Hetti Misenti
June 22, 2026
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
If you’re looking for a fast and fresh dish that’s popping with flavor, this one-pan chimichurri shrimp recipe should be added to your to-cook list. It can be made in less than 30 minutes and requires very little cleanup, outside of a couple of bowls, plates, and one skillet.
The flavor combination includes garlic, lemon, a little heat, and tang. It’s perfect for brunch, lunch, or a light dinner. However, you can bulk it out super easily with generous amounts of crusty bread, rice, or salad. My preference is crusty bread at lunch, as the soft shrimp and bread have a fantastic mix of textures. Check out the ingredients and cooking steps below.
One Pan Chimichurri Shrimp Recipe Ingredients
- 1 lb. of large shrimp, peeled and deveined, tails on or off
- 3/4 tsp of coriander seeds
- 3/4 tsp of cumin seeds
- 1 lemon, zested and cut into wedges
- 3/4 tsp of chili powder
- 5 tbsp of extra-virgin olive oil, divided
- 1 1/4 tsp of kosher salt, divided
- 1/4 cup of packed fresh cilantro, finely chopped
- 1/4 cup of packed fresh parsley, finely chopped
- 2 tbsp of fresh oregano, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp of red wine vinegar
- 1/2 tsp of crushed red pepper flakes
- 1 shallot, finely chopped
- 2 cups of low-sodium vegetable stock or fish stock
- Crusty bread, for serving
One Pan Chimichurri Shrimp Recipe Instructions
- Heat a large skillet over a medium heat.
- Add the coriander and cumin seeds and toast them for 34 minutes, stirring often, until they are warm and fragrant.
- Remove the spices from the pan and crush them with a mortar and pestle or a spice grinder.
- Add the ground spices to a bowl with the lemon zest, chili powder, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt.
- Add the shrimp to the bowl and toss until well coated. Let it sit at room temperature for 10 minutes.
- While the shrimp marinates, make the chimichurri. In a bowl, mix the cilantro, parsley, oregano, garlic, red wine vinegar, red pepper flakes, 3 tablespoons of olive oil, and 1/4 teaspoon of kosher salt.
- Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Add the shallot with a small pinch of salt and cook for 4 minutes, until softened and lightly browned.
- Add the shrimp to the pan in a single layer. Cook for about 2 minutes without moving them too much.
- Flip the shrimp over and then pour in the stock. Let it simmer for 3 minutes, until the shrimp are pink and cooked through.
- Spoon the chimichurri over the shrimp.
- Serve with lemon wedges and crusty bread.
Nutrition
Calories: 335cal
Carbohydrate: 11g
Protein: 28g
Fat: 19g
Cholesterol: 184mg
Sodium: 730mg