Zesty Pan Seared Chimichurri Shrimp Ready in 30 Minutes

A quick and flavorful Pan Seared Chimichurri Shrimp recipe, ready in 30 minutes, perfect for seafood lovers.

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Prep Time 30

Cook Time 10

Resting Time 1

Total Time 1 40

Servings: 4 servings

Course: Dinner

Cuisine: Argentinian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chimichurri

1 cup Fresh Parsley Finely chopped
3 cloves Garlic Minced
1 unit Fresno Pepper Finely chopped
1 teaspoon Dried Oregano
1/2 cup Extra Virgin Olive Oil
3 tablespoons Red Wine Vinegar
to taste Salt
to taste Pepper

For the Shrimp

1 pound Large Shrimp Peeled and deveined
2 tablespoons Olive Oil For marinating
1 clove Garlic Minced
1 tablespoon Honey
1 teaspoon Smoked Paprika
to taste Salt
to taste Pepper

Equipment

Large skillet
Mixing Bowl
knife
Cutting Board

Method

Step-by-Step Instructions

Prepare the Chimichurri by finely chopping parsley, garlic, and Fresno pepper. Combine with oregano, salt, and pepper.
Add olive oil and red wine vinegar to the chimichurri mixture and let it rest for 1 hour.
Prepare the shrimp by marinating with olive oil, garlic, honey, smoked paprika, salt, and pepper. Refrigerate for 20 minutes.
Sear shrimp in a hot skillet for 2-3 minutes on each side until cooked through.
Serve shrimp with chimichurri drizzled over the top, and offer extra sauce on the side.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 6gProtein: 24gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 500mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

Store any unused chimichurri in the refrigerator for up to a week. Leftover cooked shrimp can be refrigerated for 2-3 days and frozen for up to 3 months.

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