Chimichurri Shrimp Recipe

3.70 from 43 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: dinner, Main Course

Cuisine: American

Keyword: Chimichurri Shrimp

Servings: people

Author: Olivia Ribas

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

US Customary - Metric

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