The aroma wafting from the kitchen made my mouth water as I quickly sautéed shrimp, my mind racing with possibilities. Today, I’m thrilled to share my Zesty Pan Seared Chimichurri Shrimp recipe—a dish that combines succulent, seared shrimp with a vibrant, herbaceous chimichurri made from fresh parsley, garlic, and olive oil. This high-protein, low-carb delight is not only quick to prepare but also a showstopper for any gathering. Imagine delighting your friends and family with each juicy bite, perfectly accented by the tangy sauce! Ready to transform your weeknight dinners into a culinary fiesta? Let’s dive into this deliciously easy recipe that will have everyone asking for seconds!
Why is Chimichurri Shrimp a Must-Try?
Vibrant flavors: This dish bursts with fresh herbs and spices, making every bite a celebration of taste.
Quick to cook: With just a few steps, you’ll have a gourmet meal ready in no time.
High protein, low carb: A perfect choice for those looking to maintain a balanced diet without sacrificing flavor.
Versatile: Serve it over quinoa, in tacos, or with roasted veggies for a complete meal. Try pairing it with Buttermilk Pancakes Breakfast for a delightful contrast!
Crowd-pleaser: Share it at your next gathering, and watch your guests rave about this flavorful dish.
Pan Seared Chimichurri Shrimp Ingredients
To create this delectable dish, gather these ingredients that will infuse each bite with flavor!
For the Chimichurri Sauce
- Parsley – Fresh, vibrant green parsley brings herbaceous freshness that elevates the flavor.
- Garlic – Pungent, minced garlic is essential for that aromatic zing.
- Fresno Pepper – Adds mild heat and a splash of color; substitute with jalapeño if in a pinch.
- Oregano – Dried oregano contributes herbal depth to complement the other flavors.
- Extra Virgin Olive Oil – A quality base for the chimichurri ensures a rich, smooth sauce.
- Red Wine Vinegar – Necessary for acidity, balancing the richness of the oil; can use apple cider vinegar if needed.
- Salt & Black Pepper – Enhances flavor; use coarse salt for texture and freshly ground pepper for a kick.
For the Shrimp
- Shrimp – Use jumbo, peeled, and deveined shrimp for that tender, protein-packed essence.
- Honey – Adds a hint of sweetness to the marinade; opt for mild honey like clover for the best results.
- Smoked Paprika – Introduces a subtle smoky note that pairs beautifully with the fresh ingredients.
This Pan Seared Chimichurri Shrimp recipe is your next go-to for quick culinary adventures—taste the vibrant flavors and enjoy!
Step‑by‑Step Instructions for Pan Seared Chimichurri Shrimp
Step 1: Prepare Chimichurri
Start by finely chopping fresh parsley, minced garlic, and Fresno pepper; hand-chopping enhances the texture of your Chimichurri sauce. Combine these vibrant ingredients with dried oregano, salt, and freshly ground black pepper in a medium bowl. This mixture sets the stage for your zesty Chimichurri; let it sit while you prepare the rest of the ingredients to allow flavors to meld.
Step 2: Add Liquids
Drizzle your fresh herb mixture with high-quality extra virgin olive oil and red wine vinegar, stirring well to combine. The oil will add richness, while the vinegar balances the flavors with a tangy kick. Set the chimichurri aside, preferably in the refrigerator, for at least one hour; this resting time is vital to fully develop the flavors of your Pan Seared Chimichurri Shrimp.
Step 3: Marinate Shrimp
Next, peel and devein your jumbo shrimp, ensuring they are clean and ready to absorb flavors. In a large bowl, combine them with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Toss everything until each shrimp is evenly coated and let them marinate in the fridge for 20 minutes to maximize flavor penetration while you heat up the pan.
Step 4: Cook Shrimp
After marinating, heat a large skillet over high heat until hot—this is crucial for achieving that perfect sear! Carefully add the marinated shrimp in a single layer, ensuring they do not touch to avoid steaming. Cook for 2-3 minutes per side until the shrimp turn opaque and pink; the sizzling you hear lets you know the sear is happening beautifully.
Step 5: Serve
Once cooked, transfer the succulent shrimp to a serving dish and generously drizzle with your freshly made chimichurri sauce. Feel free to serve the extra sauce in a ramekin on the side for dipping. This presentation will not only enhance the dish visually but also provide guests an extra burst of flavor with every bite of your delicious Pan Seared Chimichurri Shrimp.
What to Serve with Zesty Pan Seared Chimichurri Shrimp
Transform your vibrant Chimichurri shrimp dish into a complete meal with these delightful pairings.
- Creamy Avocado Salad: The smooth, creamy avocados enhance the dish’s freshness and provide healthy fats for a balanced bite.
- Garlic Mashed Cauliflower: This low-carb alternative to mashed potatoes has a buttery richness that complements the herbaceous chimichurri beautifully.
- Quinoa Pilaf: Nutty quinoa adds texture and serves as a perfect canvas for soaking up the zesty chimichurri sauce. It’s hearty yet light!
- Roasted Asparagus: Crispy-tender asparagus spears offer a lovely crunch and subtly earthy flavor that pairs well with the brightness of the shrimp.
- Crispy Sweet Potato Fries: These add a hint of sweetness and texture contrast to the dish, creating a delightful balance of flavors.
- Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio enhances the fresh flavors, making it an excellent dining experience.
- Lemon Sorbet: This refreshing dessert cleanses the palate and rounds out the meal perfectly after enjoying the zesty shrimp.
- Herbed Couscous: Light and fluffy, it absorbs flavors beautifully, making every bite deliciously harmonious. It’s an easy, satisfying side option that will please everyone.
How to Store and Freeze Pan Seared Chimichurri Shrimp
Fridge: Store leftover shrimp in an airtight container for up to 2-3 days to maintain freshness and flavor.
Chimichurri Sauce: Keep any unused chimichurri in a sealed container in the refrigerator for up to one week, allowing the flavors to intensify.
Freezer: If you need to freeze shrimp, do so before cooking; store them in a freezer bag for up to 3 months. Thaw in the fridge before cooking.
Reheating: When ready to enjoy, gently reheat shrimp in a skillet with a splash of water over medium heat to prevent drying out.
Pan Seared Chimichurri Shrimp Variations
Feel free to make this recipe your own with these exciting twists and substitutions!
-
Scallops: Swap shrimp for tender, seared scallops for a luxurious version of this dish that melts in your mouth.
-
Grilled Version: Thread shrimp onto wooden skewers for grilling! This method adds a wonderful smoky flavor and makes for easier flipping.
-
Heat Boost: For a spicier kick, add sliced red chili peppers or a sprinkle of red pepper flakes to your chimichurri.
-
Dairy-Free: Enjoy this recipe without any dairy! This dish is already dairy-free, so feel free to indulge guilt-free.
-
Fresh Herb Swap: Try using cilantro instead of parsley for an exciting twist on the classic chimichurri—perfect for those who love its unique flavor.
-
Citrus Zest: Add the zest of one lime or lemon to the chimichurri for an extra layer of brightness that’s refreshing and tangy.
-
Extra Crunch: Toss in some chopped walnuts or toasted almonds to the chimichurri for a nutty flavor and delightful crunch.
-
Chunky Style: If you prefer a chunkier chimichurri, pulse your ingredients lightly in a food processor instead of finely chopping them by hand.
Explore these variations and serve your delicious Pan Seared Chimichurri Shrimp alongside sides like Buttermilk Pancakes Breakfast for a delightful twist in your meal!
Expert Tips for Pan Seared Chimichurri Shrimp
-
Hand-Chop Ingredients: For the best chimichurri texture, hand-chop your parsley, garlic, and Fresno pepper instead of using a food processor.
-
Flavor Meld Time: Allow your chimichurri to sit for at least 1 hour or even overnight in the fridge. This waiting period enhances the overall flavor of your Pan Seared Chimichurri Shrimp.
-
Hot Pan is Key: Make sure your pan is hot before adding the shrimp. This ensures a proper sear, giving you that juicy, perfectly cooked shrimp without steaming.
-
Avoid Overcrowding: Cook the shrimp in a single layer without crowding the pan. If necessary, cook in batches to maintain high heat and achieve that beautiful sear.
-
Storage Wisdom: Leftover chimichurri can be stored in an airtight container in the refrigerator for up to one week, while shrimp should be consumed within 2-3 days to keep them fresh.
Make Ahead Options
These Zesty Pan Seared Chimichurri Shrimp are perfect for meal prep enthusiasts! You can prepare the chimichurri sauce up to 24 hours in advance. Simply chop the parsley, garlic, and Fresno pepper, then mix with the oregano, salt, and pepper before adding olive oil and red wine vinegar; refrigerate this flavorful blend to enhance the taste. Additionally, you can marinate the shrimp for up to 3 hours in the fridge. To maintain quality, avoid marinating longer or letting shrimp sit out, which can lead to a decline in texture. When ready to serve, just heat your pan and cook the marinated shrimp for 2-3 minutes on each side for delicious, juicy results!
Pan Seared Chimichurri Shrimp Recipe FAQs
How do I choose the right shrimp?
Absolutely! Look for shrimp that is firm and has a slight sheen. Fresh shrimp should be translucent and smell of the ocean—avoid any with dark spots or strong odors. Jumbo shrimp, peeled and deveined, are ideal for this dish to ensure they cook evenly and showcase their sweet flavor.
How should I store leftovers?
To store leftover shrimp, place them in an airtight container in the refrigerator for up to 2-3 days. For chimichurri sauce, keep it in a sealed container; it can last in the fridge for about one week. Just remember to give the chimichurri a good stir before using it again as the oils may separate.
Can I freeze Pan Seared Chimichurri Shrimp?
To freeze, it’s best to do so before cooking the shrimp. Place the raw marinated shrimp in a freezer bag, removing as much air as possible, and store them in the freezer for up to 3 months. When you’re ready to cook, thaw them overnight in the refrigerator before following the cooking instructions.
What can I do if the chimichurri sauce is too bitter?
If your chimichurri ends up too bitter, try balancing it out with a bit of sweetness. Adding a teaspoon of honey or sugar can help reduce bitterness. Additionally, ensure you’re using high-quality olive oil; lower grades can sometimes impart unwelcome flavors.
Is chimichurri sauce safe for pets?
It’s important to note that chimichurri sauce contains ingredients like garlic and onion, which can be harmful to dogs and cats. If you’re cooking for furry friends, stick to plain, unseasoned shrimp or consider making a pet-friendly version without any harmful ingredients.
Can I make the chimichurri sauce ahead of time?
Yes! In fact, making the chimichurri ahead of time can enhance its flavor. I recommend preparing it at least one hour before, but for maximum potency, let it sit overnight in the fridge. Just remember to remove it from the fridge about 30 minutes before serving to allow it to come to room temperature!
Flavorful Pan Seared Chimichurri Shrimp You'll Love
Ingredients
Equipment
Method
- Finely chop parsley, minced garlic, and Fresno pepper; combine with oregano, salt, and pepper in a medium bowl.
- Set the chimichurri aside to allow flavors to meld.
- Drizzle the mixture with olive oil and vinegar, stirring well to combine. Let it rest in the fridge for at least one hour.
- Combine shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper in a large bowl. Toss until evenly coated and marinate in the fridge for 20 minutes.
- Heat a skillet over high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until opaque and pink.
- Transfer the shrimp to a serving dish and drizzle with chimichurri sauce. Serve any extra sauce on the side.