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Pan Seared Chimichurri Shrimp

  • Author: slsrecipes
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes + chimichurri resting time
  • Yield: 4 servings
  • Category: Appetizer/Main Course
  • Method: Pan‑seared
  • Cuisine: Argentinian
  • Diet: Low Fat

Description

Succulent pan‑seared shrimp coated in a bright, garlicky chimichurri sauce—perfect as an appetizer or main dish.


Ingredients

  • ½ cup finely chopped parsley
  • 4 cloves garlic, minced
  • 1 Fresno pepper, seeded and minced
  • 1 tsp dried oregano
  • ½ cup extra-virgin olive oil (plus 3 Tbsp for shrimp)
  • 3 Tbsp red wine vinegar
  • 1 tsp salt (plus 1 tsp for shrimp)
  • ½ tsp fresh ground pepper (plus ½ tsp for shrimp)
  • 1 lb jumbo shrimp, peeled and deveined
  • 2 cloves garlic for shrimp, minced
  • 2 Tbsp honey
  • 1 tsp smoked paprika


Instructions

  1. Chimichurri: Finely chop parsley, garlic, and Fresno pepper by hand. In a bowl, add oregano, salt, pepper, olive oil, and vinegar. Stir and let sit ≥1 hour.
  2. Shrimp prep: Toss shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Marinate in fridge 20 min.
  3. Pan-sear shrimp: Heat a skillet over high heat, add shrimp in a single layer, cook 2–3 min per side until seared and opaque.
  4. Toss shrimp with about ¼ cup chimichurri. Serve shrimp coated, with remaining sauce on the side.

Notes

  • Chop chimichurri ingredients by hand—not in a food processor—for best texture.
  • Let chimichurri rest at least 1–2 hours (or refrigerate overnight) so flavors meld.
  • Use a super‑hot pan to ensure good sear and prevent overcooking.
  • Store leftover shrimp in an airtight container, refrigerate up to 2–3 days; reheat gently with a splash of water and damp paper towel.