Print

Pan-Seared Chimichurri Shrimp Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 95 reviews

This Savory Pan Seared Chimichurri Shrimp recipe features tender shrimp marinated with honey and smoked paprika, then quickly seared to perfection and topped with a vibrant, homemade chimichurri sauce made from fresh parsley, garlic, and Fresno pepper. It’s a zesty and flavorful dish ideal for a quick and elegant meal.

Ingredients

Chimichurri Sauce

  • 1 cup fresh parsley, firmly packed
  • 2 cloves garlic, fresh
  • 1 medium Fresno pepper (can substitute with jalapeño)
  • 1 teaspoon dried oregano
  • 1/2 cup extra virgin olive oil, high-quality recommended
  • 1 tablespoon red wine vinegar
  • Salt, to taste
  • Black pepper, to taste

Shrimp

  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon honey, light flavor like Clover honey
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop the parsley, garlic, and Fresno pepper. In a medium bowl, combine the chopped ingredients with dried oregano, salt, and black pepper. Drizzle the olive oil and red wine vinegar into the herb mixture and stir thoroughly. Let the chimichurri stand for at least 1 hour to allow the flavors to meld.
  2. Marinate the Shrimp: In a mixing bowl, combine the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and black pepper. Stir well to ensure the shrimp are evenly coated. Let the shrimp marinate for 20 minutes for enhanced flavor.
  3. Cook the Shrimp: Heat a non-stick skillet over high heat. Place the marinated shrimp in a single layer in the skillet and cook for 2-3 minutes on each side until pink, opaque, and cooked through. Avoid overcrowding the pan to ensure even cooking.
  4. Serve: Transfer the cooked shrimp to a serving dish. Spoon the chimichurri sauce over the shrimp generously. Serve immediately with extra chimichurri on the side for dipping or topping.

Notes

  • The Fresno pepper adds a mild heat and fruity flavor; substitute with jalapeño if preferred.
  • Allowing the chimichurri to rest enhances the depth of flavor and balances acidity.
  • Use fresh parsley for the best vibrant flavor and color in the chimichurri.
  • Ensure the skillet is hot before adding shrimp to achieve a good sear without overcooking.
  • This dish pairs well with crusty bread, rice, or a fresh green salad.

Find it online: https://mealsbykate.com/pan-seared-chimichurri-shrimp-recipe/