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
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.
Notes
- Great served over rice, grilled vegetables, or in tacos.
- Chimichurri can be made ahead and refrigerated for up to 5 days.
- For a spicier flavor, increase red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian
Nutrition
- Serving Size: about 6 shrimp
- Calories: 230
- Sugar: 0g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 145mg
