Marinated Shrimp
with Broccoli, Pea, Spinach & Arugula Purée
By Chef Justin
Founder, Purée and Simple
These shrimp come together with a simple, flavorful marinade of extra-virgin olive oil, cilantro, garlic, onion powder, paprika, and salt. After a short marinade, the shrimp are cooked and served over warm Broccoli, Pea, Spinach & Arugula Purée.
WHY BROCCOLI, PEA, SPINACH & ARUGULA PURÉE?
Chef Justin pairs the shrimp with this purée as a vegetable-based alternative to potatoes and rice. It is a dairy-free preparation made from vegetables and extra-virgin olive oil, and it can function either as a side dish or as a sauce-like base for the protein.
RECIPE AT A GLANCE
Serves: 4
Prep Time: 10 mins
Cook Time: 8-12 minutes
Difficulty: Easy
INGREDIENTS
For the Shrimp
Shrimp: 1 ½ lbs.
Extra-virgin olive oil: ~1 tablespoon
Fresh cilantro: 2 tbsp
Salt: 1 tbsp or to taste
Garlic powder: ½ tsp
Onion powder: ½ tsp
Paprika: ½ tsp
For Serving
Purée & Simple Broccoli, Pea, Spinach & Arugula Purée: 1 jar
METHOD
Make the Marinade
Combine the extra-virgin olive oil, cilantro, salt, garlic powder, onion powder, and paprika.Marinate the Shrimp
Add the shrimp to the marinade and mix to coat thoroughly. Marinate for 30 minutes to 1 hour before cooking.Cook the Shrimp
Cook the marinated shrimp in batches until cooked through. The transcript does not specify the cooking method, temperature, or exact cooking time.Warm the Purée
While the shrimp are cooking, heat the thawed Broccoli, Pea, Spinach & Arugula Purée until warmed through.Plate
Spoon the warm purée onto the plate and arrange the cooked shrimp over the top.Finish, if Desired
Chef Justin notes that chimichurri or another sauce can be added over the shrimp. The purée itself is intended to work as either a side dish or a base for the protein.
CHEF'S NOTE
Chef Justin's goal with this preparation is simplicity without sacrificing flavor. The shrimp require only a handful of seasonings and a short marinade, while the purée provides a ready-to-use vegetable base for the finished plate.