Pan Seared Chimichurri Shrimp (Printable)

Juicy shrimp seared to perfection and coated in fresh herb chimichurri sauce.

# 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
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 - Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Set aside while preparing the sauce.
02 - Combine parsley, cilantro, garlic, extra virgin olive oil, red wine vinegar, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl. Stir thoroughly and let sit for 10 minutes to allow flavors to meld.
03 - Heat a large skillet over medium-high heat. Add the shrimp in a single layer, cooking in batches if needed. Sear for 2 to 3 minutes per side until opaque and lightly golden.
04 - Transfer cooked shrimp to a bowl. Toss immediately with half of the chimichurri sauce while still hot.
05 - Serve the shrimp warm, drizzled with remaining chimichurri sauce. Accompany with lemon wedges if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • Perfect for those nights when you want dinner ready in under 20 minutes but still crave something fresh and vibrant
02 -
  • Overcrowding the pan is the fastest way to rubbery shrimp so work in batches or use two pans
  • The chimichurri needs at least 10 minutes to meld or it will taste sharp and one dimensional
03 -
  • Pat the shrimp completely dry with paper towels before seasoning or they will not sear properly
  • Let the chimichurri sit at room temperature for 20 minutes before serving for the best flavor

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