One-Pan Chimichurri Shrimp

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

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 cilantro

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

Toasted crusty bread, for serving

Directions

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 minutes.

Meanwhile, finely chop 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.

Nutrition

• Calories: 335
• Total Fat: 19 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 184 mg
• Sodium: 730 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 28 g