Pan Seared Chimichurri Shrimp Flavorful and Easy Meal

by
- Large shrimp (1 pound, peeled and deveined) - Fresh herbs (1/4 cup each of parsley and cilantro, finely chopped) - Extra virgin olive oil (1/4 cup + for skillet) - Red wine vinegar or lemon juice (3 tablespoons) - Garlic (2 cloves, minced) - Red pepper flakes (1 teaspoon) - Salt and black pepper to taste - Fresh lemon juice (1 tablespoon) - Optional garnish (fresh arugula for serving) When I make Pan Seared Chimichurri Shrimp, I love using large shrimp. One pound is just right. I always peel and devein them for the best taste. Fresh herbs add a burst of flavor. I use both parsley and cilantro, each finely chopped. For the sauce, I rely on extra virgin olive oil. You need about a quarter cup, plus a bit for the skillet. You can use red wine vinegar or lemon juice. I often choose lemon juice for a bright kick. Garlic is a must in this dish. Two cloves, minced, give a great taste. I add red pepper flakes for a little heat. A teaspoon is perfect. Don’t forget salt and black pepper to taste! A tablespoon of fresh lemon juice gives a nice zing. If you want to make it pretty, fresh arugula works well as a garnish. To see how to combine these ingredients into a tasty dish, check the Full Recipe. To start, I take a medium bowl and add the ingredients. First, I chop 1/4 cup each of fresh parsley and cilantro. Next, I pour in 1/4 cup of extra virgin olive oil. Then, I add 3 tablespoons of red wine vinegar or lemon juice. After that, I mince 2 garlic cloves and toss them in. Finally, I sprinkle in red pepper flakes, along with salt and black pepper to taste. I mix everything well and set the sauce aside to let the flavors come together. Now, I grab a large bowl and place 1 pound of peeled and deveined shrimp inside. I drizzle fresh lemon juice over the shrimp. Then, I season them with salt and pepper. I gently toss the shrimp until they are well coated in the marinade. This step adds great flavor and helps the shrimp stay tender. Next, I heat a tablespoon of olive oil in a large skillet over medium-high heat. I wait until the oil shimmers but does not smoke. This shows the oil is hot enough for cooking. I then add the marinated shrimp to the skillet in a single layer. It’s important not to overcrowd the pan. I sear the shrimp for about 2-3 minutes on one side until they turn pink and curl up. After flipping, I cook the shrimp for another 2-3 minutes until they are fully cooked and opaque. Once done, I remove the skillet from the heat. I immediately toss the cooked shrimp with the chimichurri sauce, ensuring each shrimp is coated. For serving, I arrange fresh arugula on a large platter. I layer the chimichurri shrimp on top and drizzle any leftover sauce over them. This dish looks vibrant and tastes amazing! For the full recipe, check out the details above. To make great pan-seared chimichurri shrimp, start with a hot skillet. Heat it well before adding oil. This helps create a nice crust on the shrimp. Avoid overcrowding the pan. Cook in batches if needed. This ensures even cooking and prevents steaming. The chimichurri sauce is flexible. Feel free to change the herbs and spices. If you love garlic, add more. Prefer a milder sauce? Reduce the red pepper flakes. This way, you can make the sauce your own and enhance its flavor. Knowing when shrimp are done is key. Look for a pink color and a slight curl. The shrimp should also be opaque. This means they are cooked just right. Overcooking makes shrimp tough and rubbery. Keep an eye on them for the best results. For the full recipe, check out the complete guide above. {{image_4}} You can switch up the protein in this dish easily. Scallops make a nice choice. They cook fast and bring a sweet flavor. Chicken is another option. Just cut it into bite-sized pieces and cook it until golden brown. Tofu works well too, especially for a plant-based meal. Press it to remove excess water, then pan-sear until crispy. If you like more heat, add more red pepper flakes. Start with a pinch and taste as you go. You can also use fresh chili peppers for a different kick. Just chop them finely and mix them in. For less heat, cut back on the flakes. This way, everyone can enjoy the dish at their own spice level. Serving your chimichurri shrimp with rice gives it a hearty feel. Quinoa is another great side. It adds a nutty taste and extra protein. A fresh salad can lighten the meal too. Toss in some greens, tomatoes, and cucumber for crunch. You can even add avocado for creaminess. Each of these sides makes for a complete and satisfying meal. For the full recipe, check out the instructions above. Store any leftover Pan Seared Chimichurri Shrimp in an airtight container. This keeps the shrimp fresh and tasty. Try to eat them within 2 days. The longer you wait, the less flavor they have. If you want to save the shrimp for later, freeze shrimp and chimichurri sauce separately. This helps them stay fresh for a longer time. When you’re ready to eat, just thaw them in the fridge overnight before reheating. To keep the shrimp tender, reheat them gently. You can use a skillet over low heat. Stir them often to avoid sticking. If you want, add a splash of olive oil or butter to help with moisture. This way, you keep the great taste and texture. Yes, you can use frozen shrimp. Just make sure to thaw them first. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes. This method is quick and helps keep the shrimp firm. After thawing, pat them dry with a paper towel before using them in the recipe. This step ensures a good sear and keeps them from becoming soggy. Yes, chimichurri sauce is gluten-free. The basic ingredients, such as parsley, cilantro, olive oil, vinegar, garlic, and spices, do not contain gluten. This makes chimichurri a great choice for those with gluten sensitivities or celiac disease. Always check labels on any packaged ingredients to make sure they are certified gluten-free. You can serve Pan Seared Chimichurri Shrimp with several side dishes. Here are some ideas: - Rice: White or brown rice pairs well. - Quinoa: A healthy option that adds protein. - Salad: A fresh green salad with a light dressing complements the shrimp. - Roasted vegetables: Carrots, zucchini, or bell peppers enhance the meal. - Pasta: Tossed with olive oil and herbs, pasta makes a great base. For the full recipe, check out the detailed instructions above. This blog post shared a tasty shrimp recipe. You learned about fresh ingredients and how to make chimichurri sauce. We covered marinating and searing methods for your shrimp, plus tips for perfect results. You can customize the dish with different proteins and sides. Storing and reheating leftovers was also included. In summary, this easy recipe satisfies your taste and creativity in the kitchen. It's a fun dish you can make today!

WANT TO SAVE THIS RECIPE?

If you want a quick and tasty meal, try my Pan Seared Chimichurri Shrimp. This dish packs bold flavors with fresh herbs and spices, and it’s super easy to make. In just a few simple steps, you’ll have a colorful plate ready to impress. Whether you’re a beginner or a pro in the kitchen, this recipe will become a favorite. Let’s dive into the ingredients and get cooking!

Jump to Recipe

Ingredients

Main Ingredients

– Large shrimp (1 pound, peeled and deveined)

– Fresh herbs (1/4 cup each of parsley and cilantro, finely chopped)

Additional Ingredients

– Extra virgin olive oil (1/4 cup + for skillet)

– Red wine vinegar or lemon juice (3 tablespoons)

Seasoning & Extras

– Garlic (2 cloves, minced)

– Red pepper flakes (1 teaspoon)

– Salt and black pepper to taste

– Fresh lemon juice (1 tablespoon)

– Optional garnish (fresh arugula for serving)

When I make Pan Seared Chimichurri Shrimp, I love using large shrimp. One pound is just right. I always peel and devein them for the best taste. Fresh herbs add a burst of flavor. I use both parsley and cilantro, each finely chopped.

For the sauce, I rely on extra virgin olive oil. You need about a quarter cup, plus a bit for the skillet. You can use red wine vinegar or lemon juice. I often choose lemon juice for a bright kick.

Garlic is a must in this dish. Two cloves, minced, give a great taste. I add red pepper flakes for a little heat. A teaspoon is perfect. Don’t forget salt and black pepper to taste! A tablespoon of fresh lemon juice gives a nice zing. If you want to make it pretty, fresh arugula works well as a garnish.

To see how to combine these ingredients into a tasty dish, check the Full Recipe.

Step-by-Step Instructions

Preparing the Chimichurri Sauce

To start, I take a medium bowl and add the ingredients. First, I chop 1/4 cup each of fresh parsley and cilantro. Next, I pour in 1/4 cup of extra virgin olive oil. Then, I add 3 tablespoons of red wine vinegar or lemon juice. After that, I mince 2 garlic cloves and toss them in. Finally, I sprinkle in red pepper flakes, along with salt and black pepper to taste. I mix everything well and set the sauce aside to let the flavors come together.

Marinating the Shrimp

Now, I grab a large bowl and place 1 pound of peeled and deveined shrimp inside. I drizzle fresh lemon juice over the shrimp. Then, I season them with salt and pepper. I gently toss the shrimp until they are well coated in the marinade. This step adds great flavor and helps the shrimp stay tender.

Searing the Shrimp

Next, I heat a tablespoon of olive oil in a large skillet over medium-high heat. I wait until the oil shimmers but does not smoke. This shows the oil is hot enough for cooking. I then add the marinated shrimp to the skillet in a single layer. It’s important not to overcrowd the pan. I sear the shrimp for about 2-3 minutes on one side until they turn pink and curl up.

Combining and Serving

After flipping, I cook the shrimp for another 2-3 minutes until they are fully cooked and opaque. Once done, I remove the skillet from the heat. I immediately toss the cooked shrimp with the chimichurri sauce, ensuring each shrimp is coated. For serving, I arrange fresh arugula on a large platter. I layer the chimichurri shrimp on top and drizzle any leftover sauce over them. This dish looks vibrant and tastes amazing! For the full recipe, check out the details above.

Tips & Tricks

Achieving the Perfect Sear

To make great pan-seared chimichurri shrimp, start with a hot skillet. Heat it well before adding oil. This helps create a nice crust on the shrimp. Avoid overcrowding the pan. Cook in batches if needed. This ensures even cooking and prevents steaming.

Customizing Chimichurri Flavor

The chimichurri sauce is flexible. Feel free to change the herbs and spices. If you love garlic, add more. Prefer a milder sauce? Reduce the red pepper flakes. This way, you can make the sauce your own and enhance its flavor.

Shrimp Cooking Time

Knowing when shrimp are done is key. Look for a pink color and a slight curl. The shrimp should also be opaque. This means they are cooked just right. Overcooking makes shrimp tough and rubbery. Keep an eye on them for the best results.

For the full recipe, check out the complete guide above.

Variations

Different Proteins

You can switch up the protein in this dish easily. Scallops make a nice choice. They cook fast and bring a sweet flavor. Chicken is another option. Just cut it into bite-sized pieces and cook it until golden brown. Tofu works well too, especially for a plant-based meal. Press it to remove excess water, then pan-sear until crispy.

Heat Level Adjustments

If you like more heat, add more red pepper flakes. Start with a pinch and taste as you go. You can also use fresh chili peppers for a different kick. Just chop them finely and mix them in. For less heat, cut back on the flakes. This way, everyone can enjoy the dish at their own spice level.

Serving Suggestions

Serving your chimichurri shrimp with rice gives it a hearty feel. Quinoa is another great side. It adds a nutty taste and extra protein. A fresh salad can lighten the meal too. Toss in some greens, tomatoes, and cucumber for crunch. You can even add avocado for creaminess. Each of these sides makes for a complete and satisfying meal. For the full recipe, check out the instructions above.

Storage Info

Refrigeration Guidelines

Store any leftover Pan Seared Chimichurri Shrimp in an airtight container. This keeps the shrimp fresh and tasty. Try to eat them within 2 days. The longer you wait, the less flavor they have.

Freezing Instructions

If you want to save the shrimp for later, freeze shrimp and chimichurri sauce separately. This helps them stay fresh for a longer time. When you’re ready to eat, just thaw them in the fridge overnight before reheating.

Reheating Tips

To keep the shrimp tender, reheat them gently. You can use a skillet over low heat. Stir them often to avoid sticking. If you want, add a splash of olive oil or butter to help with moisture. This way, you keep the great taste and texture.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes. This method is quick and helps keep the shrimp firm. After thawing, pat them dry with a paper towel before using them in the recipe. This step ensures a good sear and keeps them from becoming soggy.

Is chimichurri sauce gluten-free?

Yes, chimichurri sauce is gluten-free. The basic ingredients, such as parsley, cilantro, olive oil, vinegar, garlic, and spices, do not contain gluten. This makes chimichurri a great choice for those with gluten sensitivities or celiac disease. Always check labels on any packaged ingredients to make sure they are certified gluten-free.

What can I serve with Pan Seared Chimichurri Shrimp?

You can serve Pan Seared Chimichurri Shrimp with several side dishes. Here are some ideas:

– Rice: White or brown rice pairs well.

– Quinoa: A healthy option that adds protein.

– Salad: A fresh green salad with a light dressing complements the shrimp.

– Roasted vegetables: Carrots, zucchini, or bell peppers enhance the meal.

– Pasta: Tossed with olive oil and herbs, pasta makes a great base.

For the full recipe, check out the detailed instructions above.

This blog post shared a tasty shrimp recipe. You learned about fresh ingredients and how to make chimichurri sauce. We covered marinating and searing methods for your shrimp, plus tips for perfect results. You can customize the dish with different proteins and sides. Storing and reheating leftovers was also included.

In summary, this easy recipe satisfies your taste and creativity in the kitchen. It’s a fun dish you can make today!

- Large shrimp (1 pound, peeled and deveined) - Fresh herbs (1/4 cup each of parsley and cilantro, finely chopped) - Extra virgin olive oil (1/4 cup + for skillet) - Red wine vinegar or lemon juice (3 tablespoons) - Garlic (2 cloves, minced) - Red pepper flakes (1 teaspoon) - Salt and black pepper to taste - Fresh lemon juice (1 tablespoon) - Optional garnish (fresh arugula for serving) When I make Pan Seared Chimichurri Shrimp, I love using large shrimp. One pound is just right. I always peel and devein them for the best taste. Fresh herbs add a burst of flavor. I use both parsley and cilantro, each finely chopped. For the sauce, I rely on extra virgin olive oil. You need about a quarter cup, plus a bit for the skillet. You can use red wine vinegar or lemon juice. I often choose lemon juice for a bright kick. Garlic is a must in this dish. Two cloves, minced, give a great taste. I add red pepper flakes for a little heat. A teaspoon is perfect. Don’t forget salt and black pepper to taste! A tablespoon of fresh lemon juice gives a nice zing. If you want to make it pretty, fresh arugula works well as a garnish. To see how to combine these ingredients into a tasty dish, check the Full Recipe. To start, I take a medium bowl and add the ingredients. First, I chop 1/4 cup each of fresh parsley and cilantro. Next, I pour in 1/4 cup of extra virgin olive oil. Then, I add 3 tablespoons of red wine vinegar or lemon juice. After that, I mince 2 garlic cloves and toss them in. Finally, I sprinkle in red pepper flakes, along with salt and black pepper to taste. I mix everything well and set the sauce aside to let the flavors come together. Now, I grab a large bowl and place 1 pound of peeled and deveined shrimp inside. I drizzle fresh lemon juice over the shrimp. Then, I season them with salt and pepper. I gently toss the shrimp until they are well coated in the marinade. This step adds great flavor and helps the shrimp stay tender. Next, I heat a tablespoon of olive oil in a large skillet over medium-high heat. I wait until the oil shimmers but does not smoke. This shows the oil is hot enough for cooking. I then add the marinated shrimp to the skillet in a single layer. It’s important not to overcrowd the pan. I sear the shrimp for about 2-3 minutes on one side until they turn pink and curl up. After flipping, I cook the shrimp for another 2-3 minutes until they are fully cooked and opaque. Once done, I remove the skillet from the heat. I immediately toss the cooked shrimp with the chimichurri sauce, ensuring each shrimp is coated. For serving, I arrange fresh arugula on a large platter. I layer the chimichurri shrimp on top and drizzle any leftover sauce over them. This dish looks vibrant and tastes amazing! For the full recipe, check out the details above. To make great pan-seared chimichurri shrimp, start with a hot skillet. Heat it well before adding oil. This helps create a nice crust on the shrimp. Avoid overcrowding the pan. Cook in batches if needed. This ensures even cooking and prevents steaming. The chimichurri sauce is flexible. Feel free to change the herbs and spices. If you love garlic, add more. Prefer a milder sauce? Reduce the red pepper flakes. This way, you can make the sauce your own and enhance its flavor. Knowing when shrimp are done is key. Look for a pink color and a slight curl. The shrimp should also be opaque. This means they are cooked just right. Overcooking makes shrimp tough and rubbery. Keep an eye on them for the best results. For the full recipe, check out the complete guide above. {{image_4}} You can switch up the protein in this dish easily. Scallops make a nice choice. They cook fast and bring a sweet flavor. Chicken is another option. Just cut it into bite-sized pieces and cook it until golden brown. Tofu works well too, especially for a plant-based meal. Press it to remove excess water, then pan-sear until crispy. If you like more heat, add more red pepper flakes. Start with a pinch and taste as you go. You can also use fresh chili peppers for a different kick. Just chop them finely and mix them in. For less heat, cut back on the flakes. This way, everyone can enjoy the dish at their own spice level. Serving your chimichurri shrimp with rice gives it a hearty feel. Quinoa is another great side. It adds a nutty taste and extra protein. A fresh salad can lighten the meal too. Toss in some greens, tomatoes, and cucumber for crunch. You can even add avocado for creaminess. Each of these sides makes for a complete and satisfying meal. For the full recipe, check out the instructions above. Store any leftover Pan Seared Chimichurri Shrimp in an airtight container. This keeps the shrimp fresh and tasty. Try to eat them within 2 days. The longer you wait, the less flavor they have. If you want to save the shrimp for later, freeze shrimp and chimichurri sauce separately. This helps them stay fresh for a longer time. When you’re ready to eat, just thaw them in the fridge overnight before reheating. To keep the shrimp tender, reheat them gently. You can use a skillet over low heat. Stir them often to avoid sticking. If you want, add a splash of olive oil or butter to help with moisture. This way, you keep the great taste and texture. Yes, you can use frozen shrimp. Just make sure to thaw them first. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes. This method is quick and helps keep the shrimp firm. After thawing, pat them dry with a paper towel before using them in the recipe. This step ensures a good sear and keeps them from becoming soggy. Yes, chimichurri sauce is gluten-free. The basic ingredients, such as parsley, cilantro, olive oil, vinegar, garlic, and spices, do not contain gluten. This makes chimichurri a great choice for those with gluten sensitivities or celiac disease. Always check labels on any packaged ingredients to make sure they are certified gluten-free. You can serve Pan Seared Chimichurri Shrimp with several side dishes. Here are some ideas: - Rice: White or brown rice pairs well. - Quinoa: A healthy option that adds protein. - Salad: A fresh green salad with a light dressing complements the shrimp. - Roasted vegetables: Carrots, zucchini, or bell peppers enhance the meal. - Pasta: Tossed with olive oil and herbs, pasta makes a great base. For the full recipe, check out the detailed instructions above. This blog post shared a tasty shrimp recipe. You learned about fresh ingredients and how to make chimichurri sauce. We covered marinating and searing methods for your shrimp, plus tips for perfect results. You can customize the dish with different proteins and sides. Storing and reheating leftovers was also included. In summary, this easy recipe satisfies your taste and creativity in the kitchen. It's a fun dish you can make today!

- Pan Seared Chimichurri Shrimp

Discover a delicious recipe for Pan Seared Chimichurri Shrimp that’s quick and packed with flavor! This easy dish combines succulent shrimp with a zesty chimichurri sauce made from fresh herbs, garlic, and olive oil. Perfect for a weeknight dinner or impressing guests, this recipe takes just 20 minutes. Click to explore the full recipe and bring this vibrant, healthy meal to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1/4 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar (or substitute with lemon juice)

2 garlic cloves, minced

1 teaspoon red pepper flakes

Salt and black pepper to taste

1 tablespoon fresh lemon juice

Optional: Fresh arugula for serving

Instructions
 

Prepare the Chimichurri Sauce: In a medium mixing bowl, combine the finely chopped parsley, cilantro, olive oil, red wine vinegar (or lemon juice for a non-vinegar option), minced garlic, red pepper flakes, and a pinch of salt and black pepper. Stir well until all the ingredients are thoroughly blended, then set the sauce aside to allow the flavors to meld.

    Marinate the Shrimp: In a large mixing bowl, place the peeled and deveined shrimp and drizzle them with fresh lemon juice. Season the shrimp with salt and pepper, then gently toss to ensure they are evenly coated in the marinade.

      Heat the Skillet: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Allow the oil to heat until it shimmers but does not smoke, indicating it’s ready for cooking.

        Sear the Shrimp: Carefully add the marinated shrimp to the hot skillet in a single layer, making sure not to overcrowd the pan. Sear the shrimp for about 2-3 minutes on one side, or until they turn pink and begin to curl, indicating they are almost done.

          Flip and Cook: Using tongs, gently flip the shrimp over and cook for an additional 2-3 minutes, or until they are fully cooked through and opaque.

            Combine with Chimichurri: Once the shrimp are cooked, remove the skillet from heat and immediately toss the shrimp with the prepared chimichurri sauce until each shrimp is beautifully coated.

              Presentation and Serving: On a large serving platter, arrange a generous bed of fresh arugula (if using) to provide a vibrant contrast. Layer the chimichurri shrimp on top, and for an added touch of flavor, drizzle any remaining chimichurri sauce over the shrimp before serving.

                - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  WANT TO SAVE THIS RECIPE?