Pan Seared Chimichurri Shrimp (Printable)
Juicy shrimp seared to perfection, coated in fresh herby chimichurri sauce.
# 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
# How to make it:
01 - Toss shrimp with 1 tablespoon olive oil, salt, and black pepper in a medium bowl. Set aside until ready to cook.
02 - Combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a separate bowl. Stir well and allow to rest for 10 minutes for flavors to meld.
03 - Heat a large skillet over medium-high heat. Add shrimp in a single layer, cooking in batches if necessary. Sear for 2–3 minutes per side until opaque and lightly golden.
04 - Transfer cooked shrimp to a bowl and toss immediately with half of the chimichurri sauce, coating evenly.
05 - Serve shrimp warm, drizzled with remaining chimichurri sauce. Accompany with lemon wedges if desired.
# Expert Tips:
01 -
- This comes together in under 25 minutes but tastes like something from a restaurant
- The sauce keeps for days and transforms anything it touches
- Its naturally gluten free and packed with fresh flavors
02 -
- Overcooked shrimp becomes rubbery fast, so pull them from the heat as soon as they turn opaque
- The chimichurri tastes even better after sitting for a few hours or overnight
- Pat the shrimp dry before tossing with oil to get the best sear
03 -
- Marinate the shrimp in a few tablespoons of chimichurri for 30 minutes before cooking
- Grill the shrimp instead of searing for a smoky variation that works beautifully