Pan Seared Chimichurri Shrimp brings together juicy, golden-seared shrimp and a vibrant, herby chimichurri sauce for a dish that feels like a mini vacation on your plate. Quick to prep and even faster to cook, this recipe is all about bold Argentinian flavor with barely any fuss. The burst of fresh herbs, garlic, and a little tang from vinegar makes Pan Seared Chimichurri Shrimp a guaranteed showstopper, perfect for any night that could use a little color and flair.
Ingredients You’ll Need
With just a handful of pantry staples and fresh herbs, you’ll be amazed at how much character each ingredient brings to Pan Seared Chimichurri Shrimp. Bright, punchy, and beautifully balanced, every element in this lineup matters for that unmistakable taste.
- Shrimp: Use large, peeled, and deveined shrimp for fastest cooking and best texture.
- Olive oil: Adds silkiness to the sauce and helps achieve that golden, crisp sear on the shrimp.
- Salt: Just enough to bring out the natural sweetness of shrimp and balance the herbs.
- Black pepper: Freshly cracked pepper subtly heats and rounds out the flavors.
- Fresh parsley: The star of the chimichurri, bringing color and a grassy, clean taste.
- Fresh oregano (or dried): Earthy, aromatic, and distinctly Mediterranean—its rustic edge makes chimichurri unique.
- Garlic: Minced and punchy, it infuses both the shrimp and the sauce with irresistible aroma.
- Red pepper flakes: Just a pinch for gentle, warm heat—you can always adjust to preference.
- Red wine vinegar: A splash adds tangy brightness that cuts through the richness of shrimp and oil.
- Olive oil (for sauce): Lends body and helps the chimichurri coat the shrimp beautifully.
- Salt and black pepper (for sauce): A final hit of seasoning so every bite is perfectly seasoned.
How to Make Pan Seared Chimichurri Shrimp
Step 1: Mix the Chimichurri Sauce
In a small bowl, combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir until everything is well blended. Let this mixture sit while you prep the shrimp—giving the herbs time to mingle and become more vibrant in color and flavor.
Step 2: Prepare and Season the Shrimp
Start by patting the peeled and deveined shrimp dry with paper towels—this helps them sear instead of steam in the skillet. Toss the shrimp with salt and black pepper, making sure each one is evenly seasoned for maximum flavor.
Step 3: Sear the Shrimp
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering hot, add your shrimp in a single layer. Let them cook undisturbed for 2 to 3 minutes until they curl into C-shapes and turn pink with golden edges, then flip and cook for another 2 to 3 minutes. Work quickly, as shrimp can overcook in a flash!
Step 4: Finish with Chimichurri
Turn off the heat and immediately spoon the chimichurri sauce over the hot shrimp. The residual warmth helps infuse the shrimp with even more flavor. Give them a gentle toss in the skillet, ensuring every shrimp is coated in those glorious green herbs before serving.
How to Serve Pan Seared Chimichurri Shrimp
Garnishes
A sprinkle of fresh chopped parsley or a few extra chili flakes is all you need to make this dish pop. You could also zest a little lemon over the top for some extra zing that brightens each bite.
Side Dishes
Pan Seared Chimichurri Shrimp is at home over fluffy white rice, grilled vegetables, or nestled into your favorite grain bowls. For a low-carb option, spoon them on top of crisp lettuce wraps or cauliflower rice—anything that soaks up those irresistible juices works wonderfully.
Creative Ways to Present
Try serving the shrimp as vibrant taco fillings with fresh slaw, stack them atop grilled bread for stunning appetizers, or toss with pasta for a quick weeknight meal. Guests love when Pan Seared Chimichurri Shrimp goes a little off-script and surprises!
Make Ahead and Storage
Storing Leftovers
Store any leftover Pan Seared Chimichurri Shrimp in an airtight container in the refrigerator for up to 2 days. The flavors continue to meld and deepen, making tomorrow’s lunch just as tasty. Just be sure to let them cool fully before sealing.
Freezing
While freshly cooked shrimp have the best texture, you can freeze leftovers in a tightly sealed bag or container for up to a month. Freeze the chimichurri sauce separately for the brightest flavor when thawed.
Reheating
For best results, reheat gently in a skillet over low heat until just warmed through—shrimp can toughen if overcooked. Alternatively, use the microwave in short bursts, covering with a damp paper towel to keep them moist. Add a spoonful of reserved chimichurri for extra freshness!
FAQs
Can I use frozen shrimp for Pan Seared Chimichurri Shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them very dry before seasoning and searing. Moisture is the enemy of that golden crust, so it’s a step you don’t want to skip.
How spicy is this dish?
The red pepper flakes add a gentle, back-of-the-throat heat, but nothing overwhelming. Feel free to adjust the amount to your liking or omit if serving to kids or those sensitive to spice.
Can I make the chimichurri sauce ahead?
Definitely! In fact, chimichurri gets even better after a few hours in the fridge. Make it up to three days ahead and store tightly covered for peak flavor, then bring to room temperature before serving.
What are the best shrimp to buy?
Look for large, peeled, and deveined shrimp for ease and the juiciest bite. Wild-caught, responsibly sourced shrimp often have the best flavor and texture for Pan Seared Chimichurri Shrimp.
Can I use dried herbs in the chimichurri?
You can substitute dried oregano for fresh and still get a wonderful result. Stick with fresh parsley if possible, though, since it’s key to the sauce’s color and punch.
Final Thoughts
If you’re craving big flavor in practically no time, Pan Seared Chimichurri Shrimp is a recipe you’ll want to make again and again. Try it once, share it with friends, and watch it become a cherished favorite at your table. Happy cooking!
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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: Main Course
- Method: Stovetop
- Cuisine: Argentinian
- Diet: Non-Vegetarian
Description
A delectable recipe for Pan Seared Chimichurri Shrimp that features succulent shrimp cooked to perfection and topped with a vibrant and flavorful chimichurri sauce. This dish is a quick and healthy option for a satisfying meal.
Ingredients
Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the chimichurri sauce:
- 1 cup fresh parsley (finely chopped)
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 3 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Chimichurri Sauce: Combine all chimichurri sauce ingredients in a bowl and mix well. Set aside.
- Cook Shrimp: Pat dry and season shrimp with salt and pepper. Heat olive oil in a skillet, add shrimp, and cook for 2–3 minutes per side until pink and opaque.
- Finish: Remove shrimp from heat, spoon chimichurri sauce over them, toss gently to coat, and serve warm.
Notes
- Serve over rice, grilled vegetables, or in tacos for a complete meal.
- The chimichurri sauce can be prepared ahead and refrigerated for up to 3 days.
- Adjust red pepper flakes to control the spiciness of the sauce.
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