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–+ servings
Pan Seared Chimichurri Shrimp

Pan Seared Chimichurri Shrimp: Fresh Flavor in Every Bite

This Pan Seared Chimichurri Shrimp recipe features succulent shrimp tossed in a vibrant, zesty chimichurri sauce, perfect for a quick dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Argentinian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri Sauce
  • 1 cup Parsley Finely chopped, use vibrant leaves
  • 2 cloves Garlic Fresh minced
  • 1 medium Fresno Pepper Finely chopped, or substitute with jalapeño
  • 1 teaspoon Oregano Dried
  • 1/2 cup Extra Virgin Olive Oil For richness
  • 2 tablespoons Red Wine Vinegar For acidity, can substitute with white wine vinegar
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning
Shrimp
  • 1 pound Jumbo Shrimp Peeled and deveined
  • 1 tablespoon Additional Olive Oil For marinating
  • 1 tablespoon Honey Mild-flavored, like Clover
  • 1 teaspoon Smoked Paprika For a subtle smoky depth

Equipment

  • Grill pan or large skillet

Method
 

Preparation
  1. Finely chop parsley, garlic, and Fresno pepper. Combine with oregano, salt, and pepper. Add olive oil and vinegar, stirring well. Let sit for 1 hour.
    Pan Seared Chimichurri Shrimp
  2. Toss peeled shrimp with additional olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Coating well, refrigerate for 20 minutes.
    Pan Seared Chimichurri Shrimp
  3. Preheat grill pan or skillet over high heat until hot enough for a drop of water to sizzle.
    Pan Seared Chimichurri Shrimp
  4. Cook shrimp in a single layer for 2-3 minutes on each side until pink and opaque.
    Pan Seared Chimichurri Shrimp
  5. Transfer shrimp to a serving platter, coat with chimichurri sauce, and serve.
    Pan Seared Chimichurri Shrimp

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 230mgSodium: 500mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 60mgIron: 4mg

Notes

Avoid using a food processor for chimichurri to maintain texture. Ensure pan is very hot before cooking shrimp and avoid overcrowding for a proper sear.

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