There’s something exhilarating about the moment you take shrimp from the pan — the hiss of the hot surface meets the comforting aroma of garlic and fresh herbs. Today, I’m excited to share my go-to recipe for Pan Seared Chimichurri Shrimp, a dish that brings together juicy shrimp and a vibrant chimichurri sauce straight from Argentina. It’s a culinary adventure that’s as effortless as it is delicious, making it perfect for weeknight dinners or impromptu gatherings.
Picture this: succulent, perfectly seared shrimp tossed in a bright chimichurri, bursting with the fresh flavors of parsley and a hint of heat from Fresno peppers. This dish not only elevates your seafood game but also promises a healthy and satisfying meal that can be enjoyed with crusty bread, over rice, or tucked in tacos. Join me in the kitchen as we transform simple ingredients into an extraordinary dining experience!
Why will you love Pan Seared Chimichurri Shrimp?
Simplicity at Its Finest: This recipe is quick and requires minimal culinary skills, making it ideal for both novice and seasoned cooks.
Vibrant, Bold Flavors: The zesty chimichurri sauce brings a deliciously fresh kick, thanks to aromatic parsley and spicy Fresno peppers that contrast beautifully with the succulent shrimp.
Healthy & Satisfying: Low in calories yet high in protein, this dish keeps your cravings in check while maintaining a healthy balance—perfect for anyone looking to eat better.
Crowd-Pleasing Appeal: Whether you’re hosting friends or enjoying a family dinner, this dish is sure to impress! Serve it with crusty bread, or try it in tacos for a delightful twist.
Versatile Ingredients: Feel free to swap shrimp for scallops or white fish to cater to different tastes. This meal adapts to your preferences effortlessly!
Ready to dive in? Let’s cook up this amazing recipe together!
Pan Seared Chimichurri Shrimp Ingredients
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For the Chimichurri Sauce
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Parsley – Freshness and vibrant flavor; use bright green, crisp leaves for the best taste.
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Garlic – Provides aromatic depth; always opt for fresh, minced garlic rather than jarred for superior flavor.
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Fresno Pepper – Adds heat and color; substitute with jalapeño for a milder kick if unavailable.
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Oregano – Complements the herbal notes; dried oregano offers consistency in flavor.
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Extra Virgin Olive Oil – Richness and mouthfeel; high-quality oil enhances the overall taste of your chimichurri.
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Red Wine Vinegar – Adds an acidic balance to the sauce; apple cider vinegar can be used as an alternative.
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Salt – Essential for enhancing flavor; adjust to your taste preference.
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Fresh Ground Pepper – Adds spice and freshness; freshly ground will provide the best aroma and taste.
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For the Shrimp
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Shrimp (jumbo, peeled and deveined) – The main protein source that absorbs flavor; fresh is preferable, but frozen shrimp works fine, too.
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Olive Oil – Used for marinating and cooking the shrimp; choose a light olive oil for a higher smoke point.
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Garlic (minced) – Introduces aromatic qualities into the shrimp marinade; fresh is always best for that zing!
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Honey – A touch of sweetness to balance the savory elements; use a mild-flavored honey like Clover for subtle sweetness.
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Smoked Paprika – Lends a smoky hint to the shrimp; adjust the amount based on your desired level of smokiness.
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Salt – Flavor enhancer for shrimp; helps to bring out the natural sweetness.
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Fresh Ground Pepper – Complements the seasoning; a sprinkle brings everything together beautifully.
Now that we have everything we need for this delightful Pan Seared Chimichurri Shrimp, let’s get cooking!
How to Make Pan Seared Chimichurri Shrimp
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Prepare Chimichurri: Finely chop the parsley, garlic, and Fresno pepper by hand. Combine them with oregano, salt, and pepper in a bowl for that fresh burst of flavor.
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Mix Ingredients: Add the extra virgin olive oil and red wine vinegar to the chopped mixture. Stir well and let it sit for at least 1 hour to allow those flavors to meld beautifully.
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Marinate Shrimp: Peel and devein the shrimp, then toss them with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Let the shrimp marinate in the refrigerator for about 20 minutes to absorb all those delicious flavors.
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Cook Shrimp: Heat a grill or saucepan over high heat. Cook the marinated shrimp in a single layer for 2-3 minutes on each side until they turn pink and are fully cooked.
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Serve: Transfer the lovely shrimp to a serving dish, generously drizzle with chimichurri sauce, and serve the remaining sauce on the side for extra flavor.
Optional: Garnish with additional parsley for a pop of color and freshness!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pan Seared Chimichurri Shrimp are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the chimichurri sauce up to 24 hours in advance, allowing it to refrigerate and meld the flavors beautifully. For the shrimp, marinate them for no longer than 3 hours to maintain their juicy texture. When ready to serve, simply heat a grill or pan, cook the shrimp for 2-3 minutes on each side, and drizzle with the pre-made chimichurri. This way, you’ll enjoy a fresh, vibrant dish that’s just as delicious as if you made it on the spot—making your weeknight meals a breeze!
Expert Tips for Pan Seared Chimichurri Shrimp
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Fresh Ingredients Matter: Always opt for fresh parsley and garlic to ensure your chimichurri is bursting with flavor, enhancing your Pan Seared Chimichurri Shrimp.
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Manual Chopping: Avoid using a food processor for the chimichurri; hand-chopping maintains the texture and authenticity that makes every bite delightful.
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Perfect Sear: Preheat your pan to high heat before adding the shrimp. This step ensures a beautiful sear without overcrowding the pan for best results.
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Flavor Meld Time: Allow the chimichurri to sit for several hours or even overnight. This enhances the flavor and results in a more vibrant sauce for your shrimp.
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Marination is Key: Don’t rush the shrimp marinating process. A full 20 minutes will let the flavors sink in and transform the dish into something spectacular.
How to Store and Freeze Pan Seared Chimichurri Shrimp
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Room Temperature: Enjoy your freshly cooked shrimp immediately for the best flavor, but if left out, discard after 2 hours to ensure safety.
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Fridge: Store leftover shrimp in an airtight container for up to 2–3 days. Keep the chimichurri sauce separate to retain its fresh flavor.
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Freezer: Freeze the shrimp and chimichurri separately in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: Gently reheat shrimp in a skillet over low heat to prevent overcooking. Add a splash of water or olive oil to retain moisture, and serve with leftover chimichurri for a vibrant taste.
What to Serve with Pan Seared Chimichurri Shrimp?
Picture a lively dinner table filled with flavors that dance together in harmony! Let’s explore some delightful accompaniments that elevate the enjoyment of your shrimp dish.
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Creamy Garlic Mashed Potatoes: The silky texture of mashed potatoes pairs beautifully with chimichurri, absorbing its vibrant flavors like a sponge.
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Cilantro Lime Rice: Fresh and zesty, this rice dish complements the earthy chimichurri while offering a bright burst of citrus.
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Grilled Asparagus: Charred and lightly seasoned, grilled asparagus adds a lovely crunch and freshness that balances the succulent shrimp.
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Roasted Tomato Salad: The sweet acidity of roasted tomatoes juxtaposes the rich chimichurri, providing a refreshing contrast that’s truly irresistible.
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Crusty Garlic Bread: Perfect for sopping up those juicy flavors, garlic bread adds an enticing crunch and a garlicky aroma that enhances every bite.
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Spicy Black Bean Tacos: Transform your shrimp into tacos! The bold flavors of black beans spice up the meal while adding texture and depth.
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Chilled White Wine: A crisp, chilled white wine, like Sauvignon Blanc, complements the herbaceous notes of your dish, enhancing the overall dining experience.
Let your meal flourish with these delicious pairing options that take your Pan Seared Chimichurri Shrimp to the next level!
Pan Seared Chimichurri Shrimp Variations
Customize your dish with these delightful twists that will take your Pan Seared Chimichurri Shrimp to new heights!
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Seafood Swap: Replace shrimp with scallops or halibut for a different seafood experience. Each option brings its unique textures that pair deliciously with chimichurri.
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Spicy Kick: Amplify the heat by adding crushed red pepper flakes or using a hotter pepper like serrano. This twist will add a tantalizing edge that spice lovers will adore!
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Herb Upgrade: Switch fresh parsley for cilantro or basil to give your chimichurri a new flavor profile. Each herb brings its own authenticity and character to the dish.
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Citrus Zest: Incorporate lemon or lime juice into your chimichurri for a bright and zesty addition. The citrus enhances the freshness and provides a lovely contrast to the savory shrimp.
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Texture Boost: Add chopped nuts such as walnuts or almonds to the chimichurri for extra crunch and flavor. This creates a delightful contrast against the tender shrimp.
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Vegetarian Option: Serve the chimichurri over grilled veggies or firm tofu for a tasty plant-based alternative. This brings all the bright flavors while keeping it meat-free.
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Grain Base: Plating this dish over a bed of quinoa or couscous transforms it into a hearty meal. The grains soak up all the chimichurri sauce, creating a deliciously satisfying dish.
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Bold Sweetness: Drizzle a bit of maple syrup or brown sugar in the chimichurri for a sweet balance with the garlic and spice. This adds a delightful layer of complexity that will surprise your palate!
Pan Seared Chimichurri Shrimp Recipe FAQs
What type of shrimp should I use for this recipe?
Absolutely, I recommend using jumbo shrimp that are peeled and deveined for the best experience. Fresh shrimp is preferable as it absorbs the flavors wonderfully, but frozen shrimp works equally well. Just ensure you thaw them completely before starting the marination process.
How do I know if my chimichurri sauce is fresh?
You’ll want to use bright green, crisp leaves of parsley and freshly minced garlic for the sauciest chimichurri. If you see dark spots on the parsley or if the garlic has begun to brown, it’s time to replace those ingredients. Freshness is key to achieving that vibrant, delicious flavor!
How can I store leftover chimichurri and shrimp?
Store leftover shrimp in an airtight container in the refrigerator for up to 2-3 days. It’s best to keep the chimichurri sauce separate, where it can last in the fridge for up to a week. Just make sure that both items are well-contained to maintain their flavors.
Can I freeze the cooked shrimp and chimichurri?
Yes, you can! To freeze, ensure each component is in an airtight container. The shrimp and chimichurri can be frozen separately for up to 3 months. When you’re ready to enjoy them again, thaw the shrimp overnight in the refrigerator. Reheat gently in a skillet over low heat to maintain tenderness.
What should I do if my shrimp is overcooked?
If you find yourself in the unfortunate position of overcooked shrimp, don’t panic! The key to salvaging it is to ensure that your cooking temperature is right; high heat will give you that beautiful sear quickly. If it happens, consider using the overcooked shrimp in soups, stews, or casseroles where the sauce can add moisture and flavor back into the dish.
Is this dish safe for people with allergies?
Great question! This Pan Seared Chimichurri Shrimp does contain seafood, along with garlic and honey. If you or your guests have seafood allergies, I often suggest substituting with chicken or tofu to keep that delightful chimichurri sauce while catering to various dietary needs. Always be cautious and check for any other specific allergies beforehand!
Ultimate Pan Seared Chimichurri Shrimp in Minutes
Ingredients
Equipment
Method
- Finely chop the parsley, garlic, and Fresno pepper by hand. Combine them with oregano, salt, and pepper in a bowl for that fresh burst of flavor.
- Add the extra virgin olive oil and red wine vinegar to the chopped mixture. Stir well and let it sit for at least 1 hour to allow those flavors to meld beautifully.
- Peel and devein the shrimp, then toss them with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Let the shrimp marinate in the refrigerator for about 20 minutes to absorb all those delicious flavors.
- Heat a grill or saucepan over high heat. Cook the marinated shrimp in a single layer for 2-3 minutes on each side until they turn pink and are fully cooked.
- Transfer the lovely shrimp to a serving dish, generously drizzle with chimichurri sauce, and serve the remaining sauce on the side for extra flavor.