what is chimichurri sauce made of?

Chimichurri is a vibrant, no-cook herb sauce made with ingredients like parsley, cilantro, oregano, garlic, olive oil, vinegar, and red pepper flakes. Hailing from Argentina, it’s classically used with grilled meats, but it also shines with seafood—particularly in recipes like One-Pan Chimichurri Shrimp. Its fresh, zesty punch complements the shrimp’s sweetness, adding bold flavor without overwhelming it.

Is it okay to use frozen shrimp in One-Pan Chimichurri Shrimp?

Absolutely! Frozen shrimp are great for One-Pan Chimichurri Shrimp—just be sure to thaw them correctly. A quick soak in cold water does the trick, and drying them thoroughly ensures the marinade clings well and the pan doesn’t get watery.

Is One-Pan Chimichurri Shrimp healthy?

Absolutely. One-Pan Chimichurri Shrimp is naturally high in protein, low in carbs, and packed with healthy fats from olive oil. It’s also gluten-free, dairy-free, and suitable for keto and paleo diets. With fresh herbs and garlic in the chimichurri, you're also getting anti-inflammatory and antioxidant benefits. It’s one of the healthiest quick meals you can make.

What are the best sides to serve with One-Pan Chimichurri Shrimp?

There are many delicious side options that pair well with the bold flavors of One-Pan Chimichurri Shrimp , including: -Crusty bread for dipping into the chimichurri sauce -Creamy polenta or grits for a hearty base -Grilled vegetables like zucchini, peppers, or corn -Grain bowls with quinoa, rice, or couscous -Fresh seasonal salads like tomato basil or spinach citrus These options complement the shrimp’s texture and balance the sauce’s brightness.

One-Pan Chimichurri Shrimp: The Best 25-Minute Dinner

Name: One-Pan Chimichurri Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Argentinian American
Ingredients: 1 tablespoon olive oil; 1 lb large shrimp, peeled and deveined; 3/4 tsp cumin seeds; 3/4 tsp coriander seeds; Zest of 1 lemon; 3/4 tsp chili powder; 1 1/4 tsp kosher salt, divided; 1 shallot, finely chopped; 2 cups vegetable or seafood stock; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh oregano, chopped; 2 garlic cloves, finely chopped; 2 tbsp red wine vinegar; 1/2 tsp red pepper flakes; 3 tbsp olive oil (for chimichurri); Lemon wedges, for serving; Toasted crusty bread or side of choice

Description

This One-Pan Chimichurri Shrimp is a fast, fresh, and flavor-packed skillet meal featuring juicy shrimp cooked in aromatic spices and topped with a zesty homemade chimichurri sauce. Ready in just 25 minutes, it’s perfect for weeknight dinners or healthy meal prep with minimal cleanup.

Ingredients

1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
3/4 tsp cumin seeds
3/4 tsp coriander seeds
Zest of 1 lemon
3/4 tsp chili powder
1 1/4 tsp kosher salt, divided
1 shallot, finely chopped
2 cups vegetable or seafood stock
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tbsp fresh oregano, chopped
2 garlic cloves, finely chopped
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
3 tbsp olive oil (for chimichurri)
Lemon wedges, for serving
Toasted crusty bread or side of choice

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Instructions

Toast Spices: In a dry skillet over medium heat, toast cumin and coriander seeds for 3–4 minutes until fragrant. Let cool, then grind into a powder.
Marinate Shrimp: In a bowl, mix ground spices, lemon zest, chili powder, 1 tbsp olive oil, and 1 tsp salt. Add shrimp and marinate for 10 minutes.
Make Chimichurri: In a separate bowl, combine parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, 3 tbsp olive oil, and 3/4 tsp salt. Stir well and set aside.
Sauté Shallots: In the same skillet, heat 1 tbsp olive oil over medium heat. Add chopped shallot and a pinch of salt; cook 3–4 minutes until softened.
Cook Shrimp: Add shrimp and any leftover marinade to the pan. Cook undisturbed for 2 minutes, flip, then add stock. Simmer for 1–2 more minutes until shrimp is pink and opaque.
Top and Serve: Spoon chimichurri over cooked shrimp and serve with lemon wedges and your favorite side.

Notes

Make sure not to overcook the shrimp—they cook quickly. You can swap parsley or cilantro based on taste preference. Chimichurri can be made ahead and stored for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Oe Pot Dinners
Method: Stovetop
Cuisine: Argentinian American