Description
Quickly cooked shrimp topped with fresh chimichurri sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh cilantro, packed
- 2 cloves garlic
- 1/4 cup olive oil (for sauce)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the chimichurri: Combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, and red pepper flakes in a food processor. Pulse until finely chopped but not pureed. Set aside.
- Season the shrimp with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp to the hot skillet in a single layer.
- Sear the shrimp for 2-3 minutes per side until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- Remove the shrimp from the heat.
- Serve the pan-seared shrimp immediately topped with the prepared chimichurri sauce.
Notes
- You can make the chimichurri sauce up to one day ahead of time.
- Adjust the amount of red pepper flakes based on your preference for heat.
- Prep Time: 10 min
- Cook Time: 6 min
- Category: Main Course
- Method: Pan Searing
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 4 ounces shrimp
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 25
- Cholesterol: 200
Keywords: shrimp, chimichurri, pan seared, quick dinner, seafood, garlic, parsley