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Chimichurri Shrimp and Broccoli Skillet (Low FODMAP, Paleo, Whole30)


  • Author: Gail
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

An easy, light weeknight dinner recipe for summer or any time of year, this Low FODMAP, Paleo and Whole30 Chimichurri Shrimp and Brocolli Skillet features “garlicy,” sauteed shrimp and tender-crisp broccoli covered in a zesty chimichurri sauce.


Scale

Ingredients

  • A full batch of Easy Chimichurri Sauce (Low FODMAP, Paleo, Whole30)
  • 11.5 lbs large shrimp, thawed (if frozen), peeled and deveined with tails removed
  • Sea salt and freshly ground black pepper (to taste)
  • 2 tbsp garlic infused olive oil
  • 1 tbsp extra virgin olive oil
  • 3 cups fresh broccoli, heads only, chopped into bite sized pieces*

Instructions

  1. Prepare the easy chimichurri sauce and allow to rest while you prepare and cook the remaining ingredients.
  2. Put shrimp in a large bowl and sprinkle with sea salt and freshly ground pepper.
  3. 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 saute until bright pink, about 5 minutes, flipping shrimp halfway through. Remove shrimp to a plate and set aside.
  4. Add 1 tbsp of extra virgin olive oil to the same skillet and swirl to coat. Add the broccoli, cover and saute 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.
  5. Add the shrimp back to the skillet and remove from heat. Add the chimichurri sauce and stir until shrimp and broccoli are evenly coated.
  6. 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.

Notes

  • According to Monash University, 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.
  • Adapted from Primavera Kitchen
  • Category: Dinner
  • Method: Saute with Cast Iron
  • Cuisine: American

Keywords: chimichurri shrimp broccoli skillet, shrimp skillet, weeknight recipes, skillet recipes, one-pan recipes, low FODMAP, paleo, whole30