Description
This bright and zesty One-Pan Chimichurri Shrimp is a quick and flavorful weeknight dinner, featuring juicy shrimp sautéed in a garlicky chimichurri sauce. Ready in under 30 minutes, it makes a punchy main course served over rice, quinoa, or with crusty bread.
Ingredients
Units
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
To Serve
- Lemon wedges (optional)
- Cooked rice, quinoa, or crusty bread (optional)
Instructions
- Prepare the Chimichurri Sauce: In a medium bowl, combine the parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well to blend all the flavors, then set aside while you cook the shrimp.
- Season the Shrimp: Pat the shrimp dry with paper towels. Place them in a large bowl and toss with olive oil, kosher salt, and black pepper to evenly coat.
- Cook the Shrimp: Heat a large skillet over medium-high heat. When hot, add the seasoned shrimp in a single layer. Sauté the shrimp for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
- Toss with Chimichurri: Remove the skillet from heat and immediately add most of the chimichurri sauce to the shrimp (reserve a small amount for drizzling). Toss until all shrimp are well coated in the sauce.
- Serve: Transfer the shrimp to plates or a serving platter. Drizzle with any remaining chimichurri and serve with lemon wedges and your choice of cooked rice, quinoa, or bread for soaking up the sauce.
Notes
- For extra flavor, marinate the shrimp in some of the chimichurri for 10 minutes before cooking.
- Use all parsley if you don’t like cilantro.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days.
- Adjust the red pepper flakes for your desired spice level.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 0g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 180mg
