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Pan Seared Chimichurri Shrimp

A quick and delicious dinner featuring sautéed shrimp drizzled with vibrant chimichurri sauce, perfect for weeknight meals or entertaining.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh parsley, chopped Packed tightly for measuring
  • ½ cup fresh cilantro, chopped Packed tightly for measuring
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes Optional for heat
  • ¼ cup olive oil Gradually added to the mixture
  • to taste salt and black pepper
For the Shrimp
  • 1 pound large shrimp, peeled and deveined Pat dry before cooking
  • 2 tablespoons olive oil For cooking the shrimp

Method
 

Prepare the Chimichurri Sauce
  1. In a bowl, mix together chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, salt, and pepper.
  2. Gradually add ¼ cup of olive oil while stirring to combine. Taste and adjust seasoning if needed. Set aside.
Cook the Shrimp
  1. Pat your shrimp dry with paper towels; this will help achieve a nice sear.
  2. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  3. Once the oil is hot, add the shrimp in a single layer. Cook for 2-3 minutes until the shrimp are pink and opaque, flipping halfway through.
Combine and Serve
  1. Once cooked, remove the skillet from heat, drizzle the chimichurri sauce over the shrimp, and gently toss to coat.
  2. Serve immediately with extra chimichurri on the side for dipping.

Notes

Pair with white rice, a light salad, or warm tortillas for shrimp tacos. The chimichurri can be customized with different herbs.