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Chimichurri Shrimp Broccoli Skillet

Chimichurri Shrimp Broccoli Skillet is another easy and quick one-pan meal for your busy weeknight dinner. It’s super flavorful because of the Chimichurri sauce and it’s ready in less than 15 minutes since broccoli and shrimp cook really fast.
Course Main Course
Cuisine American
Keyword dinner, gluten-free, low-carb, one-pan meal, paleo, shrimp, whole30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 430kcal

Ingredients

Ingredients for Chimichurri

  • 1 cup parsley you can also use cilantro instead
  • ¼ cup red onion chopped
  • 1/2 teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 2 garlic cloves minced
  • ½ teaspoon dried oregano
  • 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 grass-fed Ghee butter or extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 broccoli cut into florets

Instructions

  • Add all the Chimichurri ingredients in 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 add 2 tablespoon of olive oil or grass-fed Ghee butter over medium heat.
  • Add garlic and sauté for 30 seconds. Add shrimp and sauté for about 4 minutes or until shrimp is cooked through. Be careful to not overcook them, otherwise they will have a rubbery texture. Set aside.
  • In the same skillet add 1 tablespoon of olive oil and broccoli. Sauté for 5-7 minutes or until it’s tender. Stir occasionally.
  • Return shrimp back to the skillet, pour the chimichurri sauce into the skillet and mix everything well to combine. Although you can have this recipe on its own, we also love to have this recipe with a side of Whole30 Mashed Cauliflower or this Cauliflower rice. Perfect combination! You should try it. Enjoy!
  • If you love shrimp recipes, please click here to view the whole list of shrimp skillet recipes.

Notes

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  • If you love shrimp recipes, please click here to view the whole list of shrimp skillet recipes.
  • Buy peeled and deveined shrimp to save time on prepping.
  • Pat dry the shrimp 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.
  • To store: Put leftover shrimp into an airtight glass container and keep them in the refrigerator for up to 3 days.
  • To reheat: Rewarm leftover shrimp and broccoli in the microwave. 
  • To freeze: Freeze cooked shrimp in a freezer-safe bag once the shrimps have reached room temperature. Freeze for up to 3 months.

Nutrition

Serving: 1/4 | Calories: 430kcal | Carbohydrates: 13g | Protein: 25g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 176mg | Sodium: 862mg | Potassium: 595mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2500IU