What is the best pan seared chimichurri shrimp recipe?

The best pan seared chimichurri shrimp recipe uses fresh, large shrimp seasoned simply and seared quickly in a hot skillet. Topped with a vibrant chimichurri shrimp sauce made from parsley, garlic, olive oil, and vinegar, this method delivers juicy, flavorful shrimp every time. It’s perfect for serving with rice, pasta, tacos, or in a shrimp bowl.

What should I serve with pan seared chimichurri shrimp?

Pan seared chimichurri shrimp pairs perfectly with chimichurri shrimp pasta, rice, roasted vegetables, or in chimichurri shrimp tacos. You can also create a chimichurri shrimp bowl with grains and fresh veggies or toss the shrimp in a salad for a lighter meal.

Can I make pan seared chimichurri shrimp ahead of time?

Yes, you can prep the chimichurri shrimp sauce a day ahead to intensify flavors. Cook the shrimp just before serving to maintain tenderness, then toss them in the pre-made chimichurri shrimp sauce. Leftover shrimp can be used for chimichurri shrimp bowls, salads, or tacos.

How do I prevent overcooking shrimp when pan searing?

Shrimp cook very quickly, so sear over medium-high heat for 1–2 minutes per side until opaque and pink. Remove from heat immediately and toss with chimichurri shrimp sauce off heat to keep them juicy and tender.

Pan Seared Chimichurri Shrimp – Quick & Flavorful Recipe 2026

Description

Juicy shrimp quickly pan seared until perfectly tender, then tossed in a vibrant homemade chimichurri sauce made with fresh herbs, garlic, olive oil, and a splash of vinegar. This bold, zesty dish is fast, flavorful, and perfect for weeknight dinners, shrimp bowls, tacos, or serving over rice.

Ingredients

Scale

🛒 Ingredients (Serves 4):

For the Shrimp:

1 lb large shrimp, peeled & deveined
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of red pepper flakes

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
2 tablespoons fresh cilantro (optional)
3–4 garlic cloves, minced
2 tablespoons red wine vinegar or lemon juice
½ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
Optional: ½ teaspoon crushed red pepper flakes

Instructions

📝 Instructions:

Step 1: Make the Chimichurri
In a bowl, combine parsley, cilantro, garlic, vinegar, salt, pepper, and red pepper flakes. Slowly stir in olive oil until well blended. Set aside to let flavors develop.

Step 2: Season the Shrimp
Pat shrimp dry with paper towels. Toss with olive oil, paprika, garlic powder, salt, pepper, and red pepper flakes.

Step 3: Pan Sear the Shrimp
Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink, opaque, and lightly golden.

Step 4: Finish with Chimichurri
Remove pan from heat. Spoon chimichurri sauce over the shrimp and gently toss to coat. Serve immediately.

Notes

Do not overcook: Shrimp cook fast—remove as soon as they turn opaque.
Serving ideas: Great with rice, pasta, salad, tacos, or in a shrimp bowl.
Extra sauce: Chimichurri keeps well in the fridge for up to 5 days.
Grill option: These shrimp also work beautifully on skewers.

Prep Time: 15 minutes
Cook Time: 5–7 minutes
Category: Main Dish / Seafood
Method: Pan-Seared
Cuisine: Latin-Inspired / Argentinian-Inspired