When you need a dish that’s fast, bold, and totally unforgettable, Pan-Seared Chimichurri Shrimp will sweep you off your feet. Juicy, golden shrimp tossed in a punchy green sauce bursting with herbs, garlic, citrus, and just the right hint of heat — it’s a dinner that’s both eye-catching and packed with zesty Argentinian flavor. Whether you’re feeding a crowd or just want something special for yourself, this recipe proves that weeknight meals can still taste like a celebration.
Ingredients You’ll Need
You don’t need a sprawling grocery list to make Pan-Seared Chimichurri Shrimp — just a handful of ultra-fresh, vibrant staples. Each ingredient plays a starring role, from the brightness of citrus to the smokiness of paprika, working together to create a dish you’ll crave again and again.
- Shrimp (1 pound, large, peeled & deveined): For maximum juiciness and flavor absorption, choose large, high-quality shrimp, preferably wild-caught.
- Olive Oil (2 tablespoons for searing, plus 1/3 cup for sauce): Good olive oil brings richness and helps the sauce cling to every bite.
- Salt (1/2 teaspoon): Enhances all the flavors, especially the shrimp’s natural sweetness.
- Black Pepper (1/4 teaspoon): Lends a gentle, earthy heat that complements the fresh herbs.
- Fresh Parsley Leaves (1 cup): The backbone of the chimichurri, parsley adds freshness and color.
- Fresh Cilantro Leaves (1/4 cup): Adds a juicy, citrusy dimension and hints of peppery goodness.
- Garlic (3 cloves): Builds bold, aromatic flavor throughout the sauce.
- Red Wine Vinegar (1/4 cup): Offers a bright, tangy kick that lifts every component of the dish.
- Red Pepper Flakes (1/2 teaspoon): Adds a subtle but lively heat—adjust up or down to your liking.
- Smoked Paprika (1/2 teaspoon): Deepens the flavor with a gentle smokiness that echoes Argentinian grills.
- Juice of 1 Lemon: Infuses the sauce with tart, sunshiny acidity that makes everything pop.
How to Make Pan-Seared Chimichurri Shrimp
Step 1: Make the Chimichurri Sauce
Kick things off by making the star of the show: the chimichurri sauce. Grab your food processor and add parsley, cilantro, garlic, red wine vinegar, 1/3 cup olive oil, red pepper flakes, smoked paprika, and freshly squeezed lemon juice. Pulse until the herbs and garlic are completely blitzed and you’re left with a vivid, pourable green sauce. Taste and adjust the seasoning if you crave more brightness or heat. This bold sauce is about to transform your shrimp from ordinary to unforgettable.
Step 2: Season the Shrimp
Pat your peeled and deveined shrimp dry with a paper towel, which is key for getting that perfect golden sear. Sprinkle the shrimp with salt and black pepper, making sure every piece is evenly coated. Don’t be shy — a little generous seasoning here boosts the flavor of every bite.
Step 3: Sear the Shrimp
Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer (work in batches if needed for crowd-free cooking). Sear for 2–3 minutes per side, watching them turn plump and pink with gorgeous, slightly caramelized edges. The aroma alone will have you counting down the seconds — resist the urge to overcook!
Step 4: Toss with Chimichurri
Once your shrimp are cooked through, take the skillet off the heat. Pour half of your chimichurri sauce right over the shrimp and gently toss until every piece is coated in that luscious, herby goodness. The hot shrimp will soak in the sauce, making each bite pop with flavor.
Step 5: Serve and Savor
Transfer your Pan-Seared Chimichurri Shrimp to a serving platter and drizzle with a little extra sauce. Serve the remaining sauce generously on the side so everyone can customize each bite. Hot, bright, and full of punchy freshness, these shrimp are sure to steal the show.
How to Serve Pan-Seared Chimichurri Shrimp
Garnishes
Dress up your platter with sprigs of parsley or cilantro, extra lemon wedges for a final zing, and a dusting of smoked paprika for smoky color. A light sprinkle of flaky sea salt or a few red pepper flakes on top adds a restaurant-worthy finishing touch.
Side Dishes
Pan-Seared Chimichurri Shrimp loves company! Serve it over fluffy white rice, toss it with buttery linguine, or pile it onto crisp grilled vegetables or salad greens. For an Argentinian-inspired feast, add roasted potatoes or a crusty loaf of bread to mop up every drop of sauce.
Creative Ways to Present
Turn these beauties into bite-sized party appetizers by threading the shrimp onto skewers and drizzling with chimichurri. For taco night, tuck the shrimp and sauce into warm corn tortillas with slaw and avocado. Or, create a stunning grain bowl with quinoa, greens, and plenty of extra sauce dolloped over top.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Pan-Seared Chimichurri Shrimp in an airtight container in the fridge for up to 2 days. Keep the extra sauce separate, if possible, so the shrimp stay plump and the sauce stays vibrant.
Freezing
While freshly made shrimp are always best, you can freeze cooked shrimp and extra chimichurri separately. Let everything cool completely, then pack them into airtight containers or freezer bags. Freeze for up to 1 month, and be sure to thaw overnight in the refrigerator before reheating or serving.
Reheating
To gently reheat, warm the shrimp in a skillet over low heat just until they’re heated through, or pop them in the microwave for short 20-second bursts. Avoid high heat so your shrimp stay juicy, not tough. Add the sauce after reheating to keep the flavors vivid and fresh.
FAQs
Can I use frozen shrimp for Pan-Seared Chimichurri Shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before searing to get that lovely golden crust and avoid excess moisture in the pan.
Is there a substitute for cilantro if I’m not a fan?
Of course! Simply double up on the parsley or add fresh basil for a different but equally delicious herbaceous note in your chimichurri.
How spicy is this dish?
It has a gentle heat from the red pepper flakes, but you can easily dial the spice up or down to your preference. For more heat, add extra red pepper or a dash of chili powder; for less, reduce or omit the flakes altogether.
Can I marinate the shrimp in the chimichurri ahead of time?
Yes! Marinating the shrimp in some of the chimichurri for up to 30 minutes amplifies the flavor. Just don’t go longer, as the acidity can change the shrimp’s texture.
What protein can I swap for shrimp in this recipe?
Pan-Seared Chimichurri Shrimp is wonderful, but this chimichurri sauce works magic on scallops, chicken, or even grilled tofu. Just adjust cooking times based on your protein of choice.
Final Thoughts
If you crave a meal that’s lively, easy, and downright delicious, Pan-Seared Chimichurri Shrimp should be next on your table. Give this recipe a try and let those bright, bold flavors bring a little dinnertime adventure into your week!
Print
Pan-Seared Chimichurri Shrimp Recipe
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pan-Seared Chimichurri Shrimp recipe is a delightful dish featuring succulent shrimp coated in a vibrant chimichurri sauce. Perfect for a quick and flavorful seafood dinner!
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- juice of 1 lemon
Instructions
- Make the Chimichurri Sauce: In a food processor, blend parsley, cilantro, garlic, red wine vinegar, 1/3 cup olive oil, red pepper flakes, smoked paprika, and lemon juice until smooth.
- Cook the Shrimp: Season shrimp with salt and pepper. Sear in olive oil over medium-high heat for 2–3 minutes per side until cooked. Toss with half of the chimichurri sauce.
- Serve: Plate the shrimp and drizzle with remaining chimichurri sauce before serving hot.
Notes
- Pair with rice, pasta, or grilled vegetables
- Marinate shrimp in chimichurri before cooking for enhanced flavor
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course, Appetizer
- Method: Pan-Seared
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 pound shrimp with sauce
- Calories: 210
- Sugar: 0 g
- Sodium: 530 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 140 mg
