Dinner

One-Pan Chimichurri Shrimp

This recipe is basically the cooking equivalent of winning the lottery without having to buy a ticket.

Picture this: succulent shrimp swimming in a vibrant green chimichurri that’s so fresh and herbaceous, it’ll make your taste buds do a happy dance.

The best part is that everything happens in one skillet, which means less cleanup and more time to bask in the glory of your culinary genius.

We’re talking about perfectly spiced shrimp that get a beautiful sear while soaking up all those incredible flavors from toasted coriander and cumin.

That chimichurri isn’t just a sauce—it’s a flavor explosion of fresh cilantro, parsley, and oregano that transforms simple shrimp into restaurant-quality magic.

Plus, the whole thing comes together in just 25 minutes, making it perfect for those nights when you want to look like a kitchen rockstar without breaking a sweat.

Ingredients

For the Spice Blend

3 /4 teaspoon coriander seeds
3 /4 teaspoon cumin seeds
3 /4 teaspoon chili powder

For the Shrimp

1 pound large shrimp, peeled and deveined
1 lemon, zested and quartered
5 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons plus a pinch kosher salt, divided

For the Chimichurri

1 /4 cup packed fresh cilantro
1 /4 cup packed fresh parsley
2 tablespoons packed fresh oregano
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar
1 /2 teaspoon crushed red pepper flakes

For the Base

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

Instructions

Prepare the Spice Blend

1 In a large cast iron skillet over medium heat, toast the coriander and cumin seeds, stirring frequently with a wooden spoon, until fragrant and slightly darkened, 3 to 4 minutes. You’ll know they’re ready when they release a warm, nutty aroma that fills your kitchen. Let cool slightly to prevent burning your hands during the next step.
2 Transfer the toasted spices to a spice mill or mortar and pestle and grind into a fine powder. If you don’t have either, you can place them in a sealed plastic bag and crush with a rolling pin, though the texture won’t be quite as fine. Wipe out the skillet with a paper towel to remove any residual spice particles.

Marinate the Shrimp

3 Transfer the ground spice mixture to a medium mixing bowl. Add the lemon zest, chili powder, 1 tablespoon olive oil, and 1 teaspoon salt, whisking to combine into a fragrant paste. Add the shrimp and toss thoroughly to coat each piece evenly. Let marinate at room temperature for 10 minutes—this allows the spices to penetrate the shrimp and develop deeper flavor.

Make the Chimichurri

4 Meanwhile, finely chop the cilantro, parsley, and oregano using a sharp knife on a cutting board. For the best texture, avoid using a food processor which can make the herbs mushy. Transfer the chopped herbs to a medium bowl and add the finely chopped garlic, red wine vinegar, crushed red pepper flakes, 3 tablespoons olive oil, and 3/4 teaspoon salt. Stir to combine into a vibrant green sauce that should have the consistency of a loose pesto.

Cook the Shrimp

5 In the same skillet over medium heat, swirl the remaining 1 tablespoon olive oil to coat the pan evenly. Add the chopped shallot and remaining pinch of salt, cooking while stirring occasionally until the shallots start to brown around the edges and become fragrant, 3 to 4 minutes. This caramelization adds a sweet depth to the final dish.
6 Add the marinated shrimp and any remaining marinade to the pan, arranging them in a single layer for even cooking. Cook undisturbed for 2 minutes to develop a beautiful golden sear on one side. Flip each shrimp using tongs, then immediately add the stock and bring to a gentle simmer. Cook, stirring occasionally, until the shrimp are pink and cooked through with an internal temperature of 145°F (63°C), 1 to 2 minutes more. Be careful not to overcook, as shrimp can become rubbery quickly.

Finish and Serve

7 Remove the skillet from heat and generously top the shrimp with the fresh chimichurri sauce. Serve immediately with the lemon wedges for squeezing and toasted crusty bread alongside for soaking up all those incredible pan juices.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Cast iron skillet – Provides excellent heat retention and develops beautiful searing on the shrimp while maintaining even temperature throughout cooking
Spice mill or mortar and pestle – Essential for grinding the toasted coriander and cumin seeds into a fine powder that distributes evenly in the marinade
Sharp chef’s knife – Critical for finely chopping the fresh herbs without bruising them, which preserves their bright color and fresh flavor
Instant-read thermometer – Takes the guesswork out of determining when shrimp are perfectly cooked without being overdone

Helpful Upgrades:

Kitchen scale – For precise measurements of herbs and spices, especially helpful when scaling the recipe up or down for different serving sizes
Microplane grater – Creates perfectly fine lemon zest that integrates seamlessly into the spice marinade without any bitter pith
Wooden spoon – Ideal for stirring the toasting spices without scratching your skillet surface or conducting heat to your hand

Nice-to-Have Options:

Tongs with silicone tips – Make flipping individual shrimp easier while protecting non-stick surfaces from scratches
Glass mixing bowls – Allow you to see the marinade and chimichurri colors clearly, plus they don’t retain odors from garlic and herbs

Recipe Variations and Dietary Modifications

Protein Alternatives:

Chicken thighs → Cut into bite-sized pieces, increase cooking time to 6-8 minutes total, ensure internal temperature reaches 165°F (74°C)
White fish fillets → Use firm fish like mahi-mahi or halibut, reduce cooking time to 3-4 minutes per side depending on thickness
Scallops → Pat completely dry before seasoning, cook 2-3 minutes per side without moving for perfect searing
Tofu or tempeh → Press tofu well and cube, marinate for 20 minutes, cook until golden and heated through

Chimichurri Variations:

Traditional Argentine style → Replace oregano with 2 tablespoons fresh mint, add 1 teaspoon dried oregano instead of fresh
Spicy version → Double the red pepper flakes, add 1 finely minced jalapeño with seeds removed
Mediterranean twist → Substitute fresh basil for cilantro, add 1 tablespoon capers for briny flavor
Citrus enhancement → Add 1 tablespoon fresh lime juice along with the red wine vinegar for extra brightness

Stock Substitutions:

Vegetable stock → Chicken stock for richer flavor, or white wine mixed with water for more complexity
Coconut milk → Replace half the stock with light coconut milk for creamy richness
Tomato base → Add 1/2 cup crushed tomatoes to the stock for a more sauce-like consistency

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This one-pan chimichurri shrimp delivers approximately 335 calories per serving, making it a lean, protein-rich meal that fits perfectly into various dietary patterns. Each serving provides roughly 28 grams of high-quality complete protein from the shrimp, along with healthy monounsaturated fats from the extra-virgin olive oil. The fresh herbs contribute minimal calories but maximum nutritional density, while the minimal carbohydrate content (approximately 8 grams per serving) comes primarily from the shallots and natural sugars in the herbs.

Health Benefits of Main Ingredients:
The fresh herb trio of cilantro, parsley, and oregano provides powerful antioxidants including vitamin C, vitamin K, and flavonoids that support immune function and reduce inflammation. Shrimp offers selenium, vitamin B12, and omega-3 fatty acids that support heart and brain health, while being naturally low in saturated fat. The extra-virgin olive oil contains oleic acid and vitamin E, both linked to cardiovascular benefits and reduced inflammation. Garlic provides allicin compounds that may support immune function and heart health, while the toasted coriander and cumin offer digestive benefits and additional antioxidants.

Dietary Considerations:
This recipe is naturally gluten-free, dairy-free, and keto-friendly, making it suitable for multiple dietary restrictions. It’s also Whole30 compliant and fits perfectly into Mediterranean diet patterns. The only common allergen present is shellfish from the shrimp, though the recipe adapts well to other proteins for those with shellfish allergies.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Fresh herbs → Dried herbs at 1/3 the amount (so 2 teaspoons dried cilantro instead of 1/4 cup fresh), though flavor will be less vibrant
Red wine vinegar → White wine vinegar or apple cider vinegar for similar acidity, or fresh lemon juice for brighter flavor
Shallot → 1/4 cup finely diced yellow onion or 3 green onions (white and light green parts only)
Crushed red pepper flakes → 1/4 teaspoon cayenne pepper for heat, or 1 finely minced jalapeño for fresh heat

Budget-Friendly Swaps:

Large shrimp → Medium shrimp (reduce cooking time by 30 seconds), or frozen shrimp (thaw completely and pat dry first)
Fresh oregano → 1 teaspoon dried oregano mixed with 1 tablespoon fresh parsley for similar flavor complexity
Extra-virgin olive oil → Regular olive oil for cooking, reserve 1 tablespoon extra-virgin for finishing the chimichurri

Pantry Emergency Substitutions:

Coriander seeds → 1/2 teaspoon ground coriander (skip the toasting step)
Cumin seeds → 1/2 teaspoon ground cumin (add directly to the marinade)
Fish or vegetable stock → Water with 1 teaspoon chicken or vegetable bouillon paste

Pro Tips for Substitutions:

When using dried herbs, add them to the oil first and let them bloom for 30 seconds to rehydrate and release maximum flavor
If substituting frozen shrimp, thaw in cold water for 15 minutes, then pat completely dry to prevent excess moisture in the pan

Make It Diabetes-Friendly

Carb Content Analysis:

Current carbs per serving: Approximately 8 grams, primarily from shallots and natural herb sugars
Net carbs: About 7 grams after accounting for fiber content
Glycemic impact: Very low due to high protein and healthy fat content

Portion & Timing Tips:

Ideal serving size: The recipe’s 4-ounce shrimp portion provides excellent satiety with minimal blood sugar impact
Pairing strategy: Serve with cauliflower rice or zucchini noodles instead of bread to keep carbs under 15 grams total
Meal timing: Perfect for lunch or dinner, with the high protein content helping stabilize blood sugar for hours

Additional Modifications:

Double the chimichurri: Extra herbs and olive oil add flavor and healthy fats without carbs
Add avocado: 1/2 sliced avocado per serving adds creaminess and fiber while maintaining low glycemic impact
Vegetable boost: Serve over sautéed spinach or roasted asparagus for added nutrients and fiber

Blood Sugar Benefits:

High protein content helps slow digestion and prevent blood sugar spikes
Healthy fats from olive oil promote satiety and stable glucose levels
Anti-inflammatory herbs may support better insulin sensitivity over time

Perfect Pairing Suggestions

Beverage Pairings:
The bright, herbaceous flavors of this chimichurri shrimp pair beautifully with crisp white wines like Sauvignon Blanc or Albariño, whose acidity complements the red wine vinegar in the sauce. For beer lovers, a light pilsner or wheat beer won’t compete with the delicate shrimp flavors. Non-alcoholic options include sparkling water with lime or unsweetened iced green tea with fresh mint, both of which cleanse the palate between bites.

Side Dish Recommendations:
Coconut rice or cilantro-lime quinoa make excellent grain bases that soak up the flavorful pan juices without overwhelming the dish. Grilled asparagus or roasted Brussels sprouts provide contrasting textures and earthy flavors that balance the bright herbs. For a lighter approach, mixed greens salad with avocado and cherry tomatoes creates a complete, restaurant-quality meal that feels fresh and satisfying.

Complete Meal Ideas:
Start with guacamole and plantain chips as an appetizer to maintain the Latin American flavor profile. Follow the shrimp with tres leches cake or flan for dessert, or keep it light with fresh fruit salad with lime zest. For entertaining, serve family-style with warm tortillas, black bean salad, and Mexican street corn for a festive spread.

Occasion Suggestions:
This recipe shines at casual dinner parties and summer entertaining when fresh herbs are at their peak. It’s perfect for date nights when you want something impressive but not fussy, and works beautifully for meal prep since the chimichurri actually improves in flavor overnight.

Pro Tips and Troubleshooting

Professional Techniques:
The key to perfect shrimp is not moving them during the initial sear—resist the urge to peek or stir for the first 2 minutes to develop that beautiful golden crust. Toast your spices until they’re fragrant but not smoking; burnt spices will make the entire dish bitter. When making chimichurri, chop herbs by hand rather than using a food processor to maintain the proper chunky texture and prevent the herbs from becoming mushy.

Common Mistakes and Solutions:
Overcooked shrimp are the most frequent issue—they should be pink and just opaque, with a slight firmness but not rubbery texture. If your chimichurri tastes flat, add more salt and acid (vinegar or lemon juice) to brighten the flavors. Watery pan sauce usually means the heat was too low; increase to medium-high to achieve proper evaporation and concentration of flavors.

Storage and Make-Ahead Strategies:
Chimichurri improves overnight in the refrigerator and keeps for up to 5 days in an airtight container. The spice blend can be made up to 1 week ahead and stored in a sealed jar. Cooked shrimp should be consumed within 2 days and reheated gently to prevent overcooking. For meal prep, store components separately and combine just before serving.

Scaling Tips:
This recipe doubles easily for entertaining—just use a larger skillet or cook in batches to avoid overcrowding. When halving the recipe, use a smaller pan to maintain proper liquid levels for the sauce consistency.

This one-pan chimichurri shrimp proves that sometimes the most impressive dishes are also the simplest ones. With its vibrant flavors, quick cooking time, and minimal cleanup, it’s destined to become your go-to recipe for both busy weeknights and special occasions. The combination of perfectly spiced shrimp and fresh, herbaceous chimichurri creates a restaurant-quality meal that’ll have everyone asking for your secret—and now you know it’s all about quality ingredients, proper technique, and not overthinking the process.