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–+ servings
Olivia

Pan-Seared Chimichurri Shrimp: A Flavorful Delight!

A delicious and easy recipe for pan-seared shrimp topped with a vibrant chimichurri sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Latin American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a large bowl, toss the shrimp with olive oil, salt, black pepper, garlic powder, and red pepper flakes (if using) until evenly coated.
  3. 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.
  4. Remove the skillet from heat and drizzle the chimichurri sauce over the cooked shrimp. Toss gently to coat.
  5. Serve immediately, garnished with extra herbs if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 2gProtein: 24gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 10gCholesterol: 200mgSodium: 600mgSugar: 1g

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.

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