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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
