Introduction to Pan Seared Chimichurri Shrimp
Welcome to a delicious culinary adventure with my Pan Seared Chimichurri Shrimp! As a busy mom myself, I understand the struggle of getting a quick yet impressive meal on the table. This dish is not only flavorful but also comes together in under forty minutes, making it the perfect solution for hectic weeknights. Imagine juicy shrimp, perfectly seared and tossed in a vibrant chimichurri sauce that bursts with flavor. Trust me, your loved ones will be raving about this meal! Let’s dive into this delightful recipe that will elevate your dinner game.
Why You’ll Love This Pan Seared Chimichurri Shrimp
This Pan Seared Chimichurri Shrimp recipe checks all the boxes for busy moms and professionals. It’s quick, easy, and packed with bold flavors that will impress even the pickiest eaters. With just a handful of fresh ingredients and minimal prep time, you’ll have a restaurant-quality dish ready in no time. Plus, the leftover chimichurri sauce is perfect for drizzling over salads or grilled veggies, making this meal versatile and delicious!
Ingredients for Pan Seared Chimichurri Shrimp
Before you roll up your sleeves, let’s gather the ingredients for this irresistible Pan Seared Chimichurri Shrimp. Each one plays a vital role in creating a dish that your family will adore. Here’s what you’ll need:
- Chimichurri Sauce: This vibrant sauce is the heart of the dish, featuring parsley and garlic for freshness.
- Parsley: Finely chopped parsley adds a bright flavor and a pop of color to your chimichurri.
- Garlic: Freshly minced garlic gives the sauce an aromatic quality that will tantalize your taste buds.
- Fresno Pepper: This mild chili pepper adds just the right amount of heat without overpowering the shrimp.
- Oregano: Dried oregano brings depth with its earthy tones and complements the other herbs beautifully.
- Extra Virgin Olive Oil: High-quality olive oil enriches the chimichurri, providing a silky texture and luscious flavor.
- Red Wine Vinegar: A splash of this vinegar gives a tangy kick, balancing the richness of the olive oil.
- Salt & Fresh Ground Pepper: Essential for seasoning; adjust these to taste for a personalized touch.
- Shrimp: Use jumbo, peeled, and deveined shrimp as they cook quickly and absorb all the wonderful flavors.
- Honey: A mild honey like clover enhances the marinade, adding a hint of sweetness to the shrimp.
- Smoked Paprika: This spice infuses a subtle smokiness that elevates the overall flavor profile.
Opt for fresh ingredients whenever you can for the best results. You can find most of them at your local grocery store or farmers market. If you’re in a pinch, substitutions like cilantro for parsley or lime juice instead of vinegar can bring a fun twist to the chimichurri.
For exact measurements, check out the detailed list at the end of the article, ready for easy printing!
How to Make Pan Seared Chimichurri Shrimp
Now that we have our fresh ingredients gathered, it’s time to roll up our sleeves and get cooking! This dish is a delightful showcase of vibrant flavors that you’ll find delightfully easy to prepare. Let’s dive into the steps!
Prepare the Chimichurri Sauce
First things first, let’s whip up our chimichurri sauce. The key here is freshness! Start by finely chopping your parsley, garlic, and Fresno pepper with a sharp knife. I find that chopping by hand gives a better texture than using a food processor.
Once the herbs are ready, toss them into a medium bowl. Then, sprinkle in the dried oregano, salt, and fresh ground pepper. It’s like creating a fragrant potion!
Next, drizzle in the extra virgin olive oil and red wine vinegar. Stir everything together, ensuring each ingredient is well combined. Allow the chimichurri to rest for at least an hour. This resting time lets the flavors meld beautifully, creating a sauce that’s bursting with life!
Marinate the Shrimp
With the chimichurri out of the way, it’s time to marinate our shrimp. In another bowl, add the peeled and deveined jumbo shrimp. Toss in some olive oil, minced garlic, honey, smoked paprika, salt, and fresh ground pepper.
Mix everything gently, ensuring all the shrimp are coated in the marinade. Cover the bowl and place it in the refrigerator for about 20 minutes. This quick marination allows the shrimp to soak up those flavors, transforming them into tiny flavor bombs!
Cook the Shrimp
Now, it’s time for the star of the show—the shrimp! Heat up a grill pan or a large saucepan over high heat. Make sure it’s hot, as a good sear will give those shrimp a lovely golden color.
Once the pan is ready, add the marinated shrimp in a single layer. Don’t overcrowd the pan; you want each piece to get that perfect sear! Cook them for about 2-3 minutes on each side. You’ll see them turn pink and opaque, which is a sign they’re almost ready.
If your shrimp are jumbo like mine, this cooking time will be just right. If, however, you’re using smaller shrimp, keep an eye on them to avoid overcooking!
Combine and Serve
Once the shrimp are cooked to perfection, it’s time to assemble! Transfer the shrimp to a serving dish, and don’t forget to spoon about a quarter cup of that delicious chimichurri sauce over the top. Toss the shrimp gently to coat them in that vibrant sauce.
For a beautiful presentation, consider serving the shrimp alongside grilled slices of bread or on a bed of fluffy rice. Save any remaining chimichurri sauce in a ramekin for guests to enjoy with their servings. This added touch makes the dish even more special!
Tips for Success
- Always taste and adjust the seasoning of your chimichurri before serving; a little extra salt or vinegar can elevate the flavor.
- Consider using frozen shrimp if you’re short on time; they can be thawed quickly under cold running water.
- Keep your pan hot for a great sear, but don’t rush the cooking process.
- If you’re meal prepping, make the chimichurri sauce a day ahead for even better flavor.
Equipment Needed
- Sharp Knife: For finely chopping herbs and garlic; a good quality chef’s knife works wonders.
- Cutting Board: A sturdy surface for chopping and prepping ingredients.
- Medium Bowl: For mixing the chimichurri sauce; any mixing bowl will do.
- Large Pan or Grill Pan: Essential for cooking shrimp; a non-stick skillet can be a great alternative.
- Spatula or Tongs: For flipping shrimp with ease during cooking.
Variations
- Add Vegetables: Toss in some bell peppers, zucchini, or cherry tomatoes to the pan for a colorful veggie addition.
- Spice it Up: For a spicier kick, increase the amount of Fresno pepper or add a dash of red pepper flakes to the chimichurri.
- Herb Alternatives: Experiment with different herbs like cilantro or basil instead of parsley for a unique flavor twist.
- Swap Proteins: Try using scallops, chicken, or tofu instead of shrimp for a delightful variation that suits different diets.
- Gluten-Free Options: Enjoy this dish with gluten-free tortillas or served over whole grains like quinoa for a nutritious meal.
Serving Suggestions
- Sides: Pair with a fresh arugula salad for a light, zesty contrast.
- Drinks: A chilled white wine, like Sauvignon Blanc, complements the flavors beautifully.
- Presentation: Serve on a colorful platter with lemon wedges and an extra drizzle of chimichurri for a pop of color.
FAQs about Pan Seared Chimichurri Shrimp
Can I make the chimichurri sauce in advance?
Absolutely! Making the chimichurri sauce ahead of time is a great idea. Just allow it to sit in the fridge for about an hour before serving. This resting time enhances the flavors, making them even more vibrant.
How do I know when the shrimp are cooked?
You’ll know the shrimp are fully cooked when they turn pink and opaque. They should curl slightly, indicating they’re ready to be enjoyed. Remember, overcooking can make them tough!
Can I substitute the shrimp with another protein?
Yes! This Pan Seared Chimichurri works wonderfully with chicken, scallops, or even firm tofu. Just adjust the cooking time according to the protein you’re using to ensure perfect results.
What can I serve with the shrimp?
This dish pairs beautifully with a light salad, grilled veggies, or fluffy rice. You can also add some crusty bread to soak up any leftover chimichurri sauce!
Is this recipe suitable for meal prep?
Definitely! The shrimp can be marinated and stored in the fridge for up to a day. Just cook them fresh when you’re ready to serve, and enjoy the leftovers throughout the week!
Final Thoughts
Making Pan Seared Chimichurri Shrimp is more than just cooking; it’s about creating delightful moments around the dinner table. The combination of succulent shrimp and zesty chimichurri sauce not only tantalizes the taste buds but also brings family and friends together. Each bite is like a warm hug, filling your home with laughter and joy. So, whether you’re celebrating a special occasion or simply enjoying a weeknight meal, this recipe is sure to elevate your dining experience. Trust me, once you try it, you’ll want to make it a regular in your home-cooked repertoire!
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Pan Seared Chimichurri Shrimp
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Pan Seared Chimichurri Shrimp is a delicious seafood dish featuring flavorful shrimp coated in a vibrant chimichurri sauce.
Ingredients
- Chimichurri Sauce
- ½ cup Parsley finely chopped
- 4 cloves Garlic finely minced
- 1 Fresno pepper seeded, 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 Shrimp jumbo, 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
- Finely chop parsley, garlic, and Fresno pepper with a sharp knife; do not use a food processor. Place the ingredients in a medium bowl.
- Add oregano, salt, and pepper to the herb mixture.
- Stir in olive oil and red wine vinegar. Allow the chimichurri to stand for at least 1 hour for flavors to meld.
- Peel and devein shrimp. In a bowl, add olive oil, garlic, honey, smoked paprika, salt, and pepper. Toss to coat the shrimp and marinate in the refrigerator for 20 minutes.
- Heat a saucepan or grill pan over high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes per side.
- Transfer cooked shrimp to a serving dish, spoon about ¼ cup chimichurri sauce over them, and toss to coat.
- Serve remaining sauce in a ramekin or small bowl on the side.
- Enjoy the shrimp in tacos, on rice, or with grilled slices of bread.
Notes
- Make sure to use fresh ingredients for the best flavor.
- Chimichurri sauce can be made ahead of time and stored in the refrigerator.
- Adjust the seasoning to taste based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Pan-Seared
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 200mg
Keywords: Pan Seared, Chimichurri, Shrimp, Seafood, Argentinian Recipe