If you’re craving a vibrant, flavor-packed dinner that’s as easy as it is impressive, Pan Seared Chimichurri Shrimp is about to become your go-to recipe. Imagine juicy, perfectly seared shrimp generously coated in a zesty, herbaceous chimichurri sauce — it’s bright, garlicky, just the right amount of spicy, and comes together in a flash! This is a dish that makes any meal feel like a celebration, whether it’s a special gathering or just a Tuesday night.

Pan Seared Chimichurri Shrimp Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe earns its place: fresh herbs for color and aroma, succulent shrimp for that irresistible bite, and bold seasonings to tie it all together. The beauty of Pan Seared Chimichurri Shrimp is how simple pantry staples create layers of flavors you’ll be craving again and again.

Shrimp (1 lb, large, peeled and deveined): Fresh or thawed shrimp cooks quickly and delivers a sweet, tender flavor base.
Olive Oil (2 tablespoons for searing): Acts as the foundation for achieving that gorgeous golden crust on the shrimp.
Salt and Pepper (to taste): Season simply to let the shrimp and chimichurri shine.
Fresh Parsley (½ cup, finely chopped): Gives the chimichurri its punchy green color and grassy, vibrant notes.
Fresh Cilantro (2 tablespoons, optional): Adds a subtle hint of citrusy brightness that takes the sauce up a notch.
Garlic (3 cloves, minced): You can’t skip freshly minced garlic for true chimichurri zing.
Red Wine Vinegar (2 tablespoons): This splash of acidity lifts the entire dish and balances out the richness.
Red Pepper Flakes (½ teaspoon): Lend just enough heat; add more if you like your Pan Seared Chimichurri Shrimp spicy.
Salt (½ teaspoon): For seasoning the sauce to perfection.
Black Pepper (¼ teaspoon): Adds subtle warmth and depth to the chimichurri.
Olive Oil (⅓ cup for chimichurri): Binds the sauce and delivers a silky, luscious texture.

How to Make Pan Seared Chimichurri Shrimp

Step 1: Whip Up the Chimichurri Sauce

Start by combining the parsley, cilantro if you’re using it, garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a small bowl. Whisk these bright ingredients together, then slowly drizzle in the olive oil while whisking to create an irresistibly fresh sauce. Set aside and let the flavors meld — it’s this vibrant green sauce that makes Pan Seared Chimichurri Shrimp so unforgettable.

Step 2: Prep and Season the Shrimp

Pat your shrimp dry with paper towels; dry shrimp ensures a beautiful sear and prevents steaming. Give them a generous sprinkle of salt and pepper, tossing gently so each piece is perfectly seasoned. This simple step is the secret to shrimp that’s packed with flavor in every bite.

Step 3: Sear the Shrimp

In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once the oil shimmers, arrange the shrimp in a single layer (work in batches if needed for maximum caramelization). Sear each side for just 2 to 3 minutes, until they turn pink and opaque. Be careful not to overcook — shrimp go from perfect to rubbery quickly!

Step 4: Sauce and Finish

Remove the shrimp from the heat and immediately spoon the chimichurri sauce over the top. Toss lightly to coat so every shrimp gets a generous burst of herby, garlicky goodness. The moment the warm shrimp hits the sauce, the flavors bloom and mingle beautifully. Serve instantly for maximum flavor impact!

How to Serve Pan Seared Chimichurri Shrimp

Garnishes

A little extra brightness goes a long way: try a scattering of chopped fresh parsley or cilantro just before serving. For a fun pop of color, add a few thinly sliced red chili rings or a squeeze of fresh lemon or lime juice right over the shrimp.

Side Dishes

Pan Seared Chimichurri Shrimp loves to sit atop fluffy rice, soak into garlicky mashed potatoes, or nestle among roasted or grilled vegetables. You can also pile them into warm tacos or spoon them over a crisp green salad for a lively main course.

Creative Ways to Present

Show off your Pan Seared Chimichurri Shrimp at a party by serving it as a vibrant appetizer with toothpicks and a drizzle of extra chimichurri. Or build a grain bowl with your favorite ancient grains, avocado, and a sprinkle of feta for a fresh lunch option. The bright, zesty sauce wakes up every plate!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Pan Seared Chimichurri Shrimp, cool them completely before transferring to an airtight container. Stored in the fridge, they’ll stay fresh for up to two days. Keep the sauce and shrimp separate if you like, so the shrimp don’t get too saturated.

Freezing

While freshly made is best, you can freeze the cooked shrimp separately for up to a month. Freeze the chimichurri sauce in a small container or ice cube tray; let both thaw overnight in the fridge before reheating for a taste of summer freshness anytime.

Reheating

Gently reheat shrimp in a skillet over low heat for a minute or two, just until warmed through (overcooking will make shrimp tough). Stir in the chimichurri at the end or serve the sauce cold for the best taste and color.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to fully thaw and pat your shrimp dry before searing. Frozen shrimp work beautifully in Pan Seared Chimichurri Shrimp and are super convenient for quick dinners.

How spicy is this dish?

It has a gentle kick from the red pepper flakes, but you can easily adjust the heat to suit your taste. Add more flakes for extra spice or reduce them for a milder version; either way, the flavors stay balanced and delicious.

Can I make the chimichurri sauce ahead of time?

Yes! The chimichurri actually gets better as it sits, and you can store it in the fridge for up to five days. Just give it a quick stir before using for maximum freshness and flavor in your Pan Seared Chimichurri Shrimp.

Is this dish good for meal prep?

It’s fantastic for meal prep, especially if you keep the sauce and shrimp separate until serving. Pack everything up, then toss together for a speedy, satisfying lunch or dinner that feels far from boring.

What protein can I substitute for shrimp?

This recipe is flexible! Try swapping in scallops, chicken breast cut into bite-sized pieces, or even tofu for a vegetarian twist. The magic is all in the chimichurri sauce, which pairs beautifully with many proteins.

Final Thoughts

There’s just something magical about the way Pan Seared Chimichurri Shrimp bursts with flavor, freshness, and vibrant color on your dinner table. I hope you give this recipe a try and savor every last bite — it’s such a satisfying way to bring a little joy (and a lot of taste) to your week!

Pan Seared Chimichurri Shrimp Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 16 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Pan Seared Chimichurri Shrimp is a delicious and flavorful dish featuring succulent shrimp cooked to perfection and topped with a vibrant chimichurri sauce. This recipe is quick and easy, making it perfect for a weeknight meal or a special dinner.

Ingredients

Scale

For the shrimp:

1 lb large shrimp (peeled and deveined)
2 tablespoons olive oil
Salt and pepper to taste

For the chimichurri:

½ cup fresh parsley (finely chopped)
2 tablespoons fresh cilantro (optional)
3 cloves garlic (minced)
2 tablespoons red wine vinegar
½ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil

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Instructions

Prepare the chimichurri: In a small bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Slowly whisk in the olive oil until well combined. Set aside.
Cook the shrimp: Pat the shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 2–3 minutes per side until pink and opaque. Remove from heat.
Finish the dish: Spoon chimichurri sauce over the warm shrimp or toss to coat. Serve immediately.