Pan-Seared Chimichurri Shrimp

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 20 minutes, making it ideal for busy schedules.​
• Fresh and Flavorful: The chimichurri sauce adds a burst of freshness with its mix of herbs and spices.
• Versatile: Serve as an appetizer, over rice, pasta, or alongside your favorite vegetables.​
• Healthy: Packed with protein and made with wholesome ingredients.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped​
  • 1 cup fresh cilantro, finely chopped​
  • 2 cloves garlic, minced​
  • 1 small shallot, finely diced​
  • 2 tablespoons red wine vinegar​
  • 1 tablespoon fresh lime juice​
  • ⅓ cup olive oil
  • ½ teaspoon red chili flakes (optional)​
  • Salt and freshly ground black pepper, to taste​

• For the Shrimp:

  • 1 pound large shrimp, peeled and deveined​
  • 2 tablespoons olive oil​
  • 2 cloves garlic, minced​
  • 1 teaspoon smoked paprika​
  • Salt and freshly ground black pepper, to taste​

Directions

1. Prepare the Chimichurri Sauce:

   • In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and diced shallot​​
   • Stir in the red chili flakes, if using, and season with salt and pepper to taste.
   • Mix well and set aside to allow the flavors to meld.​

2. Marinate the Shrimp:

   • In a separate bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until evenly coated.​
   • Let the shrimp marinate for about 10 minutes to absorb the flavors.​

3. Pan-Sear the Shrimp:

   • Heat a large skillet over medium-high heat.​
   • Once hot, add the marinated shrimp in a single layer, ensuring not to overcrowd the pan.​
   • Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.​
   • Remove from heat and transfer to a serving dish.​

4. Combine and Serve:

   • Drizzle the prepared chimichurri sauce over the cooked shrimp, tossing gently to coat each piece.​
   • Serve immediately as an appetizer or over a bed of rice, pasta, or alongside roasted vegetables for a complete meal.​

Servings and Timing

• Servings: 4​
• Prep Time: 10 minutes​
• Cooking Time: 6 minutes​
• Total Time: 16 minutes
• Calories: Approximately 250 kcal per serving​

Variations

• Grilled Chimichurri Shrimp: Skewer the marinated shrimp and grill over medium-high heat for 2-3 minutes per side, then toss with chimichurri sauce.​
• Chimichurri Shrimp Tacos: Serve the shrimp in warm tortillas topped with shredded cabbage and a squeeze of lime.​
• Spicy Chimichurri: Increase the amount of red chili flakes or add a chopped jalapeño to the sauce for extra heat.​
• Herb Substitutions: If you prefer, use only parsley or cilantro instead of a combination of both.​

Storage/Reheating

• Refrigeration: Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.​
• Freezing: Not recommended, as the texture of the shrimp may become rubbery upon thawing.​
• Reheating: Gently reheat in a skillet over low heat until warmed through, or enjoy cold atop a salad.​

FAQs

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before marinating to ensure proper searing.​

Is chimichurri sauce spicy?

It has a mild heat, but you can adjust the spiciness by altering the amount of red chili flakes or adding fresh chili peppers.​

Can I make the chimichurri sauce in advance?

Absolutely! Prepare it up to 2 days ahead and store in the refrigerator to enhance the flavors.​

What other proteins can I use with chimichurri sauce?

Chimichurri pairs excellently with grilled steak, chicken, or even roasted vegetables.​

Can I cook the shrimp on a grill instead of a skillet?

Yes, grilling adds a smoky flavor that complements the chimichurri sauce beautifully.

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