Pan-Seared Chimichurri Shrimp
Intro:
Pan-Seared Chimichurri Shrimp is a quick and flavorful dish that combines juicy, golden-seared shrimp with a fresh, zesty chimichurri sauce made from parsley, garlic, olive oil, and vinegar. This recipe is light, refreshing, and bursting with herby goodness, making it perfect for a weeknight dinner, a protein-packed lunch, or even as an appetizer for gatherings. Best of all, it comes together in just minutes!
Time Needed:
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Total Time: 15–18 minutes
Ingredients:
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
2 tbsp fresh cilantro, finely chopped (optional, for extra flavor)
4 garlic cloves, minced
1 small red chili (or ½ tsp red pepper flakes), finely chopped
½ cup olive oil
2 tbsp red wine vinegar (or lemon juice)
½ tsp salt
¼ tsp black pepper
For the Shrimp:
1 lb (450 g) large shrimp, peeled and deveined
2 tbsp olive oil (for searing)
½ tsp smoked paprika (optional, for extra depth)
½ tsp salt
¼ tsp black pepper
Instructions:
Make the Chimichurri Sauce:
In a bowl, combine parsley, cilantro, garlic, chili, olive oil, red wine vinegar, salt, and pepper.
Mix well and let it sit for at least 10 minutes so the flavors blend. (Can be made a day ahead).
Prepare the Shrimp:
Pat shrimp dry with paper towels.
Toss with salt, pepper, and smoked paprika (if using).
Pan-Sear the Shrimp:
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer and cook for 1–2 minutes per side until pink, opaque, and slightly golden. Do not overcrowd the pan.
Combine & Serve:
Remove shrimp from heat and toss with half of the chimichurri sauce.
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- Serve immediately with extra sauce on the side.
Serving Suggestions:
- Over rice, quinoa, or couscous
- With roasted vegetables
- As a taco filling with avocado and cabbage slaw
- On skewers as an appetizer
Q/A Section
Q1: Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before searing to avoid excess water in the pan.
Q2: Can I make the chimichurri ahead of time?
Absolutely. It tastes even better the next day as the flavors deepen. Store in the fridge up to 5 days.
Q3: Can I grill instead of pan-searing?
Yes, grilling shrimp adds a smoky flavor that pairs perfectly with chimichurri. Just brush shrimp with oil and grill 1–2 minutes per side.
Q4: How do I prevent overcooking shrimp?
Shrimp cook very quickly—once they turn pink and curl into a “C” shape, they’re done. If they curl into a tight “O,” they’re overcooked.
Q5: Is it spicy?
The spiciness depends on how much chili you add. For mild flavor, reduce or skip the chili.
Tips for Success
- Dry shrimp well before cooking for a golden sear.
- Do not overcrowd the pan—cook in batches if needed.
- Adjust vinegar/lemon juice in chimichurri for more tang.
- Use high heat for searing to lock in juices.
- Marinate briefly (10–15 minutes) in chimichurri before cooking for stronger flavor.
This dish is bright, zesty, and done in under 20 minutes, making it perfect for weeknight dinners or entertaining!