As I stood in my kitchen, the aromatic blend of vibrant herbs filled the air, transporting me to the sun-soaked streets of Argentina. This Pan Seared Chimichurri Shrimp recipe is a delightful homage to that experience, showcasing the perfect harmony of fresh parsley, zesty garlic, and a splash of red wine vinegar. What I love most about this dish is its effortless preparation, making it not only a foolproof option for weeknight dinners but also a star at any gathering. Each succulent shrimp is enveloped in a bright chimichurri sauce that invigorates your palate, transforming dinner from ordinary to extraordinary. Ready to elevate your seafood game? I promise you’ll want to keep this one on repeat!
Why You’ll Love Pan Seared Chimichurri Shrimp
Freshness in every bite: This recipe bursts with vibrant flavors from fresh herbs, ensuring a delightful culinary experience.
Quick and Easy: Prepare a gourmet meal in under 30 minutes, making it perfect for busy evenings or unexpected guests.
Versatile options: While shrimp takes center stage, imagine swapping it with scallops or halibut for a delicious twist!
Crowd-Pleaser: Serve it in tacos or over grilled bread, and watch everyone rave about this flavorful dish.
Healthful Choice: Packed with protein and healthy fats, it’s a nutritious way to enjoy seafood without the fuss of takeout.
If you’re seeking more quick and satisfying seafood recipes, check out our Cranberry Orange Chicken for a flavor-packed option!
Pan Seared Chimichurri Shrimp Ingredients
• Get ready to whip up this delicious seafood delight!
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For the Chimichurri Sauce:
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Parsley – Fresh, vibrant parsley is essential for that burst of flavor.
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Garlic – Use freshly minced garlic for the best pungency and depth.
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Fresno Pepper – Adds a mild heat; substitute with jalapeño for a bit more spice!
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Oregano – Dried oregano works well without sacrificing taste.
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Extra virgin olive oil – High-quality oil enriches the sauce beautifully.
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Red wine vinegar – Brings the needed acidity to balance the herbs.
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Salt & Fresh Ground Pepper – Essential for enhancing the overall flavor profile.
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For the Shrimp:
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Jumbo Shrimp – For juiciness and texture, opt for fresh (peeled and deveined).
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Olive Oil – Helps marinate the shrimp and prevents sticking while cooking.
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Garlic – Adds additional flavor to the marinade for the shrimp.
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Honey – A touch of honey creates a lovely balance to the savory ingredients.
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Smoked Paprika – Infuses a warm, smoky flavor that’s simply irresistible.
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Salt & Fresh Ground Pepper – Perfect for seasoning the shrimp just right.
Dive into this Pan Seared Chimichurri Shrimp recipe and let the flavors transport you to culinary bliss!
Step‑by‑Step Instructions for Pan Seared Chimichurri Shrimp
Step 1: Prepare Chimichurri Sauce
Finely chop the fresh parsley, garlic, and Fresno pepper by hand to preserve their texture. In a medium bowl, combine the chopped ingredients with dried oregano, a generous pinch of salt, and freshly ground pepper. Slowly drizzle in high-quality extra virgin olive oil and red wine vinegar, stirring gently. Let the mixture sit for at least 1 hour at room temperature, allowing the flavors of your chimichurri sauce to meld beautifully.
Step 2: Marinate Shrimp
While the chimichurri is resting, prepare the shrimp by peeling and deveining them, ensuring they are clean and ready for cooking. In a large mixing bowl, combine the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Toss to coat well. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for 20 minutes, letting the flavors infuse.
Step 3: Cook Shrimp
Preheat a large saucepan or grill pan over high heat until it is hot, which usually takes about 2-3 minutes. Once heated, add the marinated shrimp in a single layer, making sure not to overcrowd the pan. Cook the shrimp for 2-3 minutes on each side, or until they are opaque and slightly charred, signaling they are perfectly seared and cooked through.
Step 4: Serve
Once the shrimp are cooked, transfer them to a serving dish. Drizzle about ¼ cup of the prepared chimichurri sauce over the shrimp, tossing gently to coat each piece evenly. Serve with the remaining chimichurri sauce on the side for an extra burst of flavor that complements your Pan Seared Chimichurri Shrimp beautifully.
Expert Tips for Pan Seared Chimichurri Shrimp
- Fresh Ingredients: Use only the freshest shrimp and herbs for chimichurri to maximize flavor. Fresh parsley makes a world of difference in your Pan Seared Chimichurri Shrimp.
- Avoid Overcrowding: Cook shrimp in batches if necessary to ensure they sear properly. Overcrowding can lead to steaming instead of that lovely char.
- Chimichurri Timing: Let the chimichurri sit for at least an hour, but if you can plan ahead, make it a day in advance to deepen the flavors.
- Perfect Flip: Only flip the shrimp once for an optimal sear; flipping too often can prevent the beautiful crust from forming.
- Alternative Proteins: Don’t hesitate to swap shrimp with other seafood like scallops or halibut for exciting variations of this recipe.
How to Store and Freeze Pan Seared Chimichurri Shrimp
Fridge: Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain tenderness.
Freezer: Freeze cooked shrimp in a single layer on a baking sheet before transferring to a freezer-safe bag. Enjoy within 3 months for optimal taste.
Chimichurri Sauce: The chimichurri can be stored in a sealed jar in the fridge for up to 1 week, allowing the flavors to deepen. Simply shake before using.
Reheating: For best results, reheat shrimp over low heat on the stovetop to prevent overcooking, and serve with fresh chimichurri for the best flavor enhancement.
Make Ahead Options
These Pan Seared Chimichurri Shrimp are perfect for meal prep enthusiasts, allowing you to savor fresh flavors with minimal fuss! You can prepare the chimichurri sauce up to 24 hours in advance; simply store it in an airtight container in the refrigerator. For the shrimp, marinate them for up to 3 hours before cooking for optimal flavor, but they are best cooked fresh for the best texture. To maintain quality, ensure the shrimp are tightly covered during refrigeration and take them out about 15 minutes before cooking to bring them to room temperature. When ready to serve, just follow the final cooking instructions, and you’ll have a delightful meal ready in no time!
What to Serve with Pan Seared Chimichurri Shrimp
Elevate your dining experience with delightful sides that perfectly complement the vibrancy of this herbaceous seafood dish.
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Cilantro Lime Rice: A zesty side that adds freshness and lightness, balancing the rich flavors of the chimichurri shrimp.
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Grilled Asparagus: Tender and slightly charred, asparagus brings a crispy texture that contrasts beautifully with the succulent shrimp.
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Crusty French Bread: Perfect for mopping up chimichurri sauce, this warm, crusty bread adds a comforting touch to your meal.
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Avocado Salad: A creamy avocado salad with tomatoes and lime brightens the plate, providing a cooling counterpart to the flavorful shrimp.
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Corn Tortillas: Serve the shrimp in warm tortillas for a delightful taco experience, enhancing the dish’s Argentinian flair.
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Roasted Sweet Potatoes: These provide a natural sweetness, complementing the savory notes of the shrimp and chimichurri sauce beautifully.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio pairs well, accentuating the fresh herb flavors while keeping the meal light.
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Flan: For dessert, a creamy flan brings a silky-smooth finish that adds a touch of sweetness to your Argentinian-inspired dinner.
Pan Seared Chimichurri Shrimp Variations
Feel free to make this dish your own with these delicious adaptations and substitutions that spark creativity in your kitchen.
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Substitute Proteins: Try scallops or flaky fish like halibut or sea bass instead of shrimp for a new twist.
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Spicy Upgrade: For an extra kick, swap the Fresno pepper for a spicier jalapeño, or sprinkle in some chili flakes for heat.
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Herb Variations: Mix in additional fresh herbs like cilantro or basil along with parsley for a more aromatic chimichurri sauce.
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Nutty Depth: Incorporate a handful of toasted pine nuts or walnuts into the chimichurri for a delightful crunch and richer flavor.
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Creamy Element: Add a dollop of Greek yogurt to the plate alongside the shrimp for a refreshing and creamy contrast to the chimichurri.
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Tasty Sides: Pair your shrimp with roasted vegetables, quinoa, or even tuck them into corn tortillas for a festive taco night that feels indulgent yet wholesome.
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Meal Prep: Marinate the shrimp ahead of time and store them in the fridge for a few hours; it enhances flavor and makes busy weeknights a breeze.
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Flavorful Additions: Drizzle a splash of lemon juice or balsamic glaze over the shrimp just before serving to enhance the dish with zesty brightness.
If you’re looking for more seafood ideas, don’t miss our delicious Mini German Pancakes or discover how to make a unique Pancake Breakfast Treat that can wow any brunch crowd!
Pan Seared Chimichurri Shrimp Recipe FAQs
What type of parsley is best for chimichurri?
Absolutely! Fresh, vibrant green parsley is the star of the chimichurri sauce, providing that burst of flavor you crave. Look for parsley that is crisp and free of yellow or wilting leaves for the best taste.
How long can I store leftovers in the refrigerator?
You can store any leftover shrimp in an airtight container in the fridge for up to 3 days. When reheating, do it gently over low heat to maintain the shrimp’s tenderness while avoiding overcooking.
Can I freeze the shrimp and chimichurri?
Yes, indeed! For freezing, first, spread the cooked shrimp in a single layer on a baking sheet and place it in the freezer for about 1 hour. Once frozen, transfer the shrimp to a freezer-safe bag. Enjoy within 3 months for the best flavor. As for the chimichurri, store it in a sealed container in the fridge for up to 1 week, or freeze in ice cube trays for convenient single-serving portions.
What if my chimichurri is too thick?
Very good question! If your chimichurri turns out too thick, simply add a bit more extra virgin olive oil or a splash of red wine vinegar to adjust the consistency. Blend in small increments, mixing until you reach your desired texture. It should be a pourable sauce that beautifully coats the shrimp!
Is there a substitute for Fresno peppers?
Definitely! If you can’t find Fresno peppers, a jalapeño is a great substitute to maintain some mild heat, or you can add a bit of smoked paprika for a touch of smoky flavor instead. Just be mindful of adjusting the quantity according to your spice tolerance.
Can my pets enjoy some of this dish?
While shrimp can be safe for some pets like dogs, it’s important to serve it cooked, plain, and without any seasoning. Please avoid garlic and other ingredients that could be harmful to pets. Always consult your vet before sharing human food with your furry friends!
Pan Seared Chimichurri Shrimp: Fresh, Zesty Perfection at Home
Ingredients
Equipment
Method
- Finely chop the fresh parsley, garlic, and Fresno pepper. In a medium bowl, combine with dried oregano, salt, and pepper. Drizzle in olive oil and vinegar, stirring gently. Let sit for at least 1 hour.
- Prepare the shrimp by peeling and deveining. In a large mixing bowl, combine shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Toss to coat and marinate for 20 minutes.
- Preheat a large saucepan over high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes on each side until opaque and slightly charred.
- Transfer cooked shrimp to a serving dish. Drizzle chimichurri sauce over shrimp, tossing gently to coat. Serve with extra chimichurri sauce on the side.
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