Description
Juicy shrimp pan-seared to perfection and drizzled with a vibrant homemade chimichurri sauce — this protein-packed dish is bursting with bold, herby flavor and ready in minutes. Whether I’m looking for a quick weeknight dinner or an impressive dish for guests, this pan-seared chimichurri shrimp has always been a go-to. It’s flavorful, light, and packed with goodness.
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
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In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper. Stir well and set aside.
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Pat the shrimp dry with paper towels and season with smoked paprika, salt, and pepper.
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Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
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Remove from heat and drizzle with chimichurri sauce.
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Serve the shrimp hot, with extra chimichurri sauce on the side. Great over rice, in salads, or wrapped in tortillas.
Notes
For extra smoky flavor, try grilling the shrimp instead of pan-searing.
Add sautéed veggies like bell peppers or onions for added texture.
To spice things up, increase the red pepper flakes or add a finely chopped jalapeño to the chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Latin American
Nutrition
- Serving Size: 4 servings
- Calories: 210 kcal
