If you’re searching for a show-stopping dinner that’s as easy as it is impressive, Pan Seared Chimichurri Shrimp is the answer you’ve been waiting for. Succulent, perfectly-cooked shrimp get a golden sear before being tossed in a zesty, herb-packed chimichurri sauce that brings fresh flavor and a little heat to every bite. This dish is speedy enough for a weeknight but dazzling enough for a dinner party, and every forkful bursts with vibrant color and taste. Whether you’re a seafood lover or just craving something new, Pan Seared Chimichurri Shrimp deserves a spot in your regular rotation.

Pan Seared Chimichurri Shrimp Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pan Seared Chimichurri Shrimp lies in its straightforward ingredient list—every item is chosen for the way it enhances the dish’s texture, color, or bold flavor. From the juicy shrimp to the tangy chimichurri, each component plays a starring role.

Shrimp (1 pound, large, peeled and deveined): The star of the show—choose fresh or thawed for the juiciest, most flavorful results.
Olive oil (2 tablespoons, divided): Adds richness and ensures a gorgeous sear on the shrimp while also forming the base of the chimichurri.
Salt (1/2 teaspoon): Enhances all the natural flavors and brings the dish together.
Black pepper (1/4 teaspoon): Offers subtle warmth and balance.
Smoked paprika (1/2 teaspoon): Lends a smoky depth and beautiful red color to the shrimp.
Fresh parsley (1/2 cup, finely chopped): Brings a bright, grassy freshness to the chimichurri.
Fresh cilantro (2 tablespoons, optional, finely chopped): Adds another layer of herby flavor if you like a little extra punch.
Garlic (2 cloves, minced): Delivers a bold, aromatic backbone to the sauce.
Olive oil (1/4 cup, for chimichurri): Helps the herbs blend into a luscious, pourable sauce.
Red wine vinegar (2 tablespoons): Provides tang and brightness, cutting through the richness.
Red pepper flakes (1/4 teaspoon): A touch of heat that makes the chimichurri pop.
Salt (1/4 teaspoon, for chimichurri): Rounds out the flavors in the sauce.
Black pepper (1/8 teaspoon, for chimichurri): Adds just a hint of spice.

How to Make Pan Seared Chimichurri Shrimp

Step 1: Marinate the Shrimp

In a medium bowl, combine your shrimp with 1 tablespoon of olive oil, salt, black pepper, and smoked paprika. Toss everything together until the shrimp are evenly coated. Let them sit and marinate while you whip up the chimichurri—this quick soak allows the flavors to soak in and gives the shrimp a gorgeous color once seared.

Step 2: Prepare the Chimichurri Sauce

In a separate bowl, mix the parsley, cilantro (if using), garlic, 1/4 cup olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Give it all a good stir so the herbs and seasonings mingle with the oil and vinegar. Let the sauce rest for a few minutes; this wait lets the flavors develop into that signature chimichurri zing.

Step 3: Sear the Shrimp

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer—you want them to sizzle! Cook for 2 to 3 minutes per side, just until the shrimp turn pink and slightly crispy on the edges. Don’t walk away: shrimp cook fast, and overcooked shrimp are rubbery.

Step 4: Toss with Chimichurri

Remove the skillet from the heat as soon as your shrimp are cooked through. Immediately spoon the chimichurri sauce over the hot shrimp and gently toss to coat. The residual heat wakes up the flavors in the sauce and creates an irresistible aroma.

Step 5: Serve and Enjoy

Transfer the Pan Seared Chimichurri Shrimp to a serving platter or individual plates. Garnish with extra herbs if you like, and serve warm for the best experience. Every bite will be juicy, herby, and absolutely dazzling.

How to Serve Pan Seared Chimichurri Shrimp

Garnishes

A sprinkle of fresh parsley or cilantro on top gives the dish a burst of color and even more garden-fresh aroma. For a little extra heat and crunch, try a pinch of red pepper flakes or a squeeze of fresh lemon juice right before serving.

Side Dishes

Pan Seared Chimichurri Shrimp is an absolute knockout over fluffy rice, nutty quinoa, or a bed of simply grilled vegetables. For a low-carb option, serve it atop cauliflower rice or crisp lettuce cups. Crusty bread is also a fantastic choice for mopping up any extra chimichurri sauce.

Creative Ways to Present

Turn this dish into festive appetizers by threading the shrimp onto skewers or serving them on toasted crostini. You can also pile the shrimp into warm tortillas with avocado and slaw for a mouthwatering taco night, or make a vibrant salad bowl with greens, grains, and a drizzle of extra chimichurri.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pan Seared Chimichurri Shrimp, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days—just know that the shrimp are best enjoyed fresh for peak tenderness.

Freezing

While shrimp can technically be frozen after cooking, the texture may suffer. If you do freeze leftovers, place them in a freezer-safe container and use within 1 month for best results. Thaw overnight in the fridge before reheating.

Reheating

For the juiciest results, reheat Pan Seared Chimichurri Shrimp gently on the stovetop over low heat, just until warmed through. Avoid microwaving if possible, as it can make the shrimp tough. Add a splash of olive oil or extra chimichurri to keep them moist and flavorful.

FAQs

Can I use frozen shrimp?

Absolutely! Just make sure to fully thaw and pat the shrimp dry before marinating. This helps them sear beautifully and prevents excess moisture in the skillet.

Is the chimichurri sauce spicy?

It has a gentle kick from the red pepper flakes, but you can easily adjust the heat to your liking. Add more flakes for extra spice or leave them out for a milder flavor.

What if I don’t have cilantro?

No worries! Parsley alone makes a delicious chimichurri, so you can skip the cilantro if you prefer or if it’s not available.

Can I make the chimichurri sauce ahead of time?

Definitely! The sauce actually improves as it sits. Store it in the fridge for up to 3 days, and bring to room temperature before serving for the freshest taste.

What other proteins could I use with this recipe?

Chimichurri is fantastic on grilled chicken, steak, or even tofu. The method for Pan Seared Chimichurri Shrimp works beautifully with scallops as well—just adjust the cooking time as needed.

Final Thoughts

If you’re looking to add a hit of fresh, bold flavor to your dinner table, Pan Seared Chimichurri Shrimp has you covered. It’s so simple, speedy, and packed with color that you’ll want to make it again and again. Give it a try, and get ready to fall in love with your new favorite shrimp recipe!

Pan Seared Chimichurri Shrimp Recipe

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4.9 from 21 reviews

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

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Description

A quick and flavorful Pan Seared Chimichurri Shrimp recipe that combines succulent shrimp with a vibrant and tangy chimichurri sauce made from fresh herbs, garlic, and red wine vinegar. Perfect for a light yet satisfying main course that’s easy to prepare in under 20 minutes.

Ingredients

Scale

Shrimp

1 pound large shrimp (peeled and deveined)
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika

Chimichurri Sauce

1/2 cup fresh parsley (finely chopped)
2 tablespoons fresh cilantro (optional, finely chopped)
2 cloves garlic (minced)
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Marinate the Shrimp: In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, salt, black pepper, and smoked paprika. Let it sit to marinate while you prepare the chimichurri sauce for maximum flavor infusion.
Prepare the Chimichurri Sauce: In a separate bowl, combine finely chopped parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well to blend all ingredients and set aside to allow flavors to meld together.
Cook the Shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes on each side until the shrimp turn pink and develop slightly crispy edges.
Combine Shrimp and Sauce: Remove the skillet from heat and immediately spoon the chimichurri sauce over the cooked shrimp. Toss gently to ensure all shrimp are coated evenly with the flavorful sauce.
Serve: Serve the shrimp warm, optionally garnished with extra fresh herbs. This dish pairs beautifully with rice, quinoa, or grilled vegetables for a complete meal.

Notes

Great served over rice, quinoa, or grilled vegetables to round out the meal.
For an extra spicy kick, increase the amount of red pepper flakes in the chimichurri sauce.
Use fresh herbs for the best chimichurri flavor; dried herbs won’t provide the same brightness.
Make sure not to overcook the shrimp to keep them juicy and tender.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Stovetop
Cuisine: Argentinian-American