Description
This Pan Seared Chimichurri Shrimp recipe features succulent large shrimp seasoned with smoked paprika and seared to perfection in a hot skillet. Topped with a vibrant, homemade chimichurri sauce made from fresh parsley, cilantro, garlic, and red wine vinegar, it makes a quick, flavorful dish perfect for a light dinner or appetizer.
Ingredients
Scale
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and extra virgin olive oil. Season with salt and black pepper to taste. Stir well to blend all flavors and set aside to let the sauce develop.
- Season Shrimp: Pat the shrimp dry thoroughly using paper towels to ensure a good sear. Season both sides evenly with smoked paprika, salt, and pepper.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the 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 turn pink, opaque, and slightly firm to the touch.
- Combine and Serve: Remove the skillet from heat and immediately drizzle the prepared chimichurri sauce over the cooked shrimp. Toss gently to coat all the shrimp evenly with the sauce.
- Serving Suggestions: Serve the shrimp hot with extra chimichurri sauce on the side. This dish pairs wonderfully over steamed rice, tossed in fresh salads, or wrapped in warm tortillas for a delicious shrimp taco.
Notes
- Ensure shrimp are patted dry to achieve a proper sear and avoid steaming.
- Adjust red pepper flakes in chimichurri sauce based on your preferred spice level.
- Use fresh parsley and cilantro for the best vibrant flavor in the chimichurri.
- This recipe is quick and best served immediately after cooking for optimal taste and texture.
- Leftover chimichurri sauce can be stored in the refrigerator for up to 3 days and used as a flavorful condiment.
