Pan Seared Chimichurri Shrimp (Printable Version)
Tender pan-seared shrimp coated in zesty chimichurri sauce with parsley, cilantro, and garlic. Quick, vibrant, and full of flavor.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Chimichurri Sauce
05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped
07 - 3 garlic cloves, minced
08 - 1/3 cup extra virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 tbsp fresh oregano, finely chopped
11 - 1/2 tsp crushed red pepper flakes
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
# Method:
01 - In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside until ready to cook.
02 - In a separate bowl, combine the chopped parsley, cilantro, minced garlic, extra virgin olive oil, red wine vinegar, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir thoroughly and let sit for 10 minutes to allow flavors to meld.
03 - Heat a large skillet over medium-high heat. When hot, add the seasoned shrimp in a single layer, cooking in batches if necessary to avoid overcrowding. Sear for 2 to 3 minutes per side until opaque and lightly golden.
04 - Transfer the cooked shrimp to a serving bowl. Toss immediately with half of the prepared chimichurri sauce, ensuring each piece is evenly coated.
05 - Serve the shrimp warm, drizzled with the remaining chimichurri sauce. Accompany with lemon wedges if desired for an extra brightness.
# Chef's Tips:
01 -
- Its ready in under 25 minutes but tastes like something from a proper restaurant
- The chimichurri doubles as a marinade and sauce, so you get maximum flavor for minimal effort
- Everything can be prepped ahead and the actual cooking takes literally minutes
02 -
- Crowding the pan is the fastest way to go from perfectly seared to steamed and rubbery shrimp
- Letting the chimichurri sit for at least 10 minutes makes a huge difference in how the flavors meld together
- Pat the shrimp dry before seasoning them so they sear instead of steam
03 -
- Room temperature shrimp sear more evenly than cold straight from the fridge ones
- Taste your chimichurri before adding the red pepper flakes, some people prefer it mild