Trial Recipes

One-Pan Chimichurri Shrimp

Name: One-Pan Chimichurri Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Herbs
Ingredients: 3/4 tsp. coriander seeds; 3/4 tsp. cumin seeds; 1 lemon (zested, quartered); 3/4 tsp. chili powder; 5 tbsp. extra-virgin olive oil (divided); 1 1/4 tsp. plus a pinch of kosher salt (divided); 1 lb. large shrimp (peeled, deveined); 1/4 c. packed fresh parsley; 2 tbsp. packed fresh oregano; 2 garlic cloves (finely chopped); 2 tbsp. red wine vinegar; 1/2 tsp. crushed red pepper flakes; 1 shallot (finely chopped); 2 c. low-sodium vegetable or fish stock; Optional: 1/4 c. packed fresh cilantro; Toasted crusty bread, for serving

Entre

Herbs

Shrimp

4 servings

portionen

10 minutes

aktive zeit

25 minutes

gesamtzeit

Kochen beginnen

Zutaten

3/4 tsp. coriander seeds

3/4 tsp. cumin seeds

1 lemon (zested, quartered)

3/4 tsp. chili powder

5 tbsp. extra-virgin olive oil (divided)

1 1/4 tsp. plus a pinch of kosher salt (divided)

1 lb. large shrimp (peeled, deveined)

1/4 c. packed fresh parsley

2 tbsp. packed fresh oregano

2 garlic cloves (finely chopped)

2 tbsp. red wine vinegar

1/2 tsp. crushed red pepper flakes

1 shallot (finely chopped)

2 c. low-sodium vegetable or fish stock

Optional: 1/4 c. packed fresh cilantro

Toasted crusty bread, for serving

Anweisungen

In a large skillet over medium heat, toast coriander and cumin, stirring frequently, until fragrant and slightly darkened, 3 to 4 minutes.
Let cool slightly.
Transfer to a spice mill or mortar and pestle and grind into a powder.
Wipe out skillet.
Transfer ground spices to a medium bowl.
Add lemon zest, chili powder, 1 Tbsp. oil, and 1 tsp. salt, then add shrimp.
Toss to coat and let marinate at room temperature for 10 mminutes.
Finely chop (optional cilantro), parsley, and oregano and transfer to a medium bowl. Add garlic, vinegar, red pepper flakes, 3 Tbsp. oil, and 3/4 tsp. salt and stir to combine.
In same skillet over medium heat, swirl remaining 1 Tbsp. oil to coat pan.
Add shallot and remaining pinch of salt and cook, stirring occasionally, until shallots start to brown around the edges, 3 to 4 minutes.
Add shrimp and any remaining marinade to pan in a single layer.
Cook, undisturbed, 2 minutes, then turn shrimp.
Add stock and bring to a simmer.
Cook, stirring occasionally, until shrimp is pink and cooked through, 1 to 2 minutes more.
Top with chimichurri.
Serve with lemon wedges and bread alongside.

Nährwertangaben

Portionsgröße

Kalorien

335

Gesamtfett

19 g

Gesättigtes Fett

3 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

184 mg

Natrium

730 mg

Gesamtkohlenhydrate

11 g

Ballaststoffe

3 g

Zucker insgesamt

3 g

Eiweiß

28 g