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
Scale
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.
