If you’re looking to ignite your dinner plate with vibrant flavors and a burst of freshness, the Pan Seared Chimichurri Shrimp Recipe is absolutely the dish to try. This recipe pairs perfectly seared shrimp with a lively and herbaceous chimichurri sauce that is as simple to make as it is irresistibly delicious. The combination of parsley, cilantro, garlic, and a hint of red pepper creates a taste sensation that’s fresh, bold, and downright addictive. Whether you’re cooking for a quick weeknight dinner or impressing guests without fuss, this recipe delivers big on flavor and satisfaction.
Ingredients You’ll Need
These ingredients may sound familiar, but their combination and careful selection is what makes the Pan Seared Chimichurri Shrimp Recipe shine. Each item plays a crucial role, from adding freshness to bringing out that smoky depth, creating a balanced yet exciting plate of food.
- Fresh parsley (1 cup, finely chopped): Brings vibrant color and a bright, clean herbal note essential for an authentic chimichurri.
- Fresh cilantro (1/2 cup, finely chopped): Adds a slightly citrusy freshness that complements the parsley beautifully.
- Garlic (3 cloves, minced): Provides pungent warmth and savory depth, anchoring the sauce’s flavor profile.
- Red wine vinegar (2 tablespoons): Offers tangy acidity that balances the oil and herbs perfectly.
- Red pepper flakes (1/2 teaspoon): Adds just the right amount of heat to keep things interesting without overpowering.
- Extra virgin olive oil (1/2 cup): Creates a rich, silky texture that carries and melds all the flavors together smoothly.
- Salt and black pepper (to taste): Enhances and rounds out all other ingredients naturally.
- Large shrimp (1 lb, peeled and deveined): The star protein, tender and quick-cooking with slightly sweet undertones.
- Olive oil (1 tablespoon): Needed for that perfect sear, ensuring a crisp outside and juicy inside.
- Smoked paprika (1/2 teaspoon): Gives the shrimp a warm, smoky flavor that plays beautifully against the bright chimichurri.
How to Make Pan Seared Chimichurri Shrimp Recipe
Step 1: Prepare the Chimichurri Sauce
Begin by whisking together the finely chopped parsley and cilantro with minced garlic, red wine vinegar, red pepper flakes, extra virgin olive oil, salt, and pepper in a medium bowl. This vibrant sauce is the heart of the dish and will infuse every bite with fresh, herbaceous goodness. Set it aside to let the flavors meld while you cook the shrimp.
Step 2: Season the Shrimp
To get that great flavor and color on your shrimp, pat them dry with paper towels first — this helps them sear instead of steam. Sprinkle smoked paprika, salt, and pepper evenly over the shrimp for a smoky, savory base that pairs perfectly with the zesty chimichurri.
Step 3: Pan Sear the Shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place the shrimp in a single layer — this ensures they all cook evenly and develop a lovely golden crust. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. The quick cooking keeps them juicy and tender.
Step 4: Combine and Finish
Remove the pan from heat and immediately drizzle the shrimp with the fresh chimichurri sauce. The warmth of the shrimp will slightly soften the herbs and garlic, releasing their aromas and melding the flavors into one harmonious bite.
Step 5: Serve Immediately
Arrange your shrimp on a serving dish and spoon extra chimichurri on top or serve it on the side for dipping. This final touch makes the dish as vibrant and fresh as possible right before it hits the table.
How to Serve Pan Seared Chimichurri Shrimp Recipe
Garnishes
Finishing touches can elevate any dish, and here, a sprinkle of freshly chopped parsley or a few extra red pepper flakes on top adds visual appeal and an extra pop of herbal brightness. A wedge of lime on the side will let anyone add a fresh citrus zing that complements the chimichurri beautifully.
Side Dishes
This shrimp is incredibly versatile, pairing wonderfully with a variety of sides. Serve it over fluffy white rice or quinoa to soak up every drop of that lively chimichurri sauce. For something lighter, toss a fresh green salad or grilled vegetables alongside for a bright, healthy meal.
Creative Ways to Present
If you want to switch things up, try wrapping the shrimp in warm tortillas with a bit of crunchy slaw for a vibrant shrimp taco. Or layer the shrimp over creamy polenta or alongside roasted potatoes for a comforting twist. The Pan Seared Chimichurri Shrimp Recipe lends itself perfectly to playful, colorful plating that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp with chimichurri sauce can be stored in an airtight container in the refrigerator for up to two days. Keep the shrimp and sauce separate if possible to prevent the shrimp from becoming soggy. When ready to enjoy, simply combine and serve.
Freezing
While shrimp freeze well on their own, the fresh chimichurri sauce is best enjoyed fresh to maintain its bright flavors. If you must freeze the shrimp, do so without the sauce. When thawed, quickly whip up a fresh batch of chimichurri to accompany them.
Reheating
To preserve the shrimp’s texture, reheat gently in a skillet over low heat just until warmed through. Avoid microwaving if possible as it can make the shrimp rubbery. Add fresh chimichurri after reheating for that freshly dressed taste.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to get the best sear and flavor.
Is chimichurri sauce spicy?
The chimichurri in this recipe has a gentle kick from red pepper flakes, but it’s mild enough that you can easily adjust the heat to your preference.
Can I make the chimichurri sauce without cilantro?
Yes, you can omit the cilantro and just use parsley if you’re not a fan. The sauce will still taste fresh and delicious with just parsley as the herb base.
What’s the best oil to use for searing the shrimp?
Olive oil is ideal here for its flavor and relatively high smoke point, but you can also use avocado or grapeseed oil if you prefer.
How long does it take to make this Pan Seared Chimichurri Shrimp Recipe?
One of the great things about this recipe is how quick it is—around 16 minutes from start to finish, making it perfect for busy weeknights.
Final Thoughts
You really can’t go wrong with the Pan Seared Chimichurri Shrimp Recipe. It’s fresh, flavorful, and fast, bringing restaurant-quality excitement right to your own kitchen. If you love bold herbs, a touch of smoky spice, and succulent seafood, this recipe will quickly become one of your favorites to make and share. Give it a try and watch how it makes your dinner routine shine with minimal effort and maximum taste.
Print
Pan Seared Chimichurri Shrimp Recipe
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: Argentinian
Description
A vibrant and flavorful Pan Seared Chimichurri Shrimp recipe featuring juicy shrimp cooked to perfection and topped with a zesty homemade chimichurri sauce. Perfect for a quick and healthy meal served over rice, salads, or wrapped in tortillas.
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, olive oil, salt, and black pepper. Stir well to combine and set the sauce aside to allow the flavors to meld.
- Season the Shrimp: Pat the large peeled and deveined shrimp dry with paper towels. Season evenly with smoked paprika, salt, and pepper to enhance the flavor.
- Pan Sear the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for about 2 to 3 minutes on each side until they turn pink and opaque, indicating they are cooked through.
- Add Chimichurri Sauce: Remove the skillet from the heat and immediately drizzle the cooked shrimp with the prepared chimichurri sauce, coating them evenly.
- Serve: Serve the shrimp hot, topped with additional chimichurri sauce if desired. This dish pairs wonderfully over steamed rice, fresh salads, or wrapped in warm tortillas for a delicious meal.
Notes
- Make sure the shrimp are fully peeled and deveined for the best texture and flavor.
- Adjust red pepper flakes quantity in the chimichurri sauce to control the spice level.
- Chimichurri sauce can be made ahead and refrigerated for up to two days to deepen flavor.
- Serve immediately after cooking to enjoy the shrimp at their best texture.
- Try adding a squeeze of fresh lime juice over the shrimp for extra brightness.
