Chimichurri Shrimp (Easy 10-Minute One-Pan Recipe)
Ingredients
- 1 pound raw large or jumbo shrimp, peeled and deveined
- Salt and ground black pepper to taste
- 1 tablespoon olive oil
- ½ cup Chimichurri Sauce Chimichurri Sauce, (plus more to serve, optional)
Instructions
- Pat dry the shrimp. Season the shrimp with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. When hot, add the shrimp to the skillet, arranging them in a single layer. Cook for about 2-3 minutes and flip them. Cook the other side until the shrimp is cooked through, pink, opaque (no longer translucent) about 2 minutes.
- Add the chimichurri and toss to coat. Serve over rice, pasta, quinoa, polenta or with toasted bread (optional).
Notes
- Chimichurri: My homemade chimichurri recipe yields about 1 1/4 cups.
- Shrimp: Frozen shrimp (thawed) works as well as fresh shrimp. Keep in mind that the fresh shrimp sold at supermarkets has been previously frozen. Thaw in the fridge for about 2 hours or in a colander under cold, running water (depending on size, it thaws in about 8-10 minutes). Prawns can also be used.
- Make ahead: Prepare chimichurri up to 3 days in advance.Store in an airtight container in the fridge.
- Storage: Refrigerate leftovers for up to 2 days
- Reheat: Gently warm in a skillet-avoid overcooking
Nutrition
Calories: 240 kcal, Protein: 23 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.01 g, Cholesterol: 183 mg, Sodium: 135 mg, Potassium: 299 mg, Calcium: 73 mg, Iron: 1 mg
