Golden Pan-Seared Shrimp Draped in Fresh Herb Chimichurri
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
For the Chimichurri Sauce
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar (or fresh lemon juice)
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Make the Chimichurri
In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Slowly stir in the olive oil until well blended. Taste and adjust seasoning. Set aside to let flavors meld. - Season the Shrimp
Pat shrimp dry with paper towels. Toss with olive oil, smoked paprika, sea salt, and black pepper until evenly coated. - Pan-Sear the Shrimp
Heat a large skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook for 2–3 minutes per side until golden, opaque, and lightly crisp at the edges. - Serve
Transfer shrimp to a serving plate and generously spoon chimichurri over the top. Serve immediately with lemon wedges on the side.
Serving Suggestions
- Pair with grilled vegetables, rice pilaf, or crusty bread
- Excellent over quinoa or tucked into warm tortillas for shrimp tacos
If you’d like, I can also:
- Adjust this for grilling or air-frying
- Make it spicier or citrus-forward
- Turn it into a restaurant-style plated dish