Name: Pan Seared Chimichurri Shrimp
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Latin American
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

Pan Seared Chimichurri Shrimp is a quick and delicious dish made with juicy shrimp and a vibrant homemade chimichurri sauce. Packed with bold flavors from parsley, cilantro, garlic, and red wine vinegar, this recipe is a perfect choice for a light, protein-packed dinner that’s ready in just 16 minutes. Whether served over rice, in salads, or wrapped in tortillas, it’s a versatile, easy meal that’s sure to impress.

Why You’ll Love This Recipe

What makes this recipe truly stand out is the combination of succulent shrimp and the irresistible chimichurri sauce. I love the contrast between the juicy, tender shrimp and the tangy, herb-filled sauce. The chimichurri sauce is made fresh with parsley, cilantro, garlic, and a dash of red wine vinegar, creating an explosion of flavor in every bite. It’s the perfect way to elevate simple shrimp and turn it into something special in less than 20 minutes.

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

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

Directions

In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper. Stir well and set aside to let the flavors meld together.

Pat the shrimp dry with paper towels. Season them with smoked paprika, salt, and pepper on both sides.

Heat the olive oil in a large skillet over medium-high heat.

Add the shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.

Remove the shrimp from the heat and immediately drizzle them with the chimichurri sauce.

Serve the shrimp hot, with extra chimichurri on the side. This dish goes wonderfully over rice, in salads, or even tucked into tortillas for a quick wrap!

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 6 minutes

Total Time: 16 minutes

Variations

Grilled Shrimp: If I’m in the mood for a smoky flavor, I love grilling the shrimp instead of pan-searing them. The chimichurri sauce pairs beautifully with the grilled shrimp.

Add Veggies: I sometimes toss in some sautéed veggies like bell peppers or onions along with the shrimp for added texture and flavor.

Spicy Chimichurri: If I want a bit of extra heat, I add more red pepper flakes or even a finely chopped jalapeño to the chimichurri sauce.

Storage/reheating

Storage: If I have leftovers, I store the shrimp and chimichurri sauce separately in airtight containers in the fridge. They stay fresh for up to 2 days.

Reheating: To reheat the shrimp, I place them in a skillet over medium heat for just a minute or two. I try not to overcook them again. I also love to drizzle some fresh chimichurri on top before serving!

Related Recipes:

Garlic Butter Steak Bites with Creamy Parmesan Pasta

FAQs

How can I make the chimichurri sauce ahead of time?

I like to prepare the chimichurri sauce a day in advance. The flavors meld and intensify overnight, making it even more flavorful when I use it.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work great. I make sure to thaw them completely and pat them dry before seasoning and cooking.

What if I don’t have cilantro for the chimichurri sauce?

If I don’t have cilantro, I simply leave it out or use an extra amount of parsley for a milder version of the sauce.

Can I use a different oil for the chimichurri sauce?

While olive oil is the traditional choice, I’ve also used avocado oil in a pinch. The flavor will be slightly different, but still delicious.

What can I serve with chimichurri shrimp?

I love serving chimichurri shrimp over rice, in a salad, or tucked inside tortillas for a quick wrap. It also pairs well with grilled vegetables or roasted potatoes.

Conclusion

This Pan Seared Chimichurri Shrimp is one of my favorite go-to dishes for a quick, flavorful meal. The shrimp are perfectly cooked and the homemade chimichurri sauce takes it to the next level. Whether I’m serving it for a family dinner or making it for a special occasion, I know it’ll always be a hit. It’s an easy, tasty dish that I’ll be making over and over again!

📖 Recipe: