Pan Seared Chimichurri Shrimp (Printable)
Golden seared shrimp tossed with zesty herb chimichurri sauce
# 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 Steps:
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 parsley, cilantro, garlic, 1/3 cup olive oil, red wine vinegar, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon 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, coating evenly.
05 - Serve the shrimp warm, drizzled with remaining chimichurri sauce. Accompany with lemon wedges if desired.
# Expert Advice:
01 -
- The chimichurri sauce comes together in minutes but tastes like something you let steep all day
- Shrimp cooks so fast that this becomes your weeknight savior when you want something restaurant quality but have zero energy
02 -
- Crowding the pan steams the shrimp instead of searing them so work in two batches if needed
- Let the chimichurri sit for at least ten minutes so the flavors have time to become friends
03 -
- Pat your shrimp completely dry with paper towels before seasoning for the best sear
- Room temperature shrimp cook more evenly than cold ones straight from the fridge