One-Pan Chimichurri Shrimp Recipe

Introduction

This One-Pan Chimichurri Shrimp recipe combines bold, fresh flavors with minimal cleanup. Juicy shrimp are marinated in a fragrant spice blend, then cooked in a zesty herb sauce that’s perfect for dipping with toasted crusty bread.

Ingredients

• 3/4 tsp. coriander seeds
• 3/4 tsp. cumin seeds
• 1 lemon, zested and quartered
• 3/4 tsp. chili powder
• 5 tbsp. extra-virgin olive oil, divided
• 1 1/4 tsp. kosher salt, divided
• 1 lb. large shrimp, peeled and deveined
• 1/4 c. packed fresh cilantro
• 1/4 c. packed fresh parsley
• 2 tbsp. packed fresh oregano
• 2 garlic cloves, finely chopped
• 2 tbsp. red wine vinegar
• 1/2 tsp. crushed red pepper flakes
• 1 shallot, finely chopped
• 2 c. low-sodium vegetable or fish stock
• Toasted crusty bread, for serving

Instructions

1. Step 1: In a large skillet over medium heat, toast the coriander and cumin seeds, stirring frequently, until fragrant and slightly darkened, about 3 to 4 minutes. Let them cool slightly, then grind into a powder using a spice mill or mortar and pestle. Wipe out the skillet.
2. Step 2: Transfer the ground spices to a medium bowl. Add lemon zest, chili powder, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt. Add the shrimp and toss to coat. Let the shrimp marinate at room temperature for 10 minutes.
3. Step 3: While the shrimp marinates, finely chop the cilantro, parsley, and oregano, then transfer to another medium bowl. Add garlic, red wine vinegar, crushed red pepper flakes, 3 tablespoons of olive oil, and 3/4 teaspoon of kosher salt, stirring to combine.
4. Step 4: Heat the same skillet over medium heat and swirl in the remaining 1 tablespoon of olive oil to coat the pan. Add shallot and the remaining pinch of salt, cooking and stirring occasionally until the shallots start to brown around the edges, about 3 to 4 minutes. Add the shrimp and any remaining marinade to the skillet in a single layer. Cook undisturbed for 2 minutes, then turn the shrimp over.
5. Step 5: Pour in the stock and bring to a simmer. Cook, stirring occasionally, until the shrimp turns pink and is cooked through, about 1 to 2 minutes more.
6. Step 6: Remove the skillet from heat and spoon the chimichurri sauce over the shrimp. Serve immediately with lemon wedges and toasted crusty bread on the side.

Tips & Variations

• For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne.
• If fresh herbs aren’t available, you can substitute with 2 teaspoons of dried oregano and 1 tablespoon each of dried parsley and cilantro, but fresh herbs work best for vibrant flavor.
• Use a grill pan or outdoor grill to cook the shrimp for a smoky char instead of the stovetop.
• Swap shrimp for scallops or firm white fish for a variation on the protein.
• Serve over cooked rice or quinoa to turn this into a filling main dish.

Storage

Store any leftover shrimp and chimichurri sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold as a topping on salads. Avoid reheating in the microwave to preserve the shrimp’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just thaw them completely and pat dry before marinating to ensure the spices stick properly.

Is the chimichurri sauce suitable for making ahead?

Absolutely. You can prepare the chimichurri a day in advance and refrigerate it. Bring it to room temperature before serving for the best flavor.

One-Pan Chimichurri Shrimp Recipe

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★★★★★

4.7 from 108 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This vibrant One-Pan Chimichurri Shrimp recipe features succulent shrimp marinated in a zesty blend of toasted spices and lemon, then cooked in a flavorful skillet sauce topped with a fresh herbaceous chimichurri. Ready in under 30 minutes, it’s perfect for a quick, impressive weeknight meal paired with toasted crusty bread.

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Ingredients

Scale 1x2x3x

Spices and Marinade

• 3/4 tsp coriander seeds
• 3/4 tsp cumin seeds
• 1 lemon, zested and quartered
• 3/4 tsp chili powder
• 1 1/4 tsp kosher salt, divided (1 tsp plus a pinch)
• 5 tbsp extra-virgin olive oil, divided (1 Tbsp + 3 Tbsp + 1 Tbsp)

Shrimp

• 1 lb large shrimp, peeled and deveined

Chimichurri Sauce

• 1/4 cup packed fresh cilantro
• 1/4 cup packed fresh parsley
• 2 tbsp packed fresh oregano
• 2 garlic cloves, finely chopped
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 3/4 tsp kosher salt

Other

• 1 shallot, finely chopped
• 2 cups low-sodium vegetable or fish stock
• Toasted crusty bread, for serving

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Instructions

1. Toast spices: Heat a large skillet over medium heat. Toast coriander and cumin seeds, stirring frequently, until fragrant and slightly darkened, about 3 to 4 minutes. Remove from heat, let cool slightly, then grind into a powder using a spice mill or mortar and pestle. Wipe out the skillet.
2. Marinate shrimp: Transfer the ground spices to a medium bowl. Add lemon zest, chili powder, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Add the shrimp and toss to coat evenly. Let the shrimp marinate at room temperature for 10 minutes to absorb the flavors.
3. Prepare chimichurri: Finely chop cilantro, parsley, and oregano and place them in a medium bowl. Add finely chopped garlic, red wine vinegar, crushed red pepper flakes, 3 tablespoons olive oil, and 3/4 teaspoon kosher salt. Stir thoroughly to combine and set aside.
4. Cook shallots and shrimp: In the same skillet over medium heat, swirl the remaining 1 tablespoon olive oil to coat the pan. Add the finely chopped shallot and a pinch of kosher salt, cooking and stirring occasionally until the shallot begins to brown around the edges, about 3 to 4 minutes. Add the shrimp along with any remaining marinade to the pan in a single layer. Cook undisturbed for 2 minutes, then turn the shrimp over. Pour in the vegetable or fish stock and bring to a simmer. Continue cooking, stirring occasionally, until the shrimp turn pink and are cooked through, about 1 to 2 minutes more.
5. Serve: Remove the skillet from heat and spoon the chimichurri sauce over the shrimp. Serve immediately with lemon wedges and toasted crusty bread on the side for a delicious dipping experience.

Notes

• Use peeled and deveined shrimp for quicker cooking and ease of eating.
• Adjust crushed red pepper flakes in the chimichurri to control the heat level to your preference.
• To make this dish gluten-free, ensure the bread served alongside is gluten-free or omit it.
• Fresh herbs are critical for authentic chimichurri flavor; avoid dried substitutes if possible.
• Vegetable or fish stock can be used depending on availability; fish stock will add more seafood depth.
• To toast spices without burning, keep stirring constantly and watch for aroma cues.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Latin American

Keywords: chimichurri shrimp, one-pan shrimp recipe, easy shrimp dish, Latin American seafood, quick dinner, stovetop shrimp, herb sauce