp and giving the peppers a stir once, until the shrimp are just cooked through and the peppers are tender and charred in spots, 6-7 minutes for the shrimp (remove them to a serving plate when done) and 8-10 minutes for the peppers. Add the peppers to the serving plate and serve with the chimichurri.