Pan-Seared Chimichurri Shrimp


There’s something utterly captivating about the sizzle of shrimp hitting a hot pan, the aroma of fresh herbs wafting through the air, and the vibrant green of chimichurri sauce as it melds with the golden hues of perfectly seared crustaceans. This is not just food; it’s an experience, a dance of flavors and textures that promises to transport you straight to culinary nirvana. Today, we’re diving into the world of pan-seared chimichurri shrimp, a dish that’s as delightful to the palate as it is simple to prepare.

The Essence of Chimichurri


Hailing from the vibrant lands of Argentina, chimichurri is a sauce that’s as rich in history as it is in flavor. Traditionally accompanying grilled meats, its tangy, herby profile makes it a versatile companion to a plethora of dishes, including our star of the show, shrimp.

Key Ingredients

At its heart, chimichurri is a symphony of parsley, garlic, vinegar, and oil, with variations including ingredients like oregano, chili flakes, and cilantro. It’s this blend of freshness and zing that makes it the perfect marinade and sauce for our pan-seared shrimp.

Why Shrimp?

Nutritional Benefits

Shrimp isn’t just delicious; it’s a powerhouse of nutrition. Packed with protein, vitamins, and minerals, yet low in calories, it’s a guilt-free base for our indulgent sauce.

Cooking Qualities

Shrimp’s delicate texture and ability to absorb flavors make it an ideal canvas for the bold chimichurri. Plus, its quick cooking time means you can have a gourmet meal on the table in minutes.

Preparing Your Shrimp

Selection and Cleaning

Choosing fresh, high-quality shrimp is crucial. Look for bright, firm flesh and a clean smell. Proper cleaning and deveining are also key to ensuring your dish is not just tasty but also safe to enjoy.


Marinating the shrimp in chimichurri not only infuses it with flavor but also tenderizes it, ensuring each bite is succulent and packed with the essence of the sauce.

The Art of Pan-Searing

Choosing the Right Pan

A heavy-bottomed pan is essential for achieving that perfect sear without sticking. Cast iron or stainless steel are your best bets for even heat distribution and a non-stick surface.

The Searing Process

High heat and a touch of patience are all it takes to achieve that golden crust on your shrimp. The key is not to overcrowd the pan, allowing each shrimp to sear to perfection.

Crafting the Chimichurri


The magic of chimichurri lies in its simplicity. Fresh parsley, vibrant garlic, tangy vinegar, and a good quality oil are the foundation, with additional herbs and spices adding layers of complexity.


Chimichurri is as easy to make as it is delicious. A rough chop and a gentle mix are all it takes to bring this sauce to life, with the flavors melding and deepening over time.

Bringing It All Together

Combining Flavors

Once your shrimp are seared to perfection, a final toss in the chimichurri sauce ensures every nook and cranny is coated in herby goodness. The result? A dish that’s bursting with flavor and color.

Serving Suggestions

Serve your pan-seared chimichurri shrimp atop a bed of fluffy rice, nestled in a warm tortilla, or simply with a side of crusty bread to soak up all that saucy goodness.

Tips and Tricks

From ensuring your shrimp are dry before searing (for that perfect crust) to letting your chimichurri rest (for the flavors to fully develop), a few simple tips can elevate your dish from great to extraordinary.


Pan-seared chimichurri shrimp is more than just a meal; it’s a celebration of flavors, textures, and the simple joy of cooking. Whether you’re a seasoned chef or a culinary novice, this dish promises to delight and inspire, proving that sometimes, the simplest ingredients can create the most memorable meals.


  1. Can I use frozen shrimp for this recipe? Yes, just ensure they’re fully thawed and patted dry before cooking.
  2. How long should I marinate the shrimp? Even 30 minutes is enough, but for deeper flavor, you can marinate up to 2 hours.
  3. Can I make chimichurri ahead of time? Absolutely! In fact, it tastes even better after the flavors have had time to meld.
  4. Is there a substitute for parsley in chimichurri? Cilantro is a great alternative, offering a slightly different but equally delicious profile.
  5. How do I know when the shrimp are perfectly cooked? They’ll turn pink and opaque, and curl into a loose “C” shape. Be
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Pan-Seared Chimichurri Shrimp

  • Author: Olivia Chen
  • Total Time: 20 minutes



lb jumbo shrimp, peeled and deveined

3 tablespoons olive oil

2 cloves garlic, finely minced

2 tablespoons honey, mild in flavor like Clover

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon fresh ground pepper

For the Chimichurri Sauce:

½ cup parsley, finely chopped

4 cloves garlic, finely minced

1 Fresno pepper, seeded and finely minced

1 teaspoon dried oregano

½ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon salt

½ teaspoon fresh ground pepper


Prepare the Chimichurri Sauce: Finely chop parsley, garlic, and Fresno pepper. Combine in a bowl with oregano, salt, and pepper. Mix in olive oil and red wine vinegar. Let stand for at least 1 hour to meld flavors.

Marinate Shrimp: In a separate bowl, combine shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Marinate for 20 minutes in the refrigerator.

Cook Shrimp: Heat a saucepan or grill pan over high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes per side until seared.

Serve: Transfer cooked shrimp to a serving dish. Spoon about ¼ cup of chimichurri sauce over the shrimp and toss to coat. Serve additional sauce on the side.


From ensuring your shrimp are dry before searing (for that perfect crust) to letting your chimichurri rest (for the flavors to fully develop), a few simple tips can elevate your dish from great to extraordinary.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes


  • Serving Size: 4
  • Calories: 392 kcal

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