Chimichurri Shrimp

Chimichurri Shrimp bursts with bright, herb‑forward flavor that feels both bold and refreshing. The shrimp sear quickly in a hot pan, picking up a light char that pairs beautifully with the vibrant sauce of parsley, garlic, vinegar, and olive oil. Each bite delivers a lively mix of tangy, garlicky, and slightly spicy notes, creating a dish that feels energetic and fresh while still wonderfully simple to prepare.

Chimichurri Shrimp

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Entree

Servings 4 servings

Ingredients

  

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• 3/4 tsp coriander seeds 
• 3/4 tsp cumin seeds
• 1 lemon, zested, quartered
• 3/4 tsp chili powder 
• 5 tbsp extra-virgin olive oil, divided
• 1-1/4 tsp plus a pinch of kosher salt, divided
• 1 pound large shrimp, peeled, deveined 
• 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
• 1 shallot, finely chopped
• 2 cups low-sodium vegetable or fish stock
• Toasted crusty bread, for serving

Instructions

 

• In a large skillet over medium heat, toast coriander and cumin, stirring frequently, until fragrant and slightly darkened, 3 to 4 minutes. Let cool slightly. Transfer to a spice mill or mortar and pestle and grind into a powder. Wipe out skillet.
• Transfer ground spices to a medium bowl. Add lemon zest, chili powder, 1 Tbsp. oil, and 1 tsp. salt, then add shrimp. Toss to coat and let marinate at room temperature for 10 minutes. 
• Meanwhile, finely chop cilantro, parsley, and oregano and transfer to a medium bowl. Add garlic, vinegar, red pepper flakes, 3 Tbsp. oil, and 3/4 tsp. salt and stir to combine.
• In same skillet over medium heat, swirl remaining 1 Tbsp. oil to coat pan. Add shallot and remaining pinch of salt and cook, stirring occasionally, until shallots start to brown around the edges, 3 to 4 minutes. Add shrimp and any remaining marinade to pan in a single layer. Cook, undisturbed, 2 minutes, then turn shrimp. Add stock and bring to a simmer. Cook, stirring occasionally, until shrimp is pink and cooked through, 1 to 2 minutes more. 
• Top with chimichurri. Serve with lemon wedges and bread.

Keyword Chimichurri, Chimichurri Shrimp, Shrimp

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