Description
A delicious and easy recipe for pan-seared shrimp topped with a vibrant chimichurri sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil (for chimichurri)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
Instructions
- In a bowl, combine the parsley, oregano, garlic, 1/4 cup olive oil, red wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice. Mix well and set aside to let the flavors meld for at least 15 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Season the shrimp with salt, black pepper, paprika, and red pepper flakes (if using).
- Once the oil is hot, add the shrimp in a single layer. Cook for 2-3 minutes on one side until they turn pink and opaque.
- Flip the shrimp and cook for an additional 1-2 minutes until fully cooked. Remove from heat.
- Serve the shrimp drizzled with chimichurri sauce and garnish with extra parsley if desired.
Notes
- For added flavor, marinate the shrimp in the chimichurri sauce for 30 minutes before cooking.
- Serve the shrimp over a bed of rice or with crusty bread to soak up the chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Pan-Seared
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 200mg