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Pan Seared Chimichurri Shrimp

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Pan Seared Chimichurri Shrimp is a quick and flavorful dish where juicy shrimp are seared to perfection and tossed in a zesty homemade chimichurri sauce—perfect as an appetizer, over rice, or in tacos.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • For the Chimichurri Sauce:
  • 1/2 cup fresh parsley, finely chopped
  • 2 tablespoons fresh cilantro (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil

Instructions

  1. In a small bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, oregano, salt, and pepper. Stir in olive oil until well combined. Set aside.
  2. Season shrimp with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add shrimp in a single layer and sear for 2–3 minutes per side, or until pink and cooked through. Do not overcook.
  5. Remove from heat and toss immediately with chimichurri sauce until well coated.
  6. Serve warm over rice, pasta, or as a taco filling. Garnish with extra herbs if desired.

Notes

  • The chimichurri can be made ahead and stored in the fridge for up to 1 week.
  • For extra flavor, marinate the shrimp in half of the chimichurri for 15–30 minutes before cooking.
  • Serve with lime wedges for a citrusy finish.

Nutrition

Find it online: https://ukfinda.com/pan-seared-chimichurri-shrimp/