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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Cal/Serv:
335
Chimichurri is best known as an Argentine topping for grilled beef, but the fun doesn’t have to stop there. This bright, zippy blend of fresh herbs, alliums, and acid can play well with many different foods, including juicy, marinated shrimp. For this under-30-minute one-pan dinner, cumin- and coriander-marinated shrimp are cooked with shallots, topped with a parsley-, cilantro-, and oregano-based chimichurri sauce, and served with crusty bread for an easy, light main that you can whip out on any weeknight.
The shrimp:
This dish has a tapas vibe, so I like to eat it with my hands, which is why I left the shrimp tails on. If you’re feeling like using a fork and knife, just pop the tails off before you marinate the shrimp.
Serving ideas:
If crusty bread isn’t your speed, serve these shrimp with creamy polenta (hello shrimp and grits!), crispy potatoes, or a big ass salad. Go for tomato salad or grilled corn salad in the summer and a spinach salad in the winter.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 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 lb.
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
Directions
- Step 1In 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.
- Step 2Transfer 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.
- Step 3Meanwhile, 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.
- Step 4In 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.
- Step 5Top with chimichurri. Serve with lemon wedges and bread alongside.
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