Description
Pan Seared Chimichurri Shrimp is a quick and flavorful seafood recipe featuring juicy jumbo shrimp seared until golden and tossed with a fresh homemade chimichurri sauce made with parsley, garlic, red pepper, olive oil, and red wine vinegar. Perfect for busy weeknights, tacos, rice bowls, or serving with grilled bread, this easy shrimp recipe delivers bold, restaurant-quality flavor in minutes.
Ingredients
Scale
For the Chimichurri Sauce
- 1/2 cup parsley, finely chopped
- 4 cloves garlic, finely minced
- 1 Fresno pepper, seeded and finely minced
- 1 tsp dried oregano
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
For the Shrimp
- 1 lb jumbo shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 tbsp mild honey (such as clover honey)
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
Instructions
- Finely chop the parsley, garlic, and Fresno pepper using a sharp knife and place them in a medium bowl.
- Add oregano, salt, and black pepper. Stir to combine.
- Pour in the olive oil and red wine vinegar. Mix well and let the chimichurri sit for at least 1 hour to develop flavor.
- In a separate bowl, combine the shrimp, olive oil, garlic, honey, smoked paprika, salt, and pepper.
- Toss until the shrimp are evenly coated. Cover and refrigerate for 20 minutes.
- Heat a large skillet or grill pan over high heat.
- Arrange the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque.
- Transfer the cooked shrimp to a serving platter.
- Spoon about 1/4 cup of chimichurri sauce over the shrimp and toss gently to coat.
- Serve with the remaining chimichurri on the side.
- Enjoy with rice, tacos, grilled bread, or a fresh salad.
Notes
- Chop the chimichurri ingredients by hand for the best texture.
- Do not overcook the shrimp; they cook quickly and can become rubbery.
- The chimichurri sauce can be prepared up to 24 hours in advance.
- For extra heat, leave some seeds in the Fresno pepper.
- Leftover chimichurri can be used on chicken, steak, vegetables, or sandwiches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 1 hour 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American, Latin Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 385 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 230 mg