Go Back
–+ servings
Pan Seared Chimichurri Shrimp

Savory Pan Seared Chimichurri Shrimp for Your Next Feast

Delicious Pan Seared Chimichurri Shrimp bursting with flavors and served with zesty chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri Sauce
  • 1 cup Parsley Fresh; substitute with cilantro for a different flavor.
  • 3 cloves Garlic Use fresh cloves, not jarred garlic.
  • 1 medium Fresno Pepper Provides mild heat; substitute with jalapeño if needed.
  • 2 teaspoons Oregano Dried oregano is fine; fresh may enhance taste.
  • 1/2 cup Extra Virgin Olive Oil High-quality oil enhances overall flavor.
  • 1/4 cup Red Wine Vinegar Substitute with apple cider vinegar if needed.
  • 1 teaspoon Salt
  • 1/2 teaspoon Fresh Ground Pepper
Shrimp
  • 1 pound Shrimp Fresh or well-thawed; use firm white fish as an alternative.
  • 1 tablespoon Honey Maple syrup can be used as a substitute.
  • 1 teaspoon Smoked Paprika Use regular paprika if unavailable.

Equipment

  • Skillet
  • Mixing Bowl
  • Chopping Knife

Method
 

Preparation
  1. Finely chop fresh parsley, garlic, and Fresno pepper by hand and combine with dried oregano, salt, and freshly ground pepper in a bowl.
  2. Pour in extra virgin olive oil and red wine vinegar into the bowl, stir well, and let it sit at room temperature for at least 1 hour.
  3. Peel and devein the shrimp, then marinate in olive oil, minced garlic, honey, smoked paprika, salt, and pepper for 20 minutes.
  4. Preheat a skillet on high heat. Place marinated shrimp in a single layer and cook for 2-3 minutes per side until opaque.
  5. Transfer shrimp to a serving dish, drape with chimichurri sauce, and serve immediately with extra chimichurri on the side.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 200mgSodium: 500mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

For best flavor, enjoy the chimichurri sauce freshly made, but it can be stored in the fridge for up to one week.

Tried this recipe?

Let us know how it was!