Pan Seared Chimichurri Shrimp Recipe
If you’re craving something vibrant, fresh, and packed with bold flavors, this Pan Seared Chimichurri Shrimp Recipe is about to become your new favorite. Juicy shrimp get a beautiful crisp from searing in a hot skillet, while the zesty homemade chimichurri sauce delivers a bright, herbaceous punch that perfectly balances smoky paprika and a subtle kick of red pepper flakes. It’s a dish that’s as easy to make as it is impressive to serve—the perfect way to elevate a simple weeknight dinner or impress guests without spending hours in the kitchen.
Ingredients You’ll Need
The magic in this recipe lies not only in the cooking technique but in the harmony of fresh, simple ingredients. Each component plays an essential role, from the vibrant herbs in the chimichurri to the smoky spices seasoning the shrimp, creating layers of texture, color, and flavor you’ll keep coming back for.
- Fresh parsley (1 cup, finely chopped): provides a bright, grassy base that’s key for authentic chimichurri.
- Fresh cilantro (1/2 cup, finely chopped): adds a fresh, slightly citrusy note that livens up the sauce.
- Garlic cloves (3, minced): for that irresistible pungent kick that ties all the flavors together.
- Red wine vinegar (2 tablespoons): brings a tangy acidity to balance the richness of the olive oil.
- Red pepper flakes (1/2 teaspoon): offer just a hint of heat to awaken your taste buds.
- Extra virgin olive oil (1/2 cup + 1 tablespoon for cooking): enriches and smooths the sauce while letting the shrimp sear perfectly.
- Large shrimp (1 pound, peeled and deveined): the star protein that cooks quickly and carries the flavors beautifully.
- Smoked paprika (1/2 teaspoon): gives the shrimp a warm, smoky depth without overpowering the herbs.
- Salt and freshly ground black pepper: essential seasonings that enhance every ingredient’s natural flavor.
How to Make Pan Seared Chimichurri Shrimp Recipe
Step 1: Make the Chimichurri Sauce
Start by combining fresh parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, olive oil, salt, and black pepper in a medium bowl. Stir everything together until you have a vibrant, slightly oily sauce that’s bursting with fresh herb aroma. Set it aside so the flavors can marry while you prepare the shrimp.
Step 2: Prep and Season the Shrimp
Pat the shrimp dry thoroughly with paper towels to ensure a perfect sear. Toss the shrimp with smoked paprika, salt, and pepper, coating each piece evenly. This seasoning will give the shrimp an enticing smoky flavor and a beautiful color once cooked.
Step 3: Pan Sear the Shrimp
Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer—crowding them will cause steaming, not searing. Cook for 2 to 3 minutes on one side until the edges get nice and pink, then flip and cook the other side until fully opaque and just cooked through.
Step 4: Combine and Serve
Remove the skillet from heat, immediately drizzle the freshly made chimichurri sauce generously over the hot shrimp, and toss gently if you like so the sauce coats them. The heat from the shrimp will gently warm the sauce, releasing all those delicious aromas.
How to Serve Pan Seared Chimichurri Shrimp Recipe
Garnishes
Fresh herbs like extra parsley or cilantro make a wonderful garnish to echo the chimichurri notes, adding brightness and inviting color to your plate. A wedge of lime or lemon squeezed over the top adds a zesty finish that wakes up the whole dish.
Side Dishes
This Pan Seared Chimichurri Shrimp Recipe pairs beautifully with simple sides like fluffy white rice, garlic butter roasted potatoes, or a crisp green salad. For a lighter option, serve with grilled vegetables or a chilled quinoa salad for a refreshing contrast.
Creative Ways to Present
Try serving the shrimp atop crusty bread for an irresistible appetizer or in warm tortillas with a dollop of sour cream and sliced avocado for a quick and delicious taco twist. For entertaining, present them on a wooden board alongside small bowls of chimichurri and lime wedges, letting guests customize their bites.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp and chimichurri separately in airtight containers in the refrigerator. Properly stored, the shrimp will stay fresh for up to two days, and your sauce will last about three days, maintaining all that fresh herb zestiness.
Freezing
While shrimp freezes well, it’s best not to freeze the chimichurri sauce since fresh herbs lose vibrancy through freezing. If you do freeze cooked shrimp, wrap tightly and use within one month for best quality. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat shrimp gently in a skillet over low heat with a splash of olive oil to avoid overcooking and drying them out. Avoid microwaving if you want to preserve their tender texture. Spoon fresh chimichurri sauce over just before serving to revive that fresh, zesty brightness.
FAQs
Can I use frozen shrimp for this Pan Seared Chimichurri Shrimp Recipe?
Absolutely! Just make sure to thaw them fully and pat dry before cooking so they sear properly and don’t release too much water.
Is chimichurri sauce spicy?
Chimichurri has a gentle kick thanks to the red pepper flakes but it’s mostly fresh and herby, making it lively without overwhelming heat.
Can I make chimichurri sauce ahead of time?
Yes! Making it a few hours or even a day ahead lets the flavors meld beautifully; just keep it refrigerated in an airtight container.
What can I substitute if I don’t have fresh cilantro?
If you’re not a fan or can’t find cilantro, use additional parsley or a little fresh basil for a different but still delicious flavor profile.
How do I know when shrimp is perfectly cooked?
Cooked shrimp become pink and opaque with a slight curve. Overcooked shrimp curl tightly and turn rubbery, so watch carefully and cook quickly.
Final Thoughts
This Pan Seared Chimichurri Shrimp Recipe is an absolute delight for anyone who loves fresh, bold flavors and quick cooking. It’s an excellent way to bring bright, herbaceous notes to tender, juicy shrimp effortlessly. I can’t wait for you to try it and make it a delicious regular in your meal rotation!
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Pan Seared Chimichurri Shrimp Recipe
- Total Time: 16 minutes
- Yield: 4 servings 1x
Description
This pan seared chimichurri shrimp recipe features succulent shrimp cooked quickly in a skillet and topped with a vibrant, tangy chimichurri sauce made from fresh herbs, garlic, and red wine vinegar. Perfect as a light meal or appetizer, it’s ready in just 16 minutes and pairs wonderfully with rice, salads, or 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 finely chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, olive oil, salt, and freshly ground black pepper. Stir the mixture well to blend all flavors and set it aside to let the sauce develop its vibrant taste.
- Season Shrimp: Pat the large peeled and deveined shrimp dry using paper towels to ensure they sear properly. Season them evenly with smoked paprika, salt, and black pepper on all sides.
- Cook Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, arrange the shrimp in a single layer to avoid overcrowding. Cook the shrimp for 2 to 3 minutes per side until they turn pink, opaque, and slightly caramelized, indicating they are cooked through.
- Combine with Sauce: Remove the skillet from heat and immediately drizzle the cooked shrimp with the prepared chimichurri sauce. Toss gently or spoon the sauce over each shrimp to coat them evenly.
- Serve: Serve the chimichurri shrimp hot. Accompany with extra chimichurri sauce on the side. This dish pairs beautifully over steamed rice, fresh salads, or wrapped in warm tortillas for a versatile meal option.
Notes
- For milder flavor, reduce or omit the red pepper flakes in the chimichurri sauce.
- Use fresh herbs for the best flavor; dried herbs will alter the taste significantly.
- Ensure shrimp are fully thawed if using frozen, and pat them dry to achieve a good sear.
- Adjust seasoning to taste, especially salt and pepper.
- This recipe can be doubled easily for more servings.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian
