Pan Seared Chimichurri Shrimp for a Flavorful Weeknight Dinner

A quick and delicious Pan Seared Chimichurri Shrimp recipe that brings vibrant flavors to your dinner table, perfect for busy weeknights.

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Prep Time 30

Cook Time 10

Resting Time 1

Total Time 1 40

Servings: 4 servings

Course: Dinner

Cuisine: Latin American, Seafood

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chimichurri Sauce

1 cup Fresh Parsley finely chopped
3 cloves Garlic minced
1 medium Fresno Pepper finely chopped
1 teaspoon Dried Oregano
1/2 cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
to taste Salt
to taste Fresh Ground Pepper

For the Shrimp

1 pound Jumbo Shrimp peeled and deveined
1 tablespoon Honey
1 teaspoon Smoked Paprika
1 tablespoon Olive Oil for marinating
to taste Salt
to taste Pepper

Equipment

Skillet
Bowl

Method

Prepare Chimichurri Sauce

Finely chop parsley, garlic, and Fresno pepper. Combine with oregano, salt, and pepper in a bowl.

Add Liquids

Pour olive oil and red wine vinegar into the herb mixture and stir well. Let the sauce rest for at least 1 hour.

Marinate Shrimp

Toss shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Refrigerate for 20 minutes.

Cook Shrimp

Heat a skillet over high heat. Add shrimp in a single layer and cook for 2-3 minutes on each side until golden.

Serve

Transfer shrimp to a dish and spoon chimichurri sauce over top. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 23gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

For best results, hand-chop the herbs and ensure the skillet is well-preheated before cooking the shrimp.

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