Pan Seared Chimichurri Shrimp (Printable Version)

Golden seared shrimp tossed with fresh, zesty chimichurri sauce featuring herbs and garlic.

# What You'll 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, salt, and black pepper. Set aside.
02 - In a separate bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Stir well and let sit for 10 minutes to meld flavors.
03 - Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer, working in batches if necessary. Sear for 2–3 minutes per side, until opaque and lightly golden.
04 - Transfer the cooked shrimp to a bowl. Toss immediately with half of the chimichurri sauce.
05 - Serve the shrimp warm, drizzled with extra chimichurri sauce and lemon wedges if desired.

# Expert Tips:

01 -
  • Its ready in under 30 minutes but tastes like something from a restaurant
  • The sauce keeps for days in the fridge, making tomorrow's lunch just as exciting
  • That hit of fresh herbs and garlic feels like instant sunshine on a plate
02 -
  • Crowding the pan steams the shrimp instead of searing them, so cook in batches if needed
  • The chimichurri actually tastes better after sitting for a day, so feel free to make it ahead
  • Shrimp go from perfectly cooked to rubbery in seconds, so watch closely and pull them when they're just opaque
03 -
  • Pat the shrimp completely dry before seasoning, otherwise they won't sear properly
  • Let the chimichurri come to room temperature before serving, the olive oil solidifies when cold

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