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
- 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.
- Shrimp prep: Toss shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Marinate in fridge 20 min.
- 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.
- 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.