Pan Seared Chimichurri Shrimp is a bold and zesty dish that brings together juicy shrimp with a vibrant chimichurri sauce made from fresh herbs, garlic, and olive oil. Perfect for weeknight dinners or as an appetizer, this dish is quick to prepare and packed with flavor, offering a refreshing and savory twist to your seafood repertoire.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large shrimps (peeled and deveined)olive oilfresh parsleyfresh cilantrogarlic clovesred wine vinegarred pepper flakesoreganolemon juiceground cuminsea saltblack pepper

directions

In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, lemon juice, oregano, cumin, red pepper flakes, salt, pepper, and olive oil. Blend until well combined but slightly chunky.

Place the shrimp in a bowl and toss with half of the chimichurri sauce. Let it marinate for 15-20 minutes.

Heat a skillet over medium-high heat and add a bit of olive oil.

Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until shrimp turn pink and slightly charred.

Remove from heat and drizzle with the remaining chimichurri sauce before serving.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Marinating time: 20 minutes
Cooking time: 6-8 minutes
Total time: 40-45 minutes

Variations

Use basil instead of cilantro for a different herb flavor.
Add avocado slices when serving for a creamy element.
Serve over rice, quinoa, or tortillas for a full meal.
Top with crumbled feta or cotija cheese for a salty bite.

storage/reheating

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over medium heat for 2-3 minutes until warmed through.
Chimichurri sauce can be stored separately in the fridge for up to 5 days.

FAQs

Can I grill the shrimp instead of pan searing?
Yes, grilling works great and adds a smoky flavor.

Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before marinating.

Is chimichurri spicy?
It has a mild heat from red pepper flakes, but you can adjust to taste.

Can I make the chimichurri sauce ahead of time?
Absolutely, it tastes even better after resting a few hours in the fridge.

What can I serve this with?
Rice, grilled vegetables, tortillas, or crusty bread pair beautifully with the shrimp.

Can I skip the cilantro?
Yes, replace it with more parsley or basil if preferred.

Can I use pre-cooked shrimp?
Fresh or raw shrimp are best, but pre-cooked can work if heated briefly to avoid overcooking.

Do I need a food processor for the chimichurri?
No, you can finely chop everything and mix by hand.

Is this dish keto-friendly?
Yes, it’s low in carbs and fits well with a keto lifestyle.

What wine pairs well with this?
A crisp white wine like Sauvignon Blanc or a light rosé pairs perfectly.

Conclusion

Pan Seared Chimichurri Shrimp is a flavorful and vibrant dish that comes together quickly and delivers big on taste. With fresh herbs and juicy shrimp, it’s ideal for anything from a light dinner to an elegant appetizer. Easy, delicious, and full of zest, this recipe is sure to become a go-to favorite.