Step 1

Prepare the easy chimichurri sauce and allow to rest while you prepare and cook the remaining ingredients.

Step 2

Put shrimp in a large bowl and sprinkle with sea salt and freshly ground pepper.

Step 3

Heat a medium or large skillet (I use a 10.25” 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.

Step 4

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.

Step 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.

Step 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.