As the sun begins to set and I find myself longing for something special yet simple, the idea of Pan Seared Chimichurri Shrimp dances in my mind. Just a whiff of garlic and fresh herbs brings a burst of excitement to my kitchen. Picture perfectly seared shrimp, tender and juicy, drizzled with a vibrant, garlicky chimichurri sauce that sings with flavor. What makes this dish truly remarkable is not just its enticing taste, but the ease with which you can whip it up.
It’s a fantastic option for a cozy weeknight dinner or a dazzling centerpiece for your next gathering. All the while, it brings the spirit of Argentinian cuisine right to your table. With frozen shrimp, a handful of fresh herbs, and a few key ingredients, you’ll find yourself turning ordinary nights into extraordinary culinary adventures. So grab your apron and let’s transform dinner into a joyous celebration of flavor and freshness!
Why Will You Love Pan Seared Chimichurri Shrimp?
Simplicity at Its Core: This recipe is quick and easy, requiring minimal prep time so you can focus on enjoying your meal.
Health-Conscious Delight: Packed with protein and healthy fats, this dish is a guilt-free indulgence that fits perfectly into any healthy eating plan.
Flavor Explosion: The combination of fresh herbs, zesty garlic, and a hint of spice transforms simple shrimp into a culinary masterpiece.
Versatile Options: Whether you stick with shrimp or explore variations with scallops or fish, you can adapt this dish to suit your tastes.
Crowd-Pleasing Appeal: Perfect for both weeknight dinners and special occasions, this dish is sure to impress your family and friends, making every meal feel festive.
Elevate your dining experience by serving this quick and vibrant dish, or check out our other delicious seafood recipes for more inspiration!
Pan Seared Chimichurri Shrimp Ingredients
For the Chimichurri Sauce
• Parsley – Fresh herb for the sauce; use vibrant, crisp leaves for the best flavor.
• Garlic – Provides pungency and depth; fresh garlic is recommended over jarred.
• Fresno Pepper – Adds mild heat and color; replace with jalapeño if unavailable.
• Oregano – Dried herb that adds aromatic flavor.
• Extra Virgin Olive Oil – Base for the sauce, giving richness and a smooth texture.
• Red Wine Vinegar – Adds acidity, balancing the richness of the oil and shrimp.
• Salt and Pepper – Essential for seasoning; adjust according to taste.
For the Shrimp
• Shrimp – Primary protein; choose jumbo, peeled and deveined for best results; frozen shrimp can be used if fresh is unavailable.
• Honey – Adds a touch of sweetness to the marinade, mild flavored varieties like Clover are best.
• Smoked Paprika – Provides a subtle smokiness; can be omitted if not available.
Whether you’re preparing to impress guests at a gathering or just want a quick weeknight meal, these ingredients for Pan Seared Chimichurri Shrimp will have your taste buds dancing with delight!
How to Make Pan Seared Chimichurri Shrimp
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Prepare Chimichurri Sauce: Finely chop the parsley, garlic, and Fresno pepper by hand to maintain texture. Combine them with oregano, salt, and pepper in a bowl, then mix in the olive oil and red wine vinegar. Allow this vibrant mixture to sit for at least 1 hour to meld the flavors together beautifully.
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Marinate Shrimp: Begin by peeling and deveining the shrimp, ensuring they’re clean and ready to soak up flavor. Toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper, then cover and refrigerate for about 20 minutes. This step adds layers of flavor and helps tenderize the shrimp.
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Cook Shrimp: Heat a pan over high heat until it’s nice and hot. Cook the marinated shrimp in a single layer for 2-3 minutes per side. You’ll know they’re done when they turn opaque and develop a lovely sear, perfect for a delightful crunch!
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Serve: Once cooked, transfer the succulent shrimp to a serving dish and generously spoon chimichurri sauce over the top. This dish is excellent served with crusty bread, rice, or even tucked into tacos for a zesty twist.
Optional: Garnish with extra parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Storage Tips for Pan Seared Chimichurri Shrimp
Fridge: Store leftover Pan Seared Chimichurri Shrimp in an airtight container for up to 2-3 days. Keep in mind that the shrimp may lose some tenderness while stored.
Freezer: For longer storage, freeze the cooked shrimp in a single layer on a baking sheet, then transfer to a freezer-safe bag after they’re frozen solid. They will last up to 2 months.
Reheating: When ready to enjoy, thaw frozen shrimp in the fridge overnight, then reheat gently on the stove over low heat. Add a splash of water or broth to keep them moist while reheating.
Chimichurri Storage: Store leftover chimichurri sauce in an airtight container in the fridge for up to a week. Drizzle it on salads or use it as a zesty marinade for other dishes!
Variations & Substitutions for Pan Seared Chimichurri Shrimp
Feel free to get creative and tailor this dish to your taste preferences or dietary needs!
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Scallops: Swap shrimp for succulent scallops, searing for just 1-2 minutes per side for a delicious twist.
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Sea Bass: Use flaky sea bass instead of shrimp; grill or pan-sear for a unique flavor profile.
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Vegetarian Option: Replace shrimp with hearty mushrooms for a delightful, plant-based alternative that soaks up the chimichurri.
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Extra Veggies: Incorporate sliced bell peppers, zucchini, or asparagus into the pan for added color and nutrition.
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Heat Adjustment: For a spicier kick, add diced jalapeños or even serrano peppers to your chimichurri sauce.
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Citrus Zing: Mix in some freshly squeezed lime or lemon juice to the chimichurri for a bright, zesty flavor enhancement.
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Herb Variations: Experiment with other herbs like cilantro or mint in your chimichurri to create a flavor profile that excites your palate.
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Gluten-Free: Serve with quinoa or rice instead of bread, ensuring a gluten-free dining experience without sacrificing taste.
Expert Tips
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Chimichurri Consistency: Hand-chop the ingredients to maintain a chunkier texture. A food processor can make the sauce too smooth; you want that rustic finish in your chimichurri.
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Resting Time: Allow the chimichurri to sit for at least 1 hour, or even longer if you can. This waiting time helps develop the flavors, making your Pan Seared Chimichurri Shrimp even more delicious.
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Pan Temperature: Ensure your pan is sizzling hot before adding the shrimp. This guarantees a perfect sear; overcrowding can drop the temperature and make your shrimp steam instead of sear.
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Shrimp Thickness: Adjust cooking time depending on shrimp size. Jumbo shrimp may require a bit longer, while smaller shrimp will cook faster, so watch closely to avoid overcooking.
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Storing Leftovers: If you have chimichurri left over, store it in an airtight container in the fridge for up to one week. It’s great with other proteins or drizzled over roasted veggies!
What to Serve with Pan Seared Chimichurri Shrimp?
Transform your dinner experience with delightful side options that amplify the vibrant flavors of this dish.
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Creamy Risotto: The rich, creamy texture of risotto complements the bold flavors of chimichurri while adding a comforting depth to your meal.
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Roasted Asparagus: Crisp, lightly charred asparagus adds a fresh, earthy touch that harmonizes beautifully with the vibrant shrimp.
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Garlic Bread: Serve warm, crusty garlic bread on the side, perfect for soaking up the delicious chimichurri sauce. It’s an irresistible companion!
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Cilantro Lime Rice: This refreshing, zesty rice dish complements the shrimp’s garlicky sauce, creating a delightful contrast and enhancing the overall meal.
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Mixed Green Salad: A light salad drizzled with a citrus vinaigrette brings brightness and freshness, balancing the richness of the shrimp.
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Grilled Vegetables: Char-grilled bell peppers, zucchini, and onions provide a smoky flavor that pairs wonderfully with the zesty chimichurri.
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Chilled White Wine: A glass of crisp, chilled Sauvignon Blanc or Pinot Grigio elevates the flavor profile of the shrimp while offering a refreshing sip between bites.
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Lemon Sorbet: For a light dessert, opt for a lemon sorbet that cleanses the palate, making it a perfect end to your flavorful meal.
Make Ahead Options
These Pan Seared Chimichurri Shrimp are perfect for meal prep enthusiasts! You can prepare the chimichurri sauce up to 24 hours in advance; simply chop the parsley, garlic, and Fresno pepper, mix with oregano, salt, pepper, olive oil, and red wine vinegar, and refrigerate it for optimal flavor melding. Additionally, marinate the shrimp for up to 3 hours before cooking to infuse them with delicious seasoning—just make sure to keep them in an airtight container in the fridge to maintain their freshness. When you’re ready to serve, heat your pan over high heat and cook the marinated shrimp for 2-3 minutes per side, and you’ll have a restaurant-quality dish without the stress!
Pan Seared Chimichurri Shrimp Recipe FAQs
How do I select ripe ingredients for the chimichurri sauce?
Absolutely! When choosing parsley, look for vibrant, crisp leaves without any yellowing or wilting. Fresh garlic should be firm and free of sprouting, as fresh cloves provide better flavor. For the Fresno pepper, pick ones that are firm, shiny, and free from dark spots. These qualities ensure a bright, flavorful chimichurri sauce that will elevate your shrimp dish.
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How should I store leftover Pan Seared Chimichurri Shrimp?
Very! Store leftover shrimp in an airtight container in the fridge for up to 2-3 days. To maintain moisture when reheating, add a few drops of water and cover with a damp paper towel in the microwave or gently reheat on the stove over low heat. This prevents them from drying out and keeps them tender.
Can I freeze the shrimp after cooking?
Absolutely! To freeze the cooked shrimp, first, let them cool completely. Spread them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer the shrimp to a freezer-safe bag, where they will last for up to 2 months. When you’re ready to enjoy, simply thaw them overnight in the fridge and reheat as mentioned above.
What if my chimichurri sauce is too thick?
No worries! If your chimichurri is thicker than desired, you can easily adjust its consistency. Start by adding a tablespoon of extra virgin olive oil or a splash of red wine vinegar to the mixture and stir well. If it remains thick, add a bit more oil or vinegar until you reach the preferred pouring consistency. Remember, the flavors will blend beautifully during the rest period.
Are there any dietary considerations I should know about?
Very! If you’re serving this dish to someone with shrimp allergies, you may want to consider alternatives such as scallops or a firm white fish like sea bass or halibut, both of which pair wonderfully with chimichurri. This dish is naturally gluten-free, but double-check all packaged ingredients to ensure there are no gluten-containing additives, especially if you’re using pre-made components.
Pan Seared Chimichurri Shrimp: A Quick, Zesty Delight
Ingredients
Equipment
Method
- Prepare Chimichurri Sauce: Finely chop the parsley, garlic, and Fresno pepper. Combine them with oregano, salt, and pepper in a bowl, then mix in the olive oil and red wine vinegar. Allow this mixture to sit for at least 1 hour to meld the flavors together beautifully.
- Marinate Shrimp: Peel and devein the shrimp, ensuring they’re clean. Toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper, then cover and refrigerate for about 20 minutes.
- Cook Shrimp: Heat a pan over high heat. Cook the marinated shrimp in a single layer for 2-3 minutes per side until they turn opaque and develop a lovely sear.
- Serve: Transfer the cooked shrimp to a serving dish and generously spoon chimichurri sauce over the top. This dish is excellent served with crusty bread, rice, or tucked into tacos.
