Fast, fiery, and fresh—Pan-Seared Chimichurri Shrimp is a flavor-packed dish that comes together in minutes. Succulent shrimp are seasoned and seared until golden, then tossed in a zesty chimichurri sauce made from parsley, garlic, vinegar, and chili flakes. The herbaceous punch of the chimichurri perfectly balances the sweet, briny shrimp. Serve it over rice, salad, or grilled veggies—it’s a flexible, go-to meal that always delivers.
Why You’ll Love This Recipe:
Dinner in under 30 minutes.
Bright, garlicky sauce that brings shrimp to life.
Low carb, gluten-free, and full of protein.
Delicious warm or cold, for any season.
Perfect for grilling season or stovetop simplicity.
Ingredients for Pan-Seared Chimichurri Shrimp
These humble ingredients bring the comfort, crave, and crunch.
Large shrimp: Fresh or frozen, peeled and deveined shrimp are the stars of this dish. They cook quickly and soak up the chimichurri beautifully.
Olive oil: A splash of olive oil helps to sear the shrimp, giving them a lovely golden color and rich flavor.
Salt and black pepper: Essential seasonings that enhance the natural taste of the shrimp.
Garlic powder: This adds a subtle garlic flavor without the fuss of fresh garlic.
Red pepper flakes (optional): For those who like a little heat, these flakes can spice things up!
Fresh parsley: A key ingredient in chimichurri, parsley brings a fresh, vibrant taste.
Fresh cilantro: Adds a unique flavor that complements the parsley and brightens the sauce.
Red wine vinegar: This tangy vinegar gives the chimichurri its signature zing.
Lemon juice: Freshly squeezed lemon juice adds brightness and balances the flavors.
Minced garlic: Fresh garlic provides a robust flavor that elevates the chimichurri sauce.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to experiment with these ingredients based on your taste preferences or what you have on hand!
How to Make Pan-Seared Chimichurri Shrimp
Now that you have your ingredients ready, let’s dive into the cooking process. Making Pan-Seared Chimichurri Shrimp is straightforward and fun. Follow these steps, and you’ll have a delicious meal in no time!
Step 1: Prepare the Chimichurri Sauce
Start by grabbing a small bowl. Combine the fresh parsley, cilantro, red wine vinegar, lemon juice, minced garlic, salt, and black pepper. Mix everything well until it’s nicely blended. This vibrant chimichurri sauce is what makes the shrimp sing! Let it sit for at least 10 minutes. This resting time allows the flavors to meld beautifully, creating a zesty kick that will elevate your dish.
Step 2: Season the Shrimp
In a large bowl, toss the shrimp with olive oil, salt, black pepper, garlic powder, and optional red pepper flakes. Make sure every shrimp is evenly coated. This seasoning is crucial; it enhances the shrimp’s natural sweetness and prepares them for that perfect sear. If you love a bit of heat, don’t be shy with those red pepper flakes!
Step 3: Cook the Shrimp
Heat a large skillet over medium-high heat. Once it’s hot, add the shrimp in a single layer. Avoid overcrowding the pan; this ensures they cook evenly. Cook for about 2-3 minutes on each side. You’ll know they’re done when they turn pink and opaque. The sizzling sound is music to your ears, signaling that dinner is almost ready!
Step 4: Combine and Serve
Remove the skillet from heat and drizzle that gorgeous chimichurri sauce over the cooked shrimp. Toss gently to coat each piece. This is where the magic happens! Serve immediately, garnished with extra herbs if you like. Your Pan-Seared Chimichurri Shrimp is now ready to impress!
Tips for Success
Use fresh herbs for the chimichurri; they make a world of difference in flavor.
Don’t overcook the shrimp; they should be just pink and opaque for the best texture.
Let the chimichurri sit for at least 10 minutes to enhance its flavor.
Experiment with different herbs or add a splash of lime juice for a twist.
Serve immediately for the best taste and presentation.
Equipment Needed
Large skillet: A non-stick skillet works wonders, but any heavy-bottomed pan will do.
Mixing bowl: Use a medium bowl for combining the chimichurri ingredients.
Measuring spoons: Handy for precise ingredient measurements.
Spatula or tongs: Perfect for flipping the shrimp without breaking them.
Variations
Spicy Chimichurri: Add more red pepper flakes or a dash of hot sauce to the chimichurri for an extra kick.
Herb Swap: Try using fresh basil or mint instead of parsley and cilantro for a unique flavor profile.
Garlic Lovers: Increase the amount of minced garlic in the chimichurri for a bolder taste.
Grilled Shrimp: For a smoky flavor, grill the shrimp instead of pan-searing them.
Vegetarian Option: Substitute shrimp with grilled vegetables like zucchini, bell peppers, or eggplant, and drizzle with chimichurri.
Serving Suggestions
Serve the shrimp over a bed of fluffy rice or quinoa for a hearty meal.
Pair with a crisp green salad dressed in a light vinaigrette for a refreshing contrast.
Complement with a chilled white wine, like Sauvignon Blanc, to enhance the flavors.
Garnish with extra herbs and lemon wedges for a vibrant presentation.
FAQs about Pan-Seared Chimichurri Shrimp
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. This ensures even cooking and helps the shrimp absorb the flavors of the chimichurri sauce.
What can I serve with Pan-Seared Chimichurri Shrimp?
This dish pairs wonderfully with rice, quinoa, or a fresh salad. You can also serve it with crusty bread to soak up the delicious chimichurri sauce!
How do I store leftovers?
Store any leftover shrimp in an airtight container in the fridge for up to two days. Reheat gently in a skillet to avoid overcooking.
Can I make the chimichurri sauce ahead of time?
Yes! You can prepare the chimichurri sauce a day in advance. Just keep it in the fridge, and let it sit at room temperature for a bit before serving to enhance the flavors.
Is this dish suitable for meal prep?
Definitely! Pan-Seared Chimichurri Shrimp is perfect for meal prep. Just cook the shrimp and store them separately from the chimichurri sauce to keep everything fresh.
Final Thoughts
Cooking Pan-Seared Chimichurri Shrimp is more than just preparing a meal; it’s about creating an experience. The vibrant colors and bold flavors bring joy to the table, making every bite a celebration. Whether you’re impressing guests or enjoying a quiet dinner at home, this dish never fails to deliver. The ease of preparation means you can focus on what truly matters—sharing good food and great company. So, roll up your sleeves, embrace the sizzle, and let this delightful recipe transform your dining experience into something truly special!
A delicious and easy recipe for pan-seared shrimp topped with a vibrant chimichurri sauce.
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a small bowl, combine the parsley, cilantro, red wine vinegar, lemon juice, minced garlic, salt, and black pepper to make the chimichurri sauce. Mix well and set aside to let the flavors meld for at least 10 minutes.
In a large bowl, toss the shrimp with olive oil, salt, black pepper, garlic powder, and red pepper flakes (if using) until evenly coated.
Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque.
Remove the skillet from heat and drizzle the chimichurri sauce over the cooked shrimp. Toss gently to coat.
Serve immediately, garnished with extra herbs if desired.
Notes
For a spicier version, add more red pepper flakes or a dash of hot sauce to the chimichurri.
Serve the shrimp over a bed of rice or quinoa for a complete meal, or pair with a fresh salad for a lighter option.
