Jump to Recipe Print RecipeAs I flipped through my recipe book, a vibrant memory of a fabulous summer evening in Buenos Aires washed over me. The sun was setting, the air was rich with the aroma of grilled seafood, and laughter filled the air. That ambiance inspired this Zesty Pan Seared Chimichurri Shrimp, a dish that brings together succulent shrimp and a refreshing, herb-packed chimichurri sauce in just 20 minutes. Perfect for those busy weeknights or as a show-stopping appetizer, this recipe is not only quick to prepare but also a delightful way to elevate your dinner table with the tastes of Argentinian cuisine. Ready to impress your loved ones while keeping it simple in the kitchen? Let’s dive into this delicious recipe and whip up some culinary magic! Why Try Pan Seared Chimichurri Shrimp? Simplicity of this dish is unmatched! With only 20 minutes needed, you’ll have a restaurant-quality meal in no time. Vibrant flavors from fresh herbs and spices make each bite irresistible, turning an ordinary dinner into a gourmet experience. Crowd-pleasing appeal is guaranteed, making it a perfect choice for gatherings or family dinners. Versatility shines here—swap out shrimp for scallops or chickpeas for a delightful twist. Don’t forget to check out our Cucumber Shrimp Salad as a refreshing side! You’ll enjoy both the taste and ease of these recipes. Pan Seared Chimichurri Shrimp Ingredients • Ready to dive into your next culinary adventure? For the Chimichurri Sauce Parsley – Fresh herb base; use vibrant green, crisp leaves for optimal flavor. Garlic – Enhances aroma and taste; fresh cloves recommended; avoid jarred varieties. Fresno Pepper – Adds a mild heat; substitute with jalapeño if needed. Oregano (dried) – Provides earthy depth; fresh oregano can be used but adjust quantity. Extra Virgin Olive Oil – Fat for emulsification and flavor; other oils can alter the taste. Red Wine Vinegar – Balances richness with acidity; can be replaced by white wine vinegar. Salt & Pepper – Enhances all flavors; use to taste. For the Shrimp Shrimp (jumbo, peeled, and deveined) – Featured protein; fresh or frozen both work; thaw properly before cooking. Honey – Adds a hint of sweetness; light-colored, mild honey is preferable. Smoked Paprika – Brings subtle smokiness; regular paprika can be used for a different flavor profile. Step‑by‑Step Instructions for Pan Seared Chimichurri Shrimp Step 1: Prepare Chimichurri Sauce Finely chop a generous amount of parsley, garlic, and Fresno pepper by hand, aiming for a rustic texture that enhances the chimichurri. Combine these ingredients in a bowl with dried oregano, salt, and pepper. Pour in extra virgin olive oil and a splash of red wine vinegar; stir until well mixed. Allow the sauce to sit for at least 1 hour to let the flavors meld beautifully, turning vibrant as the aromas blend. Step 2: Marinate the Shrimp Begin by peeling and deveining the shrimp, ensuring they are clean and ready to absorb flavors. In a large bowl, toss the shrimp with olive oil, minced garlic, honey, smoked paprika, and season with salt and pepper. Make sure each shrimp is evenly coated. Cover the bowl and refrigerate for 20 minutes, allowing the marinade to infuse into the shrimp, enhancing their natural sweetness. Step 3: Heat the Cooking Surface While the shrimp marinates, heat a grill pan or a large saucepan over high heat for about 3-5 minutes. This ensures you achieve a perfect sear, avoiding steaming the shrimp. You’ll know it’s ready when a drop of water sizzles and evaporates on contact. Ensure the surface is evenly heated to guarantee perfectly cooked shrimp with a lovely char. Step 4: Cook the Shrimp Once the pan is hot, carefully add the marinated shrimp in a single layer, ensuring they do not overcrowd the pan. Cook for 2-3 minutes on one side until they turn opaque and have nice grill marks. Flip each shrimp and allow to cook for another 2-3 minutes on the other side, watching for a light char. Remove from heat once cooked through and perfectly seared. Step 5: Coat and Serve Transfer the freshly cooked shrimp to a serving dish. Drizzle the vibrant chimichurri sauce generously over the shrimp, tossing gently to coat them evenly. For an eye-catching presentation, serve with the remaining chimichurri on the side in a small bowl, inviting everyone to enjoy this flavorful Pan Seared Chimichurri Shrimp experience. Storage Tips for Pan Seared Chimichurri Shrimp Fridge: Store leftover Pan Seared Chimichurri Shrimp in an airtight container for up to 2-3 days. Allow it to cool completely before sealing to retain its texture. Chimichurri Sauce: Keep any unused chimichurri sauce in the refrigerator for up to one week. Make sure it’s in a tightly sealed container to preserve freshness. Freezer: For longer storage, freeze cooked shrimp in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating. Reheating: Gently reheat shrimp in a skillet over low heat or in the microwave for short intervals. Avoid overcooking to keep them tender and juicy. Variations & Substitutions for Pan Seared Chimichurri Shrimp Feel free to let your culinary creativity shine by adding your own twist to this scrumptious dish! Protein Swap: Replace shrimp with scallops or halibut for a different seafood experience. They also soak up the chimichurri’s vibrant flavors beautifully. Vegan Delight: Use roasted chickpeas or grilled vegetables for a tasty vegan version. These ingredients will pair wonderfully with the zesty chimichurri. Extra Spices: Add chili powder or cumin to the marinade for a deeper flavor. This will give your shrimp a warm, aromatic touch. Herb Variations: Experiment with different herbs in your chimichurri, like cilantro or basil, to bring new notes to this dish. Fresh herbs always elevate the freshness! Add Heat: Incorporate a dash of red pepper flakes if you crave extra spice. Just a pinch adds a delightful kick without overwhelming the dish. Cooking Method: Consider grilling the shrimp on skewers outdoors for a smoky flavor. You could even pair with some grilled veggies for a complete meal! Go Nutty: Toss in some chopped nuts like walnuts or almonds to add a crunchy texture to the chimichurri sauce. This will create a delightful contrast with the tender shrimp. Taco Inspiration: Use this dish as a filling in tacos, layered with fresh toppings like avocado and slaw for a fun and filling meal. It’s an exciting way to elevate your weeknight dinners! For more refreshing ideas, don’t miss our Cucumber Shrimp Salad that pairs perfectly with this dish. You can also explore exciting flavor combinations inspired by global cuisines just waiting for you to try! Make Ahead Options These Pan Seared Chimichurri Shrimp are perfect for meal prep enthusiasts! You can prepare the chimichurri sauce up to 24 hours in advance; simply chop the parsley, garlic, and Fresno pepper, then mix with the remaining ingredients and refrigerate. This allows the flavors to meld beautifully. Additionally, the shrimp can be marinated ahead of time—toss them with the marinade and refrigerate for up to 3 hours before cooking. When ready to serve, cook the shrimp over high heat for just 5-6 minutes until perfectly seared. By prepping these components ahead, you’ll enjoy a quick, delicious meal with minimal effort on busy weeknights! What to Serve with Pan Seared Chimichurri Shrimp Elevate your dining experience with delightful sides that complement the fresh, herbaceous flavors of this succulent dish. Creamy Risotto: The rich, creamy texture adds a luxurious touch, balancing the zesty chimichurri beautifully. Garlic Bread: Crunchy and buttery, this classic side soaks up the chimichurri sauce, making every bite a flavor explosion. Grilled Asparagus: Lightly charred, this tender green vegetable offers a crisp contrast to the tender shrimp, while enhancing the vibrant colors on your plate. Cilantro Lime Rice: The zesty acidity of lime and freshness from cilantro mirror the chimichurri’s brightness, creating an irresistible combination. Chilled Cucumber Salad: This refreshing side adds a crunch and coolness that helps balance the boldness of the shrimp and sauce. Wine Pairing: A crisp Sauvignon Blanc enhances the dish’s seafood essence. Its acidity cuts through the richness of the shrimp for a well-rounded sip. Offering these sides not only enriches your meal but also creates a complete sensory experience, perfect for sharing with family and friends! Expert Tips for Pan Seared Chimichurri Shrimp Hand-Chop Ingredients: For the best texture in chimichurri, chop parsley, garlic, and Fresno pepper by hand instead of using a food processor. Marinate Wisely: Ensure your shrimp is marinated for at least 20 minutes. This enhances their flavor and leads to perfectly seasoned Pan Seared Chimichurri Shrimp. Perfect Pan Temperature: Always heat your pan thoroughly before adding shrimp. This prevents steaming and promotes a beautifully seared exterior. Avoid Overcrowding: Cook shrimp in a single layer. Overcrowding can lead to uneven cooking and prevent that lovely char from developing. Chimichurri Flavor Boost: Let the chimichurri sit for at least an hour before serving. This will deepen the flavors, making each bite burst with freshness. Pan Seared Chimichurri Shrimp Recipe FAQs What are the best shrimp to use for this recipe? Absolutely! For the best results, opt for jumbo shrimp that are peeled and deveined. Fresh shrimp provides the sweetest flavor, but if you use frozen, just be sure to thaw them properly in the refrigerator overnight before cooking. How can I store leftover Chimichurri Shrimp? Store leftover Pan Seared Chimichurri Shrimp in an airtight container in the refrigerator for up to 2-3 days. It’s best to allow the shrimp to cool completely before sealing to help maintain their texture. If you have extra chimichurri sauce, it can be stored in the fridge for up to one week in a tightly sealed container. Can I freeze Pan Seared Chimichurri Shrimp? Of course! To freeze your cooked shrimp, first, spread them out in a single layer on a baking sheet. Place this in the freezer for about 1-2 hours until the shrimp are frozen solid. Then, transfer them to a labeled freezer-safe bag, and they can be stored for up to 2 months. Thaw them in the refrigerator overnight before reheating to maintain their tenderness! What should I do if my chimichurri sauce is too thick? If your chimichurri sauce turns out thicker than expected, no worries! Simply add a little more extra virgin olive oil or a splash of red wine vinegar to thin it out to your desired consistency. Mix it well until silky smooth, and adjust the seasoning as necessary. This will ensure it drapes over the shrimp beautifully. Can I modify the recipe for dietary restrictions? Very! If you have dietary restrictions, you can easily make adjustments. For a gluten-free option, ensure that any substitutions you use, like the vinegar, are gluten-free. If you’re looking for a vegan recipe, I recommend swapping the shrimp for roasted chickpeas or grilled vegetables, and keep the chimichurri sauce as is for a burst of flavor! Savory Pan Seared Chimichurri Shrimp in Just 20 Minutes No ratings yet Delight in this Pan Seared Chimichurri Shrimp recipe that brings vibrant flavors and a gourmet touch to your dinner in just 20 minutes. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 10 minutes minsMarinating Time 20 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ArgentinianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chimichurri Sauce1 cup Fresh Parsley Finely chopped3 cloves Garlic Minced1 medium Fresno Pepper Finely chopped1 teaspoon Dried Oregano1/2 cup Extra Virgin Olive Oil2 tablespoons Red Wine Vinegarto taste Saltto taste PepperFor the Shrimp1 pound Jumbo Shrimp Peeled and deveined1 tablespoon Honey Mild honey preferred1 teaspoon Smoked Paprika Equipment Grill PanLarge Bowlknifecutting board Method Step-by-Step InstructionsFinely chop a generous amount of parsley, garlic, and Fresno pepper by hand. Combine these in a bowl with oregano, salt, and pepper. Pour olive oil and red wine vinegar; stir until mixed. Let sit for 1 hour.Peel and devein the shrimp, then toss with olive oil, garlic, honey, smoked paprika, salt, and pepper in a large bowl. Cover and refrigerate for 20 minutes.Heat a grill pan over high heat for 3-5 minutes until ready. A drop of water should sizzle on contact.Add marinated shrimp in a single layer. Cook 2-3 minutes on one side until opaque and marked. Flip and cook another 2-3 minutes.Transfer cooked shrimp to a serving dish and drizzle with chimichurri sauce. Toss to coat and serve with extra chimichurri on the side. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 8gProtein: 23gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 220mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg NotesHand-chop ingredients for the best texture. Marinate shrimp sufficiently for enhanced flavor. Ensure the pan is heated before cooking to avoid steaming. Store leftovers properly to maintain freshness. Tried this recipe?Let us know how it was!
