If you are searching for a vibrant and zesty dish to brighten up your dinner table, this Pan Seared Chimichurri Shrimp Recipe is an absolute winner. Imagine perfectly seared shrimp infused with smoky paprika, drizzled generously with a fresh, herbaceous chimichurri sauce that bursts with parsley, cilantro, garlic, and a hint of red pepper heat. This recipe offers a delightful balance of flavors and textures, delivering a quick, healthy, and visually stunning meal that feels both rustic and gourmet at the same time. Whether it’s for a weeknight dinner or a special gathering, this Pan Seared Chimichurri Shrimp Recipe brings freshness and excitement to your plate every time.
Ingredients You’ll Need
Creating this Pan Seared Chimichurri Shrimp Recipe is incredibly straightforward with just a handful of simple, fresh ingredients. Each plays a crucial role in building layers of flavor—the fresh herbs add brightness, the garlic punches up the savoriness, and the shrimp itself offers a tender, succulent base that cooks quickly.
- Fresh parsley (1 cup, finely chopped): Provides a bright, earthy foundation for the chimichurri sauce.
- Fresh cilantro (1/2 cup, finely chopped): Adds a vibrant, slightly citrusy note that complements the parsley.
- Garlic (3 cloves, minced): Boosts the sauce with a pungent, aromatic depth.
- Red wine vinegar (2 tablespoons): Balances the herbs with a subtle tang and brightness.
- Red pepper flakes (1/2 teaspoon): Infuses the chimichurri with a gentle kick of heat.
- Extra virgin olive oil (1/2 cup): Binds the sauce ingredients with rich, fruity smoothness.
- Salt and black pepper (to taste): Enhances all the flavors without overpowering them.
- Large shrimp (1 lb, peeled and deveined): The star ingredient, offering sweet and tender seafood goodness.
- Olive oil (1 tablespoon): For searing the shrimp to a perfect crust.
- Smoked paprika (1/2 teaspoon): Adds warmth and a smoky nuance to the shrimp seasoning.
How to Make Pan Seared Chimichurri Shrimp Recipe
Step 1: Prepare the Chimichurri Sauce
First up, mix your fresh parsley and cilantro with minced garlic in a medium bowl. Add the red wine vinegar and red pepper flakes to bring that signature tang and subtle heat, then pour in the olive oil. Season with salt and black pepper, give it a thorough stir, and set this vibrant sauce aside so the flavors can mingle beautifully while you cook the shrimp.
Step 2: Season the Shrimp
Pat your peeled and deveined shrimp dry with paper towels to ensure they sear properly without steaming. Sprinkle them evenly with smoked paprika, salt, and black pepper. This seasoning is key to creating a smoky and slightly spicy crust that complements the fresh chimichurri.
Step 3: Pan Sear the Shrimp
Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place the shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque with a lightly crisped edge. Keep a close eye—they cook fast and you want them juicy and tender, not rubbery.
Step 4: Combine and Serve
Once seared, remove the shrimp from heat and immediately drizzle the chimichurri sauce over them so that fresh, herbal flavor coats each piece. Serve hot with extra chimichurri on the side for dipping or drizzling. This simple final touch elevates the whole dish beautifully.
How to Serve Pan Seared Chimichurri Shrimp Recipe
Garnishes
Adding a little garnish makes your Pan Seared Chimichurri Shrimp Recipe even more inviting. Consider sprinkling chopped fresh parsley or cilantro on top to echo the sauce’s brightness, or a wedge of lemon to add an optional zesty splash. A few red pepper flakes can also boost visual appeal and spice intensity.
Side Dishes
This shrimp pairs wonderfully with a variety of sides. Fluffy white rice or cauliflower rice soak up the chimichurri sauce perfectly, roasted or grilled vegetables add texture and earthiness, and a simple green salad keeps things fresh and light. You can also serve it alongside warm tortillas for a fun handheld version.
Creative Ways to Present
For a stylish presentation, try skewering the shrimp on wooden picks and serving them like appetizers with chimichurri sauce as a dip. Another idea is to toss the shrimp and sauce with your favorite pasta or grain for a heartier meal. Wrap the shrimp in lettuce cups with avocado slices for an elegant low-carb option. The possibilities are exciting and endless!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from your Pan Seared Chimichurri Shrimp Recipe, keep them fresh in an airtight container in the refrigerator for up to two days. Store the shrimp and chimichurri sauce separately to maintain the best texture and flavor balance.
Freezing
While fresh is best, you can freeze the cooked shrimp without the sauce. Place them in a freezer-safe bag or container, removing as much air as possible, and freeze for up to one month. Thaw overnight in the fridge before reheating. Avoid freezing the chimichurri sauce as the oil and herbs can separate and lose their vibrant quality.
Reheating
To reheat the shrimp, gently warm them in a skillet over low heat for just a few minutes so they don’t become rubbery. Add fresh chimichurri sauce only after reheating to preserve its fresh, bright flavors. Avoid using a microwave, which can overcook shrimp quickly.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure you thaw the shrimp completely and pat them dry before seasoning and cooking. This helps achieve the perfect sear and prevents excess moisture from steaming your shrimp.
Is chimichurri sauce spicy?
The chimichurri in this recipe has a mild kick from the red pepper flakes, but it’s generally fresh and herb-forward. You can adjust the amount of red pepper flakes based on your heat preference or leave them out entirely for a milder sauce.
Can I make chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes even better after sitting for a few hours or overnight because the flavors meld beautifully. Just keep it refrigerated in a sealed container and bring it to room temperature before serving.
What other proteins work well with chimichurri sauce?
Chimichurri is incredibly versatile. It pairs beautifully with grilled steak, chicken, or even roasted vegetables. The fresh herb and garlic notes complement a wide range of proteins and dishes.
How do I know when shrimp is cooked perfectly?
Look for shrimp to turn pink and opaque with slightly firm flesh. Overcooked shrimp can become tough and rubbery, so cook them just until the color changes, which usually takes 2-3 minutes per side.
Final Thoughts
There is something truly satisfying about the fresh, lively flavors in this Pan Seared Chimichurri Shrimp Recipe, especially when you get that perfect sear on the shrimp and serve them with that luscious, vivid sauce. It’s a quick yet impressive dish that’s sure to become a favorite in your recipe rotation. So grab your skillet, whisk up that chimichurri, and dive into these vibrant shrimp—you won’t regret it!
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Pan Seared Chimichurri Shrimp Recipe
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
- Diet: Low Fat
Description
This vibrant Pan Seared Chimichurri Shrimp recipe features juicy, perfectly cooked shrimp topped with a fresh, zesty chimichurri sauce made from parsley, cilantro, garlic, and red wine vinegar. Ready in just 16 minutes, this flavorful dish is perfect for a quick weeknight dinner or a light weekend meal, serving four people with an option to enjoy over 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, extra virgin olive oil, salt, and black pepper. Stir thoroughly to blend all ingredients well, then set aside to allow the flavors to meld.
- Season the Shrimp: Pat the peeled and deveined shrimp dry with paper towels to ensure even searing. Season both sides evenly with smoked paprika, salt, and pepper.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer to avoid overcrowding. Sear for 2 to 3 minutes on each side until the shrimp turn pink and opaque, indicating they are fully cooked.
- Combine Shrimp and Sauce: Remove the skillet from heat and immediately drizzle the cooked shrimp with the prepared chimichurri sauce, tossing gently if desired to coat evenly.
- Serve: Serve the shrimp hot, accompanied by extra chimichurri sauce on the side. This dish pairs beautifully with rice, fresh salads, or wrapped in warm tortillas for a delicious meal.
Notes
- For best flavor, use fresh herbs and freshly minced garlic in the chimichurri sauce.
- Adjust the red pepper flakes quantity to control the heat level of the sauce.
- Do not overcook the shrimp to prevent toughness; they cook quickly and become rubbery if left too long.
- Chimichurri sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- This recipe works well with other seafood options like scallops or firm fish fillets.
