Description
Sizzling pan seared chimichurri shrimp bring Argentina’s zesty flavors straight to your kitchen with minimal effort and maximum taste. Herb-packed sauce drizzled over succulent shrimp creates a quick dinner that feels like a restaurant-quality meal without complicated techniques.
Ingredients
Scale
Main Ingredients:
- 1 lb jumbo shrimp
- ½ cup parsley
- ½ cup extra virgin olive oil
Supporting Ingredients:
- 6 garlic cloves
- 1 Fresno pepper
- 3 tablespoons red wine vinegar
- 2 tablespoons mild honey
Seasoning Ingredients:
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Instructions
- Whisk together 3 tbsp olive oil, 2 minced garlic cloves, 2 tbsp mild honey, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper in a medium bowl.
- Add 1 lb peeled and deveined jumbo shrimp to the marinade, ensuring each piece gets coated. Cover and refrigerate for 20 minutes.
- Combine ½ cup finely chopped parsley, 4 minced garlic cloves, 1 minced Fresno pepper, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper in a separate bowl.
- Stir ½ cup extra virgin olive oil and 3 tbsp red wine vinegar into the parsley mixture. Let the chimichurri rest for 1 hour to develop flavors.
- Heat a skillet to high heat (425°F). Ensure the pan is completely hot before adding shrimp.
- Place shrimp in a single layer, avoiding overcrowding. Sear for 2-3 minutes on each side until they turn pink and develop light golden edges.
- Transfer seared shrimp to a serving dish. Drizzle ¼ cup chimichurri sauce over the shrimp and gently toss to coat.
- Serve immediately with extra chimichurri sauce on the side for dipping.
Notes
- Let the chimichurri sit for an hour to develop deeper, more complex flavors that will enhance the entire dish.
- Use a cast-iron skillet or heavy-bottomed pan for the best sear and golden color on your shrimp.
- Pat shrimp completely dry before searing to ensure they caramelize instead of steaming in the pan.
- For a gluten-free version, serve over cauliflower rice or zucchini noodles to keep the meal light and fresh.
- Prep Time: 1 hour 20 minutes
- Cook Time: 6 minutes
- Category: Pan-Seared
- Method: Sautéing
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 276 kcal
- Sugar: 2 g
- Sodium: 595 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 195 mg