The first time I made One-Pan Chimichurri Shrimp, it transformed my weeknight dinner routine forever. As the tantalizing aroma of fresh herbs and succulent shrimp filled my kitchen, I knew I had stumbled upon a vibrant dish that would effortlessly impress friends and family alike. With just 30 minutes from start to finish, this recipe is not only convenient but also bursting with flavors that whisk you away to the sunny streets of Argentina. The marinated shrimp cook to perfection in one pan, topped with a zesty chimichurri sauce that elevates each bite.
Imagine a delightful evening with loved ones, sharing stories over a colorful plate while enjoying the satisfying crunch of crusty bread dipped in that vibrant sauce. Whether you’re a busy professional or just someone seeking a break from fast food, this dish promises an easy cleanup, minimal fuss, and maximum flavor, making it a winning choice for any night of the week. Let’s dive in and discover how to create your own masterpiece!
Why is One-Pan Chimichurri Shrimp a Must-Try?
Simplicity and Speed: This dish is ready in under 30 minutes, perfect for busy weeknights or spontaneous gatherings.
One-Pan Wonder: Enjoy an easy cleanup while savoring the rich flavors of marinated shrimp and fresh herbs.
Zesty Flavor Explosion: The chimichurri sauce adds a delightful brightness that transforms simple ingredients into an unforgettable meal.
Adaptable Delight: Serve it with crusty bread, creamy polenta, or a refreshing salad for a versatile dining experience.
Crowd-pleasing Potential: It’s a sure hit at the dinner table—perfect for impressing family and friends with minimal effort!
One-Pan Chimichurri Shrimp Ingredients
• • Discover the flavorful elements you’ll need!
For the Shrimp
- Coriander Seeds – Adds a warm, citrusy flavor; substitute with cumin seeds if desired.
- Cumin Seeds – Provides earthy and nutty notes; you can use more coriander seeds as an alternative.
- Lemon (zested, quartered) – Adds bright acidity and freshness; remember to zest before quartering.
- Chili Powder – Offers warm heat; adjust based on your spice preference.
- Extra-Virgin Olive Oil – Essential for marinating shrimp and for flavor; avocado oil is a suitable alternative.
- Kosher Salt – Enhances all the flavors; sea salt works well as a substitute.
- Large Shrimp (peeled, deveined) – The star protein of the dish; choose fresh or frozen for the best results.
For the Chimichurri Sauce
- Fresh Cilantro – Adds brightness; you can use parsley as a substitute if you prefer.
- Fresh Parsley – Contributes a fresh herbal note that complements the dish perfectly.
- Fresh Oregano – Rounds out the flavors beautifully; dried oregano can be used in a pinch.
- Garlic Cloves (finely chopped) – Introduces aromatic depth; finely chopping helps release its wonderful flavors.
- Red Wine Vinegar – Offers acidity that balances the dish; apple cider vinegar can also work well.
- Crushed Red Pepper Flakes – Adds heat; feel free to omit for a milder version.
- Shallot (finely chopped) – Imparts a sweet and mild onion flavor; yellow onion can be used as an alternative.
- Low-Sodium Vegetable or Fish Stock – Adds moisture and flavor; chicken stock is a good substitute.
For Serving
- Toasted Crusty Bread – Ideal for soaking up that delicious chimichurri; consider creamy polenta or a salad for a different twist.
There you have it—everything you need for a mouthwatering One-Pan Chimichurri Shrimp that will elevate your weeknight dinners!
How to Make One-Pan Chimichurri Shrimp
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Marinate the Shrimp: In a bowl, combine coriander seeds, cumin seeds, lemon zest, chili powder, 2 tablespoons of olive oil, and a pinch of salt. Add in the shrimp, tossing well to coat, and marinate for about 10 minutes.
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Sauté Shallots: In a large skillet, heat the remaining olive oil over medium heat. Add the chopped shallots and cook until they become translucent and fragrant, around 3-4 minutes.
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Cook the Shrimp: Add the marinated shrimp to the skillet. Cook for about 3-4 minutes on each side until they turn pink and opaque—be careful not to overcook!
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Prepare the Chimichurri Sauce: While the shrimp are cooking, mix chopped cilantro, parsley, oregano, garlic, red wine vinegar, crushed red pepper, and a pinch of salt in a bowl. Stir well to combine and set aside.
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Serve and Enjoy: Once the shrimp are cooked, remove the skillet from heat. Top the shrimp with the vibrant chimichurri sauce and serve immediately alongside toasted crusty bread or your favorite side dish.
Optional: Garnish with extra herbs for a fresh touch.
Exact quantities are listed in the recipe card below.
What to Serve with One-Pan Chimichurri Shrimp?
Picture a delightful dinner table adorned with flavors that dance together, creating the perfect setting for cherished moments around the dining table.
- Toasted Crusty Bread: Perfect for mopping up the vibrant chimichurri sauce, adding a satisfying crunch to each bite.
- Creamy Polenta: The smooth texture complements the spicy shrimp perfectly, making each forkful a comforting indulgence.
- Grilled Corn Salad: Fresh and sweet, this salad introduces a playful crunch and balances the richness of the shrimp.
- Tomato Salad: Juicy tomatoes and fresh basil bring a refreshing element that enhances the zesty notes of the dish.
- Roasted Vegetables: A medley of seasonal veggies adds depth, bringing warmth and earthiness to your meal.
- Citrusy Quinoa: Light and fluffy, quinoa infused with a touch of lemon brings a delightful lightness to the dinner spread.
- White Wine Sangria: This fruity, refreshing drink provides a counterbalance to the flavors of the shrimp, enhancing your dining experience.
- Lemon Sorbet: The perfect light dessert to cleanse the palate and end your meal with a hint of sweetness.
How to Store and Freeze One-Pan Chimichurri Shrimp
Fridge: Store leftovers in an airtight container for up to 3 days. This ensures the shrimp stays fresh and the chimichurri maintains its zesty flavor.
Freezer: For longer storage, freeze the marinated shrimp and chimichurri sauce in a freezer-safe bag for up to 3 months. Thaw in the fridge before cooking.
Reheating: Gently reheat the shrimp on the stovetop over low heat or in the microwave, adding a splash of water or stock to keep it moist. Enjoy your One-Pan Chimichurri Shrimp again!
Airtight Packaging: Always ensure your container is airtight to maintain flavor and texture, preventing freezer burn or absorption of odors.
One-Pan Chimichurri Shrimp Customization
Feel free to explore and personalize this delicious dish to fit your taste and dietary needs!
- Seafood Swap: Substitute shrimp with scallops, which also soak up all that zesty chimichurri goodness.
- Vegetarian Delight: Use firm tofu instead of shrimp for a plant-based version that’s equally satisfying and delicious.
- Herb Variations: Swap the cilantro and parsley for fresh basil or dill to experiment with new flavor profiles.
- Spicy Kick: Add sliced jalapeños to the chimichurri for an extra layer of heat that’ll delight spice lovers.
- Grain Pairing: Serve over fluffy quinoa or brown rice for a wholesome grain option that complements the dish perfectly.
- Creamy Twist: Mix in a dollop of Greek yogurt with the chimichurri for a creamier and tangier accompaniment.
- Citrus Burst: Squeeze fresh lime juice over the top just before serving for an extra citrusy brightness.
- Crunchy Texture: Toss in some toasted pine nuts or almonds for added crunch and richness.
Let your creativity run wild, and enjoy making it your own!
Make Ahead Options
These One-Pan Chimichurri Shrimp are perfect for meal prep enthusiasts! You can marinate the shrimp with the spices and olive oil up to 24 hours in advance, allowing the flavors to meld beautifully. Prepare the chimichurri sauce ahead of time and refrigerate it for up to 3 days to maintain its vibrant taste. Just remember to give the sauce a good stir before serving to reinvigorate the fresh herbs. When you’re ready to cook, simply sauté the shallots and shrimp as directed, then top with the chimichurri. You’ll have a delicious, stress-free meal that tastes just as delightful as if it were made fresh!
Expert Tips for One-Pan Chimichurri Shrimp
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Marinate Longer: For a deeper flavor, allow the shrimp to marinate for up to an hour before cooking. This enhances the zesty notes of the dish.
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Watch the Heat: Ensure shrimp are pink and opaque within 2-3 minutes per side. Overcooking can lead to rubbery shrimp—keep an eye on them!
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Ingredient Substitutes: Don’t hesitate to swap fresh herbs for dried ones if needed. Adjust quantities: 1 tablespoon dried for every 3 tablespoons fresh.
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Serving Options: Try serving One-Pan Chimichurri Shrimp over creamy polenta or alongside a vibrant summer salad for a refreshing twist.
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Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days to enjoy at another time.
One-Pan Chimichurri Shrimp Recipe FAQs
What type of shrimp should I use for One-Pan Chimichurri Shrimp?
Absolutely! I recommend using large shrimp that are peeled and deveined. You can choose between fresh or frozen shrimp; both options work well. If using frozen shrimp, make sure to thaw them completely in the fridge overnight for the best texture.
How do I store One-Pan Chimichurri Shrimp leftovers?
To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. Make sure it’s properly sealed to maintain the flavors of the chimichurri sauce and the shrimp. When ready to enjoy, simply reheat gently on the stovetop or in the microwave.
Can I freeze One-Pan Chimichurri Shrimp?
Yes! For longer storage, freeze the marinated shrimp and chimichurri sauce in a freezer-safe bag for up to 3 months. To do this, place them into the bag, remove as much air as possible, and seal it tightly. When you’re ready to cook, thaw it in the refrigerator overnight before pan-frying, maintaining both texture and flavor.
What if my shrimp is rubbery after cooking?
Oh no! If your shrimp turns out rubbery, it’s likely because it was overcooked. Shrimp should turn pink and opaque in just 2-3 minutes per side. To avoid this, keep your heat on medium and pay close attention while cooking. If you’re worried, remove them from the skillet just before they’re fully cooked; they’ll continue cooking slightly after being removed from heat.
Can I make substitutions in the chimichurri sauce?
Very! If you don’t have certain herbs or ingredients on hand, you can easily substitute. For the herbs, fresh parsley or basil can replace cilantro, while dried oregano can stand in for fresh. Adjust the quantities: generally, use one tablespoon of dried herbs for every three tablespoons of fresh. Get creative with flavors that you enjoy!
Is One-Pan Chimichurri Shrimp suitable for a specific diet?
Yes! This dish is quite versatile! It’s gluten-free if served without bread, dairy-free, and can fit into paleo and keto diets if you choose to omit starchy sides like polenta. Just be mindful about choosing the right stock if allergies are a concern—go for low-sodium vegetable stock or even fish stock for added flavor!
These helpful FAQs should guide your cooking experience and ensure your One-Pan Chimichurri Shrimp becomes a beloved dish in your home. Happy cooking!
Zesty One-Pan Chimichurri Shrimp Ready in Under 30 Minutes
Ingredients
Equipment
Method
- In a bowl, combine coriander seeds, cumin seeds, lemon zest, chili powder, 2 tablespoons of olive oil, and a pinch of salt. Add in the shrimp, tossing well to coat, and marinate for about 10 minutes.
- In a large skillet, heat the remaining olive oil over medium heat. Add the chopped shallots and cook until they become translucent and fragrant, around 3-4 minutes.
- Add the marinated shrimp to the skillet. Cook for about 3-4 minutes on each side until they turn pink and opaque—be careful not to overcook!
- While the shrimp are cooking, mix chopped cilantro, parsley, oregano, garlic, red wine vinegar, crushed red pepper, and a pinch of salt in a bowl. Stir well to combine and set aside.
- Once the shrimp are cooked, remove the skillet from heat. Top the shrimp with the vibrant chimichurri sauce and serve immediately alongside toasted crusty bread or your favorite side dish.