Description
Pan Seared Chimichurri Shrimp is a bold, herbaceous dish where juicy shrimp are quickly seared and tossed in a vibrant homemade chimichurri sauce. It’s fresh, zesty, and perfect for tacos, bowls, or light dinners.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the chimichurri:
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped (optional)
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a bowl, whisk together parsley, cilantro (if using), garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper to make the chimichurri. Set aside to let flavors meld.
- Pat shrimp dry and season lightly with salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and sear for 2–3 minutes per side, or until pink and opaque.
- Remove skillet from heat and toss shrimp with chimichurri sauce.
- Serve immediately with rice, salad, or warm tortillas.
Notes
- For a milder flavor, reduce garlic and red pepper flakes.
- Chimichurri can be made up to 2 days in advance and stored in the fridge.
- This recipe works well with grilled shrimp too.
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 0g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 175mg