Pan Seared Chimichurri Shrimp (Printable)
Golden seared shrimp coated in fresh herby chimichurri sauce with parsley, cilantro, and garlic. Ready in 23 minutes.
# What You 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 - 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 - In a separate bowl, combine parsley, cilantro, minced garlic, extra virgin olive oil, red wine vinegar, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir thoroughly and let sit for 10 minutes to allow flavors to meld.
03 - Heat a large skillet over medium-high heat. When hot, arrange shrimp in a single layer, cooking in batches if necessary to avoid overcrowding. Sear for 2 to 3 minutes per side until opaque and lightly golden.
04 - Transfer cooked shrimp to a serving bowl. Toss immediately with half of the chimichurri sauce, ensuring each piece is evenly coated.
05 - Serve the shrimp warm, drizzled with remaining chimichurri sauce. Accompany with lemon wedges if desired.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Shrimp cook so fast that this becomes a weeknight lifesaver without feeling like a compromise
02 -
- Crowding the pan drops the temperature instantly so work in two batches if your skillet looks tight
- The sauce tastes infinitely better after sitting so make it first and let it hang out while you prep everything else
03 -
- Pat the shrimp completely dry before seasoning or they will not develop that gorgeous golden crust
- Room temperature shrimp sear more evenly so pull them out of the fridge fifteen minutes before cooking