Pan Seared Chimichurri Shrimp (Printable Version)
Golden seared shrimp with fresh herb chimichurri sauce. Quick, vibrant, and packed with Latin American flavors.
# What You 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 - In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside while preparing the sauce.
02 - In a separate bowl, combine the chopped parsley, cilantro, minced garlic, 1/3 cup olive oil, red wine vinegar, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir thoroughly and let sit for 10 minutes to allow flavors to meld.
03 - Heat a large skillet over medium-high heat. When hot, arrange the shrimp in a single layer, cooking in batches if necessary. Sear for 2 to 3 minutes per side until opaque and lightly golden.
04 - Transfer the cooked shrimp to a serving bowl. Toss immediately with half of the prepared chimichurri sauce, ensuring even coating.
05 - Serve the shrimp warm, drizzled with remaining chimichurri sauce. Accompany with lemon wedges if desired.
# Expert Advice:
01 -
- The shrimp stay impossibly juicy while developing that perfect golden crust
- That chimichurri sauce will become your new favorite condiment for everything
- Ready in under 30 minutes but tastes like you spent all day cooking
02 -
- Crowding the pan will steam your shrimp instead of searing them, work in batches if needed
- The chimichurri tastes even better after sitting for an hour, make it ahead if you can
- Dry shrimp thoroughly before seasoning or they will not develop that restaurant quality sear
03 -
- Marinate shrimp in 2 tablespoons chimichurri for 30 minutes before cooking for deeper flavor
- Make double the sauce and keep it in your fridge for the rest of the week