Pan Seared Chimichurri Shrimp (Printable)
Quick-seared shrimp coated in fresh parsley-cilantro chimichurri sauce. A bright, herby dish ready in under 30 minutes.
# 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 (or 1 tsp dried oregano)
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
# Directions:
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 while preparing the sauce.
02 - Combine parsley, cilantro, garlic, 1/3 cup olive oil, red wine vinegar, oregano, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a separate bowl. Stir thoroughly and let sit for 10 minutes to meld flavors.
03 - Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until opaque and lightly golden.
04 - Transfer cooked shrimp to a serving bowl. Immediately toss with half of the chimichurri sauce while hot to coat evenly.
05 - Serve warm, drizzled with remaining chimichurri sauce. Accompany with lemon wedges if desired.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but makes you look like you spent hours perfecting it
- Perfect for weeknight dinners yet impressive enough for last-minute dinner guests
02 -
- Crowding the pan will make your shrimp steam instead of sear, so cook in batches if your pan is not big enough
- The sauce needs at least 10 minutes to rest so the vinegar mellows and the garlic flavor distributes evenly
03 -
- Mixing half the sauce into the hot shrimp off the heat preserves the fresh, bright flavor of the herbs
- Chopping herbs very finely by hand releases more of their aromatic oils than a food processor ever could