Pan Seared Chimichurri Shrimp for a Flavorful Weeknight Feast

Discover the vibrant tastes of Pan Seared Chimichurri Shrimp, a quick and healthy dish bursting with flavor.

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Prep Time 10

Cook Time 15

Chimichurri Resting Time 1

Total Time 1 25

Servings: 4 servings

Course: Dinner

Cuisine: Argentinian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chimichurri Sauce

1 cup fresh parsley Finely chopped
3 cloves fresh garlic Minced
1 unit Fresno pepper Finely chopped
1 teaspoon dried oregano
½ cup extra virgin olive oil
¼ cup red wine vinegar
to taste unit salt
to taste unit pepper

For the Shrimp

1 lb large shrimp Peeled and deveined
2 tablespoons olive oil For marinating
2 cloves minced garlic
1 tablespoon honey
1 teaspoon smoked paprika
to taste unit salt
to taste unit pepper

Equipment

grill pan
mixing bowl
Cutting board
chef's knife

Method

Chimichurri Preparation

Finely chop fresh parsley, garlic, and Fresno pepper. Mix with oregano, salt, and pepper in a bowl. Slowly include olive oil and vinegar; let sit for 1 hour.

Shrimp Marination

Peel and devein shrimp. Toss in a bowl with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Marinate for 20 minutes.

Cooking Shrimp

Preheat grill pan over high heat for 5 minutes. Cook shrimp for 2-3 minutes on each side until pink and opaque.

Serving

Transfer cooked shrimp to a serving dish, top with chimichurri sauce, and serve with crusty bread or rice.

Nutrition

Serving: 1plateCalories: 300kcalCarbohydrates: 8gProtein: 25gFat: 18gSaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best flavor, allow the chimichurri to sit overnight. Avoid overcooking shrimp to maintain tenderness.

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