In a medium mixing bowl, combine coriander seeds, cumin seeds, lemon zest, chili powder, 2 tablespoons of olive oil, and kosher salt. Add the peeled and deveined shrimp to the marinade and toss to coat thoroughly. Allow the shrimp to marinate for at least 10 minutes.

Heat the remaining olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped shallots and sauté for about 3-4 minutes, or until they become translucent and fragrant.

Add the marinated shrimp to the skillet in a single layer. Cook for approximately 3-4 minutes on one side until they turn pink and opaque, then gently flip them over and cook for an additional 3-4 minutes.

While the shrimp cooks, prepare the chimichurri sauce. In a small bowl, mix together the chopped cilantro, parsley, oregano, garlic, red wine vinegar, crushed red pepper flakes, and a pinch of salt.

Once the shrimp is cooked through, remove the skillet from heat. Drizzle the chimichurri sauce generously over the shrimp and serve immediately alongside toasted crusty bread, creamy polenta, or a refreshing salad.