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Pan Seared Chimichurri Shrimp Recipe

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4.1 from 90 reviews

This Pan Seared Chimichurri Shrimp recipe features succulent jumbo shrimp marinated in a flavorful blend of honey, smoked paprika, and garlic, then seared to perfection and topped with a vibrant homemade chimichurri sauce. Perfect as a main dish for tacos, rice bowls, or served with grilled bread, this dish offers a delightful balance of smoky, tangy, and herbaceous flavors.

Ingredients

Chimichurri Sauce

  • ½ cup Parsley, finely chopped
  • 4 cloves Garlic, finely minced
  • 1 Fresno pepper, seeded and finely minced
  • 1 teaspoon Oregano, dried
  • ½ cup Extra virgin olive oil
  • 3 tablespoon Red wine vinegar
  • 1 teaspoon Salt
  • ½ teaspoon Fresh ground pepper

Shrimp

  • 1 lb Jumbo shrimp, peeled and deveined
  • 3 tablespoon Olive oil
  • 2 cloves Garlic, finely minced
  • 2 tablespoon Honey, mild in flavor (like Clover)
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Salt
  • ½ teaspoon Fresh ground pepper

Instructions

  1. Prepare Chimichurri Sauce: Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper, ensuring not to use a food processor to keep texture intact. Combine these ingredients in a medium bowl along with dried oregano, salt, and fresh ground pepper. Add the extra virgin olive oil and red wine vinegar, stirring thoroughly. Let the chimichurri stand for at least 1 hour to allow the flavors to meld.
  2. Marinate the Shrimp: Peel and devein the jumbo shrimp if not already done. In a bowl, mix olive oil, finely minced garlic, honey, smoked paprika, salt, and fresh ground pepper. Toss the shrimp in this marinade to coat evenly. Cover and refrigerate for 20 minutes to allow the shrimp to absorb the flavors.
  3. Cook the Shrimp: Heat a saucepan or grill pan over high heat until very hot. Lay the marinated shrimp in a single layer in the pan. Cook each side for 2-3 minutes until the shrimp turn pink and are cooked through.
  4. Finish and Serve: Transfer the cooked shrimp to a serving dish. Spoon about ¼ cup of chimichurri sauce over the shrimp and toss gently to coat. Pour the remaining chimichurri sauce into a ramekin or small bowl to serve on the side. Serve the shrimp with tacos, on top of rice, or alongside grilled slices of bread for a complete meal.

Notes

  • For best texture, avoid using a food processor for the chimichurri sauce; chopping by hand preserves flavor and consistency.
  • Allowing the chimichurri sauce to rest enhances the flavor melding, so prepare it in advance if possible.
  • Adjust the heat level by varying the amount of Fresno pepper or removing seeds for less spice.
  • Use mild honey varieties like Clover to prevent overpowering sweetness in the marinade.
  • Ensure the pan is hot before adding shrimp to achieve a good sear without overcooking.

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