Chimichurri Shrimp is a quick one-pan meal that’s perfect for weeknight dinners! It’s packed with protein, veggies, and tons of flavor. Make it in less than 15 minutes from prep to presentation!
Our favorite weeknight dinners are always the ones that are easy to make and even easier to clean up. That’s why I love skillet recipes and have so many on the blog! They’re simple, fresh meals that you can whip up in no time.
This Chimichurri Shrimp is no exception. But, the sauce is what makes this recipe so good! If you haven’t tried chimichurri sauce, you’re missing out!
So fresh and easy to make. Just toss all the ingredients in a food processor, and that’s it! No cooking is required. We love it and eat it with everything!
I especially love this recipe in the Spring and Summer because it’s so bright and colorful. If you’re looking for a similar recipe, try my Garlic Shrimp Asparagus Skillet. It stays in our dinner rotation all Spring!
Ingredients for the Chimichurri Sauce
- Fresh herbs — You can go with Italian parsley, cilantro, or a mix of both.
- Red onion — Roughly chopped so it fits in the food processor or you can use shallot too.
- Seasonings — Dried oregano plus salt and pepper to taste. For extra heat, you can also sprinkle in some red pepper flakes or even a pinch of paprika.
- Garlic — Use as much or as little as you like!
- Olive oil — This is the base of the sauce, so be sure to use quality olive oil.
- Lemon or fresh lime juice — Adds such a nice brightness to the chimichurri and shrimp.
- Red wine vinegar — The acid brings all the flavors together. White wine vinegar or white balsamic will also work.
Ingredients for the Shrimp
- Uncooked shrimp — Use extra-large shrimp instead of small shrimp so they don’t overcook. To make things easy, I buy pre-peeled and deveined shrimp.
- Seasonings — Just a little sea salt and freshly ground black pepper.
- Olive oil — I prefer olive oil, but any neutral cooking oil will work just fine.
- Garlic — Freshly minced for the best flavor.
- Broccoli — Cut into uniform florets so they cook evenly.
Instructions
Make the chimichurri sauce:
- Toss all the chimichurri ingredients in a food processor and mix on low until it’s well incorporated.
- Let the chimichurri rest for 15 minutes before adding it to the shrimp and broccoli.
Prep the shrimp:
- If it’s not already prepped, go ahead and peel and devein the shrimp.
- Add it to a bowl and season it well with salt and pepper.
Cook the shrimp:
- Heat 2 tablespoons of olive oil in a cast iron skillet at medium-high heat.
- Sauté the garlic first, for about 30 seconds.
- Add the raw shrimp and sauté until you cook it through, about 4 minutes.
- Take it out of the skillet and set it aside.
Add the broccoli:
- Heat the remaining olive oil in the same skillet and add the broccoli florets.
- Season it with salt and pepper and saute for 3-4 minutes.
- Add a splash of water, cover the skillet, and cook until the broccoli is tender.
Toss it all together:
- At this point, return the shrimp to the skillet.
- Drizzle the chimichurri sauce over top and mix everything well.
- Enjoy this delicious chimichurri shrimp!
Olivia’s Recipe Tips
- Be careful not to cook the shrimp for more than 3 minutes on each side. Otherwise, they can become rubbery.
- I prefer to use fresh broccoli in this recipe. Frozen will work in a pinch, but it won’t have the same tender-crisp texture as fresh.
- I LOVE my cast iron skillet for one-pan recipes like this one. I highly recommend investing in a good cast iron if you don’t have one already!
- If you don’t have a food processor, no worries! You can make the chimichurri sauce in a blender or finely dice the ingredients and combine them in a bowl.
To Store: Keep the cooled leftovers in an airtight container in the fridge for up to 3 days. I like to use glass with seafood since it doesn’t hold onto smells.
To Freeze: This recipe is best fresh, but you can freeze it for up to 3 months if you like! Once cooled, store the leftovers in a freezer-safe bag or container.
To Reheat: I prefer to warm chimichurri shrimp in a skillet with a splash of water. You can also pop it in the microwave!
Rice: This dish is perfect over fried rice.
Side salad: Use the leftover broccoli to whip up this easy broccoli salad.
Potatoes: These air fryer potato wedges make any dish even better!
You can also serve it with a good steak, tacos, or even as a chimichurri shrimp skewers.
Garlic butter: Try this recipe with garlic butter shrimp next! It’s so good!
Swap the shrimp: It’s also just as delicious as chimichurri chicken.
Mixed vegetables: Add a mix of your favorite veggies to the chimichurri shrimp!
Even More Skillet Recipes
Chimichurri Shrimp Recipe
Ingredients
Ingredients for Chimichurri
- 1 cup parsley or cilantro
- ¼ cup red onion chopped
- 1/2 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 garlic cloves minced
- ½ teaspoon oregano
- ⅓ cup + 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 2 tablespoons red wine vinegar
Ingredients For Shrimp
- 1 lb 454g uncooked extra-large shrimp peeled and deveined tail-on
- kosher salt and freshly ground black pepper to taste
- 2 + 1 tablespoons olive oil
- 3 cloves garlic minced
- 1 broccoli cut into florets
Instructions
- Add all the Chimichurri ingredients to a food processor and process on low. For about 1-3 minutes. Let it rest for about 15 minutes.
- In a bowl, add shrimp, salt and pepper. Mix everything well.
- In a cast iron skillet, heat 2 tablespoons of olive oil over medium heat.
- Add garlic and sauté for 30 seconds. Add shrimp and sauté for about 4 minutes or until it's cooked through. Be careful to not overcook them, or they will have a rubbery texture. Set aside.
- In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add broccoli and season with salt and pepper. Sauté for 3 to 4 minutes. Add 2 tablespoons water, cover, and cook until the broccoli is tender, 2 to 4 more minutes.
- Return shrimp to the skillet, pour the chimichurri sauce into the skillet, and mix everything well to combine. Enjoy!
Notes
- Buy peeled and deveined shrimp to save time on prepping.
- Pat the shrimp dry before you add them to the skillet so they sear instead of steam.
- If using frozen shrimp, make sure they are fully thawed before you start cooking with them. Take extra care to pat them dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Girl, you are the QUEEN of skillet recipes! I’m always so impressed by your skillet meals. I literally eat broccoli every single day and love shrimp, so this is absolutely perfect. Bring on the chimichurri!
Thank you, my dear friend. You’re so kind 😉 I’m always so impressed by your paleo treat too. They are so good 😉
Another amazing looking skillet meal! Thank you so much for all that you do, and all of the recipes you share. I noticed that your nutrition label is missing the carbohydrate component. The shrimp is zero, but the veggies aren’t. Would you be able to add that? Thanks again.
Sorry about that. Just fixed that for you. Thanks for pointing it out.
Looks awesome. I want to make this. How long does the broccoli suppose to sauté before adding the shrimp? TIA
It’s about 5 mins. But it will depends on how tender you like your broccoli to be.