One-Pan Chimichurri Shrimp

Instructions

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.

• tsp. coriander seeds Notes: 3/4
• tsp. cumin seeds Notes: 3/4
• lemon Notes: 1, zested, quartered
• tsp. chili powder Notes: 3/4
• tbsp. extra-virgin olive oil Notes: 5, divided
• tsp. plus a pinch of kosher salt Notes: 1 1/4, divided
• lb. large shrimp Notes: 1, peeled, deveined
• packed fresh cilantro Notes: 1/4
• packed fresh parsley Notes: 1/4
• tbsp. packed fresh oregano Notes: 2
• garlic cloves Notes: 2, finely chopped
• tbsp. red wine vinegar Notes: 2
• tsp. crushed red pepper flakes Notes: 1/2
• shallot Notes: 1, finely chopped
• low-sodium vegetable or fish stock Notes: 2
• Toasted crusty bread Notes: for serving