Why I Love this Chimichurri Shrimp and Broccoli Skillet
I discovered this Chimichurri Shrimp Broccoli Skillet recipe by Primavera Kitchen during my first Whole30, and from that point forward, it was on regular dinner rotation at our house. My family just loves this recipe, especially my toddler who absolutely loves both broccoli and shrimp. Personally, I always feel so good after eating it as it’s so healthy and nutritious.
When I switched to eating a low FODMAP diet, I took this skillet along with me, replacing the garlic with garlic infused olive oil, cutting down the broccoli so that only the low FODMAP broccoli heads are used, and making a few tweaks to the chimichurri sauce. I feel I’ve maintained the amazing flavour of the original recipe while adding my own unique spin.
Attempts at Using Small Kitchen Gadgetry
Being an Instant Pot fanatic, also tried to convert this recipe to an Instant Pot recipe. However, after several unsuccessful attempts, I could not achieve the same amazing flavour that the skillet recipe possesses. As much as I love my Instant Pot, flavour is my first priority, so I decided that cast iron would just have to do (I actually love cooking with cast iron, too, so I’m not doing this begrudgingly).
Speaking of cast iron, the equipment I use to make this chimichurri shrimp brocolli skillet include:
Chimichurri Shrimp Brocolli Skillet: Ingredients & Tips for Success
The original recipe calls for jumbo shrimp; however, as I prefer a higher quantity of shrimp, I use a 700g (about 1.5 lbs) bag of large, frozen shrimp. I thaw them overnight and then peel, wash and remove their tails. I season them with sea salt and freshly ground black pepper – feel free to season them to your own taste.
To add garlicy flavour without actual garlic, I heat up 2 tbsp of garlic infused olive oil in my cast iron skillet on medium heat. I saute the shrimp until they’re pink, which takes about 5 minutes total, flipping them after about 2.5 minutes. Then, I remove the shrimp and remaining garlic oil to a plate and add 1 tbsp of extra virgin olive oil (not garlic infused). I swirl the olive oil in the skillet and quickly add:
Broccoli (heads only)
According to Monash University’s Low FODMAP diet app, the heads of broccoli are tolerable for most people with IBS in quantities of up to 3/4 cup. Broccoli stems are higher in FODMAPs, so I cut them off to keep this recipe low FODMAP. If you don’t care about FODMAPs, you can use a combination of broccoli heads and stems.
I’ve also tested this recipe using frozen broccoli and it turned out well. I just threw them into the skillet frozen and cooked them as described below, just for a minute or two longer.
Once the broccoli is in the skillet, cover the skillet with a lid and saute until the broccoli is fork tender, about 5-7 minutes or a bit longer if cooking from frozen. If the skillet gets too dry while the broccoli are cooking, either add a bit more extra virgin olive oil or the juices from the resting shrimp. I carefully tip the plate the shrimp are resting on so that the juices pour into the pan.
When the broccoli are fork tender, add the shrimp back to the skillet and remove the skillet from the heat. Stir to combine with the broccoli and then pour the chimichurri sauce from the food processor into the skillet and stir to coat.
You can serve the skillet on its own without any starch component; however, I highly recommend serving it with a starch. The chimichurri sauce seeps through and coats the starch, making everything taste soooo heavenly. For a low FODMAP, Paleo and Whole30 option, try serving it on my Instant Pot “Garlic” Mashed Potatoes or a baked potato. If I’m not doing a Whole30, I typically serve it on white or brown rice (low FODMAP and gluten-free). If you aren’t concerned with FODMAPs and would like a Paleo/Whole30 option, it also goes well with cauliflower rice or mashed cauliflower.
This Chimichurri Shrimp Broccoli Skillet is best served fresh. Leftovers can be stored in an air tight container in the refrigerator for up to 3 days.
An easy, light weeknight dinner recipe for summer or any time of year, this Low FODMAP, Paleo and Whole30 Chimichurri Shrimp and Broccoli Skillet features “garlicy,” sautéed shrimp and tender-crisp broccoli covered in a zesty chimichurri sauce.
Put shrimp in a large bowl and sprinkle with sea salt and freshly ground pepper.
Heat a medium or large skillet (I use a 9” cast iron skillet) on medium heat and add 2 tbsp garlic-infused olive oil. Once hot, add shrimp and sauté until bright pink, about 5 minutes, flipping shrimp halfway through. Remove shrimp to a plate and set aside.
Add 1 tbsp of extra virgin olive oil to the same skillet and swirl to coat. Add the broccoli, cover and sauté until fork tender, about 5-7 minutes, stirring occasionally. If the pan gets too dry, either add a bit more oil or the juices from the resting shrimp.
Add the shrimp back to the skillet and remove from heat. Add the chimichurri sauce and stir until shrimp and broccoli are evenly coated.
Serve the skillet on its own or on top of Instant Pot “Garlic” Mashed Potatoes (Paleo, Whole30, Low FODMAP), a baked potato (Paleo, Whole30, low FODMAP), white or brown rice (low FODMAP and gluten-free), cauliflower rice (Paleo, Whole30), or your preferred starch.
According to Monash University’s Low FODMAP Diet App, broccoli heads are considered tolerable for most people with IBS in quantities of up to 3/4 cup. If you aren’t concerned FODMAPs, a combination of heads and stems can be used.
Prep time also includes the time necessary to make the chimichurri sauce.