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
Scale
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.
