As I stood in my kitchen, dicing fresh herbs for what would become one of my favorite weeknight meals, the invigorating aroma of parsley and garlic filled the air. That’s when I decided to whip up some Pan Seared Chimichurri Shrimp, a dish that epitomizes vibrant flavors and effortless cooking. Not only is it quick to prepare—perfect for those busy evenings—but it’s also a healthy and satisfying option that leaves everyone at the table raving about the taste. The bold, herbaceous chimichurri elevates succulent shrimp to new heights, making this an ideal dish for impressing guests or simply treating yourself to something special. Curious to learn how to make this delightful seafood pick? Let’s dive into the recipe!
Why is this shrimp recipe a must-try?
Simplicity: With just a few simple ingredients, this dish comes together quickly, making it ideal for any home cook.
Flavor Explosion: The fresh chimichurri sauce, featuring vibrant parsley and zesty garlic, infuses the shrimp with a bold and lively taste that tantalizes the palate.
Health-Conscious: Packed with protein and healthy fats, this recipe offers a nutritious alternative to fast food, allowing you to indulge guilt-free.
Crowd-Pleasing: Whether it’s a weeknight dinner or a gathering with friends, this seafood delight is sure to impress and satisfy even the pickiest eaters.
Versatile: Try serving it in tacos or over a bed of quinoa for a unique twist! For more shrimp inspiration, don’t miss my New Orleans Shrimp or Bang Bang Shrimp recipes.
Pan Seared Chimichurri Shrimp Ingredients
For the Chimichurri:
- Parsley – Fresh herb that provides vibrant flavor; use flat-leaf parsley for the best taste.
- Garlic – Enhances the sauce’s aroma and flavor; freshly minced is preferred for optimum taste.
- Fresno Pepper – Adds a mild heat; can substitute with jalapeño or omit for a non-spicy version.
- Oregano – Dried herb that adds a warm and savory note to the chimichurri.
- Extra Virgin Olive Oil – Provides richness and body to the chimichurri; substitute with other oils if desired.
- Red Wine Vinegar – Adds brightness and acidity to the sauce; can substitute with white wine vinegar.
- Salt – Essential for enhancing all flavors; adjust to taste.
- Fresh Ground Pepper – Adds warmth and complexity; fresh ground is ideal for the best flavor.
For the Shrimp:
- Jumbo Shrimp – The main protein; peeled and deveined shrimp is best for ease of cooking.
- Honey – Adds a touch of sweetness; use a mild honey (like clover) to complement the dish.
- Smoked Paprika – Adds depth and a subtle smokiness; can use regular paprika as a substitute.
Step‑by‑Step Instructions for Pan Seared Chimichurri Shrimp
Step 1: Chop Ingredients
Begin by finely chopping 1 cup of flat-leaf parsley, 3 cloves of garlic, and 1 Fresno pepper. Place them in a bowl along with 1 teaspoon of dried oregano, a pinch of salt, and freshly ground black pepper. The vibrant colors and fragrant aroma should inspire you as you prepare the base for your chimichurri sauce, which will bring bold flavor to your Pan Seared Chimichurri Shrimp.
Step 2: Prepare Chimichurri
Next, add 1/2 cup of extra virgin olive oil and 3 tablespoons of red wine vinegar to the herb mixture. Stir everything together until well combined. For the best flavor, let the chimichurri sit at room temperature for at least an hour to allow the ingredients to meld beautifully, enhancing the fresh taste that will complement the shrimp perfectly.
Step 3: Marinate Shrimp
While the chimichurri is resting, prepare your jumbo shrimp by peeling and deveining them if not done already. In a mixing bowl, toss the shrimp with 2 tablespoons of olive oil, the minced garlic from Step 1, 1 tablespoon of honey, 1 teaspoon of smoked paprika, and salt and pepper to taste. Let the shrimp marinate for about 20 minutes so they can soak up all the flavors before cooking.
Step 4: Cook Shrimp
Heat a large skillet or grill pan over high heat until it’s hot, around 400°F (200°C). Once ready, add the marinated shrimp in a single layer, ensuring they’re not crowded in the pan. Cook for 2-3 minutes on each side until they turn bright pink and opaque, a sign that they’re perfectly cooked and ready to be paired with the delicious chimichurri.
Step 5: Serve
After cooking, transfer the shrimp to a serving dish. Generously coat the warm shrimp with about 1/4 cup of your freshly made chimichurri. The bright green sauce should glisten over the shrimp, enticing everyone to indulge. Serve the remaining chimichurri on the side for those who want an extra burst of flavor with each bite!
Expert Tips for Pan Seared Chimichurri Shrimp
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Chop by Hand: Always chop chimichurri ingredients by hand to preserve their textures and prevent a mushy consistency that can arise from a food processor.
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Marination Matters: Allow the shrimp to marinate for at least 20 minutes, but if time permits, 1 hour enhances the flavor even more, creating a more delectable Pan Seared Chimichurri Shrimp.
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Heat Your Pan: Start with a well-heated pan to ensure a perfect sear; overcrowding the pan can lead to steaming, which will make your shrimp less flavorful.
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Serving Fresh: Enjoy this dish immediately after cooking for the best taste; if you have leftovers, reheat gently to avoid rubbery shrimp and use the chimichurri as a zesty topping.
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Ingredient Quality Counts: Use the freshest shrimp and high-quality olive oil for the best flavor in your chimichurri. Fresh ingredients yield vibrant and unforgettable results!
Make Ahead Options
Preparing Pan Seared Chimichurri Shrimp ahead of time is a wonderful way to streamline your meal planning! You can make the chimichurri sauce up to 24 hours in advance. Simply chop the parsley, garlic, and Fresno pepper, then combine them with the olive oil, vinegar, and seasonings. Store in an airtight container in the refrigerator to keep it fresh and vibrant. The shrimp can be marinated for up to 3 hours prior to cooking, allowing the flavors to deepen without compromising quality. When you’re ready to serve, simply cook the marinated shrimp in a hot pan for 2-3 minutes on each side, then mix with the freshly made chimichurri. This way, you enjoy a quick and impressive dinner with minimal effort!
How to Store and Freeze Pan Seared Chimichurri Shrimp
Fridge: Store leftover shrimp in an airtight container for up to 2-3 days. Reheat gently in a pan to avoid rubbery texture.
Chimichurri Storage: Keep chimichurri in a sealed jar in the refrigerator for up to one week. The flavors will deepen over time!
Freezer: For longer storage, freeze cooked shrimp in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat shrimp in a skillet on low heat. Add a splash of olive oil if needed and serve with fresh chimichurri for extra flavor!
Pan Seared Chimichurri Shrimp Variations
Don’t be afraid to play with flavors and textures; these variations will take your dish on exciting new adventures!
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Seafood Swap: Substitute shrimp with scallops, sea bass, or halibut for delightful twists. Each protein offers a unique flavor and texture that pairs beautifully with chimichurri.
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Herb Swap: Try using cilantro or mint instead of parsley for a fresh twist. Each herb brings its own vibrant flair and complements the dish in an unexpected way.
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Serving Style: Serve the shrimp in warm corn tortillas topped with chimichurri for tasty tacos. This fun presentation adds a casual vibe and encourages sharing.
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Heat Level: For a spicy kick, add chopped jalapeños to the chimichurri. Adjust the amount to suit your heat preference, and enjoy the extra zing!
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Flavor Boost: Mix in a bit of citrus zest (like lime or lemon) to the chimichurri for a bright, fresh twist. This simple addition elevates the flavor profile significantly.
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Creamy Option: Whisk in a spoonful of Greek yogurt or sour cream into the chimichurri for a creamy finish. This addition mellows out the sharpness while enriching the sauce’s texture.
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Vegetarian Delight: Swap the shrimp for sautéed portobello mushrooms for a hearty, vegetarian version. They soak up the flavors beautifully and have a meaty texture.
Pour your creativity into this delicious recipe and explore different variations to keep your home-cooked meals exciting! If you’re looking for more shrimp inspiration, check out my Shrimp Pasta Comforting and Bang Bang Shrimp recipes.
What to Serve with Pan Seared Chimichurri Shrimp?
There’s nothing quite like a vibrant meal centered around succulent shrimp and a herbaceous sauce, but what sides will elevate your dining experience even further?
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Creamy Mashed Potatoes: These buttery potatoes provide a smooth, comforting contrast to the zesty shrimp, ensuring every bite is satisfying.
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Garlic Bread: Crusty and warm, garlic bread is perfect for soaking up any remaining chimichurri sauce, adding a delightful crunch to your meal.
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Roasted Vegetables: A colorful medley of seasonal veggies adds a healthy crunch and balances the dish’s bold flavors, enhancing the overall presentation.
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Quinoa Salad: A light and fluffy quinoa salad tossed with cucumbers and tomatoes offers freshness that complements the shrimp’s brightness, making it an invigorating side.
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Coconut Rice: The subtle sweetness of coconut rice pairs beautifully with the savory shrimp and chimichurri, bringing a tropical twist to your plate.
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Lemon Asparagus: Bright, zesty asparagus sprinkled with lemon juice gives a refreshing contrast to the richness of the chimichurri, lightening the meal.
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Crispy Kale Chips: For a crunchy snack or side, kale chips provide a healthful, savory experience that will add an enjoyable texture to your table.
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Chilled White Wine: A glass of crisp Sauvignon Blanc, with its citrusy notes, perfectly cuts through the richness of the chimichurri while enhancing its flavors.
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Lemon Sorbet: As a light and refreshing dessert, lemon sorbet offers a perfect palate cleanser after the bold flavors of your main course.
Pan Seared Chimichurri Shrimp Recipe FAQs
What type of parsley should I use for the chimichurri?
I highly recommend using flat-leaf parsley for the chimichurri. It offers a more robust flavor compared to curly parsley, lending a fresh and vibrant taste that elevates the entire dish.
How should I store leftover Pan Seared Chimichurri Shrimp?
Absolutely! Store any leftover shrimp in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm them in a skillet over low heat to avoid making the shrimp rubbery.
Can I freeze the chimichurri sauce?
Yes! For long-term storage, you can freeze the chimichurri in an airtight container or ice cube trays. It can last up to 3 months in the freezer. Just thaw overnight in the fridge when you’re ready to use it again!
I overcooked the shrimp. How can I prevent this next time?
Very! To avoid overcooking, make sure your pan is hot before adding the shrimp, and cook them in a single layer without overcrowding. Cooking for 2-3 minutes on each side until they are bright pink and opaque is key. If you’re unsure, use an instant-read thermometer; shrimp should reach an internal temperature of 120°F (49°C).
What should I do if someone has a garlic allergy?
You can absolutely customize the chimichurri! If someone has a garlic allergy, skip the garlic entirely. You might want to increase the amount of parsley or add a splash of lemon juice for extra brightness without compromising on flavor.
Can I use shrimp substitutes instead?
Definitely! This recipe is versatile. You can substitute the shrimp with scallops, sea bass, or even halibut. Just adjust the cooking time as different proteins may cook at different rates. Enjoy experimenting with this delicious dish!
Pan Seared Chimichurri Shrimp: Your New Favorite Quick Dish
Ingredients
Equipment
Method
- Begin by finely chopping 1 cup of flat-leaf parsley, 3 cloves of garlic, and 1 Fresno pepper. Place them in a bowl along with 1 teaspoon of dried oregano, a pinch of salt, and freshly ground black pepper.
- Next, add 1/2 cup of extra virgin olive oil and 3 tablespoons of red wine vinegar to the herb mixture. Stir everything together until well combined.
- While the chimichurri is resting, prepare your jumbo shrimp by peeling and deveining them if not done already. Toss the shrimp with 2 tablespoons of olive oil, the minced garlic, 1 tablespoon of honey, 1 teaspoon of smoked paprika, and salt and pepper to taste.
- Heat a large skillet or grill pan over high heat. Once ready, add the marinated shrimp in a single layer, ensuring they’re not crowded in the pan. Cook for 2-3 minutes on each side until bright pink and opaque.
- Transfer the shrimp to a serving dish and generously coat with about 1/4 cup of your freshly made chimichurri.
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