There is nothing quite as vibrant and satisfying as a perfectly cooked shrimp dish bursting with fresh, herby flavors, which is exactly why this Pan Seared Chimichurri Shrimp Recipe has earned a permanent spot in my weeknight dinner rotation. Juicy shrimp seared to golden perfection meet a bright, garlicky chimichurri sauce that livens up every bite, making it feel indulgent but still light and fresh. This dish is so versatile and quick to prepare, you’ll find yourself coming back to its delightful combination of textures and zesty tastes again and again.
Ingredients You’ll Need
Gathering the right ingredients for this Pan Seared Chimichurri Shrimp Recipe is half the fun. Each component is simple yet crucial, contributing layers of flavor, color, and texture that make this dish unforgettable. Fresh herbs bring a garden-like brightness, the garlic and red pepper flakes add a little kick, and the shrimp provide a sweet, succulent base for all those vibrant elements to shine on.
- Fresh parsley (1 cup, finely chopped): The herbaceous backbone of the chimichurri sauce, offering freshness and color.
- Fresh cilantro (1/2 cup, finely chopped): Adds a unique, citrusy twist that complements the parsley beautifully.
- Garlic (3 cloves, minced): Delivers a punch of savory depth that wakes up the sauce.
- Red wine vinegar (2 tablespoons): Brings acidity to balance the richness and brighten the dish.
- Red pepper flakes (1/2 teaspoon): Provides a gentle heat that tingles the palate.
- Extra virgin olive oil (1/2 cup): Creates a luscious texture and ties all the chimichurri flavors together.
- Salt and black pepper (to taste): Essential seasonings that enhance every ingredient’s natural character.
- Large shrimp (1 lb, peeled and deveined): The star protein, tender and quick to cook.
- Olive oil (1 tablespoon): For searing the shrimp to perfection without sticking.
- Smoked paprika (1/2 teaspoon): Adds a subtle smokiness that deepens the shrimp’s flavor.
How to Make Pan Seared Chimichurri Shrimp Recipe
Step 1: Prepare the Chimichurri Sauce
Start by mixing the finely chopped parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes in a medium bowl. Slowly whisk in the extra virgin olive oil until everything is well combined. Season the sauce with salt and black pepper to taste. Setting this aside allows the flavors to meld and intensify while you turn your attention to the shrimp.
Step 2: Season the Shrimp
Pat the shrimp dry very well with paper towels to ensure a proper sear. Then, lightly season them with smoked paprika, salt, and pepper. This simple seasoning adds that smoky-sweet depth which perfectly complements the zestier chimichurri.
Step 3: Pan Sear the Shrimp
Heat the tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer, leaving enough space so that they don’t steam. Cook each side for about 2-3 minutes, flipping only once, until the shrimp turn pink and are just opaque. Avoid overcooking to keep them juicy and tender.
Step 4: Dress the Shrimp with Chimichurri
Once the shrimp are cooked, remove the skillet from heat and generously drizzle the fresh chimichurri sauce over the shrimp. This step transforms the dish into a fresh, herb-infused delicacy that tastes like sunshine on a plate.
Step 5: Serve and Enjoy
Serve your beautiful Pan Seared Chimichurri Shrimp hot, accompanied by extra chimichurri sauce on the side for those who love even more flavor. Whether dolloped on rice, nestled in a salad, or wrapped in warm tortillas, this dish is guaranteed to impress.
How to Serve Pan Seared Chimichurri Shrimp Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few extra red pepper flakes on top adds a lovely pop of color and a slight crunch that makes each bite even more exciting. A wedge of lime on the side can be squeezed over the shrimp for a tangy brightness that complements the herbs wonderfully.
Side Dishes
This Pan Seared Chimichurri Shrimp Recipe shines alongside fluffy white rice, creamy mashed potatoes, or a crisp green salad. For lighter fare, try serving it over grilled vegetables or quinoa to keep the meal balanced yet full of vibrant colors and textures.
Creative Ways to Present
Impress guests by serving the shrimp in warm corn tortillas for an easy taco setup, topped with chopped avocado and radishes. Alternatively, place the shrimp on charred rustic bread for a hearty bruschetta or heap over a bed of zoodles for a low-carb twist. The possibilities are endless and always delightful!
Make Ahead and Storage
Storing Leftovers
Store leftover shrimp and chimichurri sauce separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart prevents the shrimp from becoming soggy while maintaining the fresh vibrancy of the sauce.
Freezing
While fresh is best for this Pan Seared Chimichurri Shrimp Recipe, you can freeze cooked shrimp without the sauce for up to 1 month in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat shrimp gently in a skillet over low heat or briefly in the microwave to prevent rubberiness. Add fresh chimichurri sauce after warming to restore that bright, lively flavor that makes this recipe so irresistible.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely, pat dry thoroughly, and remove any excess moisture before cooking to get a nice sear on the shrimp.
What makes chimichurri sauce special?
Chimichurri is a fresh herb sauce that combines parsley, cilantro, garlic, vinegar, and oil to create a tangy, savory, and slightly spicy mixture that pairs beautifully with grilled or pan-seared proteins—bringing vibrant flavor to every bite.
Is this recipe spicy?
It has a gentle kick from the red pepper flakes, but if you prefer less heat, you can easily adjust the amount to suit your taste. The sauce is more bright and fresh than overwhelmingly spicy.
Can I prepare the chimichurri sauce ahead of time?
Yes! The sauce actually tastes better if you make it a few hours in advance or even the day before to allow the flavors to marry. Just keep it refrigerated until ready to use.
What other proteins would work with chimichurri?
Chimichurri is fantastic on steak, grilled chicken, tofu, or even roasted vegetables, making it an incredibly versatile sauce that livens up a variety of dishes!
Final Thoughts
Trying this Pan Seared Chimichurri Shrimp Recipe is like giving your taste buds a mini getaway to vibrant, fresh flavors with minimal effort. It’s quick to prepare, full of personality, and endlessly adaptable. Whether you’re cooking for a busy weeknight or a special occasion, this recipe will brighten your table and your day, trust me!
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Pan Seared Chimichurri Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: Argentinian
Description
This Pan Seared Chimichurri Shrimp recipe features succulent shrimp cooked to perfection in a hot skillet and topped with a vibrant and flavorful chimichurri sauce made from fresh herbs, garlic, and red wine vinegar. Ready in just 16 minutes, this dish is perfect for a quick weeknight dinner or a tasty appetizer, offering a delightful balance of zesty, fresh, and smoky flavors.
Ingredients
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, olive oil, and salt and black pepper to taste. Stir the mixture well until all ingredients are fully incorporated. Set the sauce aside to allow the flavors to meld.
- Season the Shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture. Season the shrimp evenly with smoked paprika, salt, and pepper to enhance their flavor and give a mild smoky kick.
- Pan Sear the Shrimp: Heat the tablespoon of olive oil in a large skillet over medium-high heat until hot but not smoking. Add the seasoned shrimp in a single layer to maximize even cooking. Cook the shrimp for about 2 to 3 minutes on each side, or until they turn pink, opaque, and slightly caramelized on the edges.
- Add Chimichurri Sauce: Remove the skillet from heat and immediately drizzle the chimichurri sauce over the cooked shrimp. Toss gently if desired to coat the shrimp evenly, infusing them with bright herbaceous flavor.
- Serve: Serve the shrimp hot, accompanied by extra chimichurri sauce on the side. This dish pairs wonderfully over steamed rice, mixed salads, or wrapped inside soft tortillas for a fresh and flavorful meal.
Notes
- For extra heat, increase the red pepper flakes in the chimichurri sauce to taste.
- Use fresh shrimp for the best texture and flavor; frozen shrimp can be used but ensure they are fully thawed and patted dry before cooking.
- Chimichurri sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- Serve immediately to enjoy the shrimp at their optimal juiciness and texture.
- Optional: Add a squeeze of fresh lemon juice over the shrimp before serving for added brightness.
