Pan Seared Chimichurri Shrimp Recipe

If you’re craving big, bold flavors in under 20 minutes, you simply have to try Pan Seared Chimichurri Shrimp. This dish beautifully marries succulent, juicy shrimp with a punchy, herb-packed chimichurri that comes together quickly but tastes like you fussed over it all afternoon. With vibrant colors, zesty aromas, and just the right amount of heat, this is one recipe destined to become your go-to weeknight superstar or a real showstopper at your next dinner party.

this Recipe

Ingredients You’ll Need

The beauty of Pan Seared Chimichurri Shrimp is how just a handful of super-fresh ingredients can deliver so much flavor and color. Each essential component plays its part—whether it’s adding a little depth, some crunch, or that irresistible fresh-herb brightness. Here’s what you’ll need and why.

• Large shrimp (1 pound, peeled and deveined): Make sure to buy big, juicy shrimp—they cook up tender and really hold onto all that herby sauce.
• Olive oil (2 tablespoons, divided): Adds richness to both the searing and the chimichurri, delivering beautiful golden shrimp.
• Salt (½ teaspoon): Essential for bringing out the natural sweetness of the shrimp and balancing the tangy sauce.
• Black pepper (¼ teaspoon): Gives a subtle kick and rounds out the flavors.
• Smoked paprika (½ teaspoon): Adds depth, a hint of smokiness, and a gorgeous color to the shrimp.
• Fresh parsley (½ cup, finely chopped): The classic chimichurri base—nothing says “fresh” quite like fragrant parsley.
• Fresh cilantro (2 tablespoons, optional): For a springier bite and extra green, add this—you can skip if you’re not a fan.
• Garlic (3 cloves, minced): Minced garlic makes the sauce pop with flavor—don’t skimp!
• Red wine vinegar (2 tablespoons): Adds acidity and brightness to lift every other flavor in the dish.
• Red pepper flakes (½ teaspoon): For a little heat that doesn’t overpower; bump it up for extra fire.
• Salt (½ teaspoon, for chimichurri): Brings out the herbs’ full flavor and seasons the sauce perfectly.
• Black pepper (¼ teaspoon, for chimichurri): Adds just a touch more earthiness to the final drizzle.
• Olive oil (⅓ cup, for chimichurri): Binds the chimichurri together and helps it gently coat the shrimp.

How to Make Pan Seared Chimichurri Shrimp

Step 1: Prepare and Season the Shrimp

Start by patting your peeled and deveined shrimp dry with paper towels. Moisture is the enemy of a good sear, so take your time with this step! In a mixing bowl, toss the shrimp with 1 tablespoon of olive oil, salt, black pepper, and smoked paprika. Give everything a gentle stir, making sure each shrimp is well-coated in that smoky, spicy mixture. This quick marinade infuses the shrimp with incredible flavor from the inside out.

Step 2: Sear the Shrimp to Perfection

Place a large skillet over medium-high heat, then swirl in the remaining tablespoon of olive oil. Once shimmering hot (but not smoking), arrange the shrimp in a single layer, avoiding crowding the pan. Sear for 2 to 3 minutes per side—you’re aiming for pink, just-cooked-through shrimp that are slightly charred around the edges. Remove from the pan as soon as they’re done so they stay juicy and don’t overcook.

Step 3: Mix Up That Vibrant Chimichurri

While the shrimp rests, grab a small bowl and combine the chopped parsley, cilantro if using, minced garlic, red wine vinegar, red pepper flakes, salt, black pepper, and olive oil. Whisk everything together until the sauce looks thick and glittering, with bits of herbs suspended throughout. Give it a little taste—if you love citrus, add a splash of lime juice for extra brightness!

Step 4: Combine and Toss

While the shrimp are still warm, spoon the chimichurri sauce generously over them. Gently toss to coat every piece in that green, garlicky goodness. You’ll immediately smell the tangy herbs mingling with the sweet shrimp and smoky paprika—it’s irresistible! Serve straight away for the brightest flavors and best texture.

How to Serve Pan Seared Chimichurri Shrimp

Garnishes

This dish invites a little flourish! Fresh chopped parsley, slivers of red chili, or even a wedge of lime on the side can add a pop of color and just the right finishing touch. Don’t be afraid to sprinkle on a bit more red pepper flakes, or even a dusting of flaky sea salt for crunch and sparkle.

Side Dishes

Pan Seared Chimichurri Shrimp is outrageously good over a bowl of fluffy rice or nutty quinoa, where the sauce can soak right in. For a lighter meal, pair it with roasted or grilled vegetables, or pile it onto a crisp salad. The shrimp also love to sit on top of garlicky mashed potatoes, polenta, or even simple grilled bread for a rustic, satisfying meal.

Creative Ways to Present

Try threading the shrimp onto skewers for an eye-catching appetizer at your next party. Or pile them high in a taco with slaw and extra chimichurri for a fantastic weeknight dinner. They also make a gorgeous topping for grain bowls or stuffed into warm pita bread for a fusion-inspired lunch. However you serve Pan Seared Chimichurri Shrimp, it’s guaranteed to draw rave reviews!

Make Ahead and Storage

Storing Leftovers

If you have any Pan Seared Chimichurri Shrimp left, store them in an airtight container in the fridge. For best flavor and texture, enjoy within two days. The sauce will continue to infuse the shrimp, making leftovers even more flavorful the next day!

Freezing

Shrimp freeze beautifully, though the chimichurri is best fresh. If you must freeze, do so before tossing with the sauce. Place cooled, cooked shrimp in a freezer-safe bag or container, and freeze for up to 2 months. Make the chimichurri fresh after thawing for the best color and taste.

Reheating

Gently reheat the shrimp in a skillet over low heat, just until warmed through—you don’t want them to overcook and turn rubbery. Add fresh chimichurri after reheating to preserve those bright, lively herb flavors.

FAQs

Can I use frozen shrimp for Pan Seared Chimichurri Shrimp?

Absolutely! Just make sure the shrimp are fully thawed and patted dry before seasoning and searing. This helps guarantee a crisp, golden sear and avoids any excess water in the pan.

Is it okay to skip the cilantro in the chimichurri?

Yes! Cilantro is completely optional here. If you’re not a fan, simply use more parsley or try a bit of fresh oregano for a twist on the classic sauce.

What’s the best skillet to use for pan searing?

A large, heavy skillet (such as cast iron or stainless steel) works best because it retains high heat and helps develop a delicious, slightly charred crust on the shrimp.

Can I make the chimichurri sauce ahead of time?

Yes, and you’ll get even bolder flavor! Mix up the sauce a day in advance and store it tightly covered in the fridge. Give it a stir before using, as the oil may separate.

How spicy is Pan Seared Chimichurri Shrimp?

It’s got a gentle warmth from red pepper flakes and smoked paprika, but it’s easy to adjust. Add more or less red pepper to suit your taste, or serve with extra sauce for heat lovers.

Final Thoughts

Pan Seared Chimichurri Shrimp is a celebration of color, bold flavor, and pure weeknight convenience. It’s the kind of meal you’ll crave again and again—and once you see those plates come back clean, you’ll know it’s a keeper. Give it a try, and let Pan Seared Chimichurri Shrimp bring something fresh and exciting to your table!

Print