Pan Seared Chimichurri Shrimp (Printable version)
Golden seared shrimp coated in zesty homemade chimichurri sauce with fresh parsley, cilantro, and garlic.
# What you'll need:
→ 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
# Directions:
01 - Toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Set aside while preparing sauce.
02 - Combine chopped parsley, cilantro, minced garlic, 1/3 cup extra virgin olive oil, red wine vinegar, oregano, red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl. Stir thoroughly and let stand 10 minutes for flavors to meld.
03 - Heat large skillet over medium-high heat. Add shrimp in single layer, searing in batches if overcrowded. Cook 2-3 minutes per side until opaque and lightly golden.
04 - Transfer cooked shrimp to serving bowl. Toss immediately with half the chimichurri sauce until evenly coated.
05 - Serve warm with remaining chimichurri sauce drizzled over top. Accompany with lemon wedges if desired.
# Expert Tips:
01 -
- The chimichurri sauce comes together in minutes but tastes like it simmered all day
- Shrimp cook so fast that this dinner is faster than takeout but feels infinitely more special
02 -
- Overcrowding the pan will steam the shrimp instead of searing them, work in batches if your pan is not big enough
- The sauce needs at least 10 minutes to sit so the sharp raw garlic flavor mellows into something beautiful
03 -
- Pat the shrimp completely dry before seasoning or they will not get that gorgeous golden sear
- Let your chimichurri come to room temperature before tossing with hot shrimp so the oil emulsifies properly