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
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
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 0g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 180mg
