Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 200mg