Pan Seared Chimichurri Shrimp (Printable Version)

Tender seared shrimp tossed with zesty fresh chimichurri for a vibrant, herby Latin American-inspired dish ready in 23 minutes.

# Ingredient List:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Chimichurri Sauce

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped
07 - 3 garlic cloves, minced
08 - 1/3 cup extra virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 tbsp fresh oregano, finely chopped
11 - 1/2 tsp crushed red pepper flakes
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper

# Step-by-Step Instructions:

01 - In a medium bowl, toss the shrimp with 1 tablespoon olive oil, salt, and black pepper. Set aside.
02 - In a separate bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Stir well and let sit for 10 minutes to meld flavors.
03 - Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer. Sear for 2–3 minutes per side, until opaque and lightly golden.
04 - Transfer the cooked shrimp to a bowl. Toss immediately with half of the chimichurri sauce.
05 - Serve the shrimp warm, drizzled with extra chimichurri sauce and lemon wedges if desired.

# Tips from hearthlykitchen:

01 -
  • It comes together in under 25 minutes but tastes like something from a fancy restaurant
  • The chimichurri sauce keeps for days and transforms everything it touches
  • Perfect for impressing dinner guests without actually breaking a sweat
02 -
  • Crowding the pan will steam the shrimp instead of searing them, so work in batches if your skillet isnt big enough
  • The chimichurri tastes better after sitting for at least 10 minutes, so make it first and let it hang out while you prep everything else
  • Dry your shrimp really well with paper towels before seasoning, or theyll steam instead of get that beautiful golden crust
03 -
  • If your shrimp are frozen, thaw them overnight in the refrigerator rather than quick-thawing in cold water for better texture
  • Save the shrimp shells and make a quick stock that adds incredible depth to the chimichurri if you want to get fancy

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