Description
Pan Seared Chimichurri Shrimp is a quick and flavorful dish featuring juicy shrimp seared to perfection and tossed in a vibrant, herbaceous chimichurri sauce.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
Instructions
- In a bowl, toss shrimp with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Set aside.
- Heat a skillet over medium-high heat and add the remaining 1 tablespoon olive oil.
- Add shrimp to the skillet in a single layer and sear for 2-3 minutes per side until pink and cooked through. Remove from heat.
- In a separate bowl, combine garlic, parsley, cilantro, red wine vinegar, red pepper flakes (if using), and extra virgin olive oil to make chimichurri sauce.
- Toss the cooked shrimp in the chimichurri sauce until well coated.
- Serve immediately as an appetizer or over rice or salad as a main dish.
Notes
- Use fresh herbs for best flavor in chimichurri.
- Shrimp cooks quickly; avoid overcooking to keep them tender.
- Chimichurri can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 0g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 170mg